3834285
Description
Mind Map by Taylor Watkins, updated more than 1 year ago
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Created by Taylor Watkins
over 8 years ago
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Cooking Methods
- Cooking is the process for which preparing food for eating.
- Dry Heat Method
- Can cook food using direct
or in-direct heat. Some
foods may loose moisture
and dry when using this
method.
- Some ways to add
moisture are barding,
larding and
marinating.
- Barding: Wrapping an item with
strips of fat. This is usually done
with lean meats.
- Larding: Inserting long strips of
fat into a naturally lean piece of
meat with a special needle.
- Marinating: Soaking an item in
wet and dry ingredients to provide
flavor and moisture.
- Barding: Wrapping an item with
strips of fat. This is usually done
with lean meats.
- Methods without fat.
- Broiling: Uses a
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 and
Baking: Cooked in
an oven. The dry
heat surrounds the
food, heating the
layers, and the
natural juices
create steam and
the are absorbed in
the food.
- Roasting and
Baking: Cooked in
an oven. The dry
heat surrounds the
food, heating the
layers, and the
natural juices
create steam and
the are absorbed in
the food.
- Grilling: Food is
cooked on a grill
grate or rack
above the heat
source.
- Methods with fat and oil.
- Sauteing: Cooks food
quickly using a small
amount of fat over
moderately high heat.
The pan should be
heated before beginning
and there should be
enough fate added to
cover the bottom of the
pan.
- Stir-Fry: Requires the
food to be stirred
quickly and the food
should be cut into
small pieces before
being food.
- Pan-Fry- Uses a
small amount of fat,
but doesn't use as
intense heat. Usually
coated with a batter
or breading before
cooking. Only
natural tender
should be fried.
- Pan-Fry- Uses a
small amount of fat,
but doesn't use as
intense heat. Usually
coated with a batter
or breading before
cooking. Only
natural tender
should be fried.
- Stir-Fry: Requires the
food to be stirred
quickly and the food
should be cut into
small pieces before
being food.
- Sauteing: Cooks food
quickly using a small
amount of fat over
moderately high heat.
The pan should be
heated before beginning
and there should be
enough fate added to
cover the bottom of the
pan.
- Broiling: Uses a
high heat from a
source located
above the food to
cook it rapidly.
- Can cook food using direct
or in-direct heat. Some
foods may loose moisture
and dry when using this
method.
- Moist Heat Method
- Result in food that is directly
flavored and moist.
- Also provide a healthier
alternative to some dry-heat
methods.
- Simmering- Food needs to
be completely submerged in
liquid, that is a constant,
moderate temperature.
Bubbles rise gently and just
begin to break at the
surface.
- Boiling- When a liquid
reaches boiling it produces
large bubbles. Boiling
temperature is 212. Nutrient
loss is higher with boiling.
- Poaching- Cook foods
between 160 degrees
fahrenheit and 180 degrees
fahrenheit. Should show
some motion but no air
bubbles should break at the
surface.
- Blanching- Is a
variation of boiling.
Blanching on partially
cooked foods is
referred to as par-
cooking. This allows
food to be completely
cooked later.
- Steaming- Cooks food
by surrounding it with
steam in a confined
area. Steam cooks the
food by direct contact.
- Steaming- Cooks food
by surrounding it with
steam in a confined
area. Steam cooks the
food by direct contact.
- Blanching- Is a
variation of boiling.
Blanching on partially
cooked foods is
referred to as par-
cooking. This allows
food to be completely
cooked later.
- Poaching- Cook foods
between 160 degrees
fahrenheit and 180 degrees
fahrenheit. Should show
some motion but no air
bubbles should break at the
surface.
- Boiling- When a liquid
reaches boiling it produces
large bubbles. Boiling
temperature is 212. Nutrient
loss is higher with boiling.
- Result in food that is directly
flavored and moist.
- Dry Heat Method
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