Foods can be cooked in a variety of ways. Some methods may be more suitable than others for individual food. Careful attention should be given to maintain① flavour， colour and nutrients during cooking. Cooking times cannot be given with accuracy② because there exist many variables which affect timing. The cooking temperature is also a variable. But over cooking is， sometimes， responsible for more undesirable flavours and unattractive colours in foods. Here is a brief description of the basic cooking methods.
Shallow frying(Stir frying)：
Certain foods can be made by shallow frying or stir frying. When doing so， be sure to use high heat. The result is foods with bright colours and pleasing crisp tender textures③.
Deep frying：
Deep frying is achieved by cooking foods， esp. cut vegetables in oil heated to 190℃.At this temperature， a one-inch cube of bread will turn golden brown in 50 seconds. Deep frying foods results in a crunchy④， crisp outer layer with a moist succulent centre.
Braising(Stewing)：
Braising is a method of cooking slowly in a covered utensil in a small amount of fat and liquid. A variety of foods can be cooked in this way and a delicious blend of flavors results. Often these dishes， served hot or cold， are equally good.
Baking：
Baking is one of the simplest forms of cooking foods. It is cooking in an oven or oven type appliance with dry heat. Foods can be baked covered or uncovered.
Boiling：
Boiling is one of the most frequently used cooking techniques. There are two methods of boiling foods. One is boiling foods in an uncovered pan with a large amount of water. The beauty of this is that it preserves colour， flavour and texture of the foods， especially the green and strong-flavoured vegetables. Another is cooking foods in a small amount of boiling water in a covered pan， which preserves more nutrients.
Blanching⑤：
Blanching means to precook by plunging food into boiling water， generally for a very short time， thirty seconds to two minutes. This method is often used to help remove skins from tomatoes， onions and other vegetables and fruit. After blanching， vegetables are generally plunged into an ice water bath， also known as refreshing.
① maintainvt. 维持；保持；使继续
② accuracyn. 正确(性)；准确(性)
③ texturen. (材料等的)构造；(织物的)组织，结构，质地
④ crunchyadj. 发嘎吱嘎吱声的；易碎的
⑤ blanchvt. 【烹】用沸水烫(杏仁等)以便去皮；用沸水烫使(蔬菜等)变白；使变白；漂白
西餐烹调
食物可以用不同的方法来烹调。一定的食物采用一定的烹调方式或许更适合。在烹调中应特别注意保持食物的颜色、香味和营养。烹调时间不可能规定得十分准确，因为存在许多不定因素，会影响烹调时间的长短。火候也各有所异。不过烹调过火有时会使食物产生不需要的味道和不美的颜色。下面简单介绍几种基本的烹调方法。
嫩煎(炒)：
某些菜可用煎或炒的方法烹制。在炒菜时一定要用旺火。这样做的菜色泽鲜亮，吃起来松脆可口。
炸：
炸是将食物，尤其是切好的蔬菜，放入到190℃的烫油中进行烹制。在此温度下，一英寸见方的面包仅需50秒就可炸至黄褐色。一般要将食物炸至它发出嗄吱声，要使炸过的食物外脆内嫩。
火敦 (煨)：
火敦是将食物放在加盖的锅里，放入少量的油或汤慢慢烹制的一种方法。许多食物都可采用此种方法来进行烹制。经这种方法烹制的食物有多种香味，而且冷吃热吃皆宜。
烤：
烤是食物烹制中最为简单的方法之一。具体做法是将食物放入炉灶或类似的暗火灶具中进行烘烤。烤制时可以加盖，也可以不加盖。
煮：
煮是最为常用的一种烹调方法。它有两种方式。一种是把食物放在水宽的锅里敞开煮。这种方式的优点是能保持食物，尤其是绿色和有较强气味的蔬菜的自然颜色、香味和质地。另一种是把食物放在盛有少量水的加盖的锅里煮。这种方式能使食物保持更多的营养成份。
焯：
所谓焯，就是把食物放入沸水中进行预先加工。通常时间很短，三十秒到两分种即可。这种方法常用来帮助去掉西红柿、洋葱以及其他蔬菜、水果的皮。焯完以后，一般要将蔬菜放入冰水中浸泡一会儿，以便使蔬菜返鲜。
