Cooking Methods

Cooking Methods

1. Cooking is the process of preparing food for eating

2. Two main methods

   • Dry-heat
     • Uses direct or in-direct heat
       • Direct:- grill; in-direct- oven
   • Moist-heat
     • Barding- wrapping fat around it
     • Larding- inserting fat inside
     • Marinating- soak item in ingerdients
     • Boiling
       • Large bubbles
     • Simmering
       • Completely submerged on low temperature
     • Poaching
       • Cooking between 160* F and 180* F
     • Blanching
       • Variation of boiling
     • Steaming
       • Cooks by surrounding item with steam

3. Methods without fat

   • Broiling
     • Uses heat source from above food
   • Grilling
     • Cooked on rack above heat source
   • Roasting
     • Hot dry heat in the oven
   • Baking
     • Hot dry heat in the oven

4. Methods with fat and oil

   • Sauteing
     • Small amount of fat over high heat
   • Pan- frying
     • Small amount of fat with less intense heat
   • Stir-frying
     • High heat with small amount of fat
   • Deep-frying
     • Submerged in hot oil