Cooking Methods

Cooking Methods

1. Cooking is the process of preparing foods for eating

2. Two main methods of cooking

   • Dry heat
     • Can cook foods using direct or indirect heat
     • chefs add moisture before using a dry heat method. which includes banding, landing and marinating
   • moist heat
     • food that is delicately flavored and moist
     • they also provide a healthier alternative

3. Broiling uses high heat from above the food to cook it

4. sauteing foods cook small amounts of fat with moderate heat

5. Deep frying includes battering and submerging the food in a hot oil

6. Simmering requires a food to be completely submerged in a liquid

7. Boiling point is 212 degrees farenheit

8. boiling is only good for a few foods such as past and corn

9. Poaching foods includes cooking them between 160 and 180 degrees

10. Blanching is a variation of boiling

11. steaming includes cooking foods surrounded with steam in a confined area

12. when baking you cook foods in dry heated enviornments

13. grilling includes applying heat by placing food on a heated rack

14. Stir fry includes high heat with a small amount of fat