⚠️Methods of Cooking⚠️

Question 1

What are the three methods of cooking?

Answer 1

Dry cooking
Moist heat cooking
Combination cooking

Question 2

What are the 7 types of dry cooking? Explain the heat source and give an example of each.

Answer 2

1) Broiling (from above in an oven, ex: nachos)
2) Grilling (from below on a grill, ex: steak)
3) Roasting (from side to side and all around in an oven, ex: turkey)
4) Baking (from side to side and all around in an oven, ex: cookies)
5) Sautéing (from below on an element through a small amount of fat, ex: vegetables)
6) Pan Frying (from below on an element through a larger amount of fat, ex: fish)
7) Deep Frying (submerged in a fryer in great amounts of fat, ex: chicken nuggets)

Question 3

What are the two features of dry cooking methods?

Answer 3

1) uses air or fat

2) creates a richer flavor caused by browning

Question 4

What are the 5 types of moist heat cooking? Explain the heat source and action of water of each.

Answer 4

1) Poaching (from below through a liquid, a mild reaction aka not a true boil)
2) Simmering (from below through a liquid, fish eyes occurring aka small amount of bubbling)
3) Blanching (from below through a liquid, actively boiling liquid that’s done quickly)
4) Boiling (from below through liquid, boiling)
5) Steaming (from below through steam, actively bubbling at a boil)

Question 5

What is the rule for boiling food?

Answer 5

If it’s grown above ground, it goes into boiling water (like broccoli)

If it’s grown below ground, it goes into cold water and is heated with the water (like carrots)

Question 6

What is the time heat comparison for the 5 methods of moist cooking?

Answer 6

Poaching: less time, more heat
Simmering: more time, less heat
Blanching: less time, more heat
Boiling: less time, more heat
Steaming: less time, more heat

Question 7

What are the two features of moist heat cooking?

Answer 7

1) uses water or other liquids

2) emphasis on natural flavors in foods

Question 8

What are the two types of combination cooking methods? Explain what it is, how it’s heated and an example.

Answer 8

1) Braising (pan fried then simmered, heated on an element through fat then a liquid, ex: pot roast)
2) Stewing (uses more liquid and browning, heated on an element through fat then a liquid, ex: stew)

Question 9

What are the two features of combination cooking?

Answer 9

1) uses water and other liquids

2) good for flavorful but less tender cuts of meat

Question 10

What is the rule when cooking beef cuts?

Answer 10

The harder the muscle works, the better it’s flavor; hard-working muscles are tough; they take longer to cook and become tender

Chuck, round, brisket and shank cuts are generally hard-working and need to be slow cooked using moist or combination methods