Cooking Methods

Cooking Methods

1. Cassie Blair P2

2. Cooking is the process of preparing foods.

3. Dry-Heat uses DIRECT heat.

   • Some foods may lose their moisture and become dry by this method.
     • BARDING: Wrapping items with strips of fat.
       • LARDING: Inserting long strips of fat into a piece of meat with a special needle.
         • MARINATING: Soaking an item in wet and dry ingredients to provide flavor and moisture

4. WITHOUT FAT :

   • BROILING
     • Grilling
       • Roasting

5. Moist cooked foods have more flavor

   • POACHING
     • STEAMING
       • Simmering.
         • BOILING

6. It's important for chefs to know the best way to prepare a dish.

7. When cooking meats, use moist methods for tough cuts and dry for tender cuts