Methods in cooking dry heat method, moist heat

About cooking methods

1. Learning Objectives: AT the end of the lesson the students should be able to: Identify the different cooking methods. Compare the different cooking methods.

2. COOKING METHODS

3. MOIST HEAT METHODS

4. MOIST HEAT METHOD Cooking always requires the transfer of heat from a heat source to the food being cooked. Moist-heat cooking methods use water, liquid, or steam to transfer heat to food. These methods are particularly useful for softening tough fibers, such as meat protein or plant cellulose

5. Boiling Boiling is a method of cooking foods by just immersing them in the water at 100 c and maintaining the water at that temperature till the food tender.

6. Stewing It refers to the simmering of food in a pan tight fitting lid using small quantities of liquid to cover only half the food .

7. Steaming The food to be steamed is placed in a container and not direct contact with the water or liquid .

8. PREssure cooking When steamed under pressure is used the method is known as pressure cooking and the equipment used is the pressure cooker. In this method the temperature of boiling is up to 100.

9. poaching This involves cooking in the minimum amount of liquid at temperature of 80c-85c that is below the boiling point.

10. blanching In this method, food is dipped in a boiling water for 5 seconds to 2 minutes depending on the texture of the food. It can also be done by pouring enough boiling water on the food to immerse it for a short period and then immediately immersing in cold water to stop the cooking process.

11. simmering Simmering is a way to cook food gently and slowly. It’s gentler than boiling but a little more aggressive than poaching. Simmering refers to cooking food in liquid, or even just cooking the liquid itself, at a temperature just below the boiling point.

12. DRY HEAT METHOD

13. Dry heat method Dry heat cooking refers to any cooking technique where the heat is transferred to the food item without using extra moisture. This method typically involves high temperatures—300 F or hotter.

14. Roasting Roasting is a cooking method that involves cooking food, typically meat or vegetables, in an oven or over an open flame. The food is exposed to dry heat, which surrounds it evenly, resulting in browning on the outside while keeping the inside moist and tender.

15. grilling Grilling is a cooking method where food is cooked over direct, dry heat from a source like a propane or charcoal grill. The food is usually placed directly on the grill grates, and the heat source is adjusted to reach an optimal temperature for the specific food being cooked.

16. baking Baking is a dry heat cooking method in which an item is cooked in hot, dry air in an enclosed space where air can move around the food freely inside a closed oven at temperatures of at l

17. Sauteing Sauteing is a method in which food is slightly tossed in little oil just enough to cover the base of the pan. Foods cooked by sauteing are generally vegetables.

18. Pan-frying pan-frying is a dry heat method of cooking, by relying on oil or fat as the heat transfer medium. The food is cooked in moderate amount of fat or cooking oil in a medium high heat.

19. Deep-fat frying Submerging the food in a big amount of fat or cooking oil.

20. Combination cooking method

21. Combination cooking method Combination cooking refers to the method of cooking that involves two or more cooking techniques to achieve the desired result .

22. braising It is a technique that uses both dry heat cooking and moist heat cooking. First, the food is usually seared at a high temperature to brown it and give it a nice crust, then a small amount of liquid is added and the temperature is turned down low, to cook for a longer amount of time.

23. Thank you for listening!