Cooking Methods by Noah Chaney

Cooking Methods by Noah Chaney

1. What is cooking

   • The process of preparing food for consumption
   • Two Methods
     • Dry-Heat
       • Directly
       • Indirectly
       • Some foods may become dry
       • Adding Moisture
         • Barding
           • Wrapping with fat
         • Larding
           • Filling with fat
         • Marinating
           • Soaking in wet and dry ingrediants
         • With Fat
           • Saute
             • Cooks food quickly with a small amount of fat on moderatly high heat
           • Pan Frying
             • Uses a small amount of fat but less heat. Typically has a batter covering it
           • Stir Fry
             • Related to Saute. Uses high heat and a small amount of fat. Must be stirred quickly
           • Deep Fry
             • Food must be battered and submerged in hot oil
           • The source is butter
         • Without fat
           • Broiling
             • Uses high heat from the bottom to quickly cook the food
           • Grilling
             • Food is cooked on a grate above a heat source
           • Roasting
           • Baking
             • Both cook food in the oven. Cooks the layers and the food absorbs the steam
     • Moist Heat
       • Tends to be healthier
         • Poaching
           • Cooked at 170 degrees. Some bubbles but none break the surface
         • Simmering
           • Food is submerged at a constant medium tempature
         • Boiling
           • Needs large bubbles. Has high nutrient loss
         • Blanching
           • Only partially cooks the food
         • Steaming
           • Surrounds the food with steam. Cooks with direct contact