Food for Today ©2010

Chapter 25: Cooking Methods

Chapter Summary

Foods are cooked in a variety of ways. All cooking methods transfer heat to foods through conduction, convection, and radiation. Cooking affects the appearance, flavor and nutrients of foods. Different factors influence the rate at which foods cook. Moist-heat cooking, such as boiling or steaming, uses hot liquid, steam, or both. Cooking food in fat or oil, such as through frying or sautéing, applies heat through convection and conduction. Dry heat cooking, such as broiling or grilling, is cooking food uncovered without added liquid or fat. Microwave cooking uses energy in the form of electrical waves. It requires careful timing and proper cookware.