METHODS IN COOKING

Two Integral Groups :

Dry Heat Cooking Methods

Moist Heat Cooking Methods

Dry Heat Cooking
Methods
It refers to any cooking
technique where the heat is
transferred to the food item
without using any moisture.
1. Baking
 Is cooking the food in an
oven

Ex: cakes, biscuits, and

cookies
2. Steaming
 is cooking by means of
steam

Ex: puto, siopao, siomai

3. Toasting
 is making a bread brown
or any food over direct
fire
4. Broiling
 is when food is cooked
over hot charcoal on an
open fire.
 the food is placed on top of
the burning charcoal
5. Roasting
 is cooking food in an
enclosed oven or over
an open flame
Moist Heat Cooking
Methods
It refers to any cooking
technique which uses liquid
as a medium to cook the
food.
1. Boiling
 is cooking the food in
water at boiling point
2. Sauteing
 is cooking food in a small
amount of fat
3. Frying
 is cooking food in deep
hot fat as in frying fish
and pork
4. Simmering
 is keeping liquid at a
temperature just below
the boiling point
5. Basting
 to moisten food during
cooking with pan drippings
or special sauce to add
flavor and prevent drying
6. Caramelizing
 to heat sugar in order to
turn it brown and give it a
special taste