Cooking Methods!.

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Presentation transcript:

Cooking Methods!

Dry Cooking Methods Dry Cooking: Using direct or indirect heat. May lose moisture during cooking (tender cut) Grilling/BBQ Sautéing Stir frying Broiling Pan frying Roasting Baking Deep frying

Moist Cooking Methods Boiling Steaming Poaching Shallow poaching Moist Cooking: Produces flavored, moist food with broth Boiling Steaming Poaching Shallow poaching Simmering Blanching

Combination Cooking Combination Cooking: Moist and dry Braising – small amount of liquid Stewing – large amount of liquid

Lab Experience Tomorrow Using Chicken pieces, cook one each way Poach Broil Braise Steam Season each piece the same—chef’s choice. On the back of your work sheet 1)explain the difference in quality between the 4 2which one you liked best and why.