10/12/25 1
MOIST-HEAT METHODS
are those in which the heat is conducted to the food
product by water or water-based liquids such as
stock and sauces, or by steam.
DRY-HEAT METHODS
are those in which the heat is conducted without
moisture, that is, by hot air, hot metal, radiation, or hot
fat. We usually divide dry-heat methods into two
categories: without fat and with fat.
DRY-HEAT METHODS USING FAT
10/12/25 2
MOIST-HEAT METHODS
Boil ▪ Braised
Simmer
Poach
Blanch
Steam
DRY-HEAT METHODS
Roast and Bake
Broil
Grill, Griddle, and Pan-Broil
DRY-HEAT METHODS USING FAT
Sauté
Pan-Fry
Deep-Fry
10/12/25 3
To boil means to cook in a liquid that is bubbling
rapidly and is greatly agitated. Water boils at 100 0 C
Back to 3th page
10/12/25 4
To simmer means to cook in a liquid that is bubbling
very gently, Temperature is about 85 – 96 0 C. Most
foods cooked in a liquid are simmered.
Back to 3th page
10/12/25 5
To poach means to cook in a liquid, usually small
amount, that is hot but not actually bubbling.
Temperature is about 71 – 820 C. Poaching is used to
cook delicate foods such as fish and eggs out of the
shell.
Back to 3th page
10/12/25 6
To blanch means to cook an item partially and very briefly,
usually in water but sometimes by other methods (as when
French fries are blanched in deep fat).
Place the item in cold water, bring to boil, and simmer briefly. Cool the item by
plunging it into cold water.
Purpose: to dissolve out blood, salt, or impurities from certain meats and bones.
Place the item in rapidly boiling water and return the water to the boil. Remove the
item and cool in cold water.
Back to 3th page
10/12/25 7
10/12/25 8
To steam means to cook foods by exposing them
directly to steam.
A pressure steamer is a steam cooker that holds in steam under pressure. The
temperature of the steam then goes higher than 100 C, as the following chart
show:
106o C
116o C
121o C
Back to 3th page
10/12/25 9
To braise means to cook covered in small amount
of liquid, usually after preliminary browning. In
almost cases, the liquid is served with the product
as a sauce.
Back to 3th page
10/12/25 10
To roast and to bake both mean to cook foods by
surrounding them with hot, dry air,, usually in an oven.
Cooking on a spit in front of an open fire may also be
considered roasting.
The term roasting usually applies to meats and poultry. The term baking usually
applies to breads, pastries, vegetables, and fish.
Back to 3th page
10/12/25 11
To broil means to cook with radiant heat from
above.
A low-intensity broiler called a salamander is used for browning or melting the
top of some items before serving.
Back to 3th page
10/12/25 12
Grilling is done on an open grid over heat source, which may
be charcoal, an electric element, or a gas-heated element.
Cooking temperature is regulated by moving the items to hotter
or cooler places on the grill. Grilled meats should be turned to
achieve desired grill marking, just as in broiling.
Back to 3th page
10/12/25 13
Griddling is done on a solid cooking surface called a griddle,
with or without small amount of fat to prevent sticking. The
temperature is adjustable and is much lower (around 1770 C)
than on a grill. In addition to meats, items such as eggs and
pancakes are cooked on a griddle.
Back to 3th page
10/12/25 14
Pan-broiling is like griddling except that is done in a sauté
pan or skillet instead of on a griddle surface. Fat must be
poured off as it accumulates, or the process becomes pan-
frying. No liquid is added, and the pan is not covered, or else
the item would steam.
Back to 3th page
10/12/25 15
To sauté mean to cook quickly in small amount of
fat.
The French word sauter means “to jump”, referring to the action of tossing small
pieces of food in a sauté pan.
Back to 3th page
10/12/25 16
To pan-fry means to cook in a moderate amount of fat in a
pan over moderate heat.
Back to 3th page
10/12/25 17
To deep-fry means to cook a food submerged in hot fat.
Quality in a deep-fried product is characterized by the
following properties:
Minimum fat absorption
Minimum moisture loss (hat is, not overcooked)
Attractive golden color
Crisp surface or coating
No of flavors imparted by frying fat
Back to 3th page
10/12/25 18