Cooking Methods

Cooking Methods

1. Dry Heat

   • Can be used by indirect heat or direct heat
   • usually involves a oven

2. Moist Heat

   • Chefs use this for tough meats
   • Methods include Boiling, steaming and blanching

3. Broiling uses high heat from a source located above the food to cook it rapidly

   • Grilling a simple dry heat method where food is cooked on a grill grate or rack above the heat source

4. Roasting & Baking cook food with hot, dry heat in the oven

5. Sauteing method cooks food quickly using a small amount of fat over moderately high heat

6. Deep frying requires that food be battered and completely submerged in hot oil until it is done

7. Stir fry is closely related to saute, this quick method uses high heat with a small amount of fat

8. Pan-Fry is like other methods pan-frying uses a small amount of fat but uses a less intense heat than sauteing or stir-frying

9. When poaching, cook food between 160*F and 180*F. The liquid should show some motion, but no air bubbles should break the surface

10. Blanching will allow this asparagus to maintain its bright color and crunch, while being prepared to roast, grill, or fry later

11. Steaming cooks food by surrounding it with steam in a confined area like a steam basket or cabinet. Steam cooks the food through direct contact

12. In Conclusion

    • It is important that chefs be aware of the best method for each food to ensure the best results
    • You will be applying many of these methods throughout this course