Cooking Methods

Cooking Methods

1. Dry Heat

   • Direct or Indirect heat
   • broiling
     • uses high heat from a source above the food to cook it rapidly
   • grilling
     • food is cooked on grill
   • roasting and baking
     • food surrounded by heat in oven
   • sauteing
     • food cooked quickly with a small amount of fat
   • deep-fry
     • food is battered and submerged in hot oil
   • stir-fry
     • uses high heat and a small amount of fat
   • pan-fry
     • small amount of fat used and moderate heat
   • food may become dry

2. Moist Heat

   • food will be delicately flavored and moist
   • simmering
     • food is submerged in water that's at a constant moderate temperature
   • boiling
     • a liquid heats up to boiling point and large bubbles occur
   • poaching
     • liquid shows motion but no bubbles
   • blanching
     • variation of boiling used to partially cook veggies
   • steaming
     • cooks food by surrounding it with steam