Cooking Methods

Dry Heat

100

Cooking food by surrounding it with hot air in an oven

Bake or Roast

200

Uses a slotted pan that allows grease to drip away from the food product. It is performed in an oven with direct, intense heat from above.

Broil

300

When using this cooking method the heat source is located below your food. Food is placed on an open wire grid or griddle. Sometimes flavorful woods are added to the heat source to provide flavor.  

Grill

400

To perform this cooking method a pan is preheated on the stovetop over high heat then the food product is cooked quickly on each side to give flavor and color to the outside.

Pan Broil/Sear

Moist Heat

100

This is a gentle cooking method that cooks food in a special basket over boiling water

Steam 

200

While performing this cooking method you will see small bubbles gently rise and break the surface. This cooking method is often used when cooking sauces and soups as this slow method is great for developing flavors.

Simmer

300

This moist cooking method is ideal for delicate foods like eggs. Food is cooked submerged in water at the lowest temperatures of all moist heat cooking methods.

Poach

400

En Papillote

A French cooking method that steams food by sealing a product, like fish, in a parchment paper pouch.

Combination

100

Identify 2 cooking methods we used during the philly cheese steak lab

Pan broil/sear (meat), broil (sandwich after assembled), deep fry (the french fries)

200

Stew

Meat and vegetables are first cut into bite size pieces before they are seared in a pot. After searing the food is completely immersed in liquid, covered, and left to cook. Last, the liquid is thickened and served with the bits of food.

300

searing a large cut of meat in a pot then covering it about half way with a liquid. The pot is then tightly sealed with a lid and the food is left to slowly cook in the moisture

Braise

400

Sous Vide

Sealing food in an airtight bag, cooking it submerged in a water bath kept at a constant temperature. Usually food, especially meat, will be seared or grilled before service.

Define It

100

Dry Heat

Applying heat to food in the absence of steam, broth, water, or other moisture is called

200

Moist Heat

Cooking food using steam, water, or other liquids to transfer heat to food is called:

300

Combination Cooking

Using dry and moist cooking methods together in order to cook food. 

400

In Fat Cooking

A subcategory of dry heat cooking where a fat such as oil is used to transfer heat and cook the food product.