Cooking Methods

Cooking Methods

1. cooking is the process of preparing food to eat

2. dry heat methods

   • can be direct or indirect
   • foods may lose moisture and become dry
   • add moisture before using one of the following methods before using a dry heat method
     • Baring: wrap the product with strips of fat
       • Larding: insert strips of fat into a naturally lean piece of meat
         • Marinating: soak an item in wet and dry ingredients
   • broiling: high heat is located above the food to cook it rapidly, usually causing the top to become brown
   • grilling: food is cooked on a grill grate or rack with the heat coming from the bottom
   • roasting and baking: done by using the hot, dry heat in an oven
   • sauteing: uses a small amount of fat over high heat (the pan should be heated before you place ingredients in)
   • deep frying: food is battered and then placed in hot oil until it is thoroughly cooked through
   • stir fry: food is cooked on high heat with a small amount of oil and is stirred rapidly (food should be cut in small pieces)
   • pan fry: a small amount of fat is used, but the food is cooked on less intense temperature (food is usually battered before cooking)

3. moist heat methods

   • food is moist and full of flavor
   • simmering: food is completely submerged in a liquid that holds a constant, medium temperature
   • boiling: food is in a liquid, typically water, and is cooked through as the liquid boils
   • poaching: food is placed in a liquid and is cooked. the liquid does not boil or even produce the slightest of bubbles
   • blanching: done to partially cooked foods to hold flavor and color, similar to boiling
   • steaming: food is cooked by surrounding it with hot steam, cooking due to direct contact