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COOKING METHODS
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COOKING METHODS
Dry-heat
- cook foods using direct or in-direct heat
- Adding moisture
- Larding-inserting strips of fat lean piece of meat with needle
- Marinating-soaking item in wet or dry ingredients
- barding-wrapping an item in strips of fat
- Broiling-uses high heat from a source located above the food to cook it rapidly
- Sauteing-small amount of fat over moderately high heat
- Grilling-food is cooked on a grill grate or rack above heat source
- Roasting/baking-cook food with hot, dry heat in oven
- Deep frying-food be battered and completely submerged in oil
- stir fry-uses high heat with small amount of fat
- Pan fry-uses a small amount of fat, but less intense heat
Moist-heat
- Boiling-when a liquid reaches boil temperature
- Poaching-the liquid shows some motion, but no bubbles break surface
- Blanching-variation of boiling, used to prep vegetables
- steaming-surrounds the food with steam in a confined area