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Methods of Cooking

BY:- DANVEER KUMAR VEER

(B.I.T MESRA RANCHI)

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2Cooking MethodsDry-heat cooking methods

AirFat

Moist-heat cooking methodsWaterSteam

Combination cooking methodsEmploy both dry- and moist-heat methods

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4Dry-Heat Cooking Methods

BroilingGrillingRoasting and bakingSautéing

Stir-fryingPan-fryingDeep-frying

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5BroilingIt uses radiant heat from an overhead source

to cook food.

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6GrillingIt is similar to Broiling but it uses a heat

source located beneath the cooking surface.

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7GRILLING AND BARBECUINGAdvantagesGrilling is a quick, easy method of cookingThere is little loss of nutrients and less fat is

used.Grilled food are tasty and easy to digest

DisadvantagesGrilled foods cannot be successfully reheatedThey need to be served straight awayOnly tender cuts of meat can be used

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8GRILLING AND BARBECUING

Safety RulesDo not leave food unattended whilst cookingKeep work area clean & floors free from spilt

greaseExercise great care when adjusting grill bars

or salamander racksAssume all surfaces & items around grill areas

to be hot.. FEEL BEFORE YOU PICK UP ANYTHING!!!

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9Roasting & BakingThese are the process of surrounding a food

with dry, heated air in an enclosed area.

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Advantages:-Minimal fire riskMeat juices from the meat can be used for

gravy which enhance the flavorGives a variety to the menuDisadvantages:-Constant attention is requiredLosses of nutrients like amino acids

ROASTING

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11ROASTINGSafety RulesThe correct degree of cooking of meats must

be accurately measured to protect from parasitic worms and pathogenic bacteria

Care should be taken when handling oven trays to prevent spillages of hot fat

Safe practices should be observed in operational procedure, clothing and footwear

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12SautéingIt uses conducted heat from the sauté pan

with the aid of a little oil/fat to cook the foodStir frying is similar but is generally done with

a Wok

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13Pan Frying/ Shallow FryingIt is similar to sautéing & deep frying where

the heat is conducted to the food from the heated pan using a moderate amount of oil/fat. There is also some convection of heat through the medium of fat.

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14Deep Frying

It uses conduction & convection to transfer heat to the food submerged in the hot fat.

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15Moist Heat Cooking MethodsPoachingBoilingSteamingSous vide

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16PoachingIt uses convection to transfer heat to cook

foods that don’t need higher temperature or time.

Water temperature for poaching eggs should be around 160 to 180ºF (71-82ºC).

As a rule of thumb, bring the water to a boil, then reduce it to a simmer before cooking.

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17Poaching eggs

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18POACHINGAdvantages:-Foods with delicate texture may be cooked without

breaking up.Poached foods are easily digestedNo fat needs to be added to cook the food

Disadvantages:-Poaching is not particularly suitable for large pieces of

foodThere is some flavor and nutrient loss from the food

the cooking liquidThere is little development in color and flavor

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19POACHINGSafety RulesEquipment should be matched to the quantity

of food to prevent spillages.Care should be taken in handling dishes

which are brought to temperature on the top of the stove and then transferred to the oven

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20Boiling

It uses convection to transfer heat from the liquid to the food. In boiling there is a large amount of rapidly bubbling liquid to cook the food.

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21BOILINGAdvantagesTougher, cheaper cuts of meat may be usedHeat transfer is fairly rapid and efficientThe food is not likely to burnThe food remains moist

DisadvantagesFlavor and some color may be lost from the food

into liquidLoss of nutrients (especially water-soluble

vitamins) may be high

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22BOILINGSafety RulesThe boiling utensil should be matched with

the quantity of food to be cookedThe food handler should take care when

placing foods into or removing items from boiling liquids

When reducing liquids adequate ventilation should be available to prevent dampness

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23SteamingSteaming uses convection for transferring

heat from the steam to the food being cooked.

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24Combination Cooking Methods

BraisingStewing

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25Braising

It uses both dry & moist cooking methods.Braised foods are first browned using a little

fat, then liquid is added, the pan is then covered & the food is simmered.

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26Stewing

It is similar to braising but is generally used on smaller cuts of meat & the cooking time is shorter as compared to braising.

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