Students in Culinary Arts & Nutrition 1 should be able to perform the following…

Three Cooking Method Categories1. Dry Heat Cooking

a. with Fat sauté

b. without fat bake microwave cooking

2. Moist-Heat Cooking boil simmer steam

3. Combination CookingMr. Okoren

Dry Heat Cooking – With Fat

Cooking food uncovered with added fat or oil

Fat is heated to a high temperature

Dry Heat Cooking - With Fat - Sauté

Students in Culinary Arts & Nutrition 1 should be able to perform the following technical task:

Sauté

Cook quickly in small amounts of fat Fat must be hot when food is added to pan

Dry-Heat Cooking – Without FatCooking food uncovered without added liquid

or fat

Types depend on the placement of the heat source

Dry Heat Cooking - Without Fat - Bake Students in Culinary Arts & Nutrition 1 should be able to perform the following technical task:

Bake

Cook food by surrounding items with hot, dry air in an oven

What it looks like: oven must be preheated bake in center of oven if one item (adjust racks as needed) if multiple items baked at once, stagger pans (upper left

and lower right) and rotate half-way through bake time

Dry Heat Cooking – Without Fat – Microwave Cooking

Students in Culinary Arts & Nutrition 1 should be able to perform the following technical task:

Microwave Cooking

Cook food with waves of radiation rather than with heat

Moist Heat Cooking - BoilStudents in Culinary Arts & Nutrition 1 should be able to perform the following technical task:

Boil

Cook food submerged in a liquid that has reached the boiling point

What it looks like: Air bubbles continuously rise, break the surface,

and escape as steam Temperature reaches 212⁰F

Moist Heat Cooking - SimmerStudents in Culinary Arts & Nutrition 1 should be able to perform the following technical task:

Simmer

Cook food completely submerged in a liquid below the boiling point

What it looks like:

•Air bubbles rise slowly and just barely break the surface

•Temperatures between 185 F - 205 F⁰ ⁰

Moist Heat Cooking - SteamStudents in Culinary Arts & Nutrition 1 should be able to perform the following technical task:

Steam

Cook food over, but not directlyin, boiling liquid in a covered pot

What it looks like: Steamer basket/insert suspends

food above boiling liquid