Cooking Methods

Cooking Methods

1. Two main methods

   • Dry Heat
     • Direct Heat
     • Indirect Heat
   • Moist Heat

2. Broiling- uses high heat from a source located above the food to cook it rapidly.

3. Grilling-dry heat method where food is cooked on a grill grate or rack above the heat source.

4. Roasting & Baking- cook food with hot, dry heat in the oven.

5. Sauteing- cooks food quickly using a small amount of fat over moderately high heat.

6. By: Holly Lawson

7. Deep Fry- requires that food be battered and completely submerged in hot oil until it is done.

8. Stir Fry- Closely related to saute, this quick method uses high heat with a small amount of fat.

9. Pan Fry- Like other methods pan-frying uses a small amount of fat (in this case oil), but uses a less intense heat than sauteing or stir-frying.

10. Simmering- requires that food be completely submerged in a liquid.

11. Boiling- only good for a few foods such as pasta and corn.

12. Poaching- cook food between 160*F and 180*F. The liquid should show some motion, but no air bubbles should break the surface.

13. Blanching- a variation of boiling.

14. Steaming- cooks food by surrounding it with steam in a confined area like a steam basket or cabinet.

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