Cooking methods

Cooking methods

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.
     • It is important that chefs be aware of the best method for each food to ensure the best results.

2. By; Josh Lawson

3. Dry-Heat Cooking Methods

   • 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

4. A simple dry heat method where food is cooked on a grill grate or rack above the heat source

   • Roasting & Baking cook food with hot, dry heat in the oven. The dry heat surrounds the food
     • Deep frying requires that food be battered and completely submerged in hot oil until it is done.
       • Stir-Fry closely related to saute, this quick method uses high heat with a small amount of fat (oil).
   • Sauteing method cooks food quickly using a small amount of fat over moderately high heat

5. Moist heat cooking methods result in food that is delicately flavored and moist.

   • Simmering requires that food be completely submerged in a liquid (water, broth, etc.) that is a constant, moderate temperature.
   • When poaching, cook food between 160*F and 180*F. The liquid should show some motion, but no air bubbles should break the surface.
   • Steaming cooks food by surrounding it with steam in a confined area like a steam basket or cabinet.

6. Boiling

   • When a liquid reaches boiling temperature in the form of LARGE bubbles.
   • Boiling is only good for a few foods such as pasta and corn.