Some foods may lose moisture and become dry,
so the food being prepared should be naturally
tender or prepared by adding moisture
Barding: wrapping an item
with strips of fat (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
Broiling: uses high heat
located from above the food
to cook it rapidly., typically
becomes brown on top, and
works best for tender cuts
of meat, young poultry, fish,
and some vegetables.
Grilling: cooked on a grill grate or rack above
a heat source, flavorful food, best utilized on
meats and some vegetables, and sometimes
results in crosshatching on the food.
Roasting/ Baking: cooking food with hot, dry
heat in an oven and fish, tender meats,
poultry, and some fruits and vegetables are
suitable for this.
Sauteing: cooks food quickly using a small
amount of fat over moderately high heat, pan
should be heated before beginning, enough fat
to cover the bottom, and best used for
thinner cut meats, fish, and vegetables.
Deep-Fry: food has to be battered and completely
submerged in hot oil until done, outside should be crispy,
inside should remain moist and tender, and most common
fried foods are chicken, fish, corn dogs, and shrimp.
Stir- Fry: uses high heat with a small amount
of fish, requires food to be stirred quickly, and
cut into small pieces before cooking.
Pan- Fry: uses small
amount of fat, less intense
heat than other methods,
food is typically coated with
batter or breading before
cooking, only naturally tender
foods should be pan- fried,
and food should only be held
for a short amount of time
before being served.
Simmering: requires food to be completely submerged in a
liquid (water, broth, etc.), constant, moderate temperature,
bubbles rise gently and just begin to break the surface.
Boiling: large bubbles when liquid reaches boiling
temperature (212 degrees Fahrenheit), only good for a
few foods such as pasta and corn, nutrient loss is higher
than with any other method, use saucepan or pot large
enough to hold the food and boiling liquid, and boil should
continue as the food cooks unless stated in the recipe.
Poaching: cook food between 160 and 180 degrees Fahrenheit, liquid
should show some motion but no air bubbles should break the surface,
and chicken, seafood, and eggs are most commonly poached foods.
Blanching: a variation of boiling, partially cooks reffered to as
pan-cooking, allows food to be completely cooked later, and is a
common method used to prep vegetables.
Steaming: cooks food by surrounding it with steam in a confined
area, cooks food through direct contact, and vegetables steam well,
being some of the most commonly steamed foods.