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  • Cooking Methods: TLE Performance Task #1

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    Floyd Tyrone Ramos
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    The document summarizes 10 common cooking methods: grilling, broiling, roasting, boiling, simmering, baking, steaming, frying, sautéing, and searing. It provides a brief 1-2 sentence description of each method, including key details like whether it uses dry or moist heat, temperatures used, and examples of foods commonly cooked with each method.

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    The document summarizes 10 common cooking methods: grilling, broiling, roasting, boiling, simmering, baking, steaming, frying, sautéing, and searing. It provides a brief 1-2 sentence description of each method, including key details like whether it uses dry or moist heat, temperatures used, and examples of foods commonly cooked with each method.

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    29 views12 pages

    Cooking Methods: TLE Performance Task #1

    Uploaded by

    Floyd Tyrone Ramos
    The document summarizes 10 common cooking methods: grilling, broiling, roasting, boiling, simmering, baking, steaming, frying, sautéing, and searing. It provides a brief 1-2 sentence description of each method, including key details like whether it uses dry or moist heat, temperatures used, and examples of foods commonly cooked with each method.

    Copyright:

    © All Rights Reserved
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    of 12

    COOKING

    METHODS
    TLE Performance Task #1

    Kirstian Rain Flojo


    9-Compassion
    Grilling
    1 The grilling method involves cooking food
    over direct heat. A grill is made up of an
    open grate with a heat source located
    beneath the food. The heat source can be
    anything from coals to wood, to electric or
    gas-powered.
    Broiling
    2 Broiling deals with transferring extremely
    high heat (minimum 500°F) onto food
    directly through convection in close
    proximity to a heat source.
    This is similar to grilling, but with broiling
    the heat source is located above the food
    whereas grilling is placed under the food.

    Roasting
    3 Roasting takes place in the oven and
    requires the use of indirect heat that cooks
    on all sides for even browning. This method
    of cooking works slowly and it coaxes the
    flavors out of meats and vegetables.
    Roasting is done at a temperature of about
    200 – 400°F degrees, though most dishes
    are around 200 – 350°F degrees on the
    heat setting.

    Boiling
    Boiling is straightforward. The food

    4 submerges in water that heats to its boiling


    point (100°C / 212°F). When boiling, the
    food cannot exceed the boiling
    temperature of the water.
    The high heat specific and conductivity of
    water allows for constant and even
    application of heat to your food. The food
    keeps in motion by the bubbling boiling
    water while it cooks. The food is completely
    immersed in liquid and boiled until it is soft
    and tender.

    Simmering
    Simmering is a moist heat method very
    5 similar to boiling. It is also a gentle method
    of cooking foods but uses higher
    temperatures than poaching.
    Here the water doesn’t quite make it to the
    point of boiling. Instead, the heat from the
    water is just below what it would take to
    make things boil. To achieve a simmer, get
    the water to the boiling point and then
    lower the temperature.

    6 Baking
    Baking uses for
    cooking pastries,
    bread, and desserts.
    It usually involves
    cooking food
    (usually uncovered)
    in an oven using dry
    heat. Baking uses
    indirect heat to
    surround the food
    and cook from all
    sides.

    Technically, baking and roasting methods of cooking are


    similar, but baking usually performs at lower
    temperatures than roasting. Though, both involve
    applying dry convection heat to your food in an
    enclosed environment.
    7 Steaming
    This method is one
    of the gentlest,
    moisture-friendly
    cooking methods.
    Water boils
    continuously to
    produce a steady
    amount of steam.

    Steaming is a unique cooking method where the heat


    from boiling water is used as steam for cooking. It’s a
    favorite among Asian culinary chefs. Vegetables, fish,
    desserts, tamales, and dumplings can be steam cooked.
    This method typically deals with cooking your food in
    water vapor over boiling water.
    8 Frying

    Frying is one of the most popular methods used


    in fast food (a quick trip to McDonald’s and you
    will see why). It is one of the fastest ways to cook
    food using very high temperatures. Frying is
    essentially boiling food in oil, with the difference
    being oil can get much hotter than water can.
    9 Sautéing
    Sautéing involves
    cooking food in a

    well-oiled pan, and


    you can either use
    butter, oil, or other
    types of fat to even
    out browning. It
    performs over a
    stove in a hot,
    shallow pan with a
    small amount of oil
    to cook food for
    even browning.

    This is one of the fastest ways to cook food, so food


    must regularly flips and turns over. The pan needs to be
    oiled and hot before adding any food to achieve the
    desired result. Don’t overcrowd the pan with too many
    items, and stir or toss frequently.
    10 Searing
    Searing refers to the
    browning of food. It
    is perfect for meat,
    seafood, and certain
    types of vegetables.
    If you ever visited an
    upscale steakhouse,
    the chances are that
    you have seen
    seared steak on the
    menu.

    Here the surface heats to a very high temperature


    (sometimes hotter than 800°) and placing the food on
    the surface until a crust forms. Searing gives the food a
    brown and caramelized appearance from the outside.
    This gives the steaks the meaty “bite” people adore
    while locking in the moisture.
    THANK
    YOU

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