Cooking Methods

Cooking Methods

1. Main Methods for Cooking: Dry-heat and Moist Heat

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

3. Ways to add moisture to dry-heat cooking include barding, larding, and marinating

4. Methods for dry heat with fat and oil include 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. Sauteing cooks food quickly using a small amount of fat over moderately high heat

9. Deep Fry involves food being battered and completely submerged in hot oil until it is done

10. Stir Fry uses high heat with a small amount of fat (oil)

11. Pan-frying uses a small amount of fat, but uses a less intense heat than sauteing or stir-frying

12. Moist heat methods include boiling, simmering, poaching, blanching, and steaming

13. Simmering differs from boiling in that the bubbles rise gently and just begin to break the surface

14. Simmering requires that food be completely submerged in a liquid

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

16. When poaching, cook food between 160 degrees F and 180 degrees F

17. Blanching is a variation of boiling that allows food to be completely cooked later

18. Steaming cooks food by surrounding it with steam in a confined space

19. Boiling occurs at 212 F

20. When deep frying, The outside of the food should be crispy, but the inside should remain moist and tender