Cooking Methods

Cooking Methods

1. cooking is the process for preparing food for eating

   • There are two main methods for cooking food
     • cooking food methods are dry-heat,mosit-heat
       • You can also combine the methods referred to as combinations
         • Dry-Heat cooking methods can cook foods using direct or in-direct heat
           • Boiling is when a liquid reaches boiling tempature to form large bubbles
             • Poaching is where you cook food between 160 and 180 and the liquid should show some motion but no air bubbles
               • Blanching is when a varation of boiling simply put blanching on partially cooks food refered to as pan cooking
               • It is imporatnt to be aware of the best method for each food to ensure the best results within your food
     • Grilling: A simple dry heat method where food is cooked on a gril or sack above heat
       • Roasting and baking: they both cook foods with hot dry heat in the oven,the dry heat surrounds the food heating the layers
   • Some foods can lose there mostuire and become dry when a dry heat cooking method is used
     • barding: wrapping an item with strips of fat
       • Larding: Inserting long strips of fat into naturally lean piece of meat
         • Marinating: Soaking an item in wet and dry ingredients to provide flavor and mositire
           • Methods without fat: Broiling,grilling,roasting,and baking
             • Methods with fat and oil: Sauteing,pan frying,stri frying,and deep frying
               • Broiling: uses high heat from a source located above the food to cook more raplidy
         • Simmering requires that food to be completely submerged in a liquid that is a constant to a moderate tempature
     • Sauteing: This method cooks food quickly using a small amount of fat
       • Deep fry: deep frying requires that food to be battered and completely submerged in hot oil until it is done