Moist Vs Dry Cooking Methods

Course Name

Grade Level

Subject Represented (highlight)

Cuisine Chef

10-12

Writing

GOALS

• The student will demonstrate a moist or dry cooking method.
• The student will distinguish between dry and moist cooking methods.
• The student will evaluate the tenderness and moistness of meats based on their cooking method.

OBJECTIVES:

• The student will demonstrate a moist or dry cooking method.
• The student will distinguish between dry and moist cooking methods.
• The student will evaluate the tenderness and moistness of meats based on their cooking method.

PRIORITY STANDARDS:

8.5.2 Demonstrate professional skill for a variety of cooking methods including roasting, broiling, smoking, grilling, sautéing, pan frying, deep frying, braising, stewing, poaching, steaming, and baking using professional equipment and current technologies.

8.5.5 Prepare various meats, seafood, and poultry using safe handling and professional preparation techniques.

TIME FRAME

• This lesson will last approximately 1.5 –  48 minute class periods

MATERIALS (Broken Down By Pathway):

• Cooking Meat Techniques
• Ingredients for lab
• Access to a kitchen and equipment for the lab

PROCEDURE:

1. Prior knowledge:  The students have learned about dry and moist cooking methods and how they differ.
2. 2nd half of day 1:
   1. Review cooking methods
   2. Distribute “Cooking Meat Techniques”
   3. Review questions in Part 1
   4. Preview tomorrow’s lesson, which is part 2
3. Day 2:
   1. Students complete the experiment/lab
   2. Students complete part 3, which is reflection on the experiment

:ASSESSMENT:

You may assess the students on the quality of their lab performance and the reflection questions.