COOKING METHOD

WHY WE COOK FOOD?

▣ Cooking kills bacteria: Some foods
cannot be served raw, like poultry,
some can like fresh leafs, greens.
▣ Cooking makes food easier to digest
& for better distribution of
Nutrients.
▣ Cooking changes the taste, aroma
and appearance of food.
PRINCIPLES OF COOKING
▣ To cook foods successfully, you must
understand the science and principles of
cooking.
▣ Cooking is simply the transfer of energy
from a heat source to a food
▣ To cook foods successfully, you must
understand the ways in which heat is
transferred: conduction, convection and
radiation.
 What is cooking

Converting raw food in to edible food

By application of heat to raw food.

Heat transfer
 Heat Transfer
Heat travels to food from its source in a number of ways:
CONDUCTION
▪ Conduction, one of the most basic principles of
cooking, is the movement of heat from one
item to another through direct contact.
Example: when a flame touches the bottom of a
pan, heat is conducted to the pan.
▪ Generally, metals are good conductors. Copper
and aluminum are the best conductors, while
liquids and gases are poor conductors.
Conduction is a slow method of heat transfer
because there must be physical contact from
one molecule to another.
 CONVECTION
▣ means currents of air, steam, water or fat
carry the heat to food.
▣ Mechanical convection causes heat to
circulate more evenly and quickly through
fans or stirring. True or pure convection
ovens, usually found in higher-end-ovens,
have an additional element that surrounds
the fan and circulates heated air inside the
oven. The fan forces heated air horizontally
through the oven racks around the food,
cooking it evenly.
 RADIATION
▣ Radiation is energy transferred by waves of
heat or light striking the food. Two types of
radiant heat are infrared and microwave.
▣ Infrared cooking is commonly used with
toasters and broilers. These devices use an
electric or ceramic element heated to such
a high temperature that it gives off waves
of radiant heat. Microwave cooking relies
on radiation generated by an oven to heat
the food.
▣ Like when heat radiates from the coals on a
barbeque to the food
 THE EFFECTS OF HEAT
▣ Proteins Coagulate
▣ Coagulation is when proteins transform
from a liquid state to a solid state.
Examples: the firming of meat fibers and
egg whites changing from a clear liquid to a
white solid when heated.
▣ Starches Gelatinize
▣ When a mixture of starch and liquid is
heated, starch granules swell. The liquid
thickens because the starch granules swell
to occupy more space. Examples: The
thickening of sauces when starch is added.
 THE EFFECTS OF HEAT
▣ As sugars cook, they turn brown and change
flavor. Caramelized sugar is used in many
sugars, candies, and desserts. In fact,
caramelization is used in most flavors we
associate with cooking.
▣ Water Evaporates
▣ All foods contain some water. The
evaporation of water dries foods during
cooking.
▣ Sugars Caramelize
 THE EFFECTS OF HEAT
▣ Fats Melt
▣ Fats are a greasy, smooth substance that do
not dissolve in water. Oils are fats that remain
liquid at room temperature. Fats melt when
heated and then gradually liquefy. Fats will
not evaporate.
 MOIST HEAT METHODS

Moist heat methods mean cooking food in

water or steam.
 1.Boiling

…which means to cook food in water that is

bubbling rapidly. Usually foods like pastas Root
vegetables, bones & Yams. Temp. 100c

Bubbling very rapidly.

 2.Poaching
…which means to cook food in water that is
hot but not bubbling-no water moment.
Usually tender, delicate foods, like eggs, this
method’s commonly in Hospital Catering ideal
for health conscious

Hot, but not bubbling.

 Simmering
…which means to cook food in water that is bubbling
gently. Usually foods that need to cook for a long
time.Temp.85c to 95c

Bubbling very gently.

 Blanching
Blanching is the process of partly cooking a
product for later use by immersing in a hot
liquid to:
Remove the bitter taste from many
vegetables such as green beans, carrots
and leeks.
Seal the product.
Partly cook food; speed up the cooking
time. Assist in removing the skin from some
foods, i.e. tomatoes,
 3.Steaming
…which means to cook food by exposing it to
steam.

Usually potatoes and vegetables.

Direct steaming & indirect steaming
 DRY HEAT METHODS

Dry heat methods mean cooking without any

water or steam, although some kind of
cooking oil is often used. Dry heat
methods are for foods which are naturally
tender.
 4.shallow frying
a)Saute
…which means to toss quickly in a pan
with very little fat and a fairly high heat.

Fairly high heat, very little fat

 b).Pan fry

…which means to cook in a moderate amount of

fat over a moderate heat. Usually breaded foods
like cutlets or chicken are pan fried.

Moderate heat & a moderate amount of fat

 C).STAIR FRY

Fast frying strips of meat, chicken or

vegetables in a wok or frying with a
minimum of oil. This common in Chinese
cookery.
 d).Pan broil
…which means to cook something in a pan
with no added fat.

A moderate heat, no fat

Usually foods which have their own fat, like steaks,
burgers or bacon
 5.Deep fry
which means to submerge something
completely in cooking oil, like French fries…

350 degrees Fahrenheit

Completely submerged in hot fat
a)Batter frying
Flour+ liquid(water, milk)

b)Pane(a la anglaise)
Seasoned flour

Egg wash

Bread crumb

Deep fry / shallow fry

c) Ala francaise
milk

seasoned flour
deep fry
 6.Roast
…which means to cook by exposing food
to hot, dry air in an oven with aid of fat

To cook by exposing to hot,

dry air
 7.Bake

cooking of food by dry heat in an oven in which the

action of the dry convection is modified by steam.
 8.Grill
…which means to cook food on metal bars
over radiant heat.

To cook on bars, over radiant heat

Barbequing is almost identical, except that the
heat traditionally comes from wood or
charcoal.
 a)Griddle
…which means to cook food on a flat, hot surface.
This is very common because a griddle can cook
many foods quickly.

To cook on a flat, hot surface

Different degrees of cooking

1.Rare (au blue) reddish

2.Medium rare(saignant) reddish pink

3.Medium (a point) pink

4.Well done (bien cuite) clear

 COMBINATION METHODS
Combination methods mean cooking food using
first a dry heat and then adding liquid or
steam.
Combination methods are used to tenderize
tough cuts of meat.
 9.Braising
…which means to brown the food first and
then cook it covered, with moisture added
such as stock or wine.

Braised dishes are always cooked covered

because this keeps the moisture in. Braising
tenderizes tough cuts of meat or poultry.
 10.Stewing

…which means to cut food into bite size pieces,

brown it and then cook it covered, with moisture
added.

Stewed dishes are always cooked covered

because this keeps the moisture in. Stewing
tenderizes tough cuts of meat or poultry.
SOMETHING’S YOU NEED
KNOW
WHAT IS STANDARD RECIPE
▣ Standard recipes are used by commercial
kitchens to ensure that food is correctly:
▣ costed
▣ prepared
▣ purchased
▣ cooked
▣ stored
▣ portioned
▣ measured
▣ served
 MEASUREMENTS
▣ MEASURES
▣ WEIGHTS
▣ Volumes

▣ O1 litre = 01 kg

01tea spoon = 5ml

01dessart spoon =10ml
01table spoon =15ml
 PORTION
▣ Portion sizes
▣ will vary and depend on the style of food
service, e.g.
▣ canapés,
▣ appetisers,
▣ main courses,
▣ dessert or buffet service,
▣ as well as the available budget.
Why we have to control potions

•For economic use of ingredients

•For uniformity of quantity & quality

•Value for money

•For cost calculation purpose

 COOKING TERMS
▣ Reduce means to simmer a liquid so some of it
evaporates. This concentrates the flavors.
▣ Parboil means to partly cook by boiling.
▣ Parbake means to partly cook by baking.
▣ Blanch is to partly cook by boiling or steaming.
▣ Glaze means to add a shine to the food.
▣ Deglaze means to swirl a liquid in a pan to
dissolve cooked particles of food.
▣ Sweat means to cook in fat over low heat ,lid on.
▣ Sear means to brown the surface of a food
quickly, usually by sautéing or pan broiling.
▣ Season means to enhance the natural flavors.
▣ Flavor means to add a new taste to food.
 Types of Fires and Fire Extinguishers

Class A: Fires with trash, wood, paper or other combustible materials

as the fuel source.

Class B: Fires with flammable or combustible liquids as the fuel

source.

Class C: Fires involving electrical equipment.

Class D: Fires with certain ignitable metals as a fuel source.

In order to choose the right type fire
extinguisher, you must know what type of fire
you are attempting to control. If you are not
sure, your best course of action is to leave the
area and activate the fire alarm. The National
Fire Protection Association has divided fires into
four types, determined by the materials or fuel
being burned. Extinguishers are labeled as to
which of the four types of fire they are effective
in controlling.