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How to read common cooking terms
Recipe verbs are instructions about heat, moisture, speed, and the kind of result a method aims for. The categories below are practical groupings, not the only way to classify cooking. The Academy of Nutrition and Dietetics’ culinary glossary defines these and other common terms.
| Method | Heat and moisture | What to expect |
|---|---|---|
| Baking | Surrounding dry air, usually in an oven | Food cooks without being immersed in liquid; commonly used for dishes such as bread, casseroles, and baked goods. |
| Roasting | Dry heat in an oven | Often used for larger pieces of meat or vegetables. Cooking time varies with the food and its size. |
| Grilling and broiling | Dry heat from a direct heat source | Cook the food exposed to strong heat; watch closely because surface browning can happen before the center is done. |
| Sautéing | Quick cooking in a small amount of fat | Food cooks in a pan over heat, with frequent attention to prevent sticking or over-browning. |
| Stir-frying | Quick cooking in a small amount of fat | Food is moved around the pan as it cooks; cut ingredients into suitably sized pieces so they cook at a similar pace. |
| Boiling | Food cooks in liquid at a rolling boil | Useful when a recipe calls for vigorous cooking in liquid. |
| Simmering | Food cooks in hot liquid below a boil | A gentler liquid-cooking method than boiling. |
| Poaching | Gentle cooking in liquid | Uses liquid without the vigorous bubbling of a boil. |
| Steaming | Food cooks in vapor above boiling water | The food is held above the water rather than submerged in it. |
| Braising | Food is browned, then cooked slowly in a small amount of liquid in a covered pot | Combines browning with slow, moist cooking. |
No single method is best for every ingredient or goal. Follow the recipe’s method, and choose among alternatives based on the texture and flavor you want, the time available, and how closely you can monitor the food.
Use a thermometer to check doneness
Appearance and cooking time alone do not reliably establish that meat has reached a safe temperature. FoodSafety.gov advises: “Always use a food thermometer to check whether meat has reached a safe minimum internal temperature that is hot enough to kill harmful germs that cause food poisoning.” Insert the thermometer into the thickest part, avoiding bone, fat, or gristle. The U.S. consumer chart below was last reviewed November 21, 2024; use the category that matches the food.
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| Food | U.S. minimum internal temperature | Additional direction |
|---|---|---|
| Whole cuts of beef, bison, veal, goat, and lamb | 145°F (63°C) | Rest for 3 minutes after cooking. |
| Pork steaks, roasts, and chops | 145°F (63°C) | Rest for 3 minutes after cooking. |
| Ground meat and sausage | 160°F (71°C) | Do not use the whole-cut temperature for ground meat. |
| Ground pork | 160°F (71°C) | |
| Poultry, including ground poultry and stuffing cooked inside poultry | 165°F (74°C) | |
| Egg dishes | 160°F (71°C) | Cook raw eggs until the yolk and white are firm. |
| Fish | 145°F (63°C) | Alternatively, cook until the flesh is no longer translucent and separates easily with a fork. |
| Leftovers | 165°F (74°C) |
These are U.S. consumer recommendations, not universal rules for every country. For current categories and details, consult the FoodSafety.gov safe minimum internal temperature chart.
Follow four food-safety steps
FoodSafety.gov groups its basic advice into clean, separate, cook, and chill. Its guidance was last reviewed September 18, 2023.
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- Clean: Wash your hands and clean kitchen surfaces and utensils. Wash hands before preparing food and after handling raw animal products.
- Separate: Keep raw meat, poultry, seafood, and eggs apart from cooked food and ready-to-eat ingredients. Use separate plates and utensils when needed to prevent raw juices from reaching food that will not be cooked.
- Cook: Check food with a thermometer and follow the temperature categories above.
- Chill: Refrigerate perishables within 2 hours, or within 1 hour if the air temperature is above 90°F (32°C). Keep the refrigerator at or below 40°F (4°C) and the freezer at or below 0°F (-18°C). Keep hot food at or above 140°F (60°C) while holding it hot.
See the full FoodSafety.gov four steps to food safety for further handling guidance.
Roasting: treat time as an estimate
For roasting raw meat and poultry, FoodSafety.gov advises setting the oven to at least 325°F (163°C), then checking the food’s internal temperature. Its meat and poultry roasting charts give estimated times for specified cuts and weights; a time listed for one size or cut is not a universal doneness test. The roasting page was last reviewed September 21, 2023.
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- This is the essential teaching cookbook, with 1,000 photos illustrating every technique and recipe; the result is a comprehensive reference that’s both visually stunning and utterly practical.
- Special Basics features scattered throughout simplify broad subjects with sections like “Think of Vegetables in Groups,” “How to Cook Any Grain,” and “5 Rules for Buying and Storing Seafood.”
- 600 demonstration photos each build on a step from the recipe to teach a core lesson, like “Cracking an Egg,” “Using Pasta Water,” “Recognizing Doneness,” and “Crimping the Pie Shut.”
- Detailed notes appear in blue type near selected images. Here Mark highlights what to look for during a particular step and offers handy advice and other helpful asides.
- Tips and variations let cooks hone their skills and be creative.
Starting a first meal
Choose a straightforward recipe and read it through before turning on the stove. Gather ingredients and equipment, note which steps require attention, and follow the recipe’s heat and timing instructions. For packaged foods—especially frozen products—read the label: a product may be raw or only partially cooked, and its package instructions matter. Use a thermometer wherever a safe internal temperature applies. FoodSafety.gov also offers beginner-oriented guidance for a new cook.
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