Answer the following questions in brief
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1. Mention and define three common woking terms and write one advantage of eeach.
Answers
Answer:
The three types of cooking methods are dry heat cooking, moist heat cooking, and combination cooking. Each of these methods uses heat to affect foods in a different way. All cooking techniques, from grilling to steaming, can be grouped under one of these three methods. Understanding and mastering the different types of cooking methods is essential to becoming a great chef or home cook. Knowledge of cooking techniques allows you to work with a variety of ingredients and kitchen equipment to achieve consistent, flavorful results in your cooking. Continue reading to learn about the three main types of cooking, all the techniques that fall under those types, and the foods that are complemented by these techniques.
Broiling
Grilling
Roasting
Baking
Sauteing
Poaching
Simmering
Boiling
Steaming
Braising
Stewing
Glossary
Broiling
Broiling works by transferring extremely high heat onto food, usually directed from a radiant located above the food which cooks on one side at a time. Browning can occur very quickly with this method, sealing juices and flavor inside and leaving a crisp exterior. Because this cooking method is fast, it's helpful to use a timer or check the doneness so foods don't become burnt or overcooked. In commercial kitchens, broiling can be performed with a salamander or broiler oven.
Best foods for broiling:
Meats: Broiling works best on thinner cuts of meat, like steaks, pork chops, or hamburger patties. Tender cuts are preferred because the dry heat will quickly evaporate moisture and dry out the meat.
Poultry: Use chicken or turkey cutlets, breast halves, quarters, and legs in the broiler for flavorful results.
Fish: Choose thick, sturdy fish, like salmon, that can handle high heat and won't dry out easily.
Fruits and Veggies: Broiling can even be used on fruits and vegetables. Try broiling peaches or grapefruit for a unique menu item.
Grilling
Grilling is similar to broiling, in that it uses radiant heat to cook foods quickly. Most commonly, grilling equipment will feature an open grate with a heat source located beneath the food. Flipping is required to cook foods on both sides and grill marks from the hot grate or rack are desirable.
Best foods for grilling:
Burgers: Ground hamburger meat is moist and cooks up very well on a hot grill. The high heat sears the outside of the patty for delicious charred flavor.
Meats: The dry heat from grilling will quickly remove moisture from meat so it's best to choose tender cuts or marinate the meat first. Ribeyes, porterhouses, t-bones, and strip steaks have higher fat content and marbling that produces a succulent grilled steak.
Poultry: Boneless cuts of chicken work best because they will grill more evenly. Whole chickens can be grilled, but spatchcocking is recommended.
Fish: Salmon, tuna, and swordfish steaks are sturdy enough for the grill and won't dry out quickly. It's possible to wrap fish in foil before placing it on the grates to prevent it from falling through.
Roasting
Roasting is performed inside an oven and uses indirect heat that cooks from all sides for even browning. This method of cooking works more slowly, coaxing flavors out of meats and vegetables. Roasting can be performed at very low temperatures between 200 degrees and 350 degrees Fahrenheit for tougher cuts of meat, or higher temperatures up to 450 degrees Fahrenheit for more tender cuts.
Explanation:
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