Mapa mental
Cooking methods
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Cooking methods
Cooking is a process for preparing food for eating. There are a variety of ways to get the job done
- There are 2 main methods for cooking food. Dry heat or moist heat or a combination of both.
- Dry-heat cooking methods can cook food using direct or in-direct heat. Foods may lose moisture and become dry. Foods should be naturally tender
- Because dry heat methods can lead to dry, tough cooked products, chefs choose to add moisture before applying a dry heat method when working with leaner meat
- There are several ways to add moisture: barding, larding or marinating
- Dry heat methods without using fat include broiling, grilling, roasted, or baking
- Dry heat methods using fat include sauteing, pan- frying, stir- frying, and deep- frying
- Broiling uses high heat from a source located above the food to cook it rapidly. It typically becomes brown on the top. This works best for tender cuts of meat
- Grilling is a simple dry heat method where food is cooked on a grill or grate. This results in highly flavorable food.
- Roasting and baking food with dry heat in an oven. The dry heat surronds the food heating the layers
- Sauteing cooks food quickly using a small amount of fat over moderately high heat. The pan should be heated before hand
- Deep frying requires that food be battered and completely submerged in hot oil before it is done. The outside of the food should be crispy
- Stir-fry is closely related to saute, this quick method used high heat with a small amount of fat. Food should be stirred quickly
- Pan fry uses a small amount of fat, in this case, oil, but uses a less intense heat.
- Boiling is only good for some foods like corn or pasta. This method loses a lot of nutrients
- Poaching requires motion in a liquid, but no air bubbles should break the surface
- Boiling is only good for some foods like corn or pasta. This method loses a lot of nutrients
- Pan fry uses a small amount of fat, in this case, oil, but uses a less intense heat.
- Stir-fry is closely related to saute, this quick method used high heat with a small amount of fat. Food should be stirred quickly
- Moist- heat cooking methods result in food that is delicately flavored and moist. This is a healthier method
- Simmering requires food to be completely submerged in a liquid at a constant temperature
- In conclusion, it is important for chefs to be aware of the best method for each food to assure the best results
- Deep frying requires that food be battered and completely submerged in hot oil before it is done. The outside of the food should be crispy
- Sauteing cooks food quickly using a small amount of fat over moderately high heat. The pan should be heated before hand
- Roasting and baking food with dry heat in an oven. The dry heat surronds the food heating the layers
- Grilling is a simple dry heat method where food is cooked on a grill or grate. This results in highly flavorable food.
- Broiling uses high heat from a source located above the food to cook it rapidly. It typically becomes brown on the top. This works best for tender cuts of meat
- Dry heat methods using fat include sauteing, pan- frying, stir- frying, and deep- frying
- Dry heat methods without using fat include broiling, grilling, roasted, or baking
- Steaming cooks food by surrounding it with steam in a confined area like a steamed basket.
- There are several ways to add moisture: barding, larding or marinating
- Because dry heat methods can lead to dry, tough cooked products, chefs choose to add moisture before applying a dry heat method when working with leaner meat
- Dry-heat cooking methods can cook food using direct or in-direct heat. Foods may lose moisture and become dry. Foods should be naturally tender
- There are 2 main methods for cooking food. Dry heat or moist heat or a combination of both.
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- Mapa Mental sobre Cooking methods, criado por Bree Rush em 15-03-2017.
- Criado por
- Bree Rush
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