Blanch: Dip in and out of boiling water to loosen skin or to prepare for freezing.
Braise: Cook tightly covered in a small quantity of liquid at a low temperature, in oven or over a direct heat.
Brown: Cook until food changes color using a small of fat over a moderate heat.
Poach: Cook in liquid just below the food point. Don't cover food.
Sauté: Cook quickly in small amount of fat.
Sear: Cook at a high temperature over direct heat until surface is brown.
Simmer: Cook in liquid just below the boiling point. Bubbles do not break surface.
Steam: Cook on a rack or in double boiler just over boiling water.
Stew: Cook in a liquid just deep enough to cover food.
Stir Fry: Thinly sliced food is cooked quickly in skillet or wok, stir frequently.
Cajun Country -- New Iberia, Louisiana