Cooking Methods

Cooking Methods

1. Cooking is the process for which preparing food for eating.

   • Dry Heat Method
     • Can cook food using direct or in-direct heat. Some foods may loose moisture and dry when using this method.
     • Some ways to add moisture are barding, larding and marinating.
       • Barding: Wrapping an item with strips of fat. This is usually done with lean meats.
       • Larding: Inserting long strips of fat into a naturally lean piece of meat with a special needle.
       • Marinating: Soaking an item in wet and dry ingredients to provide flavor and moisture.
     • Methods without fat.
       • Broiling: Uses a high heat from a source located above the food to cook it rapidly.
         • Grilling: Food is cooked on a grill grate or rack above the heat source.
           • Roasting and Baking: Cooked in an oven. The dry heat surrounds the food, heating the layers, and the natural juices create steam and the are absorbed in the food.
       • Methods with fat and oil.
         • Sauteing: Cooks food quickly using a small amount of fat over moderately high heat. The pan should be heated before beginning and there should be enough fate added to cover the bottom of the pan.
           • Stir-Fry: Requires the food to be stirred quickly and the food should be cut into small pieces before being food.
             • Pan-Fry- Uses a small amount of fat, but doesn't use as intense heat. Usually coated with a batter or breading before cooking. Only natural tender should be fried.
   • Moist Heat Method
     • Result in food that is directly flavored and moist.
     • Also provide a healthier alternative to some dry-heat methods.
     • Simmering- Food needs to be completely submerged in liquid, that is a constant, moderate temperature. Bubbles rise gently and just begin to break at the surface.
       • Boiling- When a liquid reaches boiling it produces large bubbles. Boiling temperature is 212. Nutrient loss is higher with boiling.
         • Poaching- Cook foods between 160 degrees fahrenheit and 180 degrees fahrenheit. Should show some motion but no air bubbles should break at the surface.
           • Blanching- Is a variation of boiling. Blanching on partially cooked foods is referred to as par- cooking. This allows food to be completely cooked later.
             • Steaming- Cooks food by surrounding it with steam in a confined area. Steam cooks the food by direct contact.