Cooking Method Notes

Cooking Method Notes

1. Cooking: process of preparing food for eating

2. Dry Heat: direct or in-direct heat

   • food can lose moisture
   • add moisture by bonding, larding and marinating
   • Methods without fat include broiling, grilling, roasting and baking
   • Methods with fat and oil include sauteing, pan-frying, stir-frying and deep-frying

3. Moist Heat: cooks food so it is delicately flavored and moist

4. Combination examples: stewing and braising

5. Broil: uses high heat from source above to cook food fast

6. Grill: food is cooked on grill grate or rack above heat source

7. Roasting and baking: cooks food by dry heat heating up the layers in the food

8. Sauteing: cooks food by using a small amount of fat over moderately-high heat

9. deep fry: cooks food by submerging food in hot oil

10. boiling, simmering, poaching, blanching, steaming

11. simmering: cooks food by submerging it and cooking it at a constant, moderate temperature

12. boiling: cooks food by submerging it in a liquid over 212 degrees farenheit

13. poaching: cook food by submerging it in liquid between 160-180 degrees farenheit

14. fat provides moisture, tenderness and flavor to meats