Question
Download Solution PDFIn which method of cooking is food heated slowly over a source of heat and cooked by high heat and air convection depending on the position of the food in relation to the fire?
Answer (Detailed Solution Below)
Detailed Solution
Download Solution PDFThe correct answer is Spit-roasting.
Key Points
- In spit-roasting, the food is skewered on a spit and rotated slowly over a source of heat.
- The heat source can be an open flame or hot coals, and the food is cooked by the radiant heat and hot air that surrounds it.
- Spit-roasting is often used for large cuts of meat, such as whole chickens or pigs, and can result in a crispy, flavorful exterior and juicy interior.
- This method of cooking requires constant attention and turning off the spit to ensure even cooking.
Additional InformationBraising
- Braising involves cooking food slowly in a covered pot with a small amount of liquid, such as broth or wine.
- The food is first seared on the stovetop to develop flavor, then simmered in the liquid for a long period of time.
- This method is often used for tough cuts of meat, as the slow cooking and liquid help to tenderize the meat.
- Braising can result in a flavorful, tender dish with a rich sauce.
Poaching
- Poaching involves cooking food in a liquid that is just below boiling point.
- The liquid can be water, broth, or other flavorful liquids, and the food is typically submerged in the liquid.
- This method is often used for delicate foods, such as fish or eggs, as it is a gentle cooking method that helps to retain moisture and flavor.
- Poaching can result in a tender, moist dish with a subtle flavor.
Stewing
- Stewing involves cooking food slowly in a covered pot with a larger amount of liquid than braising.
- The food is typically cut into smaller pieces and simmered in the liquid for a long period of time.
- This method is often used for tougher cuts of meat, as the slow cooking and liquid help to tenderize the meat.
- Stewing can result in a flavorful, tender dish with a rich sauce.
Last updated on Jul 19, 2025
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