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Methods of cooking (Moist & Dry) LG3 Violet - Coggle Diagram

- - - - Eggs
        
        The proteins bunch together and solidify, causing the egg white and yolk to harden
        
        The proteins that cause the egg white to solidify when you cook it
        
        Egg whites have about 10% protein & 90% water
      - Poaching
        
        Chicken
      - Cooking the food by immersion in water that has been heated to near its boiling point
    - - Cha siu bao
      - Uses moist heat to cook the food
    - - The cooking of meat or vegetables by heating them slowly with oil
        
        Beef
  - - - With moister, syrup
      - Lemon drizzle cake
    - - Ice-cream retain moisture during storage by adding emulsifiers and stabilizers
        
        Emulsifiers like lecithin to manage the fat and resistance to heat shock for the full intended shelf life of the ice cream
        
        Stabilizers such as locust bean gum and carrageenan
        
        Primarily to increase mix viscosity and lactose crystal growth during storage
- - - - Air fryers use dry heat to cook the food
        
        Baking
        
        Normally referring to an oven, it uses dry heat. It can be substituted with hot ashes or on hot stones
    - - Dried fruits
        
        Sultanas
        
        preserved and sweetened by the drying process
        
        Dried Bananas
        
        Banana slices would be heated in a dehydrator racks where there's air vents and a fan to circulate the heat
        
        Because of drying process it will lose volatile nutrients like vitamin c
      - Biscuits
        
        Anzac cookies
        
        Takes all the moister out
      - Baking uses dry heat though can be substituted with hot ashes or on hot stones
    - - Beef jerky
        
        Lean trimmed meat cut into strips and dried (dehydrated) to prevent spoilage
        
        Preserving food by exposing it to smoke from burning material
      - Process of flavouring
    - - Fish
        
        It removes some of the water from fish flesh
        
        By removing the moisture it helps to reduce the growth of unwanted bacteria
      - Using salt as a preservative it reduces the water activity of foods and spoiling the food
        
        Fermentation