 Cooking technique, temperature and cooking time affect nutritive value, texture, colour, aroma, and flavour.  Different methods bring out different positives and negatives

 Uses oil, fats, the radiation of hot air, or metal to transfer heat  No moisture is used  Moisture in the food evaporates into the airevaporates  Examples of dry heat cooking are baking and sautéing Combination Cooking

 Uses a liquid instead of oil to create heat energy  Boiling and simmering are examples Combination Cooking

 Uses both moist and dry cooking techniques  Is a two step process  Start with one technique and finish with another  Example: for a stew you brown the meat (which type?) then you simmer the meat and vegetables with seasonings (which type?)which type?  Objective is to build upon food flavours

 Very popular dry cooking technique  You use dry heat in a closed environment (usually a oven)  No fat or liquid is added  Moisture already in the food turns into steam and evaporates  Food is baked uncovered  Large food product (meatloaf) will continue to cook for 5-15 minutes after being removed from the oven (carryover cooking)  Can change food from 5-15 degrees and there is no way to stop this so keep it in mind when cooking

 Usually done with meats bit can be done with other products  Is a form of cooking that uses LOW heat, long cooking times and wood smoke for flavour  Commercial smokers are kept at 225°F  Can be done by adding wood to hot coals  Wood flavours are typically hickory, mesquite or applewood  Wood and food are placed on opposite sides of the smoker

 Dry heat method in a closed environment to cook foods (oven)  Food is placed inside a pan which allows air to circulate all the way around the food so that it cooks evenly  Roasting usually involves longer cook times than baking  Carryover cooking also applies so use it to complete the cooking process

 Means to quickly brown the outside of food at the start of the cooking process  Enhances flavours and adds colour  Helps to build body in juice drippings that can be used to make sauces  Can be done in a pan or oven  When done in a pan a small amount of oil is added to brown and then it is placed in the oven to finish cooking  In an oven the meat is placed in a hot oven ( ) for about 15 minutes until the outside is brown and then it is turned down during the remainder of the cooking time

 Roasting food over an open fire  The food is placed on a long metal rod or long skewer  It is slowly turned over the heat source  A drip pan is placed underneath to catch the juices  Carryover cooking still applies

 A quick, dry cooking technique  Uses a small amount of fat or oil in a shallow pan to cook foods  Is generally used with delicate or fragile foods that cook quickly  Usually served with a sauce  Seal the surface of the food by placing it in the heated oil on high heat. Once sealed lower the temperature to finish cooking  Foods need to be turned when in the pan

 Dry cooking technique  Similar to sautéing but uses a wok (large pan with sloping sides)  Require less cooking time than sautéing  To stir-fry you place wok over high heat, add a small amount of fat, and then add small pieces of food  Due to the woks size and shape, food must be constantly stirred

 Dry heat cooking technique  Food is cooked in larger amounts of hot fat or oil  Outside of food becomes sealed when it comes in contact with the hot oil  Natural moisture in the food turns to steam and bubbles to the surface  By sealing the outside, food becomes moist and juicy  Food is usually coated before frying and can be done by dredging, breading or battering

 Dredge: coat foods with flour or finely ground bread crumbs  Breading: adds texture and flavour by coating in egg and then crumbs  Battering: also adds flavour and texture by adding the foods to a semi liquid mixture. Can be made of flour, milk, eggs and seasoning. Dip the food into the batter immediately before frying

 Heat a moderate amount of fat in a pan before adding food  Use enough fat to cover about ½ to ¾ of the food so it needs to be turned  Fat should not be so hot it smokes but hot enough that when the food is added it sizzles  Uses more fat than sautéing so longer cooking times and lower temps are needed

 Cooks foods by completely submerging them in heated fat or oil  Oil temperature is between 350 and 375  Foods must be cooked until they are done on the inside  Foods will be a golden brown colour  When foods are done briefly hold them over the oil tank so excess fat can drip off  Oil must be changed frequently since heat and use cause oil to break down, darken and give an off flavour

 Often used for tender foods that cook relatively quickly  There are gas, electric, charcoal or wood fire grills  Preheat your grill  Brush with oil and do not move the food once on the grill to help produce the distinctive markings of a grilled food

 A flat, solid plate of metal with a gas or electric heat source.  May also have raised ridges but they do not generate as much smoke as a grill.  Commonly used to make sandwiches  A little fat may be needed to prevent sticking  Temp is around 350

 Cooking food directly under a primary heat source  Temp is controlled by how close to the heat source the food is  Thicker foods should be place further down and thinner foods closer ensuring the inside and outside will cook at the same rate  Used for tender foods and are only turned once  Uses no extra fat  Broiling rack adds grill marks  Can only be gas or electricity and additional flavours from charcoal or wood cannot be added

 A moist cooking technique which brings liquid to the boiling point and keep that temp while the food cooks  Add food when it is boiling  When liquid boils convection occurs (liquid closest to the bottom rises to the top and the cooler liquid goes down). This causes the water to keep moving and prevents food from sticking  Cooks food quickly  Can be harmful to some food so very few foods are cooked completely by boiling

 Uses the boiling method to partially cook food  A quick way that changes the flavour but keep the colour  Is a 2-step method: 1. completely submerge food in boiling liquid to briefly cook it. 2. remove food and plunge into ice water (shocking) to stop the cooking process  Blanched food is partially cooked  In meats it can remove excess salt from pork, remove blood from meats or remove strong flavours from meats

 A moist cooking technique similar to blanching  Food are put into boiling water and partially cooked but for longer periods of time than blanching  Recipes for parboiling will be give an exact time  For example, our ribs were parboiled to tenderize the meat and reduce cooking time

 Most common moist cooking method  Can cook or blanch food  Foods are simmered until they are moist and tender  Food cooks slowly and steadily in a slightly cooler liquid than boiling  Bubbles slowly rise to the surface but do not break through  More gentle than boiling since convection does not take place

 Cook food in a flavourful liquid at a medium heat  A moist cooking method even gentler than simmering  Add just enough liquid to cover the food over the rangetop or in the oven  The poaching liquid may be turned into a sauce

 Cooking foods in a closed environment filled with steam (such as a pot with a tight fitting lid)  Stream is created when liquid reached a boiling point and turns into vapor  Food never touches the liquid but the temperature is high enough to cook the food  Generally faster than other moist cooking methods

 A long, slow process  Can make tough meats more tender  Meat is seared and the pan is deglazed before a small amount of liquid is added and finishes cooking on top of the range or in the oven  To deglaze you add a small amount of liquid to the pan to loosen brown bits of food after sautéing or searing  During braising very flavourful juices are produced and are served with the foods

 Similar to braising but foods are completely covered with liquid during cooking  Cooking time is shorter because the food is cut into smaller pieces  Tender meats should not be stewed or they will become tough.  4 step process: 1. food is seared over high heat. 2. completely cover the food with liquid. 3. bring to a simmer and cook until tender. 4. add vegetable if desired part way through the simmer.