Chapter Five

Cooking Method
INTRODUCTION
To ensure desired texture, taste, flavour and quality of cooked food, choosing correct method
of cooking is very important. The characteristics desired in the finished product determine
which method of cookery will have to be chosen for any given food. While correct
preparation of ingredients and correct mixing are necessary, greater skill is needed in the
actual cooking of the food.

THE PRINCIPLES OF COOKING FOOD

The cooking of food involves heating it in a variety of ways to make it more palatable. The
heat to cook the food comes from a variety of sources, including electric elements or
hotplates; gas flame from a stove or barbecue; the heat from a conventional oven; and heat
generated by a microwave oven.
Heat is transferred to the food and cooking medium (the fat, water, stock or milk) by means
of convection, conduction and radiation. It must be remembered that most foods are
cooked by a combination of at least two of the processes of transferring heat, not just one. For
example, a baked butter cake will be cooked by heat directly reflecting from the oven walls
(radiation), heat circulating in the air of the oven (convection), and heat transferred from the
cake pan to the cake mixture (conduction). The three methods of heat transference are:

(1) Convection:
When food is cooked through the convention process, the heat passes through another
medium either liquid or gas, When liquids or gases are heated, the heat is distributed
throughout the cooking medium and food by convection currents.

For example, in baking, the air in the oven gradually heats up until the heat is transferred to
the product being baked. When food is boiled, the water (the cooking medium) is gradually
heated by the process of convection. Once the water is heated, it transfers the heat to the food.
The same principle applies to deep frying, except that oil is the cooking medium.

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Cooking equipment that uses the process of convection to cook food includes: deep
fryers, stockpots, steamers, boilers, poachers, cooking pots and ovens. Methods of cooking by
convection include poaching, boiling, stewing, braising, baking and roasting.

(2) Conduction:
Conduction is the process in which heat is transferred to the food by direct contact with the
cooking vessel or equipment (e.g., pot, pan, barbecue, and hotplate). The heat passes through
a solid or from one solid to another. For food to be cooked by conduction, it must be in direct
contact with a heated item.
This process relies on the use of good conductors, which allow the heat to transfer through
them to the food. Metals are generally good conductors of heat, which is why the cooking
equipment in a commercial kitchen is mostly metallic.
Cooking equipment that uses the process of conduction to cook food includes:
barbecues, woks, crêpe pans, solid grill plates and stove hotplates.
Radiation:
Radiation is the process of heat transference directly onto the food being cooked. The heat is
transferred by electromagnetic waves, such as microwaves and infrared waves. These
waves go directly to the food being cooked, and any object in the path of the rays will also
become hot, such as a grill plate. When food is microwaved, the cooking process is due to
the action of electromagnetic waves produced from the magnetron in the microwave oven.
Infrared waves are produced from the grill. These waves cause the food, which is located
close to the heat source, to first heat then cook the food.
Cooking equipment that uses the process of radiation to cook food includes microwaves,
salamanders, grillers and toasters. Methods of cooking by radiation include: grilling,
toasting, baking and microwaving.

METHODS OF COOKING FOOD

Different cooking methods are suited to different kinds of foods. For example some meats are
high in connective tissue and will be tough unless the tissue is broken down slowly by moist
heat. There are many other factors to consider when choosing cooking methods for meats,
fish and vegetables such as the flavor and appearance imparted by browning, the flavor
imparted by fats, and firmness or delicacy of the product. The basic cooking methods are
explained in detail.
 Cooking methods are mainly classified as:
(1) Moist heat methods and
(2) Dry heat methods.
The other cooking methods such as microwave cooking and solar cooking are also briefly
explained in the above point.
(1) MOIST- HEAT METHODS:
Moist-heat methods of cooking use a liquid cooking medium, usually (stock, water, milk or
fruit juice.) The liquid cooking medium transfers the heat to the food, and cooks the food by
convection. Methods of cooking with moist heat include boiling, poaching, steaming,
braising and stewing. In this method heat is transferred to the food product by water or liquid
medium (including stock, sauces, etc.) or by steam.

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The following are the moist heat methods:

Boiling
Boiling is cooking food in boiling water, or other water-based liquids such as stock or milk.
The boiling point is defined as the temperature at which the vapour pressure of the substance
equals the pressure above the substance. Increasing the pressure as in a pressure cooker raises
the temperature of the contents above the open air boiling point.

Adding a water soluble substance, such as salt or sugar also increases the boiling point. This
is called boiling-point elevation. The boiling point of water is almost never exceeds 212°F /
100°C. But rather close enough for cooking. Boiling is generally used for certain vegetables
and starches. The high temperatures toughen the proteins of meat, fish and eggs and the rapid
bubbling breaks up delicate foods.
Advantages of Boiling:
(i) Older, tougher, cheaper cuts of meat and poultry can be easily digestible, chew, and
become softening.
(ii) It is appropriate for large-scale cookery.
(iii) Nutritious, well flavoured stock is produced.
(iv) It is safe and simple.
(v) Maximum color and nutritive value is retained when cooking green vegetables, provided
Boiling time is kept to the minimum.
(vi) Healthier method as it requires little or no oil.

Disadvantages of Boiling:
(i) There is a loss of soluble vitamins in the water such as vitamin B and C.
(ii) Boiling water with the lid on wears out the pot.
(iii) It can be a slow method.
(iv) Foods may look unattractive.

Poaching
Poaching is the process of gently simmering food in liquid, generally water, stock or wine.
Poaching is particularly suitable for fragile food, such as eggs, poultry, fish and fruit, which
might easily fall apart or dry out. For this reason, it is important to keep the heat low and to
keep the poaching time to a bare minimum, which will also preserve the flavour of the food.
The temperature of the liquid should be around 160-185°F (70-85°C). Always remember that
to serve chicken safely; it has to have reached a temperature of 165°F (74°C) in the core.

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Poached eggs are generally cooked in water, fish in white wine, and poultry in stock and fruit
in red wine. When poaching eggs a little vinegar and salt are added to liquid to help in
quicker coagulation and thus prevent tissue disintegration.

Advantages of Poaching:
(i) No special equipment is needed.
(ii) Quick method of cooking and therefore saves fuel.
(iii) Poached foods are easily digested since no fat is added.

Disadvantages of Poaching:
(i) Poached foods may not appeal to everybody as they are bland in taste.
(ii) Food can be scorched if water evaporates due to careless monitoring.
(iii) Water soluble nutrients may be leached into the water.

Steaming
Steaming is a method of cooking food by using steam. Food is cooked in the steam produced
by a boiling liquid (rather than placing the food itself in the boiling liquid). Steaming relies
on the steam produced being under pressure. The amount of pressure produced is determined
by the type of equipment used. It is a preferred cooking method for health conscious
individuals because no cooking oil is needed, thus resulting in a lower fat content. Steaming
also results in a more nutritious food than boiling because fewer nutrients are destroyed or
leached away into the water (which is usually discarded). It is also easier to avoid burning
food when steaming.
Advantages of Steaming are:

(i) Steaming is mostly used for vegetables. It cooks them rapidly without mixing and
minimizes the dissolving away of nutrients occurs when vegetables are boiled.
(ii) Steamed food is easily chew, digested and softens.
(iii) Steaming retains most of the nutrients and flavour than boiling.
(iv) Retains most water soluble vitamins and minerals.
(v) Save fuels with the use of multi titled steamer.
(vi) More healthier method because of no cooking oil is needed.
Disadvantages of steaming:
v) Requires longer time to cook than boiling.

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(2) DRY-HEAT METHODS:
Dry-heat methods are those in which the heat is transferred without moisture that is by hot
air, hot metal radiation or hot fat. This type of cooking happens under a broiler, on a grill, in
an oven, or in a deep-fryer, wok, skillet, or sauté pan on the top stove. These methods serve
to caramelize both natural and added sugars in food as it cooks, resulting in great flavour,
texture and appearance. Generally foods prepared using dry-heat methods have a crusty
surface and call for a minimum of additional liquid.
The dry heat methods are further divided into two categories:
(i) Dry-heat without fat and
(ii) Dry-heat with fat.

(i) Dry-Heat without Fat

Roasting
Roasting is a cooking method that utilizes dry heat, whether an open flame, oven, or other
heat source. Roasting usually causes caramelization of the surface of the food, which is
considered a flavour enhancement. Meats and most root and bulb vegetables can be roasted.
Any piece of meat, especially red meat that has been cooked in this fashion is called a roast.
Also, meats and vegetables prepared in this way are described as "roast", e.g., roast chicken.
It is one of the oldest forms of cooking known. There are four types of roasting: spit roasting,
oven roasting, pot roasting and pan roasting.

Baking
Baking is the technique of prolonged cooking of food by dry heat acting by conduction, and
not by radiation, normally in an oven, but also in hot ashes, or on hot stones. It is primarily
used for the preparation of bread, cakes, pastries and pies, tarts, and quiches. Such items are
sometimes referred to as "baked goods," and are sold at a bakery.
A person who prepares baked goods as a profession is called a baker. It is also used for the
Many domestic ovens are provided with two heating elements: one for baking, using
convection and conduction to heat the food; and one for broiling or grilling, heating mainly
by radiation. Meat may be baked, but is more often roasted, a similar process, using higher
temperatures and shorter cooking times. The baking process does not add any fat to the
product.
Advantages of Baking:
(i) Baked food is soft and easy to digest.
(ii) Foods become light and fluffy – cakes, custards, bread.
(iii) Certain foods can be prepared only by this method – bread, cakes.
(iv) Retain flavour and texture are improved.
(vi) Variety or large quantities of dishes can be made at the same time.

Disadvantages of Baking:
(i) Special equipment like oven is required.
(ii) Baking skills are necessary to obtain a product with ideal texture, flavour and colour
characteristics.
(iii) Careful monitoring needed to prevent scorching.

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(iv) Take long time to cook.
.
Grilling
Grilling is cooking by dry heat. The food is placed on a grid iron over the fire or on a grid
placed in a tin under a gas or electric grill or between electrically heated grill bars.

Grilling over the Heat - Food is placed on greased grill bars and cooked on direct flame.
The grill bars are brushed with oil to prevent food sticking and can be heated by charcoal,
coke, gas or electricity. Meat, poultry and fish can be prepared by this method.

Grilling under the Heat - Salamander, cooking on grill bars or on trays under direct heat.
Steaks, chops etc. are cooked on the bars but fish, tomato, bacon, and mushroom are
generally cooked on trays.
Advantages of Grilling:
(i) More healthier method than fraying because it requires less oil.
(ii) Retain nutrients.
Disadvantages of Grilling:
(i)Must use only tender cuts surface of food can easily dry and burn.
(ii)There is no enough oil brushed.
(iii)The temperature is not controlled well.

(ii) Dry-heat with fat.

Frying
Frying is a method of cooking wherein the food to be cooked is brought directly in contact
with hot fat. Frying techniques vary in the amount of fat required, the cooking time, the type
of cooking vessel required, and the manipulation of the food. Stir frying, pan frying, shallow
frying, deep frying are all standard frying techniques.

Stir Frying:
In this frying method a traditionally round-bottom iron pan called a wok is heated to a high
temperature. A small amount of cooking oil is then poured down the side of the wok.
Shallow Fat Frying:
Only a little fat or oil is used in the base of equipment and the food is turned slowly on both
sides to ensure that both sides of food are evenly cooked and browned. This method is
generally applied to precooked foods or foods that require less time to work e.g. omelette,

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liver, fish etc.) Or for food that contain fat in themselves e.g. bacon, sausages, etc. Fat
absorption is greater when food is shallow fried than deep fried.

Deep Fat Frying:

The food is completely immersed in large quantity of hot fat, (350°F to 400°F). Fats and oils
should not be heated to high temperatures (smoking point) as the fat decomposes at high
temperatures.
On the other hand if the fat is not hot enough the food beaks up and it absorbs extra fat thus
making the product too oily for consumption. Most of the foods that are to be deep fried
require coating before frying to keep the food intact and also prevent fat absorption. Materials
used as coating are egg, bread crumbs, flour and, oatmeal, thinly rolled pastry etc. Sweets and
savories are cooked by this method. Food cooked by deep fat frying has a better appearance
and evenly browned than shallow fat frying. While frying the following points should be
considered:

(i) The food should be made into suitable and of even sizes and shapes.
(ii) The coating should be applied evenly, so as to keep the bread crumbs intact. Bread
crumbs if used should be smooth, evenly rolled and pressed.
(iii) Food should be added at the correct temperature.
(iv) Too much of food added at one time lowers the temperature and absorbs oil.
(v) Fats thicken and become gummy or syrupy if heated several times. This condition is
known as polymerization and unfit for further use.
(vi) Cover the fats between frying periods when left in the pan and maintain at a temperature
lower than 200°F and store in a refrigerator.
(vii) Fat becomes dark if cooked at too high a temperature for too long a period since the
loose bread crumbs and small particles of food get charred. Such fat can be strained and
reused.
(vi) Cover the fats between frying periods when left in the pan and maintain at a temperature
lower than 200°F and store in a refrigerator.
(vii) Fat becomes dark if cooked at too high a temperature for too long a period since the
loose bread crumbs and small particles of food get charred. Such fat can be strained and
reused.
In microwave cooking, the radio waves penetrate the food and excite water and fat molecules
pretty much evenly throughout the food. No heat has to migrate toward the interior by
conduction. There is heat everywhere all at once because the molecules are all excited
together.

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Microwaves act in three different ways:

1. Absorption - when the food is micro waved, the water molecules present in the food
get stimulated and heated up and so the energy of the microwave is concentrated on
cooking the food faster.
2. Transmission - Microwaves are attached only to water molecules and so they ignore
everything else except the food to be cooked.
3. Reflection - Microwaves are absorbed by food and pass through materials like glass,
china, wood, paper and plastic, but they reflect back on metal.

Advantages of Microwave Cooking:

(i) Food cooks evenly, quickly and efficiently in the microwave.
(ii) Also the nutrients are preserved and the actual taste of the food is retained to a higher
degree.
(iii) Only a minimum amount of oil is required for cooking continental as well as traditional
Indian dishes and so it seems desirable from the health point of view.
(iv) Also shorter and controlled cooking time means that the food does not get burnt or over-
cooked.
(v) Food may be cooked and served in the same dish.
(vi) Another major advantage is that food is cooked minus the smoke, grease and heat and so
the kitchen remains neat and tidy always.
(vii) Microwave has multifarious uses like de-frosting, reheating, etc. of food.
(viii) Requires short time.

Disadvantages of Microwave Cooking:

(i) Baked products do not get a brown surface.
(ii) Microwave cooking cannot be used for simmering, stewing or deep frying.
(iii) Need careful timing to ensure food not over cooked.