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Dry Heat Methods Moist Heat Methods
Dry Heat Methods Moist Heat Methods
Dry Heat Methods Moist Heat Methods
quickly
Stir and toss food constantly
Typical of Asian foods
Cooking foods in a small amount of hot fat
just long enough to color the outside of the
food
◦ Gives food a rich brown color (meats)
◦ Used to prepare large food quantities
Food is partially cooked to give color to the outside
and then put in oven to finish cooking
◦ Food is turned often to avoid burning
Like sauteing only no fat is used
Used for foods with a high fat content such
as bacon
Fat that is released by the food, is poured off
it cooks
Need to stir more often
Smothering: pan is covered to increase
breasts, fruit)
Cooking temperature is 160 to 170
Food is completely covered by hot liquid
Used for tougher cuts of meat
Temperature is 170-185.
Food is completely covered with hot liquid
Used for pasta and certain vegetables
Temperature is 212 (boiling point)
Poaching: (160-170 degrees)
◦ Many bubbles cling to the sides and bottom of the pan.
Some motion is visible on top of the liquid, but is seems
to be barely moving.
Simmering: (170-185 degrees)
◦ Size of bubbles increases and they rise to the surface
more rapidly and more frequently. The surface shows
more obvious signs of motion.
Boiling: (212 degrees)
◦ Bubbles are very large and rise very quickly to the
surface. There is very much motion on the surface.
Liquid that is boiling rapidly is said to be at a rolling boil.
Food is first seared in hot oil (dry)
◦ Helps food keep shape when cooking
◦ Helps develop rich flavor
Food is then cooked in flavorful liquid or
sauce
Braising: food is left whole or in large pieces
with enough liquid to partially cover it
Stewing: smaller pieces of food that are
completely covered with liquid
• These foods have a rich, complex flavor and
a tender texture.
Tougher cuts of meat
Whole poultry
Firm-fleshed fish or seafood
Certain vegetables
Beans
◦ Food must be able to stand up to the long gentle
cooking process without completely falling apart.
◦ Cooking liquid is used as a sauce which contains
flavor and nutrients.
Dependent on the food and the person
eating the food.
If food is served right away it will be cooked
partially cooked
Names for doneness include: blanched,