Cooking Methods

Cooking Methods

1. Cooking is the process for preparing food for eating

   • Yet there are a variety of ways to get the job done
     • To be a good chef you must know the best ways to prepare different foods
       • Dry-heat, and Moist-heat are the 2 main ways for cooking food
         • You can also combine methods of cooking depending on the thing that you are cooking

2. Dry-heat cooking methods can cook food using direct on in-direct heat

   • Adding moisture for gry heat cooking because dry heat methods can lead to dryness
     • Methods without fat- Boiling, grilling, roasting, baking
       • Methods with fat and oil- Sauteing, pan-frying, stir-frying, deep-frying
         • Broiling is uses high heat from a source located above the food to cook it rapidly

3. Grilling is a simple dry heat method where food is cooked on a grill grate or rack above the heat source (typically on an open flam)

   • Roasting and baking cook foods with hot, dry heat in the oven
     • Sauteing is a method that cooks food quickly using a small amount of fat over moderately high heat
       • Deep-fry is a requires that food be battered and completely submerged in hot oil until it is done
         • Stir-Fry closely related to saute, uses high heat with a small amount of fat/ oill

4. Pan-Fry have to have a small amount of oil but less intense heat

   • Moist-heat cooking methods include- Boiling, Simmering, Poaching, Blanching and steaming
     • Boiling is when the liquid in a pot reaching boiling temperature (212 F)
       • Poaching is when you cooked food between 160F and 180F
         • Blanching is a variation of boiling, it allows food to be completely cooked later

5. Steaming is cooked foods with steam in a confined area like a steam basket or cabinet

6. Simmering is a food that has to be submerged under a liquid like water, broth etc

   • In Conclusion, it is very important that chefs are aware of the best method for each food to ensure the best results