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Cooking MethodsShajan Xaviour
Heating and Cooking
There are three types of energy central to all cooking:
Conduction
Convection
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
1. Moist heat cooking: foods cooked in hot liquid or steam
2. Dry heat cooking: foods cooked uncovered without added liquid or fat
3. Combined method
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.
Moist heat… Boiling
…which means to cook food in water that is bubbling rapidly. Usually foods like pastas or hardy
vegetables.
Bubbling very rapidly.
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
Moist heat… Simmering
…which means to cook food in water that is bubbling
gently. Usually foods that need to cook for a long time.
Bubbling very gently.
SPECIAL SIMMERING TECHNIQUES
Stewing: A long, slow method of cooking where food is cut into pieces and cooked in the minimum amount of liquid, water, stock or sauce. The food and the cooking liquid are served together
Poaching: involves simmering whole foods such as eggs or fruit
Moist heat…
Poaching…which means to cook food in water that is hot but not bubbling. Usually tender, delicate foods,
like eggs.
Hot, but not bubbling.
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.
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
Dry heat…
Roast or bake
To cook by exposing to hot,dry air
…which means to cook by exposing food to hot, dry air in an oven
Broiling Refers to food under direct heat Works well with tender cuts of meat Cooks quickly
Pan-broiling Stove-top method of dry heat cooking. Includes foods such as hamburgers and
tender cuts of steak
Dry heat…
Pan broil
A moderate heat, no fat
Usually foods which have their own fat, like steaks,burgers or bacon
…which means to cook something in a pan
with no added fat.
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
Dry heat…
Pan fry
Moderate heat & a moderate amount of fat
…which means to cook in a moderate amount of fat over a moderate heat. Usually breaded foods like
cutlets or chicken are pan fried.
Deep-Fat 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.
Dry heat…
Deep fry
350 degrees Fahrenheit
Completely submerged in hot fat
which means to submerge something
completely in cooking oil, like french fries…
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.