Andrew Mitchell | Cooking Methods

Dry Heat
1. Using Direct or In-Direct Heat
  1. Foods May Lose Moisture
    1. Add Moisture By:
      1. Barding
      2. Larding
      3. Marinating
Apply Direct Heat
1. Without Fat
  1. Broiling
  2. Grilling
  3. Roasting
  4. Baking
2. With Fat And Oil
  1. Sauteing
  2. Pan-Frying
  3. Stir-Frying
  4. Deep-Frying
3. BONUS: Butter
Broiling
1. Uses high heat from a source located above the food to cook it rapidly
Grilling
1. Cooked on a grill above the heat source
Roasting & Baking
1. Cook food with heat dry heat in the oven
Sauteing
1. Cooks a small amount of fat over moderately high heat
Deep-Frying
1. Requires the food to be battered and completely submerged in hot oil until it is done
Stir-fry
1. Uses high amount of heat, with a small amount of fat
Pan Fry
1. Uses a small amount of fat with less intense heaat
Moist Heat Cooking Methods
1. Boiling, Simmering, Poaching, Blanching, Steaming
Simmering
1. Requires the food to be completely submerged in a liquid in medium heat
Boiling
1. Cook in water over medium heat
Poaching
1. Cook over low heat
Blanching
1. Partially Cooks Food
Steaming
1. Cooks food by surrounding it with steam

Resumen del Recurso

	Creado por PlanetVaster hace alrededor de 9 años