it is all about the moist heat method of cooking

1. Moist Heat
Cooking
BY: GROUP 8

2. Moist heat cooking
Moist-heat
cooking methods use
water, liquid or steam to
transfer heat to food.

3. Common moist-heat cooking methods
include:
poaching, simmering, boiling,
braising, stewing, pot roasting,
steaming and en papillote.

4. Poaching
 Poaching is a cooking technique that involves
cooking by submerging food in a liquid, such
as water, milk, stock or wine or in a tray.
Poaching is differentiated from the other
"moist heat" cooking methods, such as
simmering and boiling, in that it uses a
relatively low temperature (about 160–180 °F
(71–82 °C)).

5. Simmering
Simmering is a food preparation
technique by which foods are cooked in
hot liquids kept just below the boiling
point of water (lower than 100 °C or 212
°F) and above poaching temperature
(higher than 71–82 °C or 160-180°F).

6. Boiling
 In cooking
 Boiling is the method of cooking food in
boiling water or other water-based liquids
such as stock or milk. Simmering is gentle
boiling, while in poaching the cooking liquid
moves but scarcely bubbles. The boiling point
of water is typically considered to be 100 °C or
212 °F.

7. Stewing
Stewing is a combination cooking
method that uses small, uniform pieces
of meat that are totally immersed in
liquid and slowly simmered. In this case,
the food and the liquid are served
together as one dish.

8. Pot Roasting
Pot-roasting is economical method of
cooking that involves baking food in a
pot either in the oven or over a low heat.
Unlike braising, which involves cooking
food in a quantity of stock, pot-roasted
food is cooked in its own juices.

9. Steaming
 Steaming is a moist-heat method of cooking
that works by boiling water which vaporizes
into steam; it is the steam that carries heat to
the food, cooking it. Unlike boiling food
submerged in water, with steaming the food is
kept separate from the boiling water but
comes into direct contact with the hot steam.

10. En papillote
 In the culinary arts, the term en papillote
refers to a moist-heat cooking method where
the food is enclosed in a packet of parchment
paper or foil and then cooked in the oven. ...
Word meaning: En papillote means "in paper"
or "in parchment" in French. In Italian, it is al
cartoccio

11. What are the benefits of moist heat
cooking?
 Advantages of moist heat cooking
 Moist heat cooking involves water to be heated so that food can be
cooked.
 Eg: Steaming, braising, stewing.
 Advantages: Healthy, quick and food is easily digestible,quick method of
cooking.
 Disadvantages: Vitamins destroyed by cooking liquid, food may be bland.

12. Cooking methods can be grouped into
three categories:
 Dry-heat methods, with or without fat. Dry-
heat cooking methods like stir-frying, pan-
frying, deep-frying, and sautéing rely on fats
and oil to act as the cooking medium. ...
 Moist-heat methods. ...
 Methods using a combination of dry and
moist heat.

13. Dry Heat and Moist Heat Cooking
Moist-heat cooking methods use
water, liquid or steam to transfer heat
to food.
Dry-heat cooking methods involve
the circulation of hot air or direct
contact to fat to transfer heat.