Cooking Methods

Cooking Methods

1. 2 main methods Dry-Heat and Moist-Heat

   • Dry Heat can cook food directly or in-direct heat
     • Some Foods may lose Moisteness

2. Without Fat- Boiling,Grilling, Roasting, Baking

   • With Fat- Sauteing, Pan-Frying, Stir-frying, Deep-frying

3. Marinating- Soaking a item in water

   • Larding- Inserting long strips of meat into one big piece of meat
     • Barding- Wrapping a item with strips of fat

4. Broiling- Uses heat from a source located aboce the food to cook rapidly

   • Roasting- Cooks food with hot dry heat in the oven.
     • Dry heat surrounds the food and layers it

5. Sauteing- Cooks food quickly in small portions.

   • Cooked in a stove with a pan. SMALL PORTIONS

6. Deep-Fry- Batter a food and then dunk submerge it under hot oil under it's crusty

   • Outside should remain crisp , the inside should be moistand tender

7. Stir-fry- A Asain style of cooking using a Wok and small amount of oil

   • Food Must be cut into small pieces to cook

8. Pan-Fry- Alot like stiry-fry except you don't use alot of heat

   • Cover with bread before cooking

9. Simmering- Requires the food to be completley suubmerged underwater

   • Boiling- Both of these are similar except that Simmering is just barley bubbling while boiling is the opposite
     • Blanching- Exactly the same thing as boiling except you use vegetables and not so much water

10. Poaching- Also very simlar to boiling and simmering except this one SHOULDN'T BUBBLE

    • Steaming- Cooks food by surrounding it with steam to cook it