Enter text here

Enter text here

1. Dry heat cooking methods can cook food using direct or in-direct heat.

2. Some foods may lose moisture and become dry when a dry heat cooking method is used, therefore the food being prepared should be naturally tender or prepared by adding moisture.

3. Methods without fat are Broiling, Grilling, Roasting, and Baking

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

5. Broiling uses high heat from a source located above the food to cook it rapidly.

6. Grilling results is highly flavorful food and is best utilized on meats and some vegetables.

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

8. Deep frying requires that food be battered and completely submerged in hot oil until it is done.

9. Closely related to saute, this quick method uses high heat with a small amount of fat (oil) is called stirfry.

10. Like other methods pan-frying uses a small amount of fat (in this case oil), but uses a less intense heat than sauteing or stir-frying is called pan frying.

11. Moist heat cooking methods result in food that is delicately flavored and moist. They also provide a healthier alternative to some dry-eat methods like frying. Moist-Heat Methods Include: Boiling Simmering Poaching Blanching Steaming

12. Moist-Heat Methods Include: Boiling, Simmering, Poaching, Blanching, and Steaming

13. Simmering requires that food be completely submerged in a liquid (water, broth, etc.)

14. When a liquid reaches boiling temperature in the form of LARGE bubbles.

15. Nutrient loss is higher with boiling than any other method.

16. The boil should continue as the food cooks unless stated in the recipe.

17. When poaching, cook food between 160*F and 180*F.

18. Blanching is a variation of boiling.

19. Steaming cooks food by surrounding it with steam in a confined area like a steam basket or cabinet.

20. It is important that chefs be aware of the best method for each food to ensure the best results.