HFN 20 Cooking Methods Three Types of Cooking

HFN 20 Cooking Methods

Three Types of Cooking � 1. � 2. � 3. Dry Heat (Hot Air) Moist Heat (Water) Frying (Oil)

Dry Heat Method �Roast - To cook meat, poultry, or vegetables in a shallow pan in the oven. �Bake – To cook breads, cookies, vegetables, and casseroles in the oven. �Broil – To cook food under direct heat. (Very Hot!)

Moist Heat Method �Boil – To cook food in liquid that is 100 C. (Bubbles) �Simmer – To cook food in a liquid that is below boiling. (Few bubbles) �Steam - To cook food over steam that rises.

Frying �Saute – To cook food in a skillet with a small amount of fat, low or medium heat. �Stir-Fry - To fry small pieces of food quickly in a small amount of oil at high heat. �Deep-fry – To immerse food in hot fat. �Braise – To cook food slowly for a long time to tenderize and enhance flavour.

Other Cooking Techniques: �Grate – To cut food into small pieces or shreds by pressing it on a grater

Other Cooking Techniques: �Pare – To cut off a very thin layer of peel. �Score – Shallow straight cuts in the surface of food.

Other Cooking Techniques: �Cream – To beat together ingredients such as sugar and butter. �Whip – To incorporate air into a mixture to make it light and fluffy. �Fold – To gently mix delicate ingredients with a rubber scrapper or wooden spoon.

Other Cooking Techniques: �Sift – Force dry ingredients through a screen to add air.

Other Cooking Techniques: �Puree – Make food smooth and thick. (Soup) �Dilute - to add water to another liquid

Other Cooking Techniques: �Baste – To brush or pour a liquid over food as it cooks. �Dredge – To coat a food with dry ingredients such as flour or bread crumbs. �Marinate - to soak in an acid-oil mixture. �Blanch - to put a food in boiling water for a very short time so it will peel more easily �Brown - To bake, dry, or toast a food until the surface is brown.

Other Cooking Techniques: �Toss - To mix ingredients lightly without mashing or crushing them. �Season - To add salt, pepper, or other substances to food to enhance the flavor. �Garnish - To ornament food with another colorful food before serving to add eye appeal.