How Many Kind of Cooking Method

How Many Kind of Cooking Method

How many kind of cooking method
Dry -Heat Cooking Methods
  1. Sautéing
  2. Pan-frying
  3. Deep-frying
  4. Grilling
  5. Broiling
  6. Roasting
  7. Baking

Moist -Heat Cooking Methods
  1. Poaching
  2. Simmering
  3. Boiling
  4. Steaming
  5. blanch

Combination Cooking Methods
  1. Braising
  2. Stewing
  3. Tagine

  1. Sautéing—there should be just a thin coating of fat in the pan Sautéing uses conduction to transfer the heat from the hot pan to the food.

  1. Pan-frying—the food should be partially submerged in fat. The fat should cover approximately 1/3 to 1/2 of the product which is to be cooked. The heat is transferred through both conduction and convection: the conduction of the hot pan to the food, and also through the convection of the hot fat which partially surrounds the food.

  1. Deep-frying—to deep-fry, the food is entirely submerged in hot fat. Heat is transferred to the food in deep-frying through the conduction of the hot fat which surrounds the food.

  1. Poaching—to poach, the liquid should be between 160-180°F, the liquid will "shiver" slightly, but there should be no visible bubbling.

  1. Simmering—the temperature of the liquid is between 185-205°F, there should be small bubbles breaking the liquid's surface.

  1. Boiling—At sea level, water boils at 212°F, there should be large bubbles breaking the surface and a large amount of movement in the liquid.

  1. Steaming—In order to create steam, water has to be at 212°F or higher. When steaming the food is in contact with the steam only, if submerged in a liquid it is considered poaching, simmering or boiling

  1. Blanch to partially cook vegetables in boiling water. This may serve to soften the skins of vegetables for easier removal, or to prepare vegetables

  1. Braising A slow moist-heat cooking method using a small amount of liquid with a tight-fitting lid. Use for less tender cuts.

  1. Stewing is a method of slowly cooking in its own juices, with aid of a minimum of liquid (stock, sauce, butter,). Provides a moist, slow heat for the food to cook in, which makes stewing ideal cooking method for tough meats and vegetables. Cooking can take place either on the stove or in the oven.

  1. Grilling is best known as the cooking of food on grill bars with the heat source below. Grill bars must be pre-heated and lightly oiled before use and the item to be grilled should be brushed with oil.

  1. Baking is the technique of prolonged cooking of food by dry heat acting by conduction, and not by radiation, normally in an oven

  1. Roasting A dry-heat cooking method used for cooking bigger cuts of beef. No liquid is added or cover used. Use for more tender cuts.

  1. Broiling A quick dry-heat cooking method done in the oven using the broiler setting. Use for more tender cuts. Less tender cuts can be used if marinated.

  1. Tagine - Tagines are Moroccan, slow-cooked meat, fruit & vegetable dishes that are almost invariably made with mutton. The word "tagine" also describes the container in which a tagine is prepared: a shallow, round, earthenware, glazed pot with a tall cylindrical lid that traps the steam rising from the stew cooking in the bottom and prevents it from drying out.

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