Cooking methods

Cooking methods

1. There are two main methods of cooking food

   • Dry heat
     • Methods without fat
       • Broiling: Is a high heat style of cooking where food is bellow the heat.
       • Grilling: A simple dry heat method where food is cooked on a grill above the heat source.
       • Roasting: Cook food with hot, dry heat in the oven.
       • Baking: Cook food with hot, dry heat in the oven.
     • Methods with fat and oil
       • Sauteing: Cooks food quickly using a small amount of fat over moderately high heat.
       • Pan-frying: Uses a small amount of fat,but uses a less intense heat than sauteing or stir-frying.
       • Stir-frying: This quick method uses high heat with a small amount of fat .
       • Deep-frying: Requires food be battered and submerged in hot oil until it is done.
   • Moist heat
     • Boiling: When a liquid reaches boiling temperature in the form of large bubbles.
     • Simmering: Requires that food be completely submerged in a liquid.
     • Poaching: Cook food in a liquid between 160*F and 180*F.
     • Blanching: Simply put, blanching on partially cooks food referred to as par-cooking.
     • Steaming: Cooks food by surrounding it with steam in a confined area like a steam basket or cabinet.