Question

Some food material is given below what are the different possible ways of cooking them find out and write them

Answer 1

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.

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.

Dry heat cooking :

Dry heat cooking works without the presence of any moisture, broth, or water. Instead, it relies on the circulation of hot air or contact with fat to transfer heat to foods. Temperatures of 300 degrees or hotter are used to create browning, a reaction where the amino acids and sugars in food turn brown and create a distinct aroma and flavor. The unique scents of toasted bread or seared meat are both examples of dry heat cooking at work.

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.

1. 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.

2. Poultry: Use chicken or turkey cutlets, breast halves, quarters, and legs in the broiler for flavorful results.

3. 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:

1. 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.
2. 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.
3. 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.

Answerd by Lakshita..