Cooking Methods

Cooking Methods

1. Cooking is the process of preparing food to eat

   • Good chefs know the best ways to prepare different foods

2. 2 main methods of cooking

   • Dry heat
     • Can be direct or in-direct
     • The food being cooked should have moisture inside it
     • Broiling uses high heat from a source located above the food to cook it rapidly
     • Grilling is the method where food is cooked on a grill grate or rack above the heat source
     • Sauteing cooks food quickly using a small amount of fat over moderately high heat
     • Deep-frying is when something is coated in batter and them submerged in hot oil until it is cooked
     • Stir-fry uses high heat with a small amount of fat
     • pan-frying uses a small amount of fat (in this case oil), but uses a less intense heat than sauteing or stir-frying
   • Moist heat
     • Moist heat cooking methods can result in foods that are flavorful and moist. It can also be healthier
     • Simmering is when a food is submerged in a liquid that is constant and moderate in temp.
     • Poaching should happen between 160-180. No bubbles should be visible.
     • Banching only partially cooks food. This is a common method used to prep vegies
     • Steaming cooks food by surrounding it with steam
     • Boiling is only good for a few foods such as pasta and corn. Boiling happens at 212.

3. Fat provides moisture, tenderness, and flavor to meats.