COOKING METHODS

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

Zusammenfassung der Ressource

	Erstellt von abbypokorski vor etwa 9 Jahre