Cooking Method- Notes

Cooking Method- Notes

1. Dry heat

   • Indirect heat involves heat circulation
   • Direct heat is straight heat applied to the food item
   • Methods without fat
     • Boiling, Griling, Roasing, Baking
   • Methods with oil and fat
     • Saueting, Pan fry, Stiv-fry, deep fry

2. Moist Heat

   • Method used to make food moist, as well as provide alternatives for frying
     • Boiling, simmering, peaching, steaming
       • You use each different cooking method for a different health option
         • Dependent on what type of food you are cooking

3. Use bonding, Loading to make a moist method efficient

4. Steaming usually applies to vegetables

5. Baking usually involves breading, meat, potatoes, or desserts

6. Deep frying can have negative health effects

7. Stir frying uses vegetables, rice, chicken, usually asian cuisine

8. Poaching is 160 to 180 degrees fahrenheit

9. Both methods are used to kill of bacteria and to make the food quality higher