cooking methods by: Camryn Bowles

cooking methods by: Camryn Bowles

1. Cooking

   • process for preparing food and eating it.
   • dry- heating method
     • direct (grill) and in-direct heat (oven)
     • have to add moisture or will become
       • add moisture by bonding, landing, marinating
     • methods without fat :
       • broiling, grilling, roasting, and baking
     • methods with fat and oil:
       • sauteing, pan frying, stir frying, and deep frying
   • moist- heating method
     • boiling,simmering, poaching, blanching, and steaming
     • simmering is the food completely under liquid that is at a constant temp
     • boiling is when there are large bubbles and reaches 212 F
       • only for pasta and corn
         • lots of nutrient loss
           • use a saucepan and boil should continue throughout the cooking process
   • Broiling is a high heat source from above the food which browns food on top
   • grilling is a dry heat method where food is put on a grill rack above a flame
   • roasting and baking is done with hot, dry heat in the oven.

2. Sauteing is done with a small amount of fat over a moderate amount of heat

3. Deep frying is done when food is battered and put into hot oil till cooked through

4. stir frying is like sauteing which uses high amount of heat with little fat

5. pan frying is a small amount of oil with little heat

6. Poaching is when the liquid is between 160- 180 F with very little amount of bubbles

7. blanching is a variation of boiling but only partially cooks food

8. steaming cooks food by surrounding it with steamed liquid in a confined area