Basic Cooking Methods

pp. 16-18, Chapter 2 "Cooking Methods, Seasonings, Ingredients, and Units of Measure"

Bake | DRY

Cooking in an oven using dry heat.

• Preheat oven using the timer. Use shallow pans to control airflow.

• Examples: Honey baked ham, cookies.

Boil | WET

Cooking in a liquid heated to its boiling point.

• Large amounts of liquid take longer to boil.

• Examples: Fettuccini, wild rice

Braise | COMBINATION

Cooking meat/vegetables that have been browned in fat over a long period of time in a tightly covered container, using a small amount of liquid.

• Use hot liquid (180°-200°F).

• Examples: Mushroom risotto, braised short ribs.

Broil | DRY

Cooking directly under or above a heat source. Food can be broiled in an oven or grill.

• As cooking happens quickly, stay near the food at all times.

• Examples: Broiled asparagus, broiled lambchops.

Deep-fry | DRY

Cooking food in hot fry oil.

• Be aware of how to clean the fryer. Change the oil when needed.

• Examples: French fries, fried chicken.

Grill | DRY

Cooking on a grill over high heat. There should be well-defined grill marks present.

• Use a grill brush to clean the grates after every use.

• Examples: Grilled vegetable kabobs, grilled salmon.

Pan-fry | DRY

Like deep frying, cooking food that is only half-submerged in the fry oil.

• When flipping products, always flip away from you.

• Examples: Corn fritters, crab cakes.

Poach | WET

Cooking gently in a liquid kept just below its boiling point.

• Use vinegar when poaching eggs to assist with coagulations.

• Examples: Poached pears, poached carrots.

Roast | DRY

Cooking in an oven using higher heat than baking. Uses fat and takes place in an uncovered container.

• Preheat oven using the timer.

• Examples: Roast duck, roasted corn.

Sauté | DRY

Cooking in a pan over high heat with little fat.

• When sautéing in batches, clean or switch out the pan between each batch.

• Examples: Sautéed sea bass, sautéed wild mushrooms.

Simmer | WET

Gentle cooking that takes place in liquid at appropriately 185°F.

• When cooking sauces, simmering is often preferred over boiling as it disrupts the flavor less.

• Examples: Tomato soup, velouté sauce.

Steam | WET

Cooking that uses the moisture from a boiling liquid to help heat the food, rather than heat alone.

• When steaming vegetables in a commercial steamer, use a perforated hotel pan.

• Examples: Steamed broccoli, steamed shrimp.

Stew | COMBINATION

Simmering food slowly over a long period of time within a covered container. The ingredients should just barely be covered with liquid.

• When stewing meat in an oven, set the temperature between 250°-300°F and cover the pot.

• Examples: Stewed tomatoes, beef stew.