Cooking Methods

Cooking Methods

1. Dry-Heat

   • Barding
   • Larding
   • Marinating
   • May lose moisture
   • Broiling
     • Uses high heat from above to cook rapidly
   • Grilling
     • Cooked on a grill or rack, typically an open flame
   • Roasting/ Baking
     • Cooks food with dry heat in an oven
   • Sauteing
     • Cooking food with small amounts of fat over moderately high heat, best for thinner cuts of meat
   • Deep Fry
     • Should be battered and submerged in hot oil until done
   • Stir Fry
     • Asian cooking style, like sauteing, but quickly mixing small foods
   • Pan-Fry
     • Uses small amounts of oil and is on a lower heat than sauteing

2. Moist-Heat

   • Delicately flavored and moist, healthier than most dry-heat methods
   • Simmering
     • Food needs to be submerged in liquid that is at a constant low temp. that has slow bubbles
   • Boiling
     • When a liquid reaches 212*F , should create bubbles
   • Poaching
     • Cook between 160*F and 180*F, liquid should be moving but not breaking the surface of liquid
   • Blanching
     • Variation of boiling, half cooking food to cook it with less time later
   • Steaming
     • Surrounds food with steam in a confined area