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Basic Cooking Methods and Techniques

Cooking Methods

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27 views29 pages

Basic Cooking Methods and Techniques

Cooking Methods

Uploaded by

sferaro.fng
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPT, PDF, TXT or read online on Scribd
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Cooking Methods

and Techniques
Chef Carlo Erik E. Castaneda
HM 110 (Quantity and Quality Food Production &
Service)
Cooking
 Cooking is the act of
applying heat to food
in order to prepare for
ingestion
 Generally requires the
selection,
measurement and
combining of
ingredients in an
ordered procedure to
achieve desired result
 Requires applying heat
to a food
Factors Affecting Food Flavor
1. Taste- affected by proper
seasoning, execution of
basic preparation skills and
freshness of products
2. Presentation- portion size,
proper food placement or
arrangement, method of
preparation, execution of
basic knife skills
3. Degree of doneness- meats
are cooked to proper
internal temperature, white
meats and fish are cooked
with clear juices and
vegetables retain bright
color
4. Temperature- require that
hot food is served hot and
cold food is served cold
Quality Foods are Affected by:

1. Color and contrasts


achieved
2. Variety and
combination of
cooking methods used
3. Variety and uniformity
of shapes
4. Texture combination,
coarse, smooth,
mashed, pure
5. Balanced in flavor
6. Complimentary
accompaniments
Mise en Place
 Mise en place means
“more than simply
assembling all the
ingredients, pots, pans,
and plates, and serving
pieces needed for a
particular period”
 Means that the chef has
anticipated and
prepared for every
situation that could
logically occur during a
service period
Cooking Methods
“Understanding the
cooking methods
enables one to
choose the correct
method for specific
foods as the various
methods have an
impact on the
outcome of the
finished dish”
Cooking Methods
Dry heat cooking Moist heat
methods: cooking methods:
1. Baking 1. Boiling
2. Grilling 2. Simmering
3. Roasting 3. Poaching
4. Sauteing 4. Blanching
5. Frying 5. Stewing
6. Steaming
7. Braising
What are the similarities between
sauteing, pan frying and deep frying?

 All methods are using hot


fat to cook food
 The main difference is the
amount of fat:
 Sauteing uses thin coating
of fat in the pan
 Pan frying partially
submerged the food in fat
 Deep frying completely
submerges the food in hot
fat
What are the similarities and
differences between grilling and
broiling?
 Both use heat
transfer
 The heat source
from grilling comes
from the bottom, or
underneath the food
 The heat source
from broiling is on
top, or above the
food
Similarities and differences between
poaching, simmering and boiling

 All cooking methods


are moist heat cooking
methods and
convection is the
mode of heat transfer
 The difference is in
the temperature of
the liquid and steam
Similarities and differences between
roasting and baking
 Roasting and baking is the
same, the difference is in
terminology
 Generally speaking meats,
poultry, large fish and
vegetables are roasted
 Baking is generally applied to
breads, pastries and other
sweet confections
 Heat is transferred to the
surface of the food through the
convection of hot air, that
penetrates the food through
conduction
Similarities and differences between braising
and stewing
 Braising and stewing are
similar in a procedure:
saute, add liquid and
simmer
 The difference is in
terminology. Foods that are
cut up or diced are referred
to as a stew, while larger
items such as poultry legs,
pork chops, etc are
referred to as braised
 The level of liquid; in
stewing food is submerged
while liquid is halfway in
braising
BOILING
 This is the heating of
liquid until bubbles
continually and quickly
rise to the top and break
on the surface
 Because of the
disintegrating nature of
boiling, the method is
more appropriate for hard
foods, like pasta, dried
beans, potatoes, and root
vegetables
 Boiling also dissolves
many flavor components
as well
Procedures for Boiling
Boil starting in Boil starting in
cold liquid without liquid with lid:
lid:
1. Place food into pot 1. Pour liquid into
2. Pour cold water pot
into pot 2. Bring liquid to
3. Put pot on top of rapid boil
stove 3. Put food into
4. Heat liquid until boiling liquid
boiling 4. Cover pot
5. Remove product 5. Remove product
once cooked once cooked
SIMMERING

This is cooking in
liquid below the
boiling point. The
bubbles rise slowly
and break below
the surface;
vegetables, meats,
stews, and soups
are simmered.
Procedures for Simmering
Simmer starting on Simmer starting on
cold liquid with lid: hot liquid with lid:
1. Place food in pot 1. Pour liquid into pot
2. Pour cold water 2. Bring liquid to
into pot simmering
3. Put on top of stove temperature level
4. Cover pot 3. Put food into
5. Heat liquid until simmering liquid
simmering 4. Remove product
6. Remove once once cooked
product cooked
BLANCHING
 This is a method used
to pre-cook food by
total immersion in
boiling water or hot
oil/ fat
 Temperature range is
130 C to 150C for fat
 Not intended to cook
but to inactivate
substances that would
adversely affect
nutrient content, color
or flavor
 Doneness is 30% to
50%
Methods of Blanching
1. Cold blanch- reduces oil
content in meat, removes
impurities of the bones and
reduces pungency of food
2. Hot water blanching- used to
remove impurities on meat
such as fat and bone fragments
3. Boil water blanch- used to
partially cook and prepare food
item as part of mise en place
4. Hot oil/ fat blanch- used for
mise en place plus preparation
for potatoes, vegetables and
fish
5. Slow blanch- used for starchy
ingredients to discard excess
starch. This is often used in
Asian preparations
POACHING
 This is the gentle cooking of
food in hot liquid, water,
stock or wine
 Temperature is critical in this
method, temperature range is
80C
 This method delicately
transfers flavors of the
poaching liquid to the food
being cooked
 Also used to prepare base
sauces with eggs i.e.
hollandaise or bearnaise
sauce
Methods of Poaching
1. Small amount of liquid poaching is used to
intensify flavor of whole fish and fish fillet
and as preparation step in making certain
sauces
2. Floating in liquid poaching- suitable on
eggs, galantines, sausages, poultry,
gnocchi, fish steaks, etc
3. Water bath with stirring method- used for
all recipes containing egg that has to be
slightly heated
4. Water bath without stirring method- done
in the oven and is used for egg based
desserts served in containers
STEAMING
 This is a cooking
technique where food is
surrounded by steam
 Food is placed in a
closed pot above pot
but not touching the
liquid
 The heat from the
steam is transferred to
the food
 Steaming will produce a
moist environment
where food product
retains the natural
juices
Methods of Steaming

1. Suspend over
boiling liquid
2. Container over
boiling liquid
3. Immersion in liquid
4. Double steaming
FRYING
 The use of oil/ fat to cook
food
 Cooking oil used in frying
must be able to reach high
temperature without
smoking or breaking down
 Ideal oil for frying is one
which has a neutral flavor
and color, and a high
smoking point
Signs of Spoiled Fats or Oils

 Strong foaming
 Low smoke point
 Eye and lung irritating
smoke
 Has unpleasant odor
 Poor taste of fried food
 Viscous dark colored fat
SAUTEING
 This is cooking in a
small amount of oil in an
open pan over high
heat, stirring constantly
until food is tender
 Food that is sauteed
usually brown in color,
moisture and flavor are
preserved
 Very common with
meats such as
tenderloin, pork chops
or filet mignon
GRILLING

 Food is cooked by a radiant heat below


the food
 Grilled food may have smoky and
slightly charred flavor
 Meat suitable to grilling are small to
medium size meat pieces (cutlets,
steaks, sirloin strips, filet mignon,
boneless breast, etc)
BAKING
 Baking is cooking in an
oven
 Baking is used in the
kitchen for certain food
preparations in the cold
kitchen and some in the
hot kitchen; heavily used
in the bakeshop and
pastry kitchen section
 Baking for certain food
items is used as a
finishing method i.e.
pate, filet Wellington,
tarts, and cakes.
BRAISING
 It is the cooking of whole food
or large cuts in a covered
container with an appropriate
amount of liquid that forms
the basis of the sauce to
accompany the dish
 Is used for less tender cuts of
meats
 In braising foods are usually
seared or pan browned in a
small amount of fat Braising short ribs
 The dish is either baked slowly
or gently simmered on a stove
top until moist and tender
That’s all folks! Thank you for
Listening!!!

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