Cooking Methods

Taylor Watkins
Mind Map by Taylor Watkins, updated more than 1 year ago
Taylor Watkins
Created by Taylor Watkins about 6 years ago


This mind map will help you learn and hopefully help you know different cooking methods to use in cooking.

Resource summary

Cooking Methods
  1. Cooking is the process for which preparing food for eating.
    1. Dry Heat Method
      1. Can cook food using direct or in-direct heat. Some foods may loose moisture and dry when using this method.
        1. Some ways to add moisture are barding, larding and marinating.
          1. Barding: Wrapping an item with strips of fat. This is usually done with lean meats.
            1. Larding: Inserting long strips of fat into a naturally lean piece of meat with a special needle.
              1. Marinating: Soaking an item in wet and dry ingredients to provide flavor and moisture.
              2. Methods without fat.
                1. Broiling: Uses a high heat from a source located above the food to cook it rapidly.
                  1. Grilling: Food is cooked on a grill grate or rack above the heat source.
                    1. 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.
                  2. Methods with fat and oil.
                    1. 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.
                      1. Stir-Fry: Requires the food to be stirred quickly and the food should be cut into small pieces before being food.
                        1. 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.
                2. Moist Heat Method
                  1. Result in food that is directly flavored and moist.
                    1. Also provide a healthier alternative to some dry-heat methods.
                      1. 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.
                        1. Boiling- When a liquid reaches boiling it produces large bubbles. Boiling temperature is 212. Nutrient loss is higher with boiling.
                          1. Poaching- Cook foods between 160 degrees fahrenheit and 180 degrees fahrenheit. Should show some motion but no air bubbles should break at the surface.
                            1. 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.
                              1. Steaming- Cooks food by surrounding it with steam in a confined area. Steam cooks the food by direct contact.
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