The document outlines various cooking methods, including dry heat methods like roasting, grilling, sautéing, and deep-frying, as well as moist heat methods like simmering, boiling, steaming, and braising. It describes techniques for each method, emphasizing the temperatures and processes involved. Additionally, it lists examples of dishes that can be prepared using these cooking techniques.

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1.Roasting and Baking
- a method of cooking an item by enveloping it in hot, dry air,
generally inside an oven and at temperatures of at least 300°F and often
much hotter.

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2. Grilling and Broiling
- a method of cooking that requires food to be quite close to the
heat source, which in this case, is likely to be an open flame.

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3. Sautéing and Pan-Frying
- 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.

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4.Deep- Frying
- involves submerging food in hot, liquid fat.

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1. Simmering
- a cooking method that brings the liquid of a
dish to just below the boiling point over lower heat.
(180 F – 205 F )

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2. Boiling
- moist heat method that cooks food in boiling water or
other water-based liquids (e.g., stock, milk). The
temperature for
boiling water is 212°F.

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3. Steaming
- a cooking technique that employs hot steam to
conduct the heat to the food item.

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4.Braising and Stewing
- braising is a form of moist-heat cooking in which the item
to be cooked is partially covered with liquid and then simmered
slowly at a low
temperature.
- braising begins with searing
* Searing - a cooking technique that exposes ingredients (typically meat) to a high temperature to
create a crisp browning on the outside.

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* Searing - a cooking technique that exposes ingredients (typically meat)
to a high temperature to create a crisp browning on the outside.

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1. CRISPY PATA

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2. LECHON

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3. EMBUTIDO

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