MEAT

PREPARATION

Dry-Heat Preparation
 Tender Cuts
 Roasting
 Pan frying
 Broiling & Grilling
 Pan-Broiling
 Microwave cooking
 Frying Sautéing Pan-Frying Deep-Frying
 Roasting or baking
…which means to cook by exposing food
to hot, dry air in an oven

To cook by exposing to hot,

dry air
 Broiling & Grilling
…which means to cook food over radiant
heat.

To cook over radiant heat

Examples: oven broiler, grill.
Barbequing is almost identical, except that the
heat traditionally comes from wood or charcoal.
 Stir Fry
…which means to toss quickly in a pan
with very little fat and a fairly high heat.

Fairly high heat, very little fat

 Pan fry

…which means to cook in a moderate amount

of fat over a moderate heat. Usually breaded
foods like cutlets or chicken are pan fried.

Moderate heat & a moderate amount of fat

 Deep fry
which means to submerge something
completely in cooking oil, like french fries…

350 degrees Fahrenheit

Completely submerged in hot fat
 Pan broil
…which means to cook something in a pan
with no added fat.

A moderate heat, no fat

Usually foods which have their own fat, like steaks,
burgers or bacon
 Microwave cooking
…which means to cook food by heating using radiation heat
generated by a special oven to penetrate the food; the
radiation agitates water molecules in the food.
 MEAT
PREPARATION

Moist-Heat Preparation
 Less Tender Cuts
Heavily Exercised Muscle
Older Beef
 Braising
 Simmering or Stewing
 Steaming
 Pressure cooking
 Braising
…which means to brown the food first and
then cook it covered, with moisture added.

Braised dishes are always cooked covered

because this keeps the moisture in.
 Stewing
…which means to cut food into bite size pieces,
brown it and then cook it covered, with moisture
added.

Stewed dishes are always cooked covered

because this keeps the moisture in.
 Boiling
…which means to cook food in water that is
bubbling rapidly. Usually foods like pastas or
hardy vegetables.

Bubbling very rapidly.

 Pressure Cooking
…which means to cook food using steam under
a locked lid to produce high temperatures and
achieve a faster cooking time.