MODULE NO.

4: METHODS OF COOKING MEAT

DRY-HEAT METHOD

1. Roasting - This method is suitable for any

tender cut of beef, veal, pork or lamb. To
roast, place the meat on a rack in a roasting
pan without water. Roast at 325°F.

2. Broiling/Grilling - This is cooking by direct, radiant

heat and is used for smaller, tender cuts such as steaks
or chops. Broiling and grilling require higher
temperature so the cooking time is shorter.

3. Barbequing-The method of cooking food by

barbequing is usually associated with fund raising
activities, parties or picnics.

It is most suitable to cooking meat

cutlets, fish or chicken pieces.

4. Pan-broiling - Tender cuts of meat that are suitable for

oven broiling or grilling can also be pan broiled.

To pan-broil, place meat in a heavy skillet and cook

over low to medium heat. Do not cover or add water. Turn
meat to brown evenly and pour off any fat as it accumulates
in the frying pan.
 5. Pan-frying - Small, tender cuts of meat, Some
especially those that are lean, are good for pan frying.

To pan-fry, heat a small amount of fat in a

heavy frying pan. Place meat in the pan and cook over
medium heat until it is golden brown on both sides.
Since the pieces of meat are thin, the meat is done
when the outer surface is crisp brown.

6. Sautéing - It is a dry-heat cooking method

using high heat and selected for smaller cuts in
which heat is conducted by a small amount of fat.
Sautéed meats should be tender (a reflection of
the quality of the raw product), of good color
(determined by proper cooking temperatures),
and have a good overall flavor.

MOIST – HEAT METHOD

1. BRAISING - Also known as pot-roasting,

This method involves cooking the meat in a small
amount of liquid.
To braise, brown the meat in its own fat or in a
small amount of added fat. After the meat is browned.
some liquid, such as water, broth, tomatoes or soup,
may be added
 2. Basting - This method of cooking is usually
associated with roasting. The juice or liquid that
comes out of the meat being cooked is spooned
over the roast frequently while it is being roasted.
The outer part of the meat is moistened
frequently during the cooking.

3. Stewing - This method is recommended for less

tender cuts of meat. It is similar to braising except
the meat is covered in liquid and generally cut into
small pieces.

4. Simmering – It is usually associated with specific

tougher cuts of meat that need to be tenderized through
long, slow, moist cooking.
 Tender cuts like ribs and loin cuts are used for roasting, broiling and grilling
 Less tender cuts from leg or round are used for braising
 Tougher cuts from chuck or shoulder are usually braced
 Least tender cuts from shanks, breast, brisket, and flank are cooked by moist
heat.
 Ground meat and cubed usually made from trimmings can be cooked by dry
heat or moist heat.