Cooking Method: DRY HEAT
Heat Transfer: CONVECTION & CONDUCTION

The process of surrounding a food with dry heated air in an enclosed environment and results in CARAMELIZATION

For more information on this cooking process please see Video #2 Dry Cooking Methods

✦ Preheat the oven

✦ Prepare the food ingredients by trimming and cutting as needed. This is the point at which marinades, rubs and seasonings are applied.
Food can be lightly crushed with oil to prevent sticking.

✦ Arrange the food on a rack or directly in a roasting pan or baking dish.

✦ Roast, generally uncovered, to desired temperature. Monitor using a thermometer.
BASTE as necessary.

✦ Be sure to be familiar with the concept of CARRY OVER COOKING

Cooking Method: MOIST HEAT
Heat Transfer: CONVECTION

Boiling uses a large amount of bubbling water in a moist cooking method using convection to transfer the heat to the food. Boiling takes place at 212F(100C). Few foods are actually boiled. They include starches and pastas, but NOT eggs. (See Stop Boiling Your Eggs Video)

For more information on this cooking process please see Video #3 Moist Heat Cooking Methods.

✦ Prepare the food ingredients by trimming and cutting as needed.

✦ Bring liquid to a boil and add oil or seasonings if desired.
Salt should always be added to the water as it’s the best way to start flavoring the ingredient
(example ratio: 1.5 tbsp salt per 1# pasta)
Adding salt at the end only provides a superficial concentrated flavor.
When and why to add salt is a whole episode on its own but adding salt during the cooking process is more important than adding it after.

✦ Add the ingredient to the liquid and bring it back to a boil, as the addition of an ingredient will lower the temperature of the water, and continue cooking until the desired doneness is achieved.

✦ Remove ingredients from the cooking liquid and drain with a colander.

✦ Some boiled foods can be refreshed in cold water and held for later.

Cooking Method: DRY & MOIST HEAT
Heat Transfer: CONVECTION & CONDUCTION

A dry and moist cooking method, the main ingredient is first browned in a small amount of fat at a high temperature similar to sautéing. Associated with larger pieces of food.

For more information on this cooking process please see Video #3 Moist Heat Cooking Methods.

✦ Prepare the food ingredients by trimming and cutting as needed.
If dredging is required, do so at this point.

✦ Prepare the cooking liquid if needed

✦ Heat a small amount of oil in a heavy pan.

✦ Sear food on all sides.
If using meat this item is usually removed from the pan and set aside before proceeding.

✦ Add additional ingredients to the pan and sauté

✦ Add flour or roux, if using (these are thickeners)

✦ Add the cooking liquid to partially cover the food

✦ Add aromatics and seasonings

✦ If the main item was removed replace at this time

✦ Cover the pan. Bring to SIMMER.
Cook slowly either on the stove pot to in the oven 250-300F (120-150C).
Baste and turn as needed.

✦ Prepare a sauce from the braising liquid.
If no thickener was used in the initial process a thickener can be added now.
Stain if desired.
Puree the strained ingredients and return to liquid.
Adjust for consistency if needed.

Cooking Method: DRY HEAT
Heat Transfer Type: RADIANT & secondary CONDUCTION

Broiling uses heat from an overhead source.

For more information on this cooking process please see Video #2 Dry Cooking Methods

PROCEDURE

✦ Prepare the grates
remove any charred or burnt particles wipe lightly with oiled towel to remove remaining bits and to assist in seasoning the grate, which helps prevent future sticking

✦ Heat the broiler
(preheat the grate under the boiler)

✦Prepare the food ingredients by trimming and cutting as needed.
This is also the point at which marinades, rubs and seasonings are applied. Food can be lightly crushed with oil to prevent sticking.

✦ Once the broiler is to the desired temperature (at least 500 F) place food PRESENTATION SIDE DOWN onto the hot grates. Slide grate back under broiler.

✦ Cook long enough for grate lines to develop on the food.

✦ Pull out the grate and flip the food item, turning at a 90 degrees angle. Be careful not to pierce the food item.

✦ Please note that to achieve the desired look and doneness you may need to adjust the distance between the food item and the heat source.

✦ The goal of this procedure is to cook the food to the desired doneness, while developing proper surface color.

✦ Doneness is determined by
1) touch
2) internal temperature
3) visual cues, such as clear liquids running from a chicken breast.

Cooking Method: DRY HEAT
Heat Transfer Type: CONVECTION & CONDUCTION

A dry heat cooking method using both conduction and convection. Similar to boiling (which is a moist cooking method) but since fat and oil do not contain water it is not a moist cooking method.

For more information on this cooking process please see Video #2 Dry Cooking Methods

✦ Prepare the food ingredients by trimming and cutting as needed. (see Preparing to Cook Video - battered or breaded?!) Foods should be uniform and a size that easily allows them to float in the fat.

✦ Heat the fat or oil to the desired temperature.
Do not reuse oils that may have contained strong flavored ingredients as it may cause off flavors to develop.

✦ Using one of the three methods
Basket or Double-Basket (used for breaded foods)
Swimming (used for battered foods)
carefully place the food in the hot fat.

✦ Deep fry until done.
Doneness is determined by
1) timing
2) surface color - deep-golden brown
3) sampling

✦ Remove the food from the fryer and hold briefly over the fat to allow the excess to drain off

✦ Transfer to a pan lined with paper towels or fitted rack

✦ If being held hold under a heat lamp
(Food Safety & Sanitation Video)

Cooking Method: DRY HEAT
Heat Transfer Type: CONDUCTION

Similar to Broiling, but Grilling uses a heat source located at the bottom

For more information on this cooking process please see Video #2 Dry Cooking Methods

✦ Prepare the grates
remove any charred or burnt particles wipe lightly with oiled towel to remove remaining bits and to assist in seasoning the grate which helps prevent future sticking

✦ Heat the grill to the desired temperature.

✦ Prepare the food ingredients by trimming and cutting as needed.
This is the point at which marinades, rubs and seasonings are applied.
Food can be lightly brushed with oil to prevent sticking.
This is also the point at which you will decide which is going to be the presentation side of the food.

✦ Once the broiler is to the desired temperature (at least 500 F) place food PRESENTATION SIDE DOWN onto the hot grates.
If you desire crosshatches on your item, turn the food 90 degrees when the first side is close to the halfway cooking point.
Note that once you turn the food it is unnecessary to crosshatch the non-presentation side of the food.

✦ Doneness is determined by
1) touch
2) internal temperature
3) visual cues, such as clear liquids running from a chicken breast.

Cooking Method: DRY HEAT
Heat Transfer Type: CONDUCTION & CONVECTION

Sharing similarities with sautéing and deep-frying, pan-frying is a dry heat cooking method using conduction from the pan to the food via a MODERATE amount of fat.

For more information on this cooking process please see Video #2 Dry Cooking Methods

✦ Prepare the food to be pan fried by washing, trimming, and DREDGING if needed.

✦ Prepare a draining station where you will place the item.

✦ Heat MODERATE amount of oil or fat, enough to cover the item ⅓ - ½ of the way up the side of the food item, before adding food items.
The temperature of the fat should be slightly lower than that used for sautéing.
Food should crackle and splatter as this is a sign of rapid vaporization of the moisture on the food's surface.

✦ Add the food to the hot oil, being careful not to drop or splash, using tongs.
Be careful not to crowd the oil as it will decrease the temperature and result in undesirable food textures.

✦ Fry on one side until browned and carefully flip the item over.
Usually pan fried foods are done when they are browned on either side of the item.

✦ Remove items to the draining station so that excess oil is absorbed by the paper towel.

Cooking Method: MOIST HEAT
Heat Transfer Type: CONVECTION

Moist heat cooking method using liquid held at between 160-180 (71-82). Minimal to no surface action of the liquid. For more information on this cooking process please see Video #3 Moist Heat Cooking Methods.

✦ Prepare the food ingredients by trimming and cutting as needed.

✦ Season the cooking liquid as desired and bring to the appropriate temperature.
Flavor in a poaching method can be incorporated via the choice of poaching liquid: fruit and Veg juices, wines, broths, stocks, etc.
Some food items may require that the water is brought to a full boil before being reduced for poaching.

✦ Choose poaching type
Submersion: completely cover food
Shallow: halfway up the food item.

✦ Gently add the food item to the poaching liquid.

✦ Poach to desired doneness, which can be determined by
1) timing
2) internal temperature
3) tenderness.

Remove from liquid and hold in a small amount of the cooking liquid or if item needs to be cooled and held for later cool in an ICE BATH (PREPARING TO COOK VIDEO) while in the cooking liquid.

The leftover cooking liquid can sometimes be used to make a sauce or to use with other dishes.

Cooking Method: DRY HEAT
Heat Transfer Type: CONVECTION & CONDUCTION

The process of surrounding a food with dry heated air in an enclosed environment and results in CARAMELIZATION

For more information on this cooking process please see Video #2 Dry Cooking Method Video #2 Dry Cooking Methods s

✦ Preheat the oven

✦ Prepare the food ingredients by trimming and cutting as needed.
This is the point at which marinades, rubs and seasonings are applied.
Food can be lightly crushed with oil to prevent sticking.

✦ Arrange the food on a rack or directly in a roasting pan or baking dish

✦ Roast, generally uncovered, to desired temperature. Monitor using a thermometer. BASTE as necessary.

Be sure to be familiar with the concept of
CARRY OVER COOKING
which is when a food continues to cook after being removed from the heat source. This can result in overdone foods.

Cooking Method: DRY HEAT
Heat Transfer Method: CONDUCTION

A dry heat method where heat penetrates the food via the conduction with the assistance of a small amount of fat in the pan.
For more information on this cooking process please see Video #2 Dry Cooking Methods

✦ Prepare the food to be sautéed by washing, trimming, drying, and if needed DREDGING

✦ Heat a small amount of oil or fat, enough to just cover the bottom of the sauté pan, before adding food items.

✦ Add the food, presentation side down, in a single layer making sure not to crowd the food to prevent SWEATING.

✦ Adjust temperature as needed to prevent overcooked exteriors and undercooked interiors.
Heat should be high enough to complete the cooking process before the food item begins to stew or sweat in its own juices.

Cooking Method: MOIST HEAT
Heat Transfer Method: CONVECTION

NOTE: Rice should be simmered, not boiled.

Simmering meat tenderizes via long slow moist cooking such as with tender cuts of meat.
Be careful not to boil the meat or it will become tough and dry.

Simmering is done when the liquid is between 185-205 (85-96C).

Minimal surface action with a few air bubbles breaking the surface of the liquid.

For more information on this cooking process please see Video #3 Moist Heat Cooking Methods.

✦ Prepare the food ingredients by trimming and cutting as needed.

✦ Season the cooking liquid as desired.
The liquid in simmering can have a great impact on the flavor of the dish so be sure to well-season the liquid, whether it be stock or broth or juice, with mirepoix, herbs and other seasonings as needed.
Flavor in a poaching method can be incorporated via the choice of poaching liquid: fruit and veg juices, wines, broths, stocks, etc.

✦ There should be enough liquid to cover the food completely.

✦ Gently add the food item to the liquid.

✦ Simmer to desired doneness, which can be determined by
1) timing
2) internal temperature
3) tenderness.

Remove from liquid and hold in a small amount of the cooking liquid or if item needs to be cooled and held for later cooling in an ice bath (PREPARING TO COOK VIDEO) while in the cooking liquid.

Cooking Method: MOIST HEAT
Heat Transfer Method: CONVECTION & CONDUCTION

Using the process of convection to transfer heat to the food, steaming is a moist heat cooking method that can enhance a food's natural flavor and retain nutrients. Steamed food is usually placed in a basket or on a rack.

For more information on this cooking process please see Video #3 Moist Heat Cooking Methods.

✦ Prepare the food ingredients by trimming and cutting as needed.

✦ Prepare the steaming liquid and bring to a boil.
If using a convection steamer (such as those used in professional kitchens) this step can be skipped.

✦ Place the food on the basket or rack in a SINGLE layer.
Do not crowd.
In a professional setting this procedure can be done in a perforated hotel pan over a non perforated pan.

✦ Place the rack or basket over the boiling liquid.

ALTERNATIVELY IF YOU DON’T HAVE A STEAM BASKET you can place the food in a very shallow amount of boiling liquid.

✦ Cover and cook until desired doneness is achieved which can be determined by
1) timing
2) color
3) tenderness

Cooking Method: Dry & Moist
Heat Transfer Method: Convection

Ingredient is first browned in a small amount of fat at or by blanching in liquid. Cooking is finished in a liquid or sauce that completely covers the ingredients. Stewing is a shorter cooking process than Braising and associated with smaller pieces of food.

For more information on this cooking process please see Video #3 Moist Heat Cooking Methods.

✦ Prepare the food ingredients by trimming and cutting as needed. If dredging is required, do so at this point.

✦ Prepare the cooking liquid if needed

✦ Heat a small amount of oil in a heavy pan.

✦ Sear food on all sides. If using meat this item is usually removed from the pan and set aside before proceeding.

✦ Add additional ingredients to the pan and sauté

✦ Add flour or roux, if using (these are thickeners)

✦ Gradually add liquid to prevent lumps (temper) until food items are completely covered.

✦ Bring the stew to the appropriate temp. Cover and place in oven 250-300F (120-150 C), or continue to simmer on the stovetop until the main ingredient is tender.

✦ Remove the main items and hold for serving
(Video on Food Safety & Sanitation)

✦ Thicken sauce if desired or needed.

✦ Return items to stew.
Vegetables and other garnishes can be cooked separately if desired and added at this time. This helps if the principal ingredient may take much longer than the other ingredients and you don’t want to overcook them.