M E T H O D S

O F
C O O K I N G
M E A T
HERE ARE SOME
COMMON
TECHNIQUES:
1. Grilling – This method involves cooking
meat over direct, typically on a barbeque or
outdoor grill.
2. Roasting – Roasting is a dry heat cooking
method that is often used for large, tender
cuts of meat. The meat is cooked uncovered
in an oven, allowing the outer layers to
brown.
3. Braising – This is a slow-cooking
method that uses both wet and dry
heat.

4. Frying – Frying involves cooking

meat in hot oil or fat.
5. Boiling – This involves cooking
meat in boiling water or broth.
• 6. Steaming – Steaming involves cooking meat in
the steam from boiling water. This method is often
used in Asian cuisine and can result in very
tender, moist meat.
• 7. Smoking - Smoking involves cooking meat over
a low heat in a smoker. The meat is flavored by
the smoke from wood chips or chunks.

• 8. Baking - Baking is similar to roasting but is

used more for poultry and fish. The meat is
cooked in an oven without any added liquid.
M O I S T - H E AT C O O K I N G &
D R Y - H E AT C O O K I N G
• What is Moist-heat cooking & Dry-heat cooking?

- Moist-heat cooking methods are techniques that use water or steam to

transfer heat to food. These methods are often used for foods that are naturally
tough, such as meat, or foods that need to be softened, like certain vegetables
and legumes.

- Dry-heat cooking method refers to a variety of cooking methods that use hot
air or direct heat to cook food without the addition of moisture. These methods
are typically used to create a crispy and browned exterior while retaining the
moisture inside the food.
M O I S T - H E AT C O O K I N G
METHODS INCLUDE:

1. Boiling – Cooking food in water or

broth at a full, rolling boil.
2. Simmering – Cooking food in
liquid at a temperature slightly
below boiling. It's gentler than
boiling and is often used for
soups, stews, and sauces.
• 3. Steaming – Cooking food by placing it
above boiling water in a covered pot,
allowing the steam to cook the food. This
method preserves the food's nutrients and
flavors. .
4. Braising & Stewing - Cooking food
slowly in a small amount of liquid in a
covered pot. Braising is typically used for
larger cuts of meats, while stewing is for
smaller pieces.
D R Y - H E AT
COOKING METHODS
INCLUDE:

1. Sauteing – Cooking food quickly

in a small amount of fat over
high heat.
2. Deep-frying – Submerging food
in hot oil or fat. It is used to cook
foods such as french fries,
chicken wings, and doughnuts,
resulting in a crispy exterior.
3. Baking – Cooking food in an
enclosed space such as an oven,
using dry heat.

4. Broiling – Cooking food under

direct heat, usually in an oven or
broiler. It is similar to grilling but
with the heat source located
above the food.
5. Roasting – Cooking food, especially
meat or vegetables, in an open pan
the oven. It typically involves higher
temperatures and longer cooking
times compared to baking.

6. Grilling – Cooking food directly over

a heat source, such as a gas or
charcoal grill.