DRY HEAT METHOD, MOIST HEAT METHOD, COMBINATION METHOD

• Dry heat method - Refers to any cooking technique where heat transferred to the food,
• Roasting - Meat is placed on a rack or in roasting pan
• Baking - Meat is cooked in a dish that may be covered or open 
• Broiling - (Don in oven or outdoor grill) cooked until browned on one side
• Grilling - the meat is placed on a grill and is browned on side
• Sauteing

  • form of dry heat cooking that uses a very hot pan
  • Develop complex flavors and aromas
• Pan frying 

  • Only uses a small amount of fat
• Deep frying - involves submerging food in hot liquid fat
• Moist heat method - Refers to any cooking technique where the heat is transferred to the food item using liquid or moist
• Simmering - cooking liquid is a bit hotter than poaching from 180 fahrenheit to 206 
• Boiling - Boil meat can make a tender juicy stew on pot roast
• Steaming - Steam conduct heat to the food item
• Combination Method - Uses both dry and moist heat methods of cooking
• Braising - Cooked is partially covered with liquid and then simmered slowly at low temperature