Cooking Methods

Cooking Methods

1. The Methods

   • Dry-Heat
     • Direct or in-direct heat
     • Food should be prepared tender
     • Food loses moisture
   • Moist-Heat
   • Stewing
   • Braising

2. Methods of adding moisture

   • Barding
     • Wrapping an item with strips of fat
   • Larding
     • Inserting strips of fat into a lean piece of meat
   • Marinating
     • Soaking an item in wet and dry ingredients

3. Broiling

   • High heat from above food
   • Food becomes browned
   • Best for tender cuts of meat

4. Grilling

   • Cooked above heat source
   • Results in crosshatching
   • Results in highly flavorful food

5. Deep-Fry

   • Food must be battered
   • Food is submerged in hot oil