Changing the way you learn

The Methods
1. Dry- Heat
  1. Method without fat: -boiling -grilling -roasting -baking
  2. Method with fat and oil: -sauteing -pan- frying -stir- frying -deep- frying
2. Moist- Heat
  1. Result in food that is delicately flavored and moist, also provide healthier alternative to some dry- heat methods
  2. Methods: -boiling -simmering -poaching -blanching -steaming
3. Both: Combination Cooking
4. Dry cooking method
  1. Can cook food using direct or indirect heat
  2. Some foods may lose moisture and become dry, so the food being prepared should be naturally tender or prepared by adding moisture
    1. Barding: wrapping an item with strips of fat (lean meats)
    2. Larding: inserting long strips of fat into a naturally lean piece of meat with a special needle
    3. Marinating: soaking an item in wet and dry ingredients to provide flavor and moisture
Dry:
1. Without Fat
  1. Broiling: uses high heat located from above the food to cook it rapidly., typically becomes brown on top, and works best for tender cuts of meat, young poultry, fish, and some vegetables.
  2. Grilling: cooked on a grill grate or rack above a heat source, flavorful food, best utilized on meats and some vegetables, and sometimes results in crosshatching on the food.
  3. Roasting/ Baking: cooking food with hot, dry heat in an oven and fish, tender meats, poultry, and some fruits and vegetables are suitable for this.
2. With Fat
  1. Sauteing: cooks food quickly using a small amount of fat over moderately high heat, pan should be heated before beginning, enough fat to cover the bottom, and best used for thinner cut meats, fish, and vegetables.
  2. Deep-Fry: food has to be battered and completely submerged in hot oil until done, outside should be crispy, inside should remain moist and tender, and most common fried foods are chicken, fish, corn dogs, and shrimp.
  3. Stir- Fry: uses high heat with a small amount of fish, requires food to be stirred quickly, and cut into small pieces before cooking.
  4. Pan- Fry: uses small amount of fat, less intense heat than other methods, food is typically coated with batter or breading before cooking, only naturally tender foods should be pan- fried, and food should only be held for a short amount of time before being served.
Moist
1. Simmering: requires food to be completely submerged in a liquid (water, broth, etc.), constant, moderate temperature, bubbles rise gently and just begin to break the surface.
2. Boiling: large bubbles when liquid reaches boiling temperature (212 degrees Fahrenheit), only good for a few foods such as pasta and corn, nutrient loss is higher than with any other method, use saucepan or pot large enough to hold the food and boiling liquid, and boil should continue as the food cooks unless stated in the recipe.
3. Poaching: cook food between 160 and 180 degrees Fahrenheit, liquid should show some motion but no air bubbles should break the surface, and chicken, seafood, and eggs are most commonly poached foods.
4. Blanching: a variation of boiling, partially cooks reffered to as pan-cooking, allows food to be completely cooked later, and is a common method used to prep vegetables.
5. Steaming: cooks food by surrounding it with steam in a confined area, cooks food through direct contact, and vegetables steam well, being some of the most commonly steamed foods.

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	Created by Gracie DeBord about 9 years ago