ICA-7.1_Cooking Methods Presentation_JM

Information about ICA-7.1_Cooking Methods Presentation_JM

Published on August 10, 2014

Author: manjusaroha1

Source: authorstream.com


The Three Principle Cooking Methods: The Three Principle Cooking Methods Dry Heat Moist Heat Combination Method The Dry Heat Cooking Method: The Dry Heat Cooking Method Dry Heat cooking refers to any cooking technique where the heat is transferred to the food item without using any moisture. Dry-heat cooking typically involves high heat, with temperatures of 300°F or hotter. Baking or roasting in an oven is a dry heat method because it uses hot air to conduct the heat. Note that the browning of food can only be achieved through dry-heat cooking. Examples of dry-heat methods include:: Examples of dry-heat methods include: Roasting & Baking Grilling & Broiling Sautéing & Pan-Frying Deep-Frying The Moist Heat Cooking Method: The Moist Heat Cooking Method Moist heat cooking methods include any techniques that involve cooking with moisture — whether it's steam, water, stock, wine or some other liquid. Cooking temperatures are anywhere from 140°F to a maximum of 212°F because water doesn't get any hotter than that. Examples of moist heat methods include:: Examples of moist heat methods include: Poaching Simmering Boiling Steaming The Combination Method: The Combination Method Combination cooking methods a pply both dry heat and moist heat methods to the cooking of the food during the same recipe. For example, the process of braising combines browning and simmering. When braising, first the food is browned on all sides, usually in a small amount of fat. Next, liquid is added and then it is simmered. Examples of combination methods include:: Examples of combination methods include: Braising Stewing Review: Review Define each of the three cooking methods. List some examples of Dry Heat cooking methods. List some examples of Moist Heat Cooking methods. List some examples of Combination cooking methods.

Related presentations