F&B Training Concept - Basic Cooking Methods Cooking methods are divided into three categories: dry-heat, moist-heat and combination-heat. Dry-heat methods cook the foods with hot air or fat (sautéing, pan-frying, deep- frying, grilling,
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cooking Steaming, Frying, Stew, Cook, Grill, Pan-fried, Bake, Boil, Roast, Instant boiling | Shopee Malaysia
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