The most frequently used knife is the chef’s or French knife. The positioning of the grip and of the food under the blade both influence the degree of control and leverage a person has over the knife. Read more »

Deep-Frying. In deep-frying, the food is completely covered with fat. Many deep-fried foods are first coated with breading or batter to enhance moisture retention, flavor development, tenderness, browning, crispness, and overall appearance. Read more »

Pan-Broiling and Pan-Frying. Pan-broiling refers to placing food, usually meat, in a very hot frying pan with no added fat and pouring off fat as it accumulates. If the fat is not poured off, pan-broiling becomes pan-frying, which uses a moderate amount of fat (up to 1/2 inch deep), but not enough to completely cover the food.

Sautéing and Stir-Frying. These methods use the least amount of fat to heat the food. Stir-frying is predominantly used in Asian cooking; the pan is held stationary, while the food is stirred and turned over very quickly with utensils. Sautéing is done in a frying pan, a special sauté pan, or on a griddle. The foods most frequently prepared on a griddle with a little fat are eggs, pan-cakes, and hamburgers (with the fat derived from the meat itself).