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    Cooking Methods

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    Chef Roy
    There are three main types of heat transfer for cooking: conduction, convection, and radiation. Cooking methods can be categorized as either moist heat or dry heat. Moist heat techniques like boiling, simmering, steaming, and pressure cooking involve cooking food in liquid, while dry heat methods like roasting, baking, broiling, and pan-frying do not use added liquid during the cooking process. Combination methods such as braising and stir-frying incorporate both dry and moist heat.

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    Cooking Methods

    Uploaded by

    Chef Roy
    81 views24 pages
    There are three main types of heat transfer for cooking: conduction, convection, and radiation. Cooking methods can be categorized as either moist heat or dry heat. Moist heat techniques like boiling, simmering, steaming, and pressure cooking involve cooking food in liquid, while dry heat methods like roasting, baking, broiling, and pan-frying do not use added liquid during the cooking process. Combination methods such as braising and stir-frying incorporate both dry and moist heat.

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    There are three main types of heat transfer for cooking: conduction, convection, and radiation. Cooking methods can be categorized as either moist heat or dry heat. Moist heat techniques like boiling, simmering, steaming, and pressure cooking involve cooking food in liquid, while dry heat methods like roasting, baking, broiling, and pan-frying do not use added liquid during the cooking process. Combination methods such as braising and stir-frying incorporate both dry and moist heat.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    81 views24 pages

    Cooking Methods

    Uploaded by

    Chef Roy
    There are three main types of heat transfer for cooking: conduction, convection, and radiation. Cooking methods can be categorized as either moist heat or dry heat. Moist heat techniques like boiling, simmering, steaming, and pressure cooking involve cooking food in liquid, while dry heat methods like roasting, baking, broiling, and pan-frying do not use added liquid during the cooking process. Combination methods such as braising and stir-frying incorporate both dry and moist heat.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    of 24

    Cooking Methods

    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

    • Two different types

    1. Moist heat cooking: foods cooked


    in hot liquid or steam

    2. Dry heat cooking: foods cooked


    uncovered without added liquid
    or fat
    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
    Pan-broiling
    • Stove-top method of dry heat cooking.
    • Includes foods such as hamburgers and tender
    cuts of steak
    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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