Methods of Cooking

(1) Dry-Heat cooking method- are those using air or fat
        ex. of dry-heat cooking
     ♦broiling- using radiant heat from an overhead source to cook foods.
     ♦grilling- similar to broiling, but grilling uses a heat source located beneath the cooking surface
     ♦roasting & baking- the processes of surrounding a food w/ dry, heated air in closed environment.
     ♦deep-frying- dry heat method that uses conduction & convection to transfer heat to food from submerged in hot fat.





(2) Moist Cooking Method- are those using water or steam
        ex. of moist cooking method
     ♦poaching- a moist-heat cooking method that uses convection to transfer heat from a liquid to a food.
     ♦simmering- moist heat cooking method that uses convection to transfer heat from a liquid to a food.
    ♦steaming- that uses the process of convection to transfer heat from the steam to the food being cooked.