NAME: QUEEN GUILLERMO

SECTION: BSHM 2C

1. Saute and Frying

SIMILARITIES
 Sauteing and frying are two similar cooking method that make use of heating food items
with dry heat. The similarities are obvious with food items being heated in a pan containing
some kind of cooking oil over direct flame.
DIFFERENCES
 Frying means cooking by immersion in hot fat. Sautening means cooking by the direct heat
of pan.

2. Hor’s D’Oeuvre and Entrée

SIMILARITIES

 Both are small bite-sized savoury morsels, usually served during a cocktail reception/with
drinks before sitting down for dinner.

DIFFERENCES

 Entrée is a dish served before the meal. In this sense an entrée is the same as an appetizer,
starter or hors d’oeuvres. However in the United States and some parts of Canada, entrée
refers to the main meal or the only dish of the meal.
3. Boil and Simmer
SIMILARITIES
 Simmer an boil are variations of the same cooking procedure that require recipes to be
heated over the flame in a pan.

DIFFERENCES

 Boiling is a safe, slow and simple method of cooking while the Simmering is a more gentle
form of cooking that prevents food from becoming too touch or disintegrating.
4. Stew and Braise
SIMILARITIES
 Both processes involve the lid being on the pot, which is also very important

DIFFERENCES

 Braising involves cooking large pieces of meat or chicken partially covered in liquid, while
stewing uses smaller pieces of meat totally immersed in liquid.
5. Broil and Boil
SIMILARITIES
 They are both done using water for cooking.

DIFFERENCES

 Boiling is to heat a liquid whereas broiling is to cook something by direct radiant heat.