FBS skills Training

FBS skills Training Basic is basic, know the basic!

01/04/2025

THE COOKERY DRY HEAT METHODS

Dry heat cooking methods involve cooking food using heat without the presence of moisture.

Here are some common dry heat cooking methods:

1. Grilling
- Cooking food directly over high heat, usually using a grill or grill pan.
- Adds smoky flavor and caramelized texture.

2. Roasting
- Cooking food in the oven using dry heat, resulting in a caramelized exterior and a tender interior.
- Suitable for cooking meats, vegetables, and root vegetables.

3. Broiling
- Cooking food under high heat, usually using the broiler in an oven.
- Adds a crispy texture and caramelized flavor.

4. Searing
- Cooking food quickly over high heat to achieve a crispy exterior and a tender interior.
- Often used as a preliminary step before finishing with a lower heat method.

5. Sauteing
- Cooking food quickly in a pan with a small amount of oil or fat.
- Suitable for cooking vegetables, meat, and seafood.

6. Pan-frying
- Cooking food in a pan with a moderate amount of oil or fat.
- Suitable for cooking foods like eggs, pancakes, and breaded cutlets.

7. Deep-frying
- Cooking food completely submerged in hot oil.
- Suitable for cooking foods like french fries, doughnuts, and fried chicken.

These dry heat cooking methods help to:

- Add texture and crunch
- Caramelize natural sugars
- Enhance flavors
- Preserve nutrients

By mastering these dry heat cooking methods, you can create a wide range of delicious and visually appealing dishes.


01/04/2025

THE COOKERY MOIST COOKING METHODS

Moist cooking methods involve cooking food in a liquid or steam, which helps retain moisture and flavor.

Here are different types of moist cooking methods:
1. Steaming
- Cooking food in steam, using a steamer basket or a pot with a tight-fitting lid.
- Helps preserve nutrients and flavor.

2. Boiling
- Cooking food in liquid (water or broth) at a rolling boil.
- Suitable for cooking pasta, potatoes, and other starchy foods.

3. Poaching
- Cooking food in liquid (water or broth) at a low temperature (below boiling point).
- Suitable for cooking delicate fish, eggs, and vegetables.

4. Simmering
- Cooking food in liquid (water or broth) at a low temperature (below boiling point).
- Suitable for cooking soups, stews, and braises.

5. Braising
- Cooking food in liquid (stock or wine) on low heat for an extended period.
- Suitable for cooking tougher cuts of meat, such as pot roast or short ribs.

6. Stewing
- Cooking food in liquid (stock or broth) on low heat for an extended period.
- Suitable for cooking smaller pieces of food, such as beef stew or chicken stew.

7. En Papillote
- Cooking food in a parchment paper bag with seasonings and liquid.
- Helps retain moisture and flavor.

8. Sous Vide
- Cooking food sealed in a bag in a water bath at a controlled temperature.
- Helps retain moisture and flavor.

These moist cooking methods help retain the natural flavors and textures of food, making them ideal for cooking a variety of dishes.


Wine service in a fine dining restaurant.
14/01/2024

Wine service in a fine dining restaurant.

Address

Apokon
Tagum City

Website

Alerts

Be the first to know and let us send you an email when FBS skills Training posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category