Moist and Combination Cooking Methods

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Presentation transcript:

Moist and Combination Cooking Methods CA-ICA-7a: Identify basic moist heat and combination cooking methods.

The Moist Heat Cooking Method Moist heat cooking methods include any techniques that involve cooking with moisture — whether it's steam, water, stock, wine or some other liquid. Cooking temperatures are anywhere from 140°F to a maximum of 212°F because water doesn't get any hotter than that.

Examples of moist heat methods include: Poaching Simmering Boiling Steaming

Steaming Steam is trapped and circulates around food The heat from the steam is transferred into the food Food does not come into direct contact with the steaming liquid Retains many nutrients in the food

Poaching, Simmering, Boiling Used for tougher cuts of meat 170-185 degrees A few bubbles are released from the bottom of the pan Poaching Boiling Used for tender foods such as eggs, fish, chicken, fruits 160-170 degrees Bubbles develop on the bottom of the pan but do not release Suitable for pasta and certain vegetables 212 degrees Bubbles break the surface of the water on a steady basis

The Combination Method Combination cooking methods apply both dry heat and moist heat methods to the cooking of the food during the same recipe.

Examples of combination methods include: Braising Stewing

Braising and Stewing When braising, first the food is browned on all sides, usually in a small amount of fat. Next, liquid is added and then it is simmered. When stewing, the food is cut into smaller pieces and browned in a small amount of fat. Next, liquid is added and it is simmered.

Review Define each of the three cooking methods. List some examples of Dry Heat cooking methods. List some examples of Moist Heat Cooking methods. List some examples of Combination cooking methods.