Cooking Methods

Dry-Heat Cooking Methods

Cooking by dry heat is the process of applying heat either directly, by
subjecting the food to the heat of a flame, or indirectly, by surrounding the food
with heated air or heated fat.
Broiling
Broiling uses heat from an oerhead source to cook foods. !he food to be
broiled is placed on a preheated metal grate.!he heat from oerhead cooks the
food, while the hot grate below marks it with attractie crosshatch marks.
"rilling
#lthough similar to broiling, grilling uses a heat source located beneath the
cooking surface. "rills may be electric or gas, or they can burn wood which
will add a smoky flaour to the food. $pecific woods such as mes%uite, hickory
can be used to create special flaours.
&oasting and Baking
&oasting and baking are the processes of surrounding a food with dry, heated
air in a closed enironment. !he term roasting is usually applied to meats,
while baking is used when referring to fish, fruits, egetables, breads or pastry
items.!he surface dehydrates, and the food browns from caramelisation
completing the cooking process.
$aut'ing
$aut'ing is a dry-heat cooking method that uses conduction to transfer heat
from a hot saut' pan to food with the aid of a small amount of fat. High
temperatures are used to saut', and the foods are usually cut into small pieces
to promote een cooking. $tir-frying is a ariation of saut'ing. # wok is used
instead of a saut' pan( the cured sides and rounded bottom of the wok diffuse
heat.
Moist-Heat Cooking Methods
Cooking with moist heat is the process of applying heat to food by submerging
it directly into a hot li%uid or by e)posing it to steam.
*oaching
*oaching is a moist-heat cooking method that uses conection to transfer heat
from a li%uid to a food. +or poaching, the food is submerged in a li%uid held at
temperatures between ,-.+ and ,/.+ 01,C-/2C3.
$immering
$immering is another moist-heat cooking method that uses conection to
transfer heat from a li%uid to a food. +or simmering, the food is submerged in a
,
li%uid held at temperatures between ,/41+ and 2.41+ 0/4.C-5-.C.3 Because
simmering temperatures are slightly higher than those used for poaching.
Boiling
Boiling is another moist-heat-cooking method that uses the process of
conection to transfer heat from a li%uid to a food. Boiling uses large amounts
of rapidly bubbling li%uid to cook foods. !he turbulent waters and the relatiely
high temperatures cook foods more %uickly than do poaching or simmering.
$teaming
$teaming is a moist-heat cooking method that transfer heat from the steam to
the food being cooked. !he food to be steamed is placed in a basket or rack
aboe a boiling li%uid. !he food should not touch the li%uid( it should be
positioned so that the steam can circulate around it.
Combination Cooking Methods

$ome cooking methods employ both dry-heat and moist-heat cooking
techni%ues. !he two principal combination methods are braising and stewing.
6n both methods, the first step is usually to brown the main item using dry heat.
!he second step is to complete cooking by simmering the food in a li%uid.
Combination methods are good for less tender but flaourful cuts of meat.

Braising
Braised foods benefit from the best %ualities of both dry- and moist-heat
cooking methods. +oods to be braised are usually large pieces that are first
browned in a small amount of fat at high temperatures. 7egetables and
seasonings are added, and enough sauce or li%uid is added to coer them. !he
pan is coered, and the heat is reduced.!he food is then cooked at low heat,
using a combination of simmering and steaming to transfer heat from the li%uid
0conduction3 and the air 0conection3 to the food.
$tewing
$tewing also uses a combination of dry- and moist-heat cooking methods.
$tewing is most often associated with smaller pieces of food that are first
cooked either by browning them in a small amount of fat or oil,or by blanching
them in a li%uid.
,.Complete the sentences with the right answer8
a3$moky flaour comes from burning 999 and 999 .
b3!he term baking is used when referring to 999..
c3#9. has cured sides and rounded bottom
d3+or poaching the li%uid temperature is99..
e3999.. uses large amounts of rapidly bubbling li%uid.
d3# ariation of saut'ing is 99.. .
2