15 Cooking Techniques

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.

  • pdf version of Unit 5, Chapter 15
  • (Glencoe/McGraw Hill, Culinary Essentials, 2010, ISBN: 978-0-07-888359-0)
  • Note Taking Worksheet
  • Reading Comprehension Activity Sheet
  • Graphic Organizer
  • Practice Quiz
  • Check your answers after you read
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    Tony Ferguson,
    Sep 4, 2011, 6:08 AM
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    Tony Ferguson,
    Sep 4, 2011, 6:09 AM
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    Tony Ferguson,
    Sep 4, 2011, 6:08 AM
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    Tony Ferguson,
    Sep 4, 2011, 6:08 AM
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