Cooking Method Notes

Cooking Method Notes

1. Dry- Heat

   • Broiling- uses high heat from a source located above the food to cook it rapidly
   • Grilling- where food is cooked on a grill grate or rack above the heat source
   • Roasting and Baking- the dry heat surrounds the food, heating the layers, and the natural juices create steam and are then absorbed into the food
   • Sauteing- cooks food quickly using a small amount of fat over moderately high heat
   • Deep-fry- requires thefood to be battered
   • Stir-fry- this quick method uses high heat with a small amount of fat
   • Pan-fry- uses a small amount of fat but not a lot of fat

2. Moist- Heat

   • Simmering- food be completely submerged in a liquid and at a constant temperature
   • Boiling- when water reaches 212 degrees F and bubbles form
   • Poaching- cooking food between 160 degrees F and 180 degrees F
   • Blanching- a variation of boiling
   • Steaming- cooks food by surrounding it with steam in a confined area

3. combining the 2 methods is known as combination cooking

4. you must know the best way to be a good chef

5. moisture is needed so the food isn't dry

   • barding- wapping items with fat
   • larding- inserting long strips of fat
   • marinating- soaking an item in fat