cooking methods

cooking methods

1. cooking is the process for preparing food for eating

2. 2 main methods for cooking foods: dry heat and moist-heat

   • boiling is when a liquid reaches boiling temperature in the form of large bubbles

3. dry heating cooking method can cook food using direct or even indirect heat

   • a pan fry uses a small amount of fat which is oils but uses a less intense heating that sauteing.
     • steaming cooks food by surrounding it with steam.

4. methods without fat: Boiling, grilling, roasting, and baking

5. methods with fat and oils: sauteing, pan-frying, stir-frying, and deep-frying

   • deep frying is food that is battered and completly submerged
     • moist heat cooking: methods that result in food that is delicately flavored and moist

6. broiling uses high heat from a source. Broiled food typically becomes browned on the top

7. a simple dry that method where food is cooked on a grill. grilling sometimes results in crosshatching look from sitting on the

   • stir fry is a quick methods that uses high heat with a small amount of fat which is oils.
     • moist heat methods include; boiling, shimmering, steaming, etc.
       • boiling needs to be at least 212 F
         • blanching is a variation of boiling.
   • simmering is a food that can be submerged in a liquid.

8. roasting and baking cook food with hot, dry heat in the oven.

9. sauteing: a methods cooks food quickly using a small amount of fat.