3845251
Description
Mind Map by emerielynnburton, updated more than 1 year ago
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Created by emerielynnburton
over 8 years ago
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DRY HEAT COOKING
METHODS
- Cooking is the process for
preparing food for eating, yet
there are a variety of ways to
get the job done.
- To be a good chef you must know the best
way to prepare different foods.
- To be a good chef you must know the best
way to prepare different foods.
- 2 main methods for cooking food
- Dry-Heat
- Dry heat cooking methods can cook
food using direct or in-direct heat.
- 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.
- 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.
- Dry heat cooking methods can cook
food using direct or in-direct heat.
- Moist-Heat Cooking Methods
- 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.
- Simmering
- Simmering requires that food be completely submerged in a liquid (water, broth, etc.) that is
a constant, moderate temperature.
- Emerie Burton, 6th Period
- Emerie Burton, 6th Period
- Simmering requires that food be completely submerged in a liquid (water, broth, etc.) that is
a constant, moderate temperature.
- Simmering
- Boiling
- 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.
- 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.
- Poaching
- When poaching, cook food between 160*F and 180*F. The liquid should show
some motion, but no air bubbles should break the surface
- When poaching, cook food between 160*F and 180*F. The liquid should show
some motion, but no air bubbles should break the surface
- Blanching
- Blanching is a variation of boiling. Simply put, blanching
on partially cooks food referred to as par-cooking
- Blanching is a variation of boiling. Simply put, blanching
on partially cooks food referred to as par-cooking
- steaming
- Steaming cooks food by surrounding it with steam in
a confined area like a steam basket or cabinet.
- Steaming cooks food by surrounding it with steam in
a confined area like a steam basket or cabinet.
- 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.
- You can also combine this
methods referred to as
combination cooking.
- Applying the Dry Heat
Method
- Methods
without fat:
Broiling
Grilling
Roasting
Baking
- Methods with
fat and oil:
Sauteing Pan-
Frying
Stir-Frying
Deep-Frying
- Methods
without fat:
Broiling
Grilling
Roasting
Baking
- Applying the Dry Heat
Method
- Dry-Heat
- BROILING
- Broiling uses high heat from a
source located above the food
to cook it rapidly. Broiled food
becomes browned on the top.
- Broiling uses high heat from a
source located above the food
to cook it rapidly. Broiled food
becomes browned on the top.
- GRILLING
- A simple dry
heat method
where food is
cooked on a
grill grate or
rack above
the heat
source
- A simple dry
heat method
where food is
cooked on a
grill grate or
rack above
the heat
source
- ROASTING & BAKING
- 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.
- 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.
- Sauteing
- This method cooks food quickly
using a small amount of fat over
moderately high heat
- This method cooks food quickly
using a small amount of fat over
moderately high heat
- DEEP-FRY
- Deep frying requires that food
be battered and completely
submerged in hot oil until it is
done
- Deep frying requires that food
be battered and completely
submerged in hot oil until it is
done
- Stir-Fry
- quick
method uses
high heat with a
small amount of
fat
- quick
method uses
high heat with a
small amount of
fat
- Pan-Fry
- pan-frying uses a small amount of fat , but uses a
less intense heat than sauteing or stir-frying.
- pan-frying uses a small amount of fat , but uses a
less intense heat than sauteing or stir-frying.
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