Cooking Methods Notes

Cooking Methods Notes

1. Dry-Heat

   • Pan-Fry: Uses small amounts of oil, but is cooked at a lower temperature. Usually breaded meat.
   • Stir-Fry: Asian style of cooking that uses small amounts of fat at a high temp
   • Deep-Fry: Food battered and completely submerged in oil
   • Sauteing: Cooking method that uses a little oil at a moderate temp
   • Roasting and Baking: Cook food with hot dry heat with an oven. Keeps juices in the food
   • Grilling: Food cooked on a rack over the heat source (usually an open flame)
   • Broiling: High heat coming from a source above the food.
   • Marinading: Soaking food in wet ingredients to provide flavor and moisture
   • 2 kinds of Dry-Heat: Indirect and Direct heat

2. Moist-Heat

   • Simmering: Food completely submerged in water at a constant moderate temp
     • Simmering is boiling but at a slightly lower temperature
   • Boiling: Good for pasta and corn. Water boils at 212 degrees F
     • Nutrient loss is high with boiling
   • Poaching: Cooking food in water between 160 and 180 degrees F
   • Blanching: Partially cooks food so it can be cooked and eaten later on
     • Also keeps foods color and crunch longer
   • Steaming: Surrounding food with steam in an enclosed space
     • Easier with a steam cabinet or basket