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    Dry-Heat Preparation

    Uploaded by

    Maria Cavaliere
    Dry-heat cooking methods like roasting, pan frying, broiling, and grilling involve exposing meat to hot, dry air or radiant heat. Moist-heat methods like braising, simmering, and stewing start by browning meat then cooking it covered with added moisture to keep it tender. Pressure cooking uses steam under a locked lid to cook foods rapidly at high temperatures.

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    © All Rights Reserved
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    Dry-Heat Preparation

    Uploaded by

    Maria Cavaliere
    19 views13 pages
    Dry-heat cooking methods like roasting, pan frying, broiling, and grilling involve exposing meat to hot, dry air or radiant heat. Moist-heat methods like braising, simmering, and stewing start by browning meat then cooking it covered with added moisture to keep it tender. Pressure cooking uses steam under a locked lid to cook foods rapidly at high temperatures.

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    Dry-heat cooking methods like roasting, pan frying, broiling, and grilling involve exposing meat to hot, dry air or radiant heat. Moist-heat methods like braising, simmering, and stewing start by browning meat then cooking it covered with added moisture to keep it tender. Pressure cooking uses steam under a locked lid to cook foods rapidly at high temperatures.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    19 views13 pages

    Dry-Heat Preparation

    Uploaded by

    Maria Cavaliere
    Dry-heat cooking methods like roasting, pan frying, broiling, and grilling involve exposing meat to hot, dry air or radiant heat. Moist-heat methods like braising, simmering, and stewing start by browning meat then cooking it covered with added moisture to keep it tender. Pressure cooking uses steam under a locked lid to cook foods rapidly at high temperatures.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 13

    MEAT

    PREPARATION

    Dry-Heat Preparation
     Tender Cuts
     Roasting
     Pan frying
     Broiling & Grilling
     Pan-Broiling
     Microwave cooking
     Frying Sautéing Pan-Frying Deep-Frying
    Roasting or baking
    …which means to cook by exposing food
    to hot, dry air in an oven

    To cook by exposing to hot,


    dry air
    Broiling & Grilling
    …which means to cook food over radiant
    heat.

    To cook over radiant heat


    Examples: oven broiler, grill.
    Barbequing is almost identical, except that the
    heat traditionally comes from wood or charcoal.
    Stir Fry
    …which means to toss quickly in a pan
    with very little fat and a fairly high heat.

    Fairly high heat, very little fat


    Pan fry

    …which means to cook in a moderate amount


    of fat over a moderate heat. Usually breaded
    foods like cutlets or chicken are pan fried.

    Moderate heat & a moderate amount of fat


    Deep fry
    which means to submerge something
    completely in cooking oil, like french fries…

    350 degrees Fahrenheit


    Completely submerged in hot fat
    Pan broil
    …which means to cook something in a pan
    with no added fat.

    A moderate heat, no fat


    Usually foods which have their own fat, like steaks,
    burgers or bacon
    Microwave cooking
    …which means to cook food by heating using radiation heat
    generated by a special oven to penetrate the food; the
    radiation agitates water molecules in the food.
    MEAT
    PREPARATION

    Moist-Heat Preparation
     Less Tender Cuts
    Heavily Exercised Muscle
    Older Beef
     Braising
     Simmering or Stewing
     Steaming
     Pressure cooking
    Braising
    …which means to brown the food first and
    then cook it covered, with moisture added.

    Braised dishes are always cooked covered


    because this keeps the moisture in.
    Stewing
    …which means to cut food into bite size pieces,
    brown it and then cook it covered, with moisture
    added.

    Stewed dishes are always cooked covered


    because this keeps the moisture in.
    Boiling
    …which means to cook food in water that is
    bubbling rapidly. Usually foods like pastas or
    hardy vegetables.

    Bubbling very rapidly.


    Pressure Cooking
    …which means to cook food using steam under
    a locked lid to produce high temperatures and
    achieve a faster cooking time.

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