Moist and Combination Cooking Methods CA-ICA-7a: Identify basic moist heat and combination cooking methods. The Moist Heat Cooking Method – Moist heat cooking methods include any techniques that involve cooking with moisture — whether it's steam, water, stock, wine or some other liquid. – Cooking temperatures are anywhere from 140°F to a maximum of 212°F because water doesn't get any hotter than that. Examples of moist heat methods include: Poaching Simmering Boiling Steaming Steaming • Steam is trapped and circulates around food • The heat from the steam is transferred into the food • Food does not come into direct contact with the steaming liquid • Retains many nutrients in the food Poaching, Simmering, Boiling •Used for tougher cuts of meat •170-185 degrees •A few bubbles are released from the •Used for tender foods bottom of the pan •Suitable for pasta and such as eggs, fish, certain vegetables chicken, fruits •212 degrees •160-170 degrees •Bubbles break the •Bubbles develop on surface of the water the bottom of the pan on a steady basis but do not release The Combination Method • Combination cooking methods apply both dry heat and moist heat methods to the cooking of the food during the same recipe. Examples of combination methods include: Braising Stewing Braising and Stewing • When braising, first • When stewing, the the food is browned food is cut into on all sides, usually in smaller pieces and a small amount of fat. browned in a small • Next, liquid is added amount of fat. and then it is • Next, liquid is added simmered. and it is simmered. Review • Define each of the three cooking methods. • List some examples of Dry Heat cooking methods. • List some examples of Moist Heat Cooking methods. • List some examples of Combination cooking methods.
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