Cooking Methods

Cooking Methods

1. Dry-Heat Methods

   • Without Fat
     • Broiling
       • High heat from top rapidly cooks and browns food at bottom
     • Grilling
       • Direct Heat method where food is above heat
     • Roasting and Baking
       • dry heat surrounds food in oven
   • With Fat and Oil
     • Sauteing
       • quickly cooking food with small amount of fat over moderate high heat
     • Pan-Frying
       • cooking with small amount of fat over less intense heat
     • Stir-Frying
       • Asian style of quick cooking with small amount of fat
     • Deep-Frying
       • food completely submerged in hot oil

2. Moist Heat Methods

   • Boiling
     • when temperatures reach to 212 F and large bubble occur
   • Simmering
     • food to be completely submerge in liquid at a constant and moderate temperature
   • Poaching
     • cooking food between 160 F and 180 F in liquid
   • Blanching
     • method used to prep vegetables
   • Steaming
     • cooking with stream in confined area