Methods of Cooking,.doc Version 1
Methods of Cooking,.doc Version 1
Heat Transference
Cooking needs heat. All the principles of cooking rely upon different methods of
heat transference. Heat must be transferred to and through food to cook it.
The heat source may be a flame (gas etc.), electric heating element, steam or
microwave. Understanding how and what speed heat is transferred helps control the
cooking process.
Too much heat will result in overcooked, dry or brunt food and loss of nutrients.
Too little heat may result in poor colour, poor flavour of food and possibly
undercooked food. Less heating requires longer cooking time which may also result
in loss of nutrients of food.
Heat can be transferred to food by the followings:
• Radiation
• Conduction
• Convection
• Microwave
Conduction:
In conduction, heat is conducted form heating source through direct contact with the
source. Heat travels from source to the cooking vessel and then to the food under
cooking, all in direct contact.
A simple example of heat conduction is a pan of water on top of an electric stove or
gas burner. Heat is conducted from the source through the pan and transferred to the
water which, provided with sufficient temperature and time, water will start to boil.
Convection:
It is the circulation of heat through gas or liquid. Convection with gases works on
the simple principle of ‘hot air rises’. Same principle applies to liquids also. As the
liquid at the bottom of cooking pot is heated, it becomes lighter and rises to top and
the cooler and heavier liquid at the top goes down.
The movement between hotter and cooler gas and liquid forms a circulation of
continual motion as long as heat source is available.
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Radiation:
In radiation heat is transmitted as waves from the heat source on to the surface of
food. The heat is absorbed at the surface. This agitates molecules of the food and
causes friction and heat is conducted to the centre of the food.
The surface heat is conducted inside food by conduction process and there is also a
heat circulation within the food media. So it can be said that after getting heat by
radiation, conduction and convection is also take place.
Radiated heat sources include electric heating elements, gas flames, grill bars, heat
beads etc.
Microwave:
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Methods of Heat Transfer
Radiation:
Conduction:
Convection:
Microwave:
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Methods of Cookery
Cooking is the application of heat to food for the purpose of making a more digestible,
safer to eat, more palatable and to change its appearance.
Cookery is defined as a “chemical process”, the mixing of ingredients, the application and
withdrawal of heat, decision-making, technical knowledge and manipulative skills.
Cookery is considered to be both an art and technology. Cookery follows a flow pattern,
which commences with the purchasing and selection of materials, their handling,
processing and the ultimate presentation of the dishes to the customer, where ‘food service’
takes over.
1. Boiling:
This is cooking in a liquid at 1000 C boiling points, usually with water or stock. The
temperature of the boiling liquid controls the temperature at which boiled food is cooked.
This temperature will not increase once boiling point is reached therefore simmering
(gentle boiling) should be allowed to take place. Stocks, soups, sauces, certain fish (whole
& in pieces),many vegetables, eggs, meat, poultry and pasta are cooked by boiling.
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2. Poaching:
Poaching is the cooking of foods slowly in the minimum amount of liquid e.g. water, milk,
stock and wine. The liquid should never be allowed to boil but should be kept at a
temperature as near to boiling point as possible. Since the foods are cooked at a minimum
amount of liquid in order to conserve flavour and nutrition value they should be covered
with paper during the cooking process in order to poach correctly and to prevent the food
from boiling. It is usually applied to fish, fruits, poultry and eggs.
3. Steaming:
It is a process of cooking foods in moist heat which can be. a) slower than boiling in its
simplest form, by placing the articles in a perforated container or on a covered plate over
a saucepan of water. b) Faster than by boiling in a steamer with a minimum pressure or in
a high compression steamer. Most steamed food is lighter and more digestible than that
cooked by any other methods. This process is usually applied to poultry, fish, vegetable
and pudding.
4. Stewing:
Stewing is gently simmering in the smallest quantity of water, stock or sauce usually in a
cover vessel. The food and the liquid are both served together. A stew made from meat,
poultry, fish or vegetables cut into pieces of regular size and shape and cooked with or
without first being browned, in a thickened liquid, generally flavoured with herbs and
seasonings. This method has economical and nutritional advantages, as it makes tender
and palatable the cheaper and older of meat, poultry which would be unusable for grilling
and roasting all the cheaper cuts of meat and certain fish dishes are cooked by this method.
This process is usually applied to meats, poultry, fish and vegetables. Many fruits are also
cooked by stewing.
5. Braising:
This is a combination of roasting and stewing in a pan with a tight filling lid. The lid is
essential so as to prevent evaporation and to enable the food not only to retain its own
juices but also the flavours of the commodities added for flavouring e.g. vegetables, herbs
etc. Braising is a long slow method of cooking therefore less tender joints of meat and
poultry can be used. This process almost applied to meat, poultry, fish, and vegetables.
6. Roasting:
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This is cooking by radiant, direct heat with the aid of fat in the form of basting every 20-
30 minutes [until Golden colour]. Roasting may be carried out in two ways.
On a constantly revolving spit in front of a clear bright fire in open air or a heating element
with a metal screen behind to reflect the heat.
a) Pot Roasting:
This is cooking on a bed of root vegetables in a covered pan or tray, using butter for basting.
Only good quality meats, game and poultry are used in this way. After the joint is cooked
and removed, the vegetables and juices are used with a good stock to form the sauce or
gravy.
b) Oven Roasting:
Roasting is to cook by dry heat usually in an oven. The same process as baking meats is
‘roasted’, where as dough products are ‘baked’.
Only good quality tender meat, poultry and game are suitable for oven roasting
7. Baking:
Banking is the cooking of food by dry radiant heat in an oven in which the action of the
dry heat is modified by steam. This steam arises from the water content of the food being
baked. Almost all the bakery products are cooked by this method and a considerable
number of sweet and pastry products are either baked or else part cooked on stove and
finished in the oven. Some vegetable (baked jacket potatoes) are baked and others, such
as, duchess potatoes, stuffed pimento are finished in the oven.
8. Grilling or Broiling:
This is a quick method of cooking as the high degree of radiant or direct heat used can be
maintained through out the cooking. The food is usually placed on grill below or between
fires or heated surfaces. Meats, poultry, seafood, many vegetables and some fruits are
prepared by this method.
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1. Over heat : Charcoal, gas, electric
2. Under heat : Gas, electric, salamander or grill
3. Between heat : Electric heated grill bars
9. Frying:
Frying is the cooking of food in heated oil or fat, which may be either shallow or deep.
Shallow Frying: When a small amount of oil/fat is used in frying, it knows as shallow
frying e.g. Fish Meuniere.
Deep Frying: To cook in a large amount of fat/oil using high heat. The food is completely
immersed in the oil. Normal frying temperature varies from 1600 to 1800C. Frying is the
quickest method of cooking because fats and oils can be raised to a very high temperature
without buring. Food in direct contact with the oil is therefore rapidly heated and cooked
but is unsuitable for tough meat and poultry.
10.Saute:
Saute is to fry lightly and quickly in a small amount of fat, turning the food frequently.
11. Blanching:
It is a process of cooking food partially in hot fat or steam or boiling water. Vegetables,
fruits and nuts are blanched in boiling water to remove their skins, to remove flavours, to
inactivate enzymes or to shrink the foods before canning.
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