Culinary Essentials ©2010

Chapter 15: Cooking Techniques

Chapter Summary

There are three different cooking techniques: dry, moist, and combination cooking. The cooking technique, temperature, and cooking time affect nutritive value, texture, color, aroma, and flavor. Dry techniques include baking, roasting, sautéing, stir-frying, pan-frying, deep-frying, grilling, and broiling. Moist cooking techniques include boiling, simmering, poaching, and steaming. Combination cooking techniques include braising and stewing.