3852948
Description
Mind Map by kelseybrafford, updated more than 1 year ago
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Created by kelseybrafford
about 9 years ago
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Cooking methods
- 2 main methods: dry heat and moist heat.
- Dry heat: direct or in-direct heat.
- Some foods may lose moisture with dry cooking.
- How to add moisture with dry cooking:
- Barding: wrapping items with strips of fat.
- Larding: Inserting long strips of fat into a lean meat item.
- Marinating: Soaking items in wet and dry items to provide moisture and flavor.
- Larding: Inserting long strips of fat into a lean meat item.
- Barding: wrapping items with strips of fat.
- Dry methods w/ out fat:
- Broiling, grilling, roasting, and baking.
- Dry methods w/t fat and oil:
- Saueting, pan-frying, stir-frying, and deep-frying.
- Saueting, pan-frying, stir-frying, and deep-frying.
- Sauteing: Cooking small amounts of food on high heat.
- Deep-frying: food is battering and submerged in oil.
- Stir-fry: asian, food w/t small amount of oil over high heat.
- Pan-frying: Small amount of oil and less heat than stir-fry.
- Moist methods: Boiling, simmering, poaching, blanching, steaming.
- simmering: submerged in liquid on constant, moderate temperature.
- Boiling: form large bubbles, 212 f, only few foods, saucepan
- Boiling: form large bubbles, 212 f, only few foods, saucepan
- Blanching: type of boiling only partially cooks foods.
- Steaming: steam applied to foods in confined areas.
- Steaming: steam applied to foods in confined areas.
- simmering: submerged in liquid on constant, moderate temperature.
- Moist methods: Boiling, simmering, poaching, blanching, steaming.
- Pan-frying: Small amount of oil and less heat than stir-fry.
- Stir-fry: asian, food w/t small amount of oil over high heat.
- Deep-frying: food is battering and submerged in oil.
- Dry methods w/t fat and oil:
- Broiling, grilling, roasting, and baking.
- Broiling: uses high heat from a source above food to cook rapidly. Browns on top.
- Grilling: dry method cooked on a grill grate or rack above heat source.
- Roasting & baking: in oven, heat surrounds food.
- Roasting & baking: in oven, heat surrounds food.
- Grilling: dry method cooked on a grill grate or rack above heat source.
- How to add moisture with dry cooking:
- Some foods may lose moisture with dry cooking.
- Dry heat: direct or in-direct heat.
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