Cooking Notes

Cooking Notes

1. dry-cooking is method using direct or in-direct heat

2. broiling is using high heat from a source located above the food to cook it rapidly

3. broiling method is best for tender cuts, young poultry, fish, and some vegetables

4. grilling is a simple dry heat method where food is cooked on a grill grate or stacked above the heat source

5. grilling results in highly flavorful food and best utilized on meats and some vegetables

6. roasting and baking cook food with low heat in the oven

7. the dry heat is surrounds the food, heating the layers, and the natural juices create steam and are then absorbed into the food

8. roasting and baking are good for fish, tender meats, poultry, and some fruits and vegetables

9. sauteing is a method that cooks a food quickly using a small amount of fat over moderately high heat

10. The pan should be heated before beginning to saute and there should only be enough fat added to coat the bottom of the pan

11. sauteing can cook thinner cut meats, fish, and vegetables

12. deep frying requires food that food be battered and completely submerged in hot oil until its done

13. the outside of the food when deep frying should be crispy, but in the inside should be moist and tender

14. deep frying is good for chicken, fish, corn dogs, and shrimp.

15. pan-frying requires a small amount of oil and less- intense heat than sauteing

16. simmering requires food that to be submerged in a liquid

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

18. food is steamed when food is surrounded by steam in a confined area in a basket or a cabinet

19. stir-fry is a quick method uses high heat with a small amount of oil

20. stir-fry is an Asian style food