Nutrient Notes

Nutrient Notes

1. Dry heat

   • Direct
   • Indirect
   • There are several ways to add moister like:
     • Barding
       • Wrapping an item with strips of fat. This is usually done with lean meats. Think bacon wrapped chicken breast.
     • Marinating
       • Soaking an item in wet and dry ingredients to provide flavor and moisture
     • Larding
       • Inserting long strips of fat into a naturally lean piece of meat with a special needle

2. Moist heat

3. Combinations

4. Broiling

   • high heat from a source located above the food to cook it rapidly

5. Grilling

   • food is cooked on a grill grate or rack above the heat source

6. Roasting/baking

   • The dry heat surrounds the food, heating the layers, and the natural juices create steam and are then absorbed into the food.

7. Sauteing

   • food quickly using a small amount of fat over moderately high heat.

8. Sauteing can use butter as the fat