PRINCIPLES OF COOKING

Moist methods of cooking food

Principles of Cooking

• Cooking can be defined as the transfer of energy from a heat source to a food

• Energy alters the food’s molecular structure, changes its texture, flavor, aroma, and appearance

• When food is cooked, the process destroys microorganisms and makes food easier to ingest and digest

• Boiling

• Poaching

• Steaming

• Stewing

• Braising

Moist Cooking Methods

Cooking Methods

Moist Heat:• Poach, simmer, boil Cooking in water or seasoned, flavored liquid• SteamExpose foods directly to steam• BraiseCooked covered in a small amount of liquid

• Soups • Sauces• Stews• Vegetables• Fish• Cheaper cuts of meat• Fruit

Types of Dishes that would typically be cooked using moist cooking methods

• Poaching is cooking in a liquid when the temperature of the liquid is held at simmering point which is just bellow boiling.

• Fish or other delicate foods can be poached and the cooking liquor can then be used to enhance the flavour of the sauce which will accompany it,

Poaching

• Shallow poaching in a pan with a small amount of liquid is often used for fish or chicken dishes, normally started on top of the cooker but finished in a covered container in the oven

• Deep Poaching is when an ingredient is covered with liquid and almost always carried out on the top of the cooker.

Methods of Poaching

• Healthy Cooking Method

• Fast Method of Cooking

• Poaching liquid can be used for the sauce to accompany the dish

• Keeps the flavour of the ingredients

• Delicate foods will not break up during cooking

Purposes of Poaching

• Boiling is cooking foods in liquid at boiling point

• Always carried out in a pan on the top of the stove covered by a pan lid.

• Many different types of foods can be cooked by boiling.

• Mainly used for soups and vegetables.

Boiling

Boiling

• The temperature of boiling water is 212ᵒF at sea level. This point is raised by the presence of solids in the water and lowered by higher altitudes.

• At 5000 feet, water boils at about 203ᵒF; therefore, it takes longer to boil foods at high altitudes because of lower boiling temperature.

• To cook food rapidly

• Not suitable for delicate dishes as the agitation of the boiling water will cause delicate foods to break up during the cooking process.

• Not generally used for high protein foods because the heat toughens the protein

• Soups and sauces should only be boiled for a short time to start off the cooking of the dish

Purposes of Boiling

• Eggs• Vegetables• Soups• Sauces• Certain cuts of meat

Types of food suitable for boiling

• Braising is a method of cooking that combines cooking in fat with the addition of moisture

• It is a very long cooking process

• Braising is generally carried out in the oven

Braising

• Stewing is cooking in a small amount of water, which may either be boiling or simmering.

• Whether a food is to be simmered, stewed or boiled the liquid usually is brought to a full boil first. This compensates for the lowering of the temperature when the food is added. The heat is adjusted to maintain a steady temperature.

• It is a very long cooking process

Stewing

• Cheaper cuts of meat• Fruit• Vegetables• Chicken • Sweetbreads • Ham

Types of foods suitable for braising/stewing

• When stewing food is normally cut into small, even sized, diced pieces • When braising food items can be left whole or in larger sizes.

• Stewing normally takes place on the stove top covered in liquid

• Braising normally takes place in the oven does not have to be covered in liquid

Differences between braising and stewing

• Stock• Beer• Wine• Water• Cider

Liquids that can be used for Braising/Stewing

• Cooking by exposing foods directly to steam (cooking by the steam created by water at a high temperature)• Can be used for a variety of dishes • Is fast and requires very little attention during cooking

Steaming

• Sponge based deserts• Vegetables • Chicken• Certain cuts of meat• Fish• Fruit

Types of dishes suitable for Steaming