Cooking Methods

Cooking Methods

1. 2 Main methods- Dry Heat, Moist Heat

2. Dry Heat

   • Direct or Indirect Heat
   • Without Fat you can bake, grill, and roast.
   • Cook with Fats and oils, Pan-Frying, Stir-fry, and deep-fry
   • Broiling uses high heat that's found above the food
   • Grilling can lead to crosshatching
   • Sauteing cooks food fast with small amount of fat
   • When deep frying the outside should be crispy and inside moist and tender
   • Stir fry is fast and uses small amount of fat or oil
   • Pan fry uses fat but no so much heat

3. Moist Heating

   • Includes boiling, Poaching, Simmering, and Steaming
   • Simmering means the food will be completely in Liquid
   • Large bubbles forms when boiling
   • 212 degrees is boiling temperature
   • Food should be cooked between 160-180 degrees when Poaching
   • Blanching is common method to prep vegetables
   • Vegetables are most common steamed foods
   • Steaming cooks food by surrounding it with stam