3834570
Description
Mind Map by savannahpheanis, updated more than 1 year ago
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Created by savannahpheanis
over 8 years ago
|
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Cooking Methods
- Dry Heat
- Food should
be
tenderized
or moisture
added
- Barding: strips
of fat wrapped
around food.
Usually lean
meats.
- Larding:
Inserting long
strips of fat
into lean meat
with needle
- Marinating:
Soak item in
wet & dry
ingredients
(moisture &
flavor)
- Barding: strips
of fat wrapped
around food.
Usually lean
meats.
- Methods without fat
- Broiling
- Uses high
heat from
source above
food to cook
quickly.
- Uses high
heat from
source above
food to cook
quickly.
- Grilling
- Food is
cooked on
grill grate
or rack
with heat
source
below.
- highly flavorful
- highly flavorful
- Food is
cooked on
grill grate
or rack
with heat
source
below.
- Roasting
- Baking
- Cook food with
hot, dry heat in
the oven
- Cook food with
hot, dry heat in
the oven
- Broiling
- Methods with fat & oil
- Sautéing
- Cooks
quickly, high
amount of
fat over
moderately
high heat
- Best for
thinner cut
meals, fish &
vegetables
- Best for
thinner cut
meals, fish &
vegetables
- Cooks
quickly, high
amount of
fat over
moderately
high heat
- Pan-frying
- Small amount
of fat, less heat
than other
options.
Typically food is
coated w/ batter
or breading
before cooking.
- Small amount
of fat, less heat
than other
options.
Typically food is
coated w/ batter
or breading
before cooking.
- Stir-frying
- High heat,
small amount
of fat. Food cut
small & stirred
quickly.
- High heat,
small amount
of fat. Food cut
small & stirred
quickly.
- Deep-frying
- Battered food
submerged in
hot oil
- Battered food
submerged in
hot oil
- Sautéing
- Food should
be
tenderized
or moisture
added
- Moist Heat
- Boiling
- 212 degrees
Fahrenheit water,
only good for
some foods
(ex:pasta), food
looses some
nutrients
- 212 degrees
Fahrenheit water,
only good for
some foods
(ex:pasta), food
looses some
nutrients
- Simmering
- Food completely
submerged in
liquid at
constant
moderate
temperature
- Food completely
submerged in
liquid at
constant
moderate
temperature
- Poaching
- 160-180 degrees
Fahrenheit
water. Good for
eggs, chicken, &
seafood
- 160-180 degrees
Fahrenheit
water. Good for
eggs, chicken, &
seafood
- Blanching
- Variation of boiling,
common for
vegetables
- Variation of boiling,
common for
vegetables
- Steaming
- Surrounds food
with steam, food
cooks through
direct contact
- Surrounds food
with steam, food
cooks through
direct contact
- Delicatley flavored &
moist. Offers healithier
alternative to some dry
heat methods
- Boiling
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