Cooking Methods

Cooking Methods

1. Dry Heat

   • Direct Heat
     • Grill
   • Indirect Heat
     • Oven
   • Food should be naturally tender or prepared by adding moisture
     • Barding: Wrapping an item (lean meats) with strips of fat
     • Larding: Sticking long strips of fat into lean meat with a special needle.
     • Marinating: Soaking an item in wet and dry ingredients to provide flavor and moisture
   • Applying
     • Without Fat: Broiling, Grilling, Roasting, and Baking
       • Broiling
         • High heat from above source,
         • Brown on top
         • Tender meat, young poultry, fish, vegetables
       • Grilling
         • Cooking on a grill above a heat source
         • Meats (steaks) and vegetables
         • Flavorful
       • Roasting and Baking
         • Hot dry heat in oven
         • Heats layers and natural juices
         • Fish, tender meats, poultry, and some fruits and vegetables
         • Beef and pork loins
     • With Fat and Oil: Sauteing, Pan-Frying, Stir-Frying, Deep-Frying
       • Sauteing
         • Small amount of fat
         • High heat
         • Pan heated ahead of time
         • Thin meat, fish, vegetables
       • Deep-frying
         • Battered and submerged in oil
         • Crispy outside tender inside
         • chicken, fish, corn dogs, and shrimp
       • Stir-frying
         • High heat, low fat
         • Quick stirring, small pieces
       • Pan Frying
         • Low fat, less intense heat
           • Batter and breading
             • Tender food held for a short time

2. Moist Heat

   • Boiling
     • Large bubbles
     • 212 F
     • Pasta and corn
     • High loss of nutrients
     • Sauce Pan
   • Simmering
     • Food submerged in liquid
     • Constant, moderate temperature
     • bubbles rise gently and just begin to break the surface
   • Poaching
     • 160* F - 180* F
     • No air bubbles
     • Chicken, seafood, and eggs
   • Blanching
     • Variation of boiling
     • Allows food to be completely cooked later
     • Used to prep vegetables
   • Steaming
     • Surrounding food with steam; confined area
     • Direct contact
     • Vegetables