Cooking Methods Overview Quiz

Cooking Methods Overview

• Braising is a combination of dry-heat and moist-heat cooking methods, involving browning meat and simmering it in a flavorful liquid until tender.
• Popular types of braised meat dishes include large cuts, individual portion cuts, and stews made with enough liquid or gravy to cover the meat while cooking.
• Barbecuing involves cooking with dry heat from burning hardwood or hot coals, and it's ideal for tougher cuts of meat, while tender items like poultry and seafood require shorter cooking times.
• Barbecuing has a variety of regional styles such as Kansas City, Memphis, Texas, Carolina, and Canada, with different seasonings and basting sauces.
• The basic procedure for barbecuing involves collecting equipment and food supplies, preparing the item, trimming fat coverings, applying rubs, and preheating the smoking equipment to the desired temperature.
• Sous vide cooking involves cooking food in reduced oxygen packaging while submersed in heated water, and it's suitable for variations like tender meats, tough meats, fish, and seafood.
• The basic procedure for sous vide cooking includes collecting equipment and food supplies, preparing and seasoning the food items, placing them in appropriate plastic bags designed for vacuum sealing, and submerging the bag in a controlled water bath at the correct cooking temperature.
• Evaluation of the finished product is an essential step for both barbecuing and braising.
• For barbecuing, the finished product may involve using barbecue sauces to glaze items like spareribs and brisket.
• For sous vide cooking, the finished product may involve serving the food immediately or chilling it in an ice bath for later use.
• Key braised meat dishes include Bavarian Pork Stew, Creamy Chicken and Mushroom Fricassee, and Cuban Pork Fricassee.
• Key barbecue equipment includes indirect cooking with a wood fire, indirect cooking with electric or gas heat, and direct cooking with a wood fire.