Cooking methods in the culinary arts include dry heat methods like sautéing and roasting and moist heat methods such as steaming and braising. Cooking methods in the culinary arts are divided into two categories: Dry heat cooking, such as roasting, broiling. Moist heat cooking, like braising, steaming or poaching. Because every cooking method uses either dry heat or moist heat (or sometimes both), classifying them this way ensures that every known method falls into one category or the other. Dry-heat cooking requires temperatures of 300°F or hotter, and it is the only way to achieve the browning of meats, vegetables, and baked goods that in turn develops complex flavors and aromas. Sautéing is a form of dry-heat cooking that uses a very hot pan and a small amount of fat to cook the food very quickly. Like other dry-heat cooking methods, sautéing browns the food’s surface as it cooks.
Benefits of Cooking-
1. Cooking at Home Lowers Calorie, Fat, and Sodium Intake than a Restaurant Meal
2. Nutritionally Balanced Meals
3. Home Cooking Helps You Live Longer
4. Nutritionally Balanced Meals
5. Better Food Safety
Target Students-
Students who looking and enjoy cooking
Pre Prerequisites-
Ingredients required to prepare the dish
Course Features
- Lectures 5
- Quizzes 0
- Duration 5 Days
- Skill level All levels
- Students 106
- Assessments Yes