1. Moist and Combination Cooking Methods
CA-ICA-7a: Identify basic moist heat and combination cooking methods.

2. The Moist Heat Cooking Method
Moist heat cooking methods include any techniques that involve cooking with moisture — whether it's steam, water, stock, wine or some other liquid.
Cooking temperatures are anywhere from 140°F to a maximum of 212°F because water doesn't get any hotter than that.

3. Examples of moist heat methods include:
Poaching
Simmering
Boiling
Steaming

4. Steaming Steam is trapped and circulates around food
The heat from the steam is transferred into the food
Food does not come into direct contact with the steaming liquid
Retains many nutrients in the food

5. Poaching, Simmering, Boiling
Used for tougher cuts of meat
degrees
A few bubbles are released from the bottom of the pan
Poaching
Boiling
Used for tender foods such as eggs, fish, chicken, fruits
degrees
Bubbles develop on the bottom of the pan but do not release
Suitable for pasta and certain vegetables
212 degrees
Bubbles break the surface of the water on a steady basis

6. The Combination Method
Combination cooking methods apply both dry heat and moist heat methods to the cooking of the food during the same recipe.

7. Examples of combination methods include:
Braising
Stewing

8. Braising and Stewing
When braising, first the food is browned on all sides, usually in a small amount of fat.
Next, liquid is added and then it is simmered.
When stewing, the food is cut into smaller pieces and browned in a small amount of fat.
Next, liquid is added and it is simmered.

9. Review Define each of the three cooking methods.
List some examples of Dry Heat cooking methods.
List some examples of Moist Heat Cooking methods.
List some examples of Combination cooking methods.