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# Cooking Methods ## Pan Broiling To cook food in a top-of-stove using a heavy-bottom cast iron warp resistant stainless-steel pan over intense heat. - No fat or oil is added to the pan as fat and/or juices are released from the meat being cooked, these are poured out to prevent burning. - Typical p...

# Cooking Methods ## Pan Broiling To cook food in a top-of-stove using a heavy-bottom cast iron warp resistant stainless-steel pan over intense heat. - No fat or oil is added to the pan as fat and/or juices are released from the meat being cooked, these are poured out to prevent burning. - Typical products: Tender cuts of meat (steaks, chops), fish and poultry ## Grilling Cooking on an open grid over a heat source which is below the food. - Typical products: Meat and fish ## Frying To cook food using oil in an open pan. There are several variations of frying depending on the amount of fat used in cooking. ### Deep Fat Frying To cook food using enough amount of oil. - It's temperature ranges from 170° C or 340-375° F - Typical products: Fish, shellfish chicken, vegetables, meat - **Here's how: ** 1. Heat the cooking fat to the proper temperature (generally 325 degrees to 375 F/163° to 191° C) 2.Fry food until it is fully cooked, and the coating is a light golden brown. ### Pan Frying Similar to sautéing, except that more fat is applied with longer time of cooking. It is normally done over low heat than sautéing because larger pieces are being cooked. - Typical products: Meat, chicken pieces, fish fillets - **Here's how: ** 1. Bread the cutlets using the standard breading procedure. 2. Add the food carefully to the hot fat and pan fry on the first side until a good crust and color develop. 3. Turn the food once and continue to pan fry until the second side is golden and the food is properly cooked. ### Sautéing To cook food in a small amount of fat generally using a frying pan or a griddle over a relatively high heat. The term sauté is derived from the French word Sauter; which means to jump, referring to the action of small pieces of food on a sauté pan. - Typical products: Poultry, fish fillets, tender cuts of meat - **Here's how: ** 1. Season foods with salt and pepper, as well as spice blend or Rubi just before cooking to build flavor into the dish. 2. Turn sautéed food only once to develop a good flavor and color. 3. Add a liquid like stock or wine to release the browned drippings, or fond, and to give the sauce a deep and customized flavor. 4. Reduce wine or stock until it is nearly dry. 5. Finish and garnish a pan in one of several ways. ## Stir Frying Commonly used cooking method by Chinese that lays great emphasis on speed, which is achieved by slicing the food thinly into small pieces. It takes only about 2-3 minutes to complete the cooking. It has the advantage of minimizing loss of color and vitamins during the short cooking period. - Typical products: Vegetables, chicken, pork, tender beef, or shrimp ## Dry Fry and Griddle To cook food with very little or no fat is added at all. When used, the fat is used only to grease the pan. Pancakes, crepes and lumpia wrapper are cooked with this process - Typical products: Meat, eggs, pancakes and sandwiches. ## Roasting Cooking process done on a turning spit over

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