Types of Cooking Method

3 kinds of Heat Transfer

1. Conduction - transfer heat from one item to another.

2. Convection - transfer heat cause the movement of molecules from a warmer area to a cooler one.

3. Radiation - transfer heat without physical contact between heat source and the food.

There are three types of cooking method:

1. Dry heat Cooking are:

   - Cooking techniques where heat is transferred to food without using any liquid

  - Heat can be from the top, bottom, top and bottom or rounds of food.

  - Food Cooked in direct heat, such as a grill or with indirect heat, such as an oven.

   - Food must be naturally soft.

  - Sous made separately

Kinds of dry heat cooking:

   - Baking

   - Roasting

   - Grilling

   - Griddling

   - Broiling

   - BBQ

2. Moist Heat Cooking

   - Cooking with liquids, such as water, broth, stock, wine, etc.

  - Usually for hard ingredients, such as beef shank, beef top side, hard vegetable, etc.

  - Moist heat cooking faster than dry heat cooking.

Kinds of moist heat cooking

   - Boiling

   - Blanching

   - Poaching

   - Simmering

   - Stewing

   - Braising

   - Steaming

   - Sous Vide

   - Pressure Cooking

3. Fat Cooking

  - Cooking with fat or oil

Kinds of fat cooking:

  - Pan Frying

  - Deep Frying

  - Sautéing

-Stir Frying