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Cooking Methods!.

Published byBruno Michael Johnson Modified over 6 years ago

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Presentation on theme: "Cooking Methods!."— Presentation transcript:

1 Cooking Methods!

2 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

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

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

5 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.

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