Cooking Method Notes.

Cooking Method Notes.

1. 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.
     • Two main methods Dry Heat and Moist Heat.

2. 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.
     • This method cooks food quickly using a small amount of fat over moderately high heat. The pan should be heated before beginning to saute and there should only be enough fat added to coat the bottom of the pan. This method is best for thinner cut meats, fish, and vegetables.
       • Closely related to saute, this quick method uses high heat with a small amount of fat
         • Like other methods pan-frying uses a small amount of fat (in this case oil), but uses a less intense heat than sauteing or stir-frying.
           • 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.
     • 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.

3. steaks are excellent on grill

4. Beef and Pork loin roasts are commonly roasted for best results.

5. 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. Fish, tender meats, poultry, and some fruits and vegetables are suitable for baking and roasting.

   • Nutrient loss is higher with boiling than any other method.
     • Use a Saucepan or pot large enough to hold the food and boiling liquid.
       • The boil should continue as the food cooks unless stated in the recipe.