Cooking Methods

Cooking Methods

1. COMBINATION COOKING

2. DRY-HEAT

   • methods
     • direct-heat
     • indirect-heat
     • with fat and oil
       • sauteing
         • cooks foods quickly using small amount of fat over moderately high heat
       • pan-frying
         • small amount of fat with less intense heat as sauteing or stir-frying
       • stir-frying
         • high heat with small amount of fat
       • deep frying
         • battered food completely submerged in hot oil
     • without fat
       • broiling
         • uses high heat located above food source to cook rapidly
       • grilling
         • food is cooked on grill grate or rack above heat source
       • roasting
         • hot dry heat from cooking oven
       • baking
   • adding moisture
     • barding
     • larding
     • marinating
   • foods being prepared should be naturally tender or prepared by adding moisture

3. MOIST-HEAT

   • food is delicatively flavored and moist, often providing a healthier alternative than dry-heat cooking
   • boiling
     • liquid reaches boiling temperature in form of large bubbles
     • 212 F
   • simmering
     • food completely submerged in liquid at a constant, moderate temperature
   • poaching
     • 160 F - 180 F
     • liquid should show motion, but no bubbles
   • blanching
     • variation of boiling
     • partially cooks food, allows food to be completely cooked later
   • steaming
     • food is surrounded with steam in a confined area