1. Cooking Methods
Students in Culinary Arts & Nutrition 1 should be able to identify and perform the following…

2. 3 Cooking Methods Dry Heat Cooking Moist-Heat Cooking
Bake
Sauté
Moist-Heat Cooking
Boil
Simmer
Steam
Combination Cooking
Braise
Stew

3. Dry-Heat Cooking Cooking food uncovered
without added liquid or EXCESSIVE fat.

4. Dry Heat Cooking
Bake
Cook food by surrounding items with hot, dry air in an oven.
Placement of the food should be centered in the oven for even baking unless stated otherwise in the given recipe.
Oven needs to be preheated to the required temperature.

5. Dry Heat Cooking (continued)
Sauté
Cooking with fat typically utilizes a dry heat source (stove/oven)
Canola oil or an oil with a high burn point.
Fat must be hot when food is added to pan.
Cook quickly in minimal amount of fat

6. Moist-Heat Cooking Cooking food in a type of liquid.
Water, stock, steam, etc.

7. Moist Heat Cooking Boil
Cook food submerged in a liquid that has reached the boiling point (212⁰F).
What it looks like:
Air bubbles continuously rise, break the surface, and escape as steam.
Sometimes referred to as a rolling boil.

8. Moist Heat Cooking Simmer
Cook food completely submerged in a liquid below the boiling point (185⁰F - 205⁰F).
What it looks like:
Air bubbles rise slowly and just barely break the surface

9. Moist Heat Cooking Steam
Cook food over, but not directly in, boiling liquid in a covered pot.
What it looks like:
Steamer basket/insert suspends food above boiling liquid

10. Combination Cooking
both dry heat and moist heat methods are used in the cooking of the food during the same recipe.
Braising
Stewing

11. 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.
Example: Pot Roast
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.
Example: Beef Stew