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Cooking Processes and Their Effects

Food may be cooked by boiling, roasting, baking, steaming, stewing, grilling, frying, braising, poaching and cooking in stoneware.  There are different methods of bringing the necessary heat to bear upon the articles to be cooked.

  1. Boiling
  2. Simmering versus Boiling
  3. Steaming
  4. Roasting
  5. Oven Roasting
  6. Baking
  7. Stewing
  8. Braising
  9. Grilling
  10. Frying
  11. Dry Frying
  12. Fats For Frying
  13. Sautéing
  14. Twice Cooking
  15. Chafing Dish Cookery

Table Talk: The American Authority upon Culinary Topics and Fashions of the Table, Vol. XXVII, 1912, A Series of Articles Published Throughout the Year. Published Monthly by The Arthur H. Crist Co., Cooperstown, NY. A Monthly Magazine Devoted to the Interests of American Housewives, Having special reference to the Improvement of the Table.  Marion Harris Neil, Editor.


  1. Broiling
  2. Fricaaseeing

Fannie Merritt Farmer, The Boston Cooking-school Cook Book, Revised Edition, Boston: Little, Brown, and Company (1912)


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