DRY HEAT METHOD, MOIST HEAT METHOD, COMBINATION METHOD

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    • 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