Cooking Methods{McKensie Hendrixson-2nd}

Cooking Methods{McKensie Hendrixson-2nd}

1. The 2 methods for cooking are dry and moist heat.

2. Dry heat uses direct or in-direct heat.

3. Barding- wrapping an item with strips of fat.

4. Larding- Putting fat into the meat.

5. Marinating- Soaking an item in wet or dry ingredients for flavor.

6. Methods without fat- broiling, roasting, grilling, baking.

7. Methods with fat- sauteing, pan-frying, stir-frying, deep-frying.

8. Broiling uses high heat.

9. Grilling is a dry heat.

10. Roasting and baking use hot, dry heat.

11. Sauteing cooks with fat and high heat.

12. Deep fry is cooked in oil.

13. Stir fry uses high heat and a small amount of fat or oil.

14. Pan fry uses a small amount of fat.

15. Boiling starts to happen at 212*F.

16. Poaching is 160-180*F.

17. Blanching is a variation of boiling.

18. Steaming, food if cooked with steam.

19. It is important to use the right method.

20. Moist heat method- boiling, simmering, poaching, blanching, steaming.