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| COOKING METHODS |
Types of Cooking Methods
Types of Cooking Methods You Should Know and Basic types of cooking methods. Understanding these different cooking methods can help you choose the best technique for your ingredients and create delicious meals.
There are three types of cooking methods: dry heat cooking, moist heat cooking, and combination cooking. Each method describes how chefs use heat to cook food and bring out unique flavors and textures.
5 TYPE COOKING METHODS
1. Moist-Heat Cooking Methods
These use water, steam, or any liquid to cook food.
Examples:
• Boiling – Cooking food in water at 100°C (e.g., pasta, eggs).
• Simmering – Cooking gently below boiling point (e.g., soups, stews).
• Poaching – Cooking delicate foods in hot liquid (e.g., eggs, fish).
• Steaming – Cooking food by steam (e.g., vegetables, dumplings).
• Braising – First searing food, then cooking slowly in a small amount of liquid (e.g., meats).
• Stewing – Cooking small pieces of food slowly in liquid (e.g., curries, stews
• Simmering – Cooking gently below boiling point (e.g., soups, stews).
• Poaching – Cooking delicate foods in hot liquid (e.g., eggs, fish).
• Steaming – Cooking food by steam (e.g., vegetables, dumplings).
• Braising – First searing food, then cooking slowly in a small amount of liquid (e.g., meats).
• Stewing – Cooking small pieces of food slowly in liquid (e.g., curries, stews
2. Dry-Heat Cooking Methods (without fat)
These use direct heat without water or oil.
Examples:
• Baking – Cooking with dry heat in an oven (e.g., cakes, bread).
• Roasting – Similar to baking but used for meats and vegetables.
• Broiling/Grilling – Cooking with direct radiant heat (from top or bottom).
• Toasting – Browning food by exposing it to dry heat.
• Roasting – Similar to baking but used for meats and vegetables.
• Broiling/Grilling – Cooking with direct radiant heat (from top or bottom).
• Toasting – Browning food by exposing it to dry heat.
3. Dry-Heat Cooking Methods (with fat)
These use oil, butter, or fat to transfer heat.
Examples:
• Sautéing – Cooking food quickly in a small amount of fat (e.g., vegetables).
• Pan-frying – Cooking in moderate oil over medium heat.
• Deep-frying – Submerging food completely in hot oil (e.g., French fries, samosas).
• Stir-frying – Quick cooking on high heat while stirring constantly (common in Asian cuisine).
• Pan-frying – Cooking in moderate oil over medium heat.
• Deep-frying – Submerging food completely in hot oil (e.g., French fries, samosas).
• Stir-frying – Quick cooking on high heat while stirring constantly (common in Asian cuisine).
4. Combination Cooking Methods
These combine both dry and moist heat.
Examples:
• Braising – Sear first (dry heat), then cook slowly in liquid (moist heat).
• Stewing – Similar, but ingredients are fully submerged in liquid.
• Stewing – Similar, but ingredients are fully submerged in liquid.
5. Other/Modern Cooking Methods
Used in professional kitchens and advanced cooking.
Examples:
• Sous-vide – Cooking vacuum-sealed food in a water bath at a controlled temperature.
• Microwaving – Using microwave radiation to cook food quickly.
• Smoking – Cooking and flavoring food using smoke.
• Microwaving – Using microwave radiation to cook food quickly.
• Smoking – Cooking and flavoring food using smoke.
Additionally
Knowing which cooking methods align with your menu allows you to choose the right kitchen equipment to achieve consistent, flavorful results in your cooking. Use this guide to learn more about the different types of cooking methods and the best food for each technique
Source = FoodandBeverageserviceknowledfe.com