Moist Cooking Methods
In Fat Cooking Methods
Dry Cooking Methods
Combination Cooking
Lab IQ
100
True or False?
Moist cooking methods are good for breaking down large tough cuts of meat.
TRUE
100
Cooking food quickly in a small amount of fat, over high heat.
Sauteing
100
This action cooks the outside of meat very quickly to create a thick, flavorful crust.
SEAR
100
Popular method for large, tougher cuts of meat. Can make an inexpensive cut very soft and tender
Using both a dry and moist heat cooking method
Braising
100
What Temperature did we fry our Chicken sandwiches at?
350 Degrees.
200
A gentle cooking method good for delicate foods such as vegetables, fish, or seafood.
Good for maintaining nutrients, shape, and color.
Food cooks quickly and does not sit in liquid.
Steaming
200
Fully submerging food in hot oil. Uses a basket and commercial equipment.
Deep Fat Frying.
200
Similar to broiling, however, the heat source is located below the food.
Grilling
200
French term for “under vacuum”
Cooking food that is vacuum sealed in an airtight plastic bag, at low temperatures over a long time.
Placed in a water bath to cook
Cooks food fully & evenly
Retains moisture, juices, and flavor
Sous Vide
200
What is the proper internal temperature for fully cooked chicken AND how long should the thermometer be read?
165 Degrees for 30 Seconds.
300
Cooking food in liquid at the lowest temperature of all moist heat methods.
Between 160-180*F
When small bubbles start to form at the bottom of the pot, gently slip the food into the liquid.
If bubbles start to rise, reduce the heat. Do not stir or agitate the food.
Poaching
300
This was the cooking method we used for chicken sandwiches.
Pan fry/Shallow Fry.
300
Performed in the oven using a direct heat source located above the food. Temps between 425-550*F
Broiling
300
Similar to braising except for the size of food being cooked and the amount of liquid
Sear small pieces of food
Completely immerse seared food in liquid
Cook on low heat, covered, until meat is tender
Stewing
300
Name two ways to tenderize protein.
-Manually(Tenderizing Mallet)
-Acid(such as lemon juice or buttermilk)
400
Used to cook vegetables, soups, stew, and tough meats.
Performed with temperatures ranging from 180-205*F
Bubbles gently rise and break the surface
Simmering
400
Performed on the stovetop
Set stovetop to high heat & preheat pan.
Place meat in pan and sear for 2-3 minutes on each side.
Reduce heat and cook until desired temperature is reached.
Pan Broil/Sear
400
Cooking food in a uncovered pan in the oven at temperatures between 300-425*F
Roasting/Baking
400
When Making a stew, what is the best pot to use.
A large thick metal pot with a heavy lid. A dutch oven would be the best selection.
400
What cooking method will be used for the Philly cheese steak sandwiches.
Pan Sear/Broiling
500
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As a group write down the definition for what the moist cooking methods is.
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Uses steam, water, stock, or other liquids to transfer heat to the food. Good For softening tough fibrous foods such as meat proteins, legumes. peas, cabbage, and whole grains
500
Similar to sautéing but uses a very high heat source
Small bite-sized pieces of food are tossed, stirred, and moved about the pan, constantly.
Stir Fry
500
Apply heat to food in the absence of ____, _____, _____, or other moisture. Use air or fat to cook foods. Usually expose food to higher temperatures than other cooking methods
Steam, Broth, Water
500
What is this device called? Hint* it's not Sous Vide
Immersion Circulator
500
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What is the Maillard Reaction?
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