Cooking Methods

Cooking Methods

1. Dry Heat-Cooks food by using direct or indirect heat.

   • Broiling-Uses high heat from a source located above the food to cook it rapidly.
   • Grilling-When food is cooked on a grill or rack above the heat source.
   • Roasting and Baking-Cooking food with hot, dry heat in the oven.
   • Sauteing-Cooks food quickly by using a small amount of fat over moderately high heat.
   • Deep Fry-Requires the food be battered and completely submerged in hot oil until it's done.
   • Stir Fry-Uses high heat with small amount of fat.Food should be cut into small pieces before being cooked and should be stirred quickly.
   • Pan Fry-Uses a small amount of oil but uses a less intense heat.
   • Some food may become dry and lose moisture and the food should be naturally tender.

2. Moist Heat-Adding moisture to a piece of meat before using a dry heat method.

   • Simmering-Requires that food is completely submerged in a liquid that is a constant moderate temperature.
   • Boiling-When a liquid reaches boiling temperature in the form of large bubbles at 212 F and is only good for pasta and corn.
   • Poaching-Cook food between 160*F and 180*F The liquid should show some motion but no air bubbles should break the surface.
   • Blanching-Allows food to be completely cooked later.
   • Steaming-Surrounding food in steam in a confined area and cooks food through direct contact.
   • Provides a healthier alternative to some dry-heat methods.

3. Cooking is the process for preparing food for eating.