Cooking Method

Cooking Method

1. Dry-Heat

   • Direct Heat
   • indirect Heat
   • Marinating
   • Larding
   • Barding
   • Fat
     • Broiling
     • Grilling
     • roasting
     • Baking
   • Non-Fat
     • Sauteing
       • Deep-Frying
     • Pan-Frying
     • Stir-Frying

2. Moist-Heat

   • Boiling
     • 212 Degrees
     • Only for a few foods
     • Boiling takes place the entire cooking process
   • Simmering
     • Food Submerged
     • Constant Temerature
   • Poaching
     • Between 160-180 degrees
     • Liquid shows motion but no air bubbles
     • Chicken, Seafood, Eggs
   • Blanching
     • Preps Veggies
     • Similar to boiling
   • Steaming
     • Surrounds food in steam to cook
     • Veggies steam well

3. Combination Cooking

4. David Goble