Cooking Methods

Cooking Methods

1. Dry Heat Cooking

   • Some foods will lose moisture during dry heat cooking.
     • Some foods can be direct and indirect heat.
       • Dry Heat Method
         • Methods without fat
           • Roasting
             • Baking
               • Sauteing
                 • Small amount of fat that is used, quickly cooks the food.
                   • Pan Fry
                     • Small amount of fat or oil.
                       • Simmering
                         • Food needs to be submerged in liquid.
                           • Poaching
                             • Liquid should show no air bubbles.
                               • Steaming
                                 • Steaming surrounds food with steam and cooks it.
               • Cook food with hot dry heat in the oven.
           • Broiling,grilling,roasting,baking
         • Methods with fat and oil
           • Deep frying,stir frying,pan frying, sauting

2. Add Moisture to dry heat cooking

   • Barding: Wrapping an food item with fat strips.
     • Larding: Inserting strips of fat into meat.
       • Marinating: Soaking food or meats in wet and dry ingriedients.
         • Broiling
           • Grilling
             • Deep Fry.
               • Food needs to be all battered and put into hot oil until done.
                 • Stir Fry
                   • High heat and a small amount of fat.
                     • Moist heat cooking methods.
                       • Boiling,Simmering,poaching,blanching,steaming.
                         • Boiling
                           • When liquid reaches boiling tempeature that forms large bubbles.
                             • Blanching
                               • Boiling to allow food to cook later on.
             • Dry heat where food is cooked on a grill or above the oven.
           • Cooking food at a high tempeature to cook it rapidly.