Methods of Cooking

What is BAKING?

• Cooking food by hot air in an oven.

• Food cooked quickly above a heat source in a skillet or on a metal grate.

• Foods cooked by vapors from boiling water.

• Cooking food quickly in a hot pan with little fat.

What is DEEP-FAT FRYING?

• Food cooked in fat

• Food is completely covered in oil or fat to be cooked

• Food that cooked by hot air, similar to baking, uncovered, usually in an oven.

• To quickly cook food directly under a heat source.

What is GRILLING?

• Food cooked quickly above a heat source in a skillet or on a metal grate over a fire.

• Cooking food by hot air in an oven.

• To quickly cook food directly under a heat source.

• Foods cooked by vapors from boiling water.

Definition: To brown food whole first then cook covered in an oven with moisture added.

• Broil

• Braise

• Stewing

Cooking kills ____________ in food making it safe to eat

• Taste

• Flavor

• Nutrients

• Bacteria

The following are all moist methods of cooking:

• Sautéing, simmering, steaming, stewing

• Braising, boiling, baking, barbequing

• Simmering, steaming, braising, stewing

• Braising, boiling, sautéing and stewing

When pan-frying, you want the fat (oil) 

• To Cover the Product Completely 
• To Cover the Product 3/4 of the Way
• To Cover the Product Half-Way
• To Cover the Product 1/4 of the Way 

When Deep-Frying, you want the oil to cover the food by:

• 1/4
• 1/2
• 3/4
• Completely 

When grilling, the heat source comes from:

• Below
• Above
• Dry-Heat Surrounding 
• No Heat 

When broiling the heat source comes from:

• Below
• Above
• Dry-heat surrounding
• No Heat