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35 Cards in this Set
- Front
- Back
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Types of cooking methods |
Moist and dry |
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Cooking method using liquid |
Moist |
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Cooking method thru high temp |
Dry |
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7 methods of. Moist cooking. 3B. 3S. P. |
Braising. Boiling. Blanching. Simmering. Stewing. Steaming. Poaching. |
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5 types of dry cooking methods. B. F. G. R. S. |
BAKING. Frying. Grilling. Roasting. Sauteing. |
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Mediums to saute and fry |
Fat |
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Medium for moist method |
Liquid |
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Medium for steaming |
Steam |
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Medium for roasting grilling and baking |
Air. |
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Moist method. For items with high connective tissue, starch and is signified by large rolling bubbles |
Boiling. |
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Liquid to tenderize dried veg or beans to start. Boiling process. |
Cold liq without lid |
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Liquid to cook starch in, to start boiling process |
Hot liquid without lid |
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Liquid to limit excessive lossnof vitamins such as potatoes and vegetables |
Hot water with lid |
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Mm. Gentle boil with small bubbles on surface. 85 to 92 Celsius |
Simmering. |
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Mm. 71to 82 celsius for. Delicate food itemS. Temp must be FriSonne. Or 'shivering'. Bubbles at bottom of pot.could be deep or shallow. |
Poaching |
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Mm. A sort of mise en place.. Partial cooking to 30 or 50 percent. For bones it is cold. |
Blanching. |
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Mm. A gentle cooking methos where food is suspended over boiling liquid. |
Steaming |
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Kind of steaming for fish or veal. In paper. |
En papillote. |
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Mm. Uses less liq. For large cuts of meat. |
Braising. |
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Mm. Uses more liquid for small3r cuts of meat. |
Stewing. |
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2 Categories of dry cooking method |
Dry heat with oil . Dry heat without. |
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Dm. Without oil heat is above food |
Broiling |
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Dry m. Without oil. Heat is below in grill. |
Grilling |
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Dry m. Heat is from below, from griddle. |
Griddling. |
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Dry m with oil. Low heat, never brown |
Sweating. |
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Dry with oil. High heat brown and deep flavour. |
Sautéing |
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Dry m with oil uncovered or in oven or on wood chips. |
Roasting. |
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Dry with oil. Uses marinades, baste or dry rub. Achieves smoky flavour and marks |
Grilling |
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Dry with oil. Has 5 types : deep. Dry. Pan. Shallow. Stir. |
Frying |
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Submerged Hot bath. Dry method with oil. |
Deep frying. |
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Dry method without oil food in pan. |
Dry frying. |
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Minimal oil in pan. Dry method witb oil. |
Pan fry . |
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Quick dry method with small amt of oil. |
Stir fry |
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Dry method with oil wherein food has been coated. Or. Breaded |
Shallow fry |
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Characteristtics. Of moists cooking methods |
Emphasize natural flavour. Liquid and steam are. Cooking mediums. Cooked arw suited ofr reheating or holding on steam table. |
