This power point if from the following website: http://www.uen.org/Lessonplan/preview.cgi?LPid=31199

1. Cooking Methods
• Braising
▫ Brown meat on all sides
▫ Add small amount of liquid
▫ Cover pan
▫ Simmer over very low heat until tender
▫ Used for less tender meats
▫ Moist heat method

2. Cooking Methods
• Slow Cooking
▫ Place meat in slow cooker
▫ Add liquid and cover
▫ Cook on low for several hours
▫ Used for less tender meats
▫ Moist heat method

3. Cooking Methods
• Broiling
▫ To cook by direct heat
▫ Broiler pan in oven
▫ Used tender cuts of meats
▫ Dry heat method

4. Cooking Methods
• Grilling
▫ To cook by direct heat, usually a fire
▫ Use a grill to cook meats
▫ Used tender cuts of meats
▫ Dry heat method

5. Cooking Methods
• Roasting
▫ Place meat into oven.
▫ Causes caramelization on the surface of
the food which is considered a flavor
enhancement.
▫ Used tender cuts of meats
▫ Dry heat method

6. Cooking Methods
• Sauté
▫ Cooking meats in a
small amount of fat
over high heat.
▫ Used tender cuts of
meats
▫ Dry heat method