Cooking Method

In this assignment I will learn about a few types of cooking method and the arts of seasoning and flavoring. There are two major types of cooking method which is Moist Heat Method and Dry Heat Method.

Moist Heat Method refers to a technique that involve of liquid in cooking food. This technique depends on whether it is steam, water, stock, wine or some other liquid. The temperature for this kind of method is much lower in between of 60oC to 100oC. There are several types of cooking method that have been listed under Moist Heat Method which are poaching, simmering, boiling, steaming, braising, and stewing.

Meanwhile, Dry Heat Method refers to any kind of cooking technique where the heat is transferred to the food without using any moisture. This technique usually involves high temperature of 150oC or hotter than that. Roasting, baking, grilling, broiling, pan-frying, sautéing, and deep-frying are example of Dry Heat Method.

Furthermore, there are a few kind of cooking technique that involves Moist Heat and Dry Heat Method. This kind of technique may begin with Moist heat Method and followed by Dry Heat Method. For example braising and stewing. These two techniques involve the combination of both cooking method.

For the second question, I will learn about the arts of seasoning and flavoring. Seasoning can enhance the natural taste of most foods without changing the original flavor. Salt is the main seasoning agent in the culinary arts. Herbs and spices also include in seasoning.

In the meantime, flavoring is added to the food to modify the original flavor of the food. Flavoring is a substance that we used in altering the food causing it to give a sweet, sour, or tangy taste.