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10 Cooking Methods Explained

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Philip John Castromayor
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39 views30 pages

10 Cooking Methods Explained

Uploaded by

Philip John Castromayor
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd

SIT AND STAND

GAME
Cooking Methods
Heating and Cooking

There are three types of energy central


to all cooking:
1. Conduction
2. Convection
3. Radiation
Conduction
 This is heat transfer by direct contact
 Example:
Cooking a pancake in a skillet
Convection
 This is the transfer of heat by the
movement of air or liquid
 Warm air that rises forces the cool air
to fall then displaced back to the top
when it heats up and the process is
continuous
Radiation
 This type of heat transfer method uses
infrared rays to strike and warm objects.
 Example the boiler heats the surface of
food by radiation
How does heat affect food?
 Brings out flavor and aroma
 Can change the color
 Changes the texture
Conventional Cooking Techniques
 Two different types

1. Moist heat cooking: foods


cooked in hot liquid or steam

2. Dry heat cooking: foods cooked


uncovered without added
liquid
Moist Heat Cooking
 Boiling
 Simmering
 Steaming
 Pressure Cooking
Boiling
 Cooking in a liquid that reached
boiling point, when the liquid is
producing large bubbles that rise
to the surface and break.
 Nutrient loss is very high when
using this method
 Suitable for pasta and corn on the
cob
Simmering
 When a liquid rises gently and just begins
to break the surface
 To simmer foods we generally bring water
to a boil and then reduce the heat so that
food will simmer
 More foods can be simmered than boiled
SPECIAL SIMMERING
TECHNIQUES
 Stewing: involves covering small pieces of
food with liquid and covering until done
 Poaching: involves simmering whole foods
such as eggs or fruit
Steaming
 A method of cooking foods over but not in
boiling water
 Many foods can be steamed
 Also it helps them retain their shape, color,
flavor, and nutrients
Pressure Cooking
 This cooks food in steam under pressure
and cause temps. Rise above boiling and in
turn cooks food faster
 Best to use on foods that take a long time
to cook
 EX. Dry beans, soups, & non tender cuts
of meat
Dry Heat Methods
 Roasting & Baking
 Broiling
 Pan-Broiling
Roasting and Baking
 Involve foods being cooked in
either a conventional or
convection oven
 Roasting usually involves cooking
large tender cuts of meat
 Baking is the term used for
cooking breads, cookies, and
casseroles
Broiling
 Refers to food under direct heat
 Works well with tender cuts of meat
 Cooks quickly
GRILLING
 A form of cooking that involves dry heat
applied to the surface of food, commonly
from below.
Frying
 Involves cooking food in oil or solid fat
 Different types
* Sautéing
* Pan-frying
* Deep-fat frying
Sautéing
 This is to brown or cook foods in a skillet
with a small amount of fat.
 Low to medium heat is used
Pan-Frying
 Similar to sautéing but usually involves
large pieces of meat
 Food may need to be turned several times
during cooking process
Deep-Fat Frying
 AKA French Frying
 Food is immersed in hot fat and cooked
until done.
 Note that fat had a “Smoke Point” this is
the temperature that fat begins to break
down and smoke. This means the oil is no
longer good for cooking.
Combo Methods
 Combining dry heat with moist heat cooking

 Braising
 Stir-frying
Braising
 This combines frying and then simmering to
tenderize food and enhance flavor.
 Often used for less tender cuts of meat
Stir Frying
 Also a combo of frying and
moist heat cooking
 Small pieces of meat are
cooked is a small amount of oil.
Liquid is added throughout this
process.
 A wok is traditionally used

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