Cooking Methods

Cooking Methods

1. Dry-Heat

   • Without fat
     • Broiling: uses high heat from a source located above the food to cook it rapidly.
       • Grilling: food is cooked on a grill grate or rack above the heat source
       • Roasting/ Baking: cook food with hot, dry heat in the oven.
   • With Fat and Oil
     • Sauteing: using a small amount of fat over moderately high heat.
       • Dry fry: food be battered and completely submerged in hot oil until it is done.
         • Pan fry: uses a small amount of fat but uses a less intense heat than sauteing or stir-frying.
     • Stir Fry: uses high heat with a small amount of fat

2. Moist-Heat

   • Boiling: When a liquid reaches boiling temperature in the form of large bubbles.
     • Simmering: requires that food be completely submerged in a liquid hat is a constant, moderate temperature.
   • Poaching: cook food between 160*F and 180*F. The liquid should show some motion, but no air bubbles should break the surface.
     • Blanching: a variation of boiling. Simply put, blanching on partially cooks food referred to as par-cooking.
   • Steaming: cooks food by surrounding it with steam in a confined area like a steam basket or cabinet.