COOKING

METHODS
Heat- is a form of energy associated with the
motion of atoms or molecules. When a
substance absorbs heat, its, molecules move
faster. In liquids and gases, the molecules move
more quickly from place to place and bounce
off each frequently. In solids, the molecules
stay mostly in place, but they vibrate with more
energy.
Temperature- can be defined as a measure of
this molecular activity. The higher the
temperature, the faster the molecules are
moving.
Heat Transfer
Heat is transferred in three ways: Conduction,
Convection, and Radiation. It is important to remember that,
during a cooking process, more than one of these methods of
transfer may be happening at the same time. For example,
food on a grill may be heated by conduction from the hot
metal grill, by convection from hot air rising from the burner
or charcoal, and by radiation from the glowing burner or
coals.
Conduction- occurs in two ways:
1. When heat moves directly from one items to something
touching it – for examples, from the top of the range to a
soup pot placed on it, from the pot to the broth inside, and
the broth to the solid food items in it.
2. When heat moves from one part of something to an
adjacent part of the same items – for examples, from the
exterior of a roast to the interior, or from a saute pan to its
handle.
Convection occurs when heat is spread by the movement of air,
steam , liquid (including hot fat).
These are two kinds of convection:

1. Natural- Hot liquids and gases rise, while cooler ones sink. Thus
in any oven, kettle of liquid, or deed-fat fryer a constant, natural
circulation distributes heat.
2. Mechanical – In convection ovens and convection steamers, fans
speed the circulation of heat. Thus, heat is transferred more quickly
to the food, and the food cooks faster.
Radiation- occurs when energy is transferred by waves from a
source to the food. The waves themselves are not actually heat energy
but are changed into heat energy when they strike the food being
cooked (Light waves, radio waves and X-ray are examples of
radiation not used for cooking.

Two kinds of radiation are used in the kitchen:

1. Infrared – Boiling is the most familiar example of infrared cooking.
In a broiler, an electric elements or a ceramic element heated by gas
flame become so hot it gives of infrared radiation, which cooks the
food. High- intensity ovens are designed to heat food rapidly.
2. Microwave- in microwave cooking, the radiation generated by the
oven penetrated into the food, where it agitates the molecules of water.
Thus, as the molecules move faster, the temperature of the food rises
and the food is cooked.

● Because microwave radiation affects only water molecules, a

completely waterless material will not heat in a microwave oven. Plates
become hot only when heat is conducted to them by hot foods.

● Because most microwave penetrate no more than 2 inches

(50 mm) into food, heat is transferred to the center of large
pieces of food by conduction, just as in roasting.
Now that we understand the three basic methods oof heat transfer-
conduction, convection and radiation we can explore the basic
technique that cooks use to apply heat to food. These techniques are
know COOKING METHODS.
Cooking Methods are classified as Moist Heat or Dry heat:

Dry-Heat Methods are those in which the heat is transferred without

moisture – that is, by hot air, hot metal, radiation, or hot fat. We
usually divide dry-heat methods into two categories: without Fat and
with Fat.
Moist-Heat Methods are those in which the heat is transferred to the
food product by water or water-bases liquids such as stocks and
sauces, or by steam.
 Different cooking methods are suited to different kind of foods. For
example, some meats are high in connective tissue and are tough unless
this tissue is broken down by moist heat. Other meats are low in
connective tissue and naturally tender. They are at best and juices when
cooked with dry heat to a rare or medium-done stage.
Many other factor must be 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 the firmness or
delicacy.
DRY HEAT METHODS

Roasting and Baking 120 C to 250C or 350 F to 450 F

To Roast and to Bake both mean to cook foods by surrounding then with hot,
dry air, usually in an oven. Cooking on a split in front of an open fire may also
be considered roasting.
The term Roasting usually applies to meats and poultry. The term Baking
usually applies to breads, pastries, vegetables, and fish. It is a more general
term than roasting, although, in practice, there is little or no difference in actual
technique, and the terms are often interchangeable.
Cooking uncovered is essential to roasting. Covering holds in steam,
changing the process from dry-heat to moist-heat cooking, such as braising or
steaming.
Barbecue 190 C to 240 C or 390 F to 480 F
To Barbecue means to cook with dry heat created by the burning of hardwood
or by the hot coals of this wood. In other words, barbecuing is a roasting
technique requiring a wood fire or wood smoke.

Broil
To Broil means to cook with radiant heat from above.
The terms broiling, grilling, and griddling are sometimes confused.
Grilling is often called broiling, and griddling is called grilling. Broiling is
done in an overhead broiler, grilling on a grill, and griddling on a griddle.
Broiling is a rapid, high-heat cooking method used mainly for tender
meats, poultry, fish and a few vegetables items
Grill, Grindle, and Pan-Broil
Grilling, griddling, and pan-broiling are all dry-heat cooking methods
that use heat from below.
Grilling is done on an open grid over a heat source, which may be
charcoal, an electric element, or a gas-heated element. Cooking
temperature is regulated by moving the items to hotter or cooler place
on the grill. Grilled meats should be turned to achieve desired grill
marks, just as in broiling.
Griddling is done on a solid cooking surface called a griddle, with or
without small amounts of fat to prevent sticking. The temperature is
adjustable and much lower (around 350˚F/177˚C) than on a grill.
Pan-Broiling is like griddling except it is done in a saute pan
or skillet instead of on a griddle surface. Fat must be poured
off as it accumulates, or the process becomes pan-frying. No
liquid is added, and the pan is not covered, or else the item
would steam.
DRY-HEAT METHODS USING FATS

Saute 165 C to 200 C or 320F to 400F

To saute means to cook quickly in a small amount of fat. High heat is
required, and the procedure is most often done in s broad, flat pan called a
saute pan

Pan-Fry
To pan-fry means to cook in moderate amount of fat in a pan over moderate
heat. Pan-frying is similar to sauteing except more fat is used, the heat is
lower, and the cooking time is longer. The method is used for larger pieces of
food, such as chops and chicken pieces, and the items are not tossed by
flipping the pan, as they often are in sauteing.
Deep-Fry 170 C to 180 C or 390 F to 460F
To deep-fry means to cook a food submerged in hot fats. The
equipment most often used for this cooking method is the
deep-fryer, which is equipped with a thermostat to control the
temperature of the fat, and which baskets to lower food into the
fat and to remove and drain them when fried.
Many foods are given a coating of breading or batter before
being deep-fried
MOIST-HEAT METHODS

Poaching, Simmering, and Boiling

Poaching, simmering, and boiling all involve cooking a food in water
or a seasoned or flavored liquid.
The temperature of the liquid determines the methods
To boil means to cook in a liquid that is bubbling rapidly and greatly
agitated. Water boils at 212˚F (100˚C) at sea level. No matter how high
the burner is turned, the temperature of the liquid will go no higher.
To simmer means to cook in a liquid that is bubbling gently at a
temperature of about 185˚F to 220˚F (85˚C to 95˚C).
 To poach means to cook in a liquid, usually a small amount, that is
hot but not actually bubbling. Temperature is 160˚F - 185˚F (71˚C -
85˚C).

Steam 100 C to 212 F

To Steam means to cook foods by exposing them directly to steam.
Steaming can also be done on a rack about boiling water.

Braise 200 C to 220 C or 400 F to 450F

To braise means to cook covered in a small amount of liquid, usually
after preliminary browning. In almost all cases, the liquid is served
with the product as a sauce.
 Braising is sometimes referred to as a combination cooking method
because the product is first browned, using dry heat, before it is cooked with a
liquid. Nevertheless, in most cases, moist heat is responsible for most of the
cooking process, and the browning may be thought of as a preliminary
technique. The purpose of the browning step is not so much to cook the items
as to develop color and flavor.
Some references describe braising and stewing as two different cooking
methods. The term braising is used for large cuts of meat, and stewing is used
for smaller items, however, we use the term braising for both methods because
the basic procedure in both cases is the same first browning with dry heat, then
cooking with moist heat.
Microwave Cooking
Microwave cooking refers to the use of a specific tool rather than to
a basic dry-heat or moist-heat cooking method. The microwave oven is
used mostly for heating prepared foods and thawing raw or cooked
items. However, it can be used for primary cooking as well.
Microwave oven models range in power from about 500 watts up to
about 2,000 watts. The higher the wattage, the more intense the energy
the oven put out and the faster it heats foods. Most models have
switches that allow you to cook at different power level.
 One of the important advantages of the microwave oven in a
la carte cooking is that it enables you to heat individual
portions of many food to order quickly and evenly, Instead of
keeping such foods as stews hot in the steam table, where they
gradually become overcooked, you can keep them refrigerated
(either in bulk or in individual portions) and reheat each order
as needed. This is perhaps the main reason why most
restaurants have one or more microwave ovens , though they
may not use them for primary cooking.