COOKING METHODS Flashcards
heat is transferred to food through…
hot air
oils
fats
dry heat method
Food cooked OVER a heat source
Popularly termed as “inihaw”
healthy cooking method
grilling
Food cooked UNDER a heat source
healthy cooking method
broiling
Food is cooked at medium to high heat
Oil should cover half of food
NOT considered a healthy cooking method
Pan Frying
Typically cooked at 350°
Oil should completely cover food
NOT considered a healthy cooking method
Deep-Frying
Cooks quickly over high heat
Uses small amounts of fat
Use a pan with sloping sides
Typically used for delicate food
Sautéing
Uses small amounts of fat
Uses a wok
medium ▶️high heat
stir frying
Uses hot air
Traditionally refers to pastry items - bread is baked
Heat is contained in an enclosed space (ex. oven)
baking
Uses hot air
refers to meats and vegetables
May be done in an enclosed space (ex. oven)
done over or next to an open flame
roasting
heat is transferred to food through water or steam
moist heat method
immersed completely in boiling liquid
bubbles vigorously break surface
A must for certain foods (i.e. pasta, rice)
boiling
cooking in liquid long enough to cook outer parts
usually placed in cold water to stop the cooking process
blanching
Uses a < water than boiling
Water should barely bubble
poaching
🟰 water as boiling
Bubbles should barely break surface
Easily confused with boiling
simmering
cooks in a closed pot or steamer that traps heated water vapors and cooks the food as it circulates around the food
steaming
