DRY HEAT COOKING METHODS

emerielynnburton
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Cooking Methods

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DRY HEAT COOKING METHODS
  1. Cooking is the process for preparing food for eating, yet there are a variety of ways to get the job done.
    1. To be a good chef you must know the best way to prepare different foods.
    2. 2 main methods for cooking food
      1. Dry-Heat
        1. Dry heat cooking methods can cook food using direct or in-direct heat.
          1. Some foods may lose moisture and become dry when a dry heat cooking method is used, therefore the food being prepared should be naturally tender or prepared by adding moisture.
        2. Moist-Heat Cooking Methods
          1. Moist heat cooking methods result in food that is delicately flavored and moist. They also provide a healthier alternative to some dry-eat methods like frying.
            1. Simmering
              1. Simmering requires that food be completely submerged in a liquid (water, broth, etc.) that is a constant, moderate temperature.
                1. Emerie Burton, 6th Period
            2. Boiling
              1. When a liquid reaches boiling temperature in the form of LARGE bubbles. 212 F Boiling is only good for a few foods such as pasta and corn. Nutrient loss is higher with boiling than any other method.
              2. Poaching
                1. When poaching, cook food between 160*F and 180*F. The liquid should show some motion, but no air bubbles should break the surface
                2. Blanching
                  1. Blanching is a variation of boiling. Simply put, blanching on partially cooks food referred to as par-cooking
                  2. steaming
                    1. Steaming cooks food by surrounding it with steam in a confined area like a steam basket or cabinet.
                  3. You can also combine this methods referred to as combination cooking.
                    1. Applying the Dry Heat Method
                      1. Methods without fat: Broiling Grilling Roasting Baking
                        1. Methods with fat and oil: Sauteing Pan- Frying Stir-Frying Deep-Frying
                    2. BROILING
                      1. Broiling uses high heat from a source located above the food to cook it rapidly. Broiled food becomes browned on the top.
                      2. GRILLING
                        1. A simple dry heat method where food is cooked on a grill grate or rack above the heat source
                        2. ROASTING & BAKING
                          1. Roasting & Baking cook food with hot, dry heat in the oven. The dry heat surrounds the food, heating the layers, and the natural juices create steam and are then absorbed into the food.
                          2. Sauteing
                            1. This method cooks food quickly using a small amount of fat over moderately high heat
                            2. DEEP-FRY
                              1. Deep frying requires that food be battered and completely submerged in hot oil until it is done
                              2. Stir-Fry
                                1. quick method uses high heat with a small amount of fat
                                2. Pan-Fry
                                  1. pan-frying uses a small amount of fat , but uses a less intense heat than sauteing or stir-frying.
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