cooking methods

cooking methods

1. two methods- dry heat and moist heat

   • dry heat- cooked by using direct on in-direct heat
     • some food may lose moisture
       • may become dry when cooked
         • to keep food moist you can wrap the food in a strap of fat
           • another method is putting a strap of fat inside the food
             • you can soak it in wet and dry ingredients to provide flavor and moisture
               • broiling uses high heat from a source located above the food
                 • grilling is when a you grill the food on a grill or a rack above the heat to cook it
                   • steaks are good to cook on grills
                     • roasting and baking is when hot and dry heat in the oven
                       • beef and pork loin roast are good to cook with the roasting and baking method
                         • sauteing is when is using a small amount of fat with modernatley high temperature
                           • cold cooking methods include- boiling,simmering,poaching,blancing,steaming
                             • simmering requires the food to be completely under a liquid that is a moderate temp
                               • boiling is when a liquid reaches a temp of 212 F. it is good for cooking pasta and corn
                                 • poaching is when the food reaches a temp between 160 and 180 F. the liquid should show no bubbles
                                   • blanching is a varation of boiling
                                     • steaming is when you surround the food with steam
                                       • it is important chefs use the best cooking method for the food
                                         • you will use a lot of these method in cooking