cooking method

cooking method

1. It is important that chefs be aware of the best method for each food to ensure the best results.

   • When cooking meats, coose moist methods for touch cuts and dry methods for tender cuts.
     • Beef and Pork loin roasts are commonly roasted for best results.

2. You will be applying many of these methods throughout this course.

3. Fat provides moisture, tenderness, and flavor to meats.

4. Steaming cooks food by surrounding it with steam in a confined area like a steam basket or cabinet. Steam cooks the food through direct contact. Vegetables steam well and are some of the most commonly steamed foods.

5. Blanching is a variation of boiling. Simply put, blanching on partially cooks food referred to as par-cooking. This allows food to be completely cooked later and is a common method used to prep vegetables.

   • A simple dry heat method where food is cooked on a grill grate or rack above the heat source (typically and open flame). Grilling results is highly flavorful food and is best utilized on meats and some vegetables. Grilling sometimes results in a crosshatching look from sitting on the hot metal grill rack. Steaks are excellent when cooked on a grill!

6. When poaching, cook food between 160*F and 180*F. The liquid should show some motion, but no air bubbles should break the surface. Chicken, seafood, and eggs are the most commonly poached foods.

7. When a liquid reaches boiling temperature in the form of LARGE bubbles. 212 F

   • Cooking is the process for preparing food for eating, yet there are a variety of ways to get the job done.
   • Roasting & Baking cook food with hot, dry heat in the oven. The dry heat surrounds the food, heating the layers, and the natural juices create steam and are then absorbed into the food. Fish, tender meats, poultry, and some fruits and vegetables are suitable for baking and roasting.

8. Boiling is only good for a few foods such as pasta and corn.

   • Nutrient loss is higher with boiling than any other method. Use a Saucepan or pot large enough to hold the food and boiling liquid. The boil should continue as the food cooks unless stated in the recipe.

9. Simmering requires that food be completely submerged in a liquid (water, broth, etc.) that is a constant, moderate temperature. Simmering and boiling are often confused, but simmering differs in that the bubbles rise gently and just begin to break the surface.

   • To be a good chef you must know the best way to prepare different foods.

10. Moist heat cooking methods result in food that is delicately flavored and moist. They also provide a healthier alternative to some dry-eat methods like frying.

11. Dry heat cooking methods can cook food using direct or in-direct heat.

    • Some foods may lose moisture and become dry when a dry heat cooking method is used, therefore the food being prepared should be naturally tender or prepared by adding moisture.

12. Broiling uses high heat from a source located above the food to cook it rapidly. Broiled food typically becomes browned on the top. This method is best for tender cuts of meat, young poultry, fish, and some vegetables.

13. This method cooks food quickly using a small amount of fat over moderately high heat. The pan should be heated before beginning to saute and there should only be enough fat added to coat the bottom of the pan. This method is best for thinner cut meats, fish, and vegetables.