Cooking Methods

Cooking Methods

1. 2 main methods: dry heat, moist heat

2. Dry heat method cooks food using direct an in-direct heat.

3. Some foods may loose moisture and become dry

4. Broiling uses high heat from a source above the food to cook it.

5. A simple dry heat method you cook your food on a rack.

6. Roasting or baking your food surrounds the food with heating all layers.

7. Sauteing mothod cooks food quickly using a small amount of fat moderatley high heat.

8. Deep frying method requires that food to be battered and completely submerged

9. Stir fry method is closlely realted to saute this quick method uses high heat with small amount of fat

10. Pan fry like other methods pan uses a small amount of fat but uses less intense heat

11. Moist heat cooking reults in food that is delicatley flavored and moist

12. Simmering requires that food be completley submerged in a liquid .

13. Boiling is when liquid reaches 212 F and bubbles up

14. Boiling is only good for pasta corn.

15. Poaching food in water

16. water must be 160F or 180 F

17. Blanching is a variation of boiling .

18. Steaming cooks food by surrounding it with steam

19. Its important that chefs be aware of the best method for each food.

20. When cooking meats moist mthod for flavor and dry method for tendernous.