Dry Cooking Methods

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by sanahch
Last updated 6 years ago

Discipline:
Health & Fitness
Subject:
Culinary Arts
Grade:
10

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Dry Cooking Methods

GRILLING 1. Brush a small amount of oil on the items to be grilled and season as desired.2. Using tongs, place the items on the grill with the presentation side facing down.3. Allow items to cook until char lines have developed on the presentation side.4. Use the tongs to rotate the items 90 degrees to create crosshatch markings on the presentation side.5. Turn the items and cook the other side to the desired degrees of doness.6. With a glove finger, gently press the item to determine doness.

ROASTING1.Trim excess fat from the item and season it.2.Place the item in a roasting pan on a roasting rack or a bed of mirepoix. 3.Place the uncovered roasting pan in an oven pre-heated 300 degree and 350 degree, and allow the items to cook. 4.Baste the item as needed. 5.Remove the roasted item from the oven approximately 10 minutes before it reaches the desired degree of doneness. insert a probe thermometer in the thickest portion to. check the internal temperature. 6.Allow the item to rest and carryover cooking to complete the cooking process.

SMOKING1. Place soaked wood chips in smoker basket and preheat smoker to desired temperature.2. Rub seasonings on the item and then place inside the smoker.3. Smoke item through or desired level of smokiness has been acheived .

Broiling1. Brush a small amount of oil on the items to be broiled and season as desired.2. Using tongs, place the items in the broiler with the presentation side facing down.3. Allow the items to cook until char lines have developed on the presentation side.4. If desired, use the tongs to rotate items 90 degrees to create crosshatch marking on the presentaion side.5. Use tongs to turn items and cook the other side to the desired degree of doness.6. Fish should flake and a thermometer should be used to check the temperature of thicker meats.

PANFRYING1.Place enough oil in a pan to come halfway up the thickness of the item to be pan-fried heat the oil to 350 degrees.2.Dredge or bread the item.3.Gently place the item in the hot oil.4.Pan-fry the item until cooked halfway up its side. 5.Turn the item over and cook the other side. 6.Remove the item from the hot oil and drain on a screen.

BAKING1.Preheat an oven to the desired temperature.2.Place items in parchment-lined or oiled pans per recipe directions.3.Place pans in the oven and bake for the allotted time and untill fully cooked.

SAUTEING SMALL ITEMS1.Place saute pan over high heat and add a small amount of fat to the bottom of the pan. 2.When the fat is hot, add the items to the pan, using caution to not overfill the pan.3.Once the items are lightly browned on one side, use a wrist-flicking motion to toss and flip the items flip the items until the item is cooked on all sides.

SAUTEING LARGE ITEMS1.Prepare and season items if desired, dredge items and shake off excess flour.2.Place sauté pan on burner over high heat and add a small amount of fat to coat the bottom of the pan. 3.When the fat is hot place the item flat in the pan, using caution to not overfill the pan. 4.Once the edges change color and begin to brown, turn the items.5.Cook the items until golden brown on both sides and cooked through.

DEEP FRYING1.Prepare the items to be deep-fried and bread or batter them.2.Use either the swimming method or the basket method to add the items to the preheated fryer. 3.Fry the items until they are golden brown. 4.Remove the items from the fryer and place them on paper towels or a drain pan to allow excess fat to drain away.

Dry Cooking MethodsCulinary Arts 6th


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