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Cooking Methods
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Cooking Methods
Two main methods fore cooking food
- Dry Heat
- Cooks food using direct or indirect heat
- Broiling: uses high heat from a source located above the item to cook it rapidly
- Grilling: Food is cooked above the heat source
- Roasting and Baking
- Sauteing: Cooks food quickly using a small amount of fat
- Deep Fry: Requires food to battered
- Stir Fry
- Pan Fr
- Stir Fry
- Deep Fry: Requires food to battered
- Sauteing: Cooks food quickly using a small amount of fat
- Roasting and Baking
- Grilling: Food is cooked above the heat source
- Broiling: uses high heat from a source located above the item to cook it rapidly
- Cooks food using direct or indirect heat
- Moist heat
- Barding: Wrapping an item with strips of fat
- Larding: Inserting long strips off fat into a naturally lean piece of meat with a special needle
- Marinating: Soaking a item in wet and dry ingredients to provide flavor and moisture
- Simmering: Requires food to be submerged in liquid
- Boiling: Liquid reaches 212 degrees
- Poaching: Near boil but not quite
- Blanching: A variation of boiling
- Blanching: A variation of boiling
- Poaching: Near boil but not quite
- Boiling: Liquid reaches 212 degrees
- Simmering: Requires food to be submerged in liquid
- Marinating: Soaking a item in wet and dry ingredients to provide flavor and moisture
- Larding: Inserting long strips off fat into a naturally lean piece of meat with a special needle
- Barding: Wrapping an item with strips of fat
- Dry Heat
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- Mind Map on Cooking Methods, created by Collin Deaton on 22/10/2018.
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- Collin Deaton
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