1 / 5

Cooking Methods

Cooking Methods. Dry Heat. Dry Heat: No water is used to cook food because heat is applied directly to the food. This technique helps to retain nutrients, color, texture and taste. Some examples include: Baking, Broiling, Grilling, Roasting, and Sautéing

betsyb
Download Presentation

Cooking Methods

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Cooking Methods

  2. Dry Heat • Dry Heat: No water is used to cook food because heat is applied directly to the food. This technique helps to retain nutrients, color, texture and taste. • Some examples include: Baking, Broiling, Grilling, Roasting, and Sautéing • Equipment: skillets, grills, ovens, ranges (stove tops)

  3. Moist Heat • Moist Heat: Liquid, such as water, is added to the food prior to heating. This technique is often used for less tender cuts of meat and usually the food is cooked for longer periods of time, at lower temperatures. • Some examples include: Simmering, Braising, Microwaving, Steaming and Boiling • Equipment: steamers, skillets, microwaves, ovens, crock-pots, ranges (stove tops)

  4. Combination • Combination: This is where both dry and moist methods are combined in the preparation/cooking of the food. Ex. Sear beef cubes for stew and then braising.

  5. Cooking Methods Lab Lemon Garlic Broccoli: Three Ways

More Related