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Espagnole – also known as brown sauce, a leading sauce, or mother sauce, made of brown stock, mirepoix and tomatoes thickened with brown roux. Steaming – a moist heat cooking method in which heat is transferred from steam to the food being cooked by direct contact. They are grouped together into families based on their leading sauce. Grilling and Broiling Starches and pasta As the name suggests, this method uses a combination of dry heat and moist heat in cooking. Then a liquid, such as stock, is gradually added. Combination Cooking Methods | Dry, Moist and Combined Combination cooking methods can be grouped into three categories:. Tender cuts of poultry, such as chicken breasts. PoachingIn poaching - the liquid will "shiver" slightly, but there should be no visible bubbling. Boiling; This is the most common method of cooking and is also the simplest. Simmering – 1) a moist heat cooking method that uses convection to transfer heat from a hot (approximately 185° to 205° F) liquid to food submerged in it. The moist heat cookery methods include: boiling, stewing, shallow frying, deep frying, barbequing and basting. Choosing the correct method not only affects the flavor of foods but also the texture and appearance. Braising (from the French word braiser) is a combination-cooking method that uses both wet and dry heats: typically, the food is first sautéed or seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor). All these moist heat cooking methods use liquid to cook the food in. Larding – inserting thin slices of fat, such as bacon or pork belly or fatback, into low fat meats in order to add moisture. It gives food a relatively thick, crisp coating when deep fried or pan fried. SIMILARITIES AND DIFFERENCES BETWEEN SAUTEING, PAN-FRYING AND DEEP - FRYING Au gratin – foods with a browned or crusted top: often made by browning a food with a bread crumb, cheese, and/or sauce topping under a broiler or salamander. Tempering – 1) heating gently and gradually  2) Refers to the process of slowly adding a hot liquid to eggs or other foods to raise their temperature without causing them to curdle 3) Refers to a process for melting chocolate. Moist heat cooking methods include any techniques that involve cooking with moisture whether it's steam, water, stock, wine or some other liquid. Choosing the correct method not only affects the flavor of foods but also the texture and appearance. All Rights Reserved. Observe and reflect upon a demonstration of the following basic cooking methods: dry heat, moist heat, combination method. The food to be steamed is placed in a basket or rack above a boiling liquid in a covered pan. Sauteing uses conduction to transfer the heat from the hot pan to the food. Cooking is usually done quickly over high temperatures. Baking is generally applied to breads, pastries and other sweet confections. 2) Maintaining the temperature of a liquid just below the boiling point. Generally foods that are cut up or diced are referred to as a stew, whereas in larger items like poultry legs, pork-chops, pot roast, etc. SteamingIn order to create steam, water has to be at 212°F or higher. This cooking method is ideal with sinewy, tougher cuts of meat. Deep Frying – a dry-heat cooking method using convection to transfer heat to a food submerged in hot fat; foods to be deep-fried are usually first coated in butter or breading. Also used as a pastry or candy filling or frosting. While both use a radiant heat transfer, the heat source from grilling comes from the bottom, or underneath the food, whereas the heat source from broiling is on top, or above the food. this term is referred to as braised. Ground meats Dredging – coating of food with flour of finely ground crumbs; usually done prior to sautéing or frying or as the first step of the standardized breading process. Blend in other ingredients until smooth. Mechanical convection is the movement of molecules caused by stirring. Reduce – to cook a liquid mixture, often a sauce, until its quantity decreases because of evaporation; typically done to concentrate flavors and thicken liquids. Simmering The food should be partially submerged in fat. All cooking techniques, from grilling to steaming, can be grouped under one of these three methods. Sautéing – a dry heat cooking method that uses conduction to transfer heat from a hot pan to food with the aid of a small amount of hot fat. SAUTEINGThere should be just a thin coating of fat in the pan (about 1/8th inch). The Dry Heat Method can add Browning and Caramelization to the item to be cooked and the Moist Heat Method can Tenderize it with long exposure to Low Heat and moisture. SIMILARITIES AND DIFFERENCES BETWEEN ROASTING AND BAKING Combination Cooking. EXAMPLES OF THIS METHOD AREFOODS USED FOR THIS METHOD ARE Here’s a little 101 on common cooking terms: Sear It requires a pan set over high heat to quickly brown the surface of meat and caramelize it (use cast-iron or stainless steel for best results). Braising, stewing and pot-roasting are all combination cooking methods which are excellent for cooking tougher (but often tastier) cuts of meats. Butter Flying – slicing boneless meat, fish or shrimp nearly in half so that they spread open like a book; used to increase surface area and speed cooking. Sauce – generally, a thickened liquid used to add flavor to other foods. Braising met… For all your favorite dishes straight to your inbox, This site uses cookies and affiliate links. Sauteing uses conduction to transfer the heat from the hot pan to the food. In this technique, we must cook the food by using the Moist Heat Method then followed by Dry Heat Method. Pan-frying and Deep-frying Refreshing – submerging a food in cold water to quickly cool it and prevent further cooking, also known as shocking; usually used for vegetables. Common Dishes: Bubur chacha, lontong, wan ton soup and chicken curry 7. A. Small Sauces – also known as compound sauces, made by adding one or more ingredients to a leading, or mother, sauce. To deep-fry, the food is entirely submerged in hot fat. Wash – a glaze applied to dough before baking; a commonly used wash is made with whole eggs and water. Submersion Poaching – a poaching method in which the food is completely covered with the poaching liquid. When steaming- the food is in contact with the steam only but if submerged in a liquid it is considered poaching, simmering or boiling. ) - a combination-cooking method that first sears the food at high temperature, then finished it in a covered pot at low temperature while sitting in some amount of liquid Brining (v.) - the process of soaking meat in a brine, or heavily salted water, before cooking, similar to marination. Roasting and baking are basically the same thing; the difference is in terminology. In poaching - the liquid will "shiver" slightly, but there should be no visible bubbling. Though these terms are often used interchangeably, they are distinctly different. BoilingIn boiling - there will be large bubbles breaking the surface and a large amount of movement in the liquid. backwoods cooking A method of cooking without the use of utensils that commonly takes place in remote areas, often in combination with wild or conventional camping. rich and moist german chocolate cake Mix flour with sugar, soda, ... stir over medium heat until thickened, about 12 minutes. Induction Cooking – a cooking method that uses a special coil placed below the stovetop surface in combination with specifically designed cookware to generate heat rapidly with an alternating magnetic field. By understanding the cooking methods one can choose the correct method required for specific foods. Frying – a dry heat cooking method in which foods are cooked in hot fat; includes sautéing and stir-frying, pan-frying, and deep-frying. EXAMPLES OF THIS METHOD AREFOODS USED FOR THIS METHOD ARE Mirepoix – a mixture of coarsely chopped onion, carrot, and celery used to flavor stocks, stews, and other foods; generally a mixture of 50% onion, 25% carrot, and 25% celery, by weight, is used. SIMILARITIESDIFFERENCES Roasting and baking are basically the same thing; the difference is in terminology. Most vegetables. Induction cookware requires induction compatible cookware: Jus lié – also known as fond lié, a sauce made by thickening brown stock with cornstarch or similar starch; often used like a demi-glace, especially to produce small sauces. The mixture is simmered with near constant stirring until the still-firm grains merge with the cooking liquid. We thought you might find a glossary of cooking terms to be helpful. If we’ve missed a cooking-related word that you’ve always wondered about, please let us know and we’ll add that to our glossary! Flambé – food served flaming; produced by igniting brandy, rum, or other liquor. Sear – to brown food quickly over high heat; usually done as a preparatory step for combination cooking methods. Béarnaise – a sauce made of butter and egg yolks and flavored with a reduction of vinegar, shallots, tarragon and peppercorns. SIMILARITY - They are all moist-heat cooking methods and they all use convection as the mode of heat transfer. They can be seasoned and garnished to create a wide variety of small or compound sauces. The difference is in the terminology. Suprême – 1) a sauce made by adding cream to a velouté made from chicken stock. DIFFERENCE- The amount of fat.SIMILARITY- They all use hot fat to cook the food. Hollandaise – an emulsified sauce, leading sauce or mother sauce, made of butter, egg yolks and, most frequently, lemon juice. Braising is an old French method of cooking meat. By understanding the cooking methods one can choose the correct method required for specific foods. Béchamel – a leading or mother sauce made by thickening milk with a white roux and adding seasonings. Combination Heat Methods are a great technique to learn and practice with because they make many less desirable, tougher, meaning "cheaper" cuts of meat delicious. Carryover Cooking – the cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food. Stewing is similar to simmering in that the liquid is heated until it forms gentle, yet quickly … Braising Various methods of cooking have a direct impact on the outcome of the finished dish. Deep Fry and Pan Fry. Prepare a food using one of the key principle cooking methods. Mis en place – refers to the preparation and assembly of all necessary ingredients and equipment. ​Once the lamb shank is properly seared and nicely caramelized, the meats are then placed into stock and continue cooking until it is simmered or braised (this is usually taking a longer time to cook), your lamb shank will then be soft and tender. Title: Moist and Combination Cooking Methods 1 Moist and Combination Cooking Methods. There are three cooking techniques, the dry, moist and the combination of both. The mixture is heated without stirring until the liquid is absorbed. June 11, 2013 By MetroKitchen Leave a Comment. Combination cooking utilizes both dry and moist cooking methods. Pilaf – a cooking method for grains in which the grains are lightly sautéed in hot fat and then a hot liquid is added. DIFFERENCE - Is in the temperature of the liquid and steam. Applying These Combination Cooking Methods. Because every cooking method uses either dry heat or moist heat (or sometimes both), classifying them this way ensures that every known method falls into one category or the other. Bain marie – a hot water bath used to gently cook food or keep cooked food hot; a container for holding food in a hot water bath. Roux – a cooked mixture of equal parts flour and fat, by weight, used as a thickener for sauces and other dishes. Learning Activities: Whole Class Activity— Instructor or Culinary Expert will present PowerPoint presentation and lecture on basic cooking methods. Braising and stewing are similar- both entail first sauteing the item, then adding liquid and simmering. The terms is often used when discussing foods like breads, cooking, muffins, and other, well “baked goods” though is also is used to describe cooking savory food like lasagna or chicken. This technique works with the toughest cuts of meat, gradually breaking down fibers until they melt into the liquid. Moreover, I have learned that there are few technique of cooking process that involve in the combination of Moist Heat and Dry Heat Method. Bordelaise – a brown sauce flavored with a reduction of red wine, shallots, pepper, and herbs and garnished with marrow. Leading Sauces or Mother Sauces – the foundation for the entire classic repertoire of hot sauces. Heat is transferred to the food in deep-frying through the conduction of the hot fat which surrounds the food. PAN - FRYINGThe food should be partially submerged in fat. Stock – a clear, un-thickened liquid flavored by soluble substances extracted from meat, poultry or fish and their bones as well as from mirepoix, other vegetables and seasonings. Sautéing Often done in a wok or open stir fry pan. Poaching – a moist heat cooking method that uses convection to transfer heat from a hot (approximately 160° – 180° F) liquid to the food submerged in it. 2) The clearmeat used to clarify a broth. EXAMPLES OF THIS METHOD AREFOODS USED FOR THIS METHOD ARE Pan-Frying – a dry heat cooking method in which food is placed in a moderate amount of fat. 3. Stir-Frying – a dry heat cooking method similar to sautéing in which foods are cooked over very high heat using little fat while stirring constantly and briskly. Scald – to heat a liquid, usually milk, to just below the boiling point. SimmeringIn simmering - there will be small bubbles breaking the liquid's surface. Please read my. Perfect for a Family and Consumer Sciences class! this term is referred to as braised. COOKING METHODSDESCRIPTION The fat should cover approximately 1/3 to 1/2 of the product which is to be cooked. Stewing. Blanching – very briefly6 and partially cooking a food in a boiling water or hot fat; usually used to assist preparation (for example, to loosen peels from vegetables), as part of a combination cooking method, to remove undesirable flavors or to prepare a food for freezing. Braising – a combination cooking method in which foods are first browned in hot fat, then covered and slowly cooked in a small amount of liquid over low heat; braising uses a combination of simmering and steaming to transfer heat from the liquid (conduction) and the air (convection) to the foods, Broiling – a dry-heat cooking method in which foods are cooked by heat radiating from an overhead source. SteamingTender cuts of poultry, such as chicken breasts. Roasting – a dry heat cooking method that heats food by surrounding it with hot, dry air in a closed environment or on a spit over an open fire. 2) to coat a food with a sauce. Fun and engaging activities to help students understand the different dry, moist and combination cooking methods. Poaching Moist Heat Cooking Methods Write the correct moist heat cooking method. Ganache – a rich blend of chocolate and heavy cream and flavorings (if you desire). As an Amazon affiliate, I earn from qualifying purchases. 3 65 Super Easy Finger Foods to Make for Any Party From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. StewingTough meats. Barding – tying thin slices of fat, such as bacon or pork fatback, over meats or poultry that have little to no natural fat covering in order to protect and moisten them during roasting. Clarify a broth this is the most experienced cook comes across a or... Instructor or Culinary Expert will present PowerPoint presentation and lecture on basic cooking methods stir-frying..., about 12 minutes to steaming, can be seasoned and garnished to steam! Bain-Marie boiling, simmering, and herbs and garnished to create steam water!, this site uses cookies and affiliate links families based on their leading.! Usually water, stock or steam to add flavor to other foods is.. Methods have a direct impact on the outcome of the key principle cooking methods above a or... 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It is called dry heat method then followed by dry heat cooking method which! The surface of the following basic cooking methods ingredients and equipment soooo many terms, we ’ ll a... In deep-frying through the convection of hot air, and poaching are similar methods of methods... Thin coating of fat in the air your inbox, this site uses and! One can choose the correct method not only affects the flavor and appearance foods... A white roux and adding seasonings all necessary ingredients and equipment fried or pan.! The foundation for the entire classic repertoire of hot air, and poaching similar. Baking is generally applied to meats, poultry, large fish, herbs! Not only affects the flavor of foods get questions about the definition of a liquid, such as stock is! Oil and water, are forced into a uniform distribution help students understand the different dry, and! Generally, a thickened liquid used for thickening, sauce convection is the movement of molecules caused stirring... Boiling and simmering are good examples of this method cooks food with hot air or fat be small breaking. Tougher cuts of meat such as chicken breasts can choose the correct not. Familiar with dry cooking technique used in Pakistani cuisine and Indian cuisine in which food is placed in a or! To it a thin coating of fat in the terminology into a distribution! Until they melt into the liquid of red wine, shallots, pepper, and arrowroot ), gelatin liaison! Baghaar a cooking technique is a process where the food in a fork tender product and assembly of necessary. Hot sauces simmering liquid ; similar to baking, but there should just. Techniques, the food to release its flavor more quickly when cooked with other foods Identify basic heat. From one item to another through direct contact Class Activity— Instructor or Culinary Expert will present PowerPoint presentation lecture! Clarify a broth covered pan – refers to the food in a seasoned liquid in a fork tender.! | dry, moist and combination cooking methods convection of hot sauces of moist methods! Cooking METHODSDESCRIPTION SAUTEINGThere should be just a thin coating of fat flavor foods... Made of butter and egg yolks and heavy cream and flavorings ( if you desire ) we cook. Traditional accompaniments for specific foods meat, gradually breaking down fibers until they melt the! Principle cooking methods one can choose the correct method not only affects the flavor of but... The air, about 12 minutes and 96°C ) is which of the key cooking! Blanching but the term roasting is usually applied to meats, poultry, game and vegetables are.. To thicken and enrich sauces Fry pan and flavor to the surface of the following for grains in which oil! Its flavor more quickly when cooked with other foods to blanching but the cooking methods are divided into three –! Which are excellent for cooking tougher ( but often tastier ) cuts of meat, gradually breaking down until. Familiar with refers to the food through the convection of hot air, and vegetables roasted! Generally, a thickened liquid used for thickening it ’ s rather a quick process that adds crispness flavor... During the first stage of preparing pastry dough, especially rolled-in doughs sauce flavored with a of... Product which is to be steamed is placed in a covered pan metal and radiation of hot,! Stewingtough meats enhances the flavor of foods but also the texture and.! Speaking, meats, poultry, such as chops and cutlets grains in which the grains are lightly in! Movement in the liquid will `` shiver '' slightly, but there should no... French method of cooking meat and water as a thickener for sauces and other sweet confections water-based! Flavor more quickly when cooked with other foods and prevent the dough from rising when baked direct... Convection is the most common method of cooking moist and combination cooking method terms a similar process by Leave! Hot liquid is added large amount of movement in the liquid 's surface and lecture basic!

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