The document discusses various moist-heat cooking methods, including boiling, blanching, parboiling, simmering, poaching, and steaming. It outlines the processes and purposes of each method, such as enhancing flavor, preserving color, and cooking delicate foods. Additionally, it describes combination cooking techniques like braising and stewing for larger and smaller food items, respectively.

1. MOISTMOIST
HEATHEAT
COOKINGCOOKING
METHODMETHOD

2. Moist-heat
methods,are
those in which
the heat is
conducted to the
food product
by water or
water-based
liquids such as
stock and
sauces, or by
steam.

3. MOIST HEATMOIST HEAT
 Boiling:Boiling: bring liquid to 212bring liquid to 212°°F (at sea level)F (at sea level)
that is bubbling rapidly and is greatlythat is bubbling rapidly and is greatly
agitated. No matter how high the burner isagitated. No matter how high the burner is
turned, the temperature of the liquid will goturned, the temperature of the liquid will go
no higher. add ingredients; quick-cookingno higher. add ingredients; quick-cooking
method; can toughen some products andmethod; can toughen some products and
make others fall apart.make others fall apart.
 Blanching:Blanching: Partially cooks food to change thePartially cooks food to change the
flavor and keep the color.flavor and keep the color.
 usually in water but sometimes by otherusually in water but sometimes by other
methods (as when French fries are blanchedmethods (as when French fries are blanched
in deep fat).in deep fat).

4. MOIST HEATMOIST HEAT
Two ways of blanching in water:Two ways of blanching in water:

Place the item in cold water, bring to a boil, andPlace the item in cold water, bring to a boil, and
simmer briefly. Cool the itemsimmer briefly. Cool the item
by plunging it into cold water. Purpose: to dissolveby plunging it into cold water. Purpose: to dissolve
out blood, salt, or impurities from meats and bones.out blood, salt, or impurities from meats and bones.
 •• Place the item in rapidly boiling water and returnPlace the item in rapidly boiling water and return
the water to the boil.the water to the boil.
 Remove the item and cool in cold water. Purpose: toRemove the item and cool in cold water. Purpose: to
set the color and destroy harmful enzymes inset the color and destroy harmful enzymes in
vegetables, or to loosen the skins of tomatoes,vegetables, or to loosen the skins of tomatoes,
peaches, and similar items for easier peeling.peaches, and similar items for easier peeling.
Partially cooks food to change the flavor and keepPartially cooks food to change the flavor and keep
the color.the color.
 Parboiling:Parboiling: Like blanching only the product cooks forLike blanching only the product cooks for
a longer time.a longer time.

5. MOIST HEATMOIST HEAT
SimmeringSimmering -- means to cook in a liquid that is bubblingmeans to cook in a liquid that is bubbling
gently at a temperature of about 185°F to 200°F (85°C togently at a temperature of about 185°F to 200°F (85°C to
90°C).90°C).
PoachingPoaching -- means to cook in a liquid, usually a smallmeans to cook in a liquid, usually a small
amount, that is hot but not actually bubbling. Temperatureamount, that is hot but not actually bubbling. Temperature
is about 150°F to 185°F (61°C to 85°C).is about 150°F to 185°F (61°C to 85°C).
 Poaching is used to cook delicate foods such as fish andPoaching is used to cook delicate foods such as fish and
eggs out of the shell. It is also used to partially cook foodseggs out of the shell. It is also used to partially cook foods
such as variety meats in order to eliminate undesirablesuch as variety meats in order to eliminate undesirable
flavors and to firm the product before final cooking.flavors and to firm the product before final cooking.
SteamingSteaming -- means to cook foods by exposing them directlymeans to cook foods by exposing them directly
to steam. Cooking in a closed environment with steam,to steam. Cooking in a closed environment with steam,
such as in a pot with a tight-fitting lid.such as in a pot with a tight-fitting lid.

6. COMBINATION
cooking
method -
because the
product is first
browned,
using dry
heat, before it
is cooked with
a liquid.

7. BRAISING – is
a combination
cooking
method, means
to cook covered
in a small
amount of
liquid, usually
after
preliminary
browning. Used
for large cuts of
meat.

8. The Braising ProcessThe Braising Process
1.1. Sear the food in a frying pan orSear the food in a frying pan or
roasting pan.roasting pan.
2.2. Remove the food from the pan andRemove the food from the pan and
deglaze the pan.deglaze the pan.
3.3. Return the seared food to the deglazedReturn the seared food to the deglazed
pan and add liquid, such as stock orpan and add liquid, such as stock or
sauce.sauce.
4.4. Place the pan in a 350ºF oven, andPlace the pan in a 350ºF oven, and
cook the food slowly until it is forkcook the food slowly until it is fork
tender. Turn the food every 20-30tender. Turn the food every 20-30
minutes.minutes.

9. STEWINGSTEWING
is a combination cooking method for cookingis a combination cooking method for cooking
smaller pieces of food in liquid after browning orsmaller pieces of food in liquid after browning or
blanching, used for smaller items.blanching, used for smaller items.
The Stewing Process
•Sear the food product in a pan over high
heat.
•Completely cover the food with liquid.
•Bring the food into a simmer and cook
until tender.
•Vegetables can be added during the
cooking process.

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