COOKING METHODS

COOKING METHODS

1. Dry-heat

   • cook foods using direct or in-direct heat
   • Adding moisture
     • Larding-inserting strips of fat lean piece of meat with needle
     • Marinating-soaking item in wet or dry ingredients
     • barding-wrapping an item in strips of fat
   • Broiling-uses high heat from a source located above the food to cook it rapidly
   • Sauteing-small amount of fat over moderately high heat
   • Grilling-food is cooked on a grill grate or rack above heat source
   • Roasting/baking-cook food with hot, dry heat in oven
   • Deep frying-food be battered and completely submerged in oil
   • stir fry-uses high heat with small amount of fat
   • Pan fry-uses a small amount of fat, but less intense heat

2. Moist-heat

   • Boiling-when a liquid reaches boil temperature
   • Poaching-the liquid shows some motion, but no bubbles break surface
   • Blanching-variation of boiling, used to prep vegetables
   • steaming-surrounds the food with steam in a confined area