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TLE Exam
TLE Exam
I. Dry-Heat Cooking. Dry-heat cooking methods are those that utilize air or fat.
These are broiling, roasting, grilling, baking, sauteing, pan-frying and deep-fat
frying. Foods cooked using this method have a rich flavor due to the
caramelization and browning of the foods.
Grilling- Grilling uses heat from underneath to cook the food. Barbequing is a
common grilling technique. Use a hot grill to make sure that food doesn’t
stick and use a lid to cook foods quickly. Grill ground beef burgers or beef
steaks, marinated chicken breasts and fish like salmon. Kebobs with
vegetables and meat or vegetables and tofu are also prepared well using
the grill.
Baking - Baking uses the oven just like broiling, except food is surrounded with
heat. Air moves around inside the oven, which bakes the food. Baking is the
slowest cooking method with dry heat.
Broiling (broiling is an excellent technique for different cuts of meat like the loin
or chops of beef, lamb or pork)
Roasting - Roasting is usually done in the oven, which allows the dry heat to
circulate and evenly cook the food. Roasting is different than baking
because it usually requires a high temperature at the start of cooking so that
you get a crisp, brown surface. After a brown surface is formed, lower the
temperature until the food cooked reaches a safe internal temperature
Sautéing
Sautéing and stir-frying are forms of frying, but use smaller amounts of oil and
higher temperature than pan-frying and deep-frying. To stir-fry or sauté, cook
foods directly on high heat on your stove top and stir frequently. This results in a
crisp food product. Sautéing is great for vegetables like in Teriyaki Rice Noodles
with Veggies, tofu in a sweet chili tofu stir fry or chicken or beef tenders.
Searing
Searing is a way to brown meat or fish quickly. To sear, place the food in a hot
skillet, under a broiler or in a very hot oven. The high heat keeps the food moist
inside but creates a nice brown crust on the outside. Use a little oil to help
create this crust. After searing for a minute or two, lower the temperature so the
food can cook all the way through. Searing is excellent for fish such as salmon,
pork and chicken like Blackened Chicken and Creole Lentils.
II. MOIST HEAT
Moist-heat cooking methods use water, liquid or steam to transfer heat to food.
Common moist-heat cooking methods include: poaching, simmering, boiling,
braising, stewing, pot roasting, steaming and en papillote.
Stewing. Definition. A long, slow method of cooking where food is cut into pieces
and cooked in the minimum amount of liquid, water, stock or sauce. The food
and the cooking liquid are served together.
Pot-roasting is the term applied to cooking larger joints or cuts (eg beef topside
or fresh silverside in a 1.5 to 2kg piece) in a similar way to braising. ... A pot-roast
may be cooked in a pot or pressure cooker, in a bratt kettle, or in the oven.
The term en papillote refers to a moist-heat cooking method where the food is
enclosed in a packet of parchment paper or foil and then cooked in the oven
III. Combination Cooking involves both dry- and moist-heat cooking. Braising,
stewing and pot-roasting are all combination cooking methods which are
excellent for cooking tougher (but often tastier) cuts of meats.