1. Cooking Methods Graphic Organizer Information
Introduction to Culinary Arts
Chapter 8

5. *Allows surface sugars to caramelize*
Dry Heat Methods
Cooking methods that use air or fat to transfer heat through conduction & convection.
*Allows surface sugars to caramelize*

6. Pan-Frying Heat oil in pan
Oil deep enough to cover sides of food (1/2 way)
Turn foods once
Oil MUST be hot
Tender moist foods
Veggies
Chicken
Fish
Pork
Coated before cooked

7. Deep-Frying Hot oil in pan (350-375 degrees) Oil covers food
Blot food dry
Coated or battered
Use fry baskets or tongs

8. Fry Coatings Seasoned Flour: Standard Breading: Batter:
flour w/ salt & pepper
Standard Breading:
Dust food w/ seasoned flour
Dip in beaten eggs
Cover w/ breadcrumbs or another mixture
Batter:
Made by blending flour & liquid
Coat food w/flour or cornstarch
Dip in batter

9. Grilling Heat source below food Food placed on rack
Charcoal, wood, gas
Food placed on rack
Robust, smoky taste

10. Griddling
Food placed on solid, flat metal plate
Above heat source

11. Roasting Cooked in oven by trapped hot air
Whole food items OR large pieces of food
Whole chicken, turkey, roast

12. Baking Cooked in oven by trapped hot air
Smaller piece of a larger food or mixtures
Chicken pieces
Pies, cakes, cookies, etc
Water Bath:
Method of baking in which a container of food is put into a pan of water in the oven to control the heat

13. Time it takes for a pan to heat up again after food is added
Sautéing
Cooks food quickly
Uncovered
Small amount of fat
High heat
Thin, tender foods
Can be flour coated
Turn once
Conditioning the pan:
Process of letting the pan heat up before adding any oil or food, when sautéing
Recovery Time:
Time it takes for a pan to heat up again after food is added

14. Stir Frying Searing: Wok used Sweating: Foods cut into small strips
Food is cooked in small amount of fat just long enough to color the outside of the food.
Sweating:
Food, typically vegetables, is cooked uncovered over low heat in a small amount of fat until it softens & releases moisture
Smothering:
Food, typically vegetables, is cooked covered in a small amount of fat until food softens & releases moisture
Wok used
Foods cut into small strips
Constantly stir & toss
Asian dishes
Cooks quickly
High heat
Small amount of fat

15. …Additional Terminology…
Carryover Cooking:
Cooking that takes place in a food after it is removed from a source of heat
Resting Food:
Cooks properly without overcooking
Food is moister
Allows time for plating & presentation

16. *Used to emphasize the natural flavors of foods*
Moist Heat Methods
Cooking methods that use water or steam to transfer heat through convection
*Used to emphasize the natural flavors of foods*

17. Steaming Cooked in a closed environment Steam circulates around food
Pot, steamer, foil
Steam circulates around food
No contact with liquid
Retains nutrients
Can use seasoned liquid
Foods include
Veggies, chicken breast, fish, shellfish

18. Poaching Food completely covered by hot liquid Tender foods
degrees
Tender foods
Fish
Eggs
fruits

19. Simmering Completely covered by hot liquid
degrees
Tender cuts of meats, sauces
Corned beef

20. Description of liquid that is rapidly boiling
Completely covered in hot liquid
212 degrees
Suitable for pasta & certain vegetables
Rolling Boil:
Description of liquid that is rapidly boiling

21. Combination Heat Methods
Cooking methods that employ both dry-heat & moist-heat procedures

22. Braising Food is left whole or large pieces Meat is seared
Uses enough liquid to partially cover meat
Typically tough cuts of meat

23. Stewing Food is cut into smaller pieces Meat is seared
Uses enough liquid to cover meat
Typically tough cuts of meat

24. Method Steps Small amount of fat Sear food Remove food Mirepoix
Cooking liquid
Return meat
Low simmer
Skim grease