Basic cooking principles

1.Deep frying (dp fr)

 1.deep fry (dp fr)

is a cooking method in which food is submerged

in hot fat, most commonly oil, rather than the
shallow oil used in conventional frying, done in
a frying pan. Normally, a deep fryer or chip pan is
used for this; industrially, a pressure
fryer or vacuum fryer may be used. Deep frying
may also be performed using oil that is heated in
a pot. Deep frying is classified as hot-fat cooking
method..
 How to successfully a deep fryer

1.Choose your oil wisely.

2.Equip yourself. Success in the kitchen means arming yourself with the right
tools, and frying is no different. A heavy-bottomed pot or deep saut pan is the
most traditional choice, but Serious Eats has discovered that woks make great
vessels for deep frying, too. To make sure you're frying your oil at the right
temperature, a clip-on thermometer is your best bet.
3. Get your temperature just right.
Once you add food to your hot oil, the temperature will drop -- therefore, you'll
4. Beware of Crowding.

5. Don't forget to drain and season.

6. Steer clear of the burn unit.

7. Dispose of your oil properly

Blanching is a cooking process
wherein the food substance,
usually a vegetable or fruit, is
scalded in boiling water, removed
after a brief, timed interval, and
finally plunged into iced water or
placed under cold running water Blanching
(shocking or refreshing[1]) to halt
the cooking process.
The meaning of blanch is "to
whiten", but this is not always the
purpose of blanching in cooking.
Food is blanched to soften it, or
to partly or fully cook it, or to
remove a strong taste (for
example of cabbage or onions) Find out more at the PowerPoint Getting Started Center
In the culinary
arts,an emulsion is
a mixture of two
liquids that would II. Emulsions
ordinarily not mix
together, like oil
and vinegar
a. Vinaigrette (vinret)
a sauce made typically of
oil, vinegar, and
seasonings and used
especially on salads, cold II. Temporary and
meats, or fish called permanent
also vinaigrette dressing emulsions
- made by mixing an oil
with something acidic
such as vinegar or lemon
juice
 is an example of
a permanent
emulsion, Mayonnaise
consisting of
egg yolks and
oil.
Is one of the moist-heat
methods which stipulates
both temperature and
amount of liquid used. I
is typically used for slow Moist heat methods
cooking meats, by using
small amount of liquid, 1. Braising (kulubin)
but the method can be
used for vegetables and
other foods. It can be
done on the stove or in
the oven
- the act or process of
cooking by
long slow simmering
stewing = st(y)ooiNG
- It is a combination of
solid food ingredients th
at have
been cooked in liquid
Most intense-and often
most destructive-of the
moist heat cooking
methods. It is very large
vigorous bubbles-which
indicates temperature of Boiling
212F. Because of the
intense cooking process
boiling creates
is a food preparation
technique in which foods
are cooked in hot liquids
kept just below the boiling
point of water (which is 100 simmering
C or 212 F at average sea
level air pressure), but
higher than poaching
temperature.
 it works by boiling water
continuously, causing it to
vaporize into steam;
the steam then carries
heat to the nearby food,
thus cooking the food. steaming
The food is kept separate
from the boiling water but
has direct contact with
the steam, resulting in a
moist texture to the food
Deep Poaching, Simmering,
and Boiling. These
techniques involve fully
immersing a food in liquid
throughout the cooking.
The difference involves the
temperature range at which Deep poaching
the cooking takes place.
- low temperature (about
160180 F (7182 C)).
This moist-heat cooking
method uses a sautoir or
other shallow cooking
vessel, heat is transferred
by conduction from the
pan, to the liquid, to the Shallow
food. Shallow poaching
is best suited for poaching
boneless, naturally
tender, single serving
size, sliced or diced
pieces of meat, poultry
or fish.
It refers to methods that do
not rely on water to cook
food. And while the double
boiler uses water to heat a
vessel, the water never
comes in contact with the
food. Among the dry heat
. Dry Heat Methods
methods are baking,
roasting, frying and flamble.
While the cooking time
temperature, and useable
vessels vary, there are rules
for each that work as a
good rule of thumb.
- is a cooking method that
uses dry heat where hot air
envelops the food, cooking it
evenly on all sides with
temperatures of at least 150
C (300 F) from an open
flame, oven, or other heat . roasting
source.
= Roasting can enhance
flavor through caramelization
and Maillard browning on the
surface of the food
 To saut is to cook food
quickly in a minimal amount
of fat over relatively high
heat. The word comes from
the French verb sauter,
which means "to jump," and sauteing
describes not only how food
reacts when placed in a hot
pan but also the method of
tossing the food in the pan
is a method of cooking
food that uses prolonged
dry heat, normally in an
oven, but also in hot ashes,
or on hot stones. Baking
Temperature ranges fromm
300 to 450 F ( 149- 232 C
)
Long pasta = Spaghetti is the
most well-known, of course,
though why that should be is
shrouded in the mists of history.
Spaghetti, as nearly everyone
knows, is the very prototype of
long pasta. About a millimeter or Short and long pasta
two in diameter, typically about 10
inches long, and perfect for, well,
spaghetti. Actually quite a healthy
food, it does tempt nearly
everyone to overindulge in a fine
tomato sauce.
 forms the base for everything
from ordinary macaroni and
cheese to the most delicious
ravioli, to those much more
exotic recipes as wel.
The plain macaroni ('dumpling')
should not be scoffed at. It has Short pasta
gotten many person with little
time on his or her hands through
a lonely night. Baked or used in
soups, or even just boiled and
smothered in cheese, it's
wonderful.
Cannelloni also known as manicotti ('small muffs') are a
big jump up. Used to house meat and cheese, or
stuffed with vegetables, they're more than just
construction material. This pasta is recipe friendly.
Cover with a fine tomato sauce and you've got a meal.

- Medium shells like conchiglie may be a bit small and

do better in soup

- Penne ('quills') or mostaccioli ('small mustaches') get

lumped together because they're both small tubes
Cannelloni conchiglie

Penne ('quills')
 by exposing food to direct
radiant heat, either on a
grill over live coals or
below a gas burner or Broiling =-
electric coil. Broiling differs
from roasting and baking bangi
in that the food is turned
during the process so as
to cook one side at a time
is a cooking method that
uses dry heat where hot air
envelops the food, cooking it
evenly on all sides with
temperatures of at least 150
C (~300 F) from an open
Roasting (litson)
flame, oven, or other heat
source. Roasting can
enhance flavor through
caramelization and Maillard
browning on the surface of
the food.
is a form of cooking that
involves dry heat applied to
the surface of food,
commonly from above or Grilling
below. Grilling usually
involves a significant amount ihaw
of direct, radiant heat, and
tends to be used
for cooking meat quickly
pieces of beef, fowl, fish, or
the like, roasted over an
open hearth, especially when
basted in a barbecue sauce. barbeque
-
a framework, as a grill or a sp
it, or a fireplace forcooking m
eat or vegetables over an op
en fire.
conduction is the movement of heat
from one item to another through
direct contact. An example is sauting:
energy is transferred from the flame to
the pan to the food. In the culinary Heat Transfer Methods
world, conduction also happens inside
your food as its cooked, no matter
what cooking technique you use. Thats a. conduction
because your food is a whole bunch of
bound molecules. When the molecules
on the outside heat, they transfer the
heat further inside through direct
contact with other molecules, or by
means of conduction.
RADIATION
Radiation is the process of transferring energy to food by waves
of heat or light. Its the only method where food doesnt come
in direct contact with a heat source or conductor. There are two
types of radiation: infrared and microwave.

- Infrared cooking uses an electric or ceramic heat source that

gets crazy hot to transfer radiant heat through food. During
infrared cooking, the radiant heat waves travel in every
direction until theyre absorbed by food, as opposed to
convection cooking where heat waves only rise. Two common
examples are toasters and broilers.
convection