MEAT PREPARATION Dry-Heat Preparation Tender Cuts Roasting Pan frying

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MEAT PREPARATION Dry-Heat Preparation Tender Cuts Roasting Pan frying

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Presentation transcript:

MEAT PREPARATION Dry-Heat Preparation Tender Cuts Roasting Pan frying Broiling & Grilling Pan-Broiling Microwave cooking Frying Sautéing Pan-Frying Deep-Frying

…which means to cook by exposing food To cook by exposing to hot, Roasting or baking …which means to cook by exposing food to hot, dry air in an oven To cook by exposing to hot, dry air

Broiling & Grilling …which means to cook food over radiant heat. To cook over radiant heat Examples: oven broiler, grill. Barbequing is almost identical, except that the heat traditionally comes from wood or charcoal.

Stir Fry …which means to toss quickly in a pan with very little fat and a fairly high heat. Fairly high heat, very little fat

Pan fry …which means to cook in a moderate amount of fat over a moderate heat. Usually breaded foods like cutlets or chicken are pan fried. Moderate heat & a moderate amount of fat

Deep fry which means to submerge something completely in cooking oil, like french fries… 350 degrees Fahrenheit Completely submerged in hot fat

Pan broil …which means to cook something in a pan with no added fat. A moderate heat, no fat Usually foods which have their own fat, like steaks, burgers or bacon

Microwave cooking …which means to cook food by heating using radiation heat generated by a special oven to penetrate the food; the radiation agitates water molecules in the food.

MEAT PREPARATION Moist-Heat Preparation Less Tender Cuts Heavily Exercised Muscle Older Beef Braising Simmering or Stewing Steaming Pressure cooking

Braising …which means to brown the food first and then cook it covered, with moisture added. Braised dishes are always cooked covered because this keeps the moisture in.

Stewing …which means to cut food into bite size pieces, brown it and then cook it covered, with moisture added. Stewed dishes are always cooked covered because this keeps the moisture in.

Boiling …which means to cook food in water that is bubbling rapidly. Usually foods like pastas or hardy vegetables. Bubbling very rapidly.

Pressure Cooking …which means to cook food using steam under a locked lid to produce high temperatures and achieve a faster cooking time.