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Cooking Methods

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Notes

Mind Map by nkapps11, updated more than 1 year ago

	Created by nkapps11 over 8 years ago

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Resource summary

Cooking Methods

Dry Heat
1. Direct Heat
2. Indirect Heat
3. Adding Moisture
  1. Barding
    1. Wrapping an item in strips of fat
    2. Done with lean meats
  2. Landing
    1. Inserting long strips of fat into lean meat with a spinning needle
  3. Maintaining
    1. Soaking an item in wet and dry ingredients to provide moisture
4. With fat
  1. Deep frying
  2. Stir-frying
  3. Sauteing
  4. Pan-frying
5. Without fat
  1. Broiling
  2. Grilling
  3. Roasting
  4. Baking
Moist Heat
1. Boiling
  1. Food is completely submerged
    1. Liquid reached boiling point
2. Simmering
  1. Food is completely Submerged
    1. Moderate temperature
3. Poaching
  1. Cooking food between 160 and 180 degrees F.
4. Blanching
  1. Variation of boiling
5. Steaming
  1. Surrounding food with steam
Stewing
Branding

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