COOKING METHODS

COOKING METHODS

1. Cooking - the process for preparing food for eating

2. There are 2 main methods for cooking food: Dry-Heat and Moist-Heat

3. Dry heat can cook food using direct or in-direct heat

4. Dry heat method is better for foods that are naturally tender

5. Oven = In-direct heat

6. Grill = direct heat

7. Barding - Wrapping an item with strips of fat.

8. Larding - Inserting long strips of fat into a naturally lean piece of meat with a special needle

9. Marinating - Soaking an item in wet and dry ingredients to provide flavor and moisture

10. Methods without fat - Broiling, Grilling, Roasting, and Baking

11. Methods with fat and oil - Sauteing, Pan- Frying, Stir-Frying, and Deep-Frying

12. Broiling - high heat from a source located above the food to cook it rapidly

13. Grilling - A simple dry heat method where food is cooked on a grill grate or rack above the heat source

14. Roasting & Baking - cook food with hot, dry heat in the oven

15. Sauteing - cooks food quickly using a small amount of fat over moderately high heat

16. Deep-fry - equires that food be battered and completely submerged in hot oil until it is done. The outside of the food should be crispy, but the inside should remain moist and tender

17. Stir-Fry - this quick method uses high heat with a small amount of fat (oil).

18. Pan-Fry - uses a small amount of fat (in this case oil), but uses a less intense heat than sauteing or stir-frying.

19. Moist heat cooking methods result in food that is delicately flavored and moist.