4.1.4 Cul Arts Combination Cooking Methods

To Intro to Culinary Arts

DO NOW:

1) Connect to Quizizz

2) In the chat, vote for you favorite among the choices to the right!

Beef Stroganoff

Irish Stew

Braised Short Ribs

Chili

Which would you eat?

41.4

Combination

Cooking Methods

Types of Cooking

Methods

Dry Heat Cooking

Moist Heat Cooking

Combination Heat

Cooking

Roast
Bake
Sauté
Broil
Grill
Fry

Boil
Steam
Simmer
Poach
Blanch
Sous Vide

Braise
Stew

Word Cloud

What's your favorite way to eat beef?

Benefits of Braising

●Tough cuts of meat (like Beef
Brisket) will become tender

●Dissolving collagen and
connective tissue into gelatin will make for a richer sauce or gravy later

●It gives you deep levels of flavor and soft, melty caramelized texture

Because this area is so well-exercised, it makes
for quite a tough piece of meat that's full of
connective tissue

Multiple Choice

When should you braise?

• When you want to achieve deep levels of flavor and soft, melty caramelized texture

• When you want to quickly cook meat in a pressure cooker

• When you want to grill meat to perfection

• When you want to steam vegetables for a healthy side dish

Multiple Choice

What types of meat are commonly used for braising?

• Fish and seafood varieties such as salmon and shrimp

• Tender cuts of meat such as filet mignon and ribeye

• Cheaper, tougher cuts of meat such as pork shoulder and chuck roast

• Lean cuts of meat such as chicken and turkey tenderloin

​Uses a roux of flour and oil (makes it thicker)

Multiple Choice

How is stew different from braising?

• Stew is made with tender cuts of meat

• Stew is cooked at high heat for a shorter period of time

• Stew completely submerges food in hot liquid

• Stew contains a roux made from flour and oil

Any Questions?

Next Lesson:
4.1.5 Stocks & Sauces

Friday:
1) We will REVIEW together.
2) YOU PICK Topic Or Application at Home Quiz 2.1.6