cooking methods

cooking methods

1. Moist-Heat Cooking Methods

   • Simmering requires that food be completely submerged in a liquid (water, broth, etc.) that is a constant, moderate temperature.
   • boiling is used to cook pasta and corn
   • When poaching, cook food between 160*F and 180*F.
   • Blanching is a variation of boiling.
   • Steaming cooks food by surrounding it with steam in a confined area like a steam basket or cabinet.

2. dry cooking methods

   • Dry- heat: cooks food using direct or in-direct heat.
   • adding moisture to dyr heat cooking keeps the meat moist
   • to dry heat you can bake, roast, pan fry, and many others
   • broiling uses high heat from a source located above the food.
   • grilling is a simple dry heat method where food is cooked on a grill
   • roasting and baking cook food with hot, dry heat in the oven.
   • sauteing cooks food quickly using a small amount of fat over moderately high heat.
   • Deep frying requires that food be battered and completely submerged in hot oil until it is done.
   • stir fry is a quick method uses high heat with a small amount of fat
   • pan fry small amount of fat , but uses a less intense heat than sauteing or stir-frying.

3. When cooking meats, coose moist methods for touch cuts and dry methods for tender cuts.

4. It is important that chefs be aware of the best method for each food to ensure the best results.

5. You will be applying many of these methods throughout this course.