Cooking Method Notes

Cooking Method Notes

1. Methods

   • Moist Heat and Dry Heat are the two types
   • Can combine like stewing and braising
   • Dry Heat Methods
     • Can cook food using direct heat
     • Some foods may lose moisture and become dry
     • Adding moisture helps the cooking process
     • Bavding is the process of wrapping an item with strips of fat
     • Lavding is the procces of investing long strips of fat into lean pieces of meat
     • Mavinating is the process of soaking in wet or dry ingredients to provide flavor and moisture

2. Processes

   • Broiling uses a high heat source to cook rapidly
   • Grilling is a simple dry heat method where food is cooked on a grill
   • Roasting and baking cooks food with hot dry heat in the oven
   • Sauteing cooks food quickly using a small amount of fat over moderately high heat
   • Deep Friing requires food to be battered and sunmerged in hot oil until done
   • Stir Fry uses high heat with small amounts of fat and oils
   • Pan Fry uses small amounts of fats like oil

3. Moist Heat Methods

   • Simmering requires food to be completely submerged in liquid
   • Boiling is when liquid reaches boiling temperature in the form of large bubbles
   • Poaching is the process of cooking food between 160 F and 180F
   • Blanching is a variation of boiling to allow foods to be fully cooked
   • Steaming cooks food by surrounding with steam in a confined area

4. Conclusion

   • It is important for the chefs to be aware of the best methods