Cooking Methods

Cooking Methods

1. Moist heat

   • Boiling is when liquid reaches the boiling temperature in the form of large bubbles.
   • Simmering requires the food to be completely submerged in liquid.
   • Poaching is food cooked in liquid without creating air bubbles.
   • Blanching partially cooks food as pan-cooking.
   • Steaming cooks food by surrounding it with steam.

2. Dry heat

   • Indirect heat
   • Direct heat
   • Methods without fat include:
     • Broiling uses heat from a source that is above the food.
     • Grilling is where food is cooked above the heat source.
     • Roasting is food cooked in an oven
     • Baking is food cooked in an oven
   • Methods with fat and oil include:
     • Sauteing is using a small amount of fat to cook.
     • Pan Frying uses a small amount of fat but on a less intense heat.
     • Stir frying is cooking with a small amount of fat.
     • Deep frying is battering food and completely submerging it in hot oil.