SCHOOL OF HOSPITALITY & TOURISM

ASSIGMENT 1

NAME: KUNASILAN A/L SELVAKUMARSTUDENT ID: SCM-027196SUBJECT CODE: 1114 PARTICAL COOKERY 1DATE OF SUBMISSION: 8th JULY 2014STUDENT SIGNATURE:LECTURER NAME: CHEF KEVIN RYANMARKS:

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DRY HEAT COOKING METHOD

Dry heat cooking is what the name implies. No moisture, steam, broth, water, wine or any other liquid is needed. Dry heat cooking methods include grilling, pan-fying and broiling and baking in an oven. It even includes deep-fat frying. It requires very high heat to brown, crust or char meat particularly cuts of steak and roast. Dry heat refers to a quick process of cooking steaks. It also applies to the slow roasting of roasts. Steaks are merely slices of roast. Dry heat cooking usually involves very high heat at temperatures at above 300 degrees Fahrenheit to achieve short cooking time.

BAKING

Baking uses the oven just like broiling, except food is surrounded with heat. Air moves around inside the oven, which bakes the food. Baking is the slowest cooking method with dry heat. If you have a convection oven you may notice food bakes faster. This is because there are more fans to circulate the warm air inside the oven.

STEAMING

Steaming involves the transfer of heat through vaporized water or other liquids. This is by far the most gentle moist-heat cooking method. Because food is not allowed to steep in the hot water, steamed food retains more nutrients than food that is boiled or simmered. Pressure cookers utilize steam and pressure to increase the cooking temperature above the boiling point of water.

GRILLING

Grilling uses heat from underneath to cook the food. Barbequing is a common grilling technique. Use a hot grill to make sure that food doesn’t stick and use a lid to cook foods quickly. Grill ground beef burgers or beef steaks, marinated chicken breasts and fish like salmon. Kebobs with vegetables and meat or vegetables and tofu are also prepared well using the grill. Try these healthy and delicious recipe ideas that use the grill. If you don’t have a barbeque, you can still grill foods using a griddle or grill pan on your stovetop.

ROASTING

Roasting is usually done in the oven, which allows the dry heat to circulate and evenly cook the food. Roasting is different then baking because it usually requires a high temperature at the start of cooking so that you get a crisp, brown surface. After a brown surface is formed, lower the temperature until the food cooked reaches a safe internal temperature that you measure with a food thermometer

MOIST HEAT COOKING METHODS

In moist-heat cooking methods, liquid or steam is used to cook the food. Flavored liquids, such as broth or wine, can be used as the heat transfer medium and will also add flavor during the cooking process. Leftover liquids from the cooking process can also be used to make sauce or stock.

BROILING

Broiling is very similar to grilling, but uses oven heat from above (instead of below). Broiled food cooks quickly and evenly because it is exposed to very high heat for a short amount of time. To broil, place your food on the top rack of your oven and set it to broil. You can also broil foods in a toaster oven. Just watch your food carefully as it will heat up quickly. Like grilling, broiling is an excellent technique for different cuts of meat like the loin or chops of beef, lamb or pork.

STEWING

Stewing is similar to simmering in that the liquid is heated until it forms gentle, yet quickly moving bubbles. The difference between stewing and simmering is that stewing generally involves a much smaller amount of liquid that is retained and served with the food as a sauce. Stewing is great for softening tough cuts of meat or fibrous vegetables.

SHALLOW FRYING

Shallow frying is the cooking of food in a small quantity of pre-heated fat or oil in a shallow pan or on a flat surface griddle plate. Shallow frying cooking of food in a small amount of fat or oil in a frying pan or saute pan. The presentation side of the food should be fried first as this side will have the better appearance because the fat is clean, then turned so that both sides are cooked and coloured.

DEEP FRYING

Deep frying is a cooking method in which food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan; industrially, a pressure fryer or vacuum fryer may be used. Deep frying is classified as a dry cooking method because no water is used. Due to the high temperature involved and the high heat conduction of oil, it cooks food extremely quickly.

BARBEQUING

Cook with dry heat created by the burning of hardwood or by the hot coals of this wood. Meat that has been barbecued or grilled in a highly seasoned sauce. A cookout in which food is cooked over an open fire especially a whole animal carcass roastedon a spit.

BRAISING

Cook covered in a small amount of liquid, usually after preliminary browning, and the liquid is served with the product as a sauce. Braising involves simmering large cuts of meat in a small amount of liquid in a covered dish. Keeping the braising dish covered traps moisture within and helps intensify the flavors. Liquids used for braising are often wine, stock, or the meat's own juices.

1) GRILLS

Same cooking operations as a broilers. Heat source (gas, electricity, or charcoal) is below the grid that holds the food. Charcoal taste created by smoke from meat fats that drip into the heat source.

2) SALAMANDER

Sometimes called overhead broilers. Generate heat from above. Food items are placed on a grate beneath the heat source. And small broiler used primarily for browning or glazing the top of food.

3) RANGETOPS

Either electric coils or gas flames. Fastest to heat and can be turned off after short use. Cooktop space is limited to one pot per burner.

4) GRIDDLESFlat, smooth, heated surface on which food is cooked. Available as separate units or as part of a rangetop. Griddle has a flat surface; a flat metal cooking surface often used to make hamburgers pancakes.

5) TILTING SKILLETS

Tilting brazier and tilting fry pan. Has a tilting mechanism that enables liquids to be poured out of it. Can be use as a griddle, fry pan, brazier, stewpot, stockpot, steamer, bain-marie or steam table.

6) CHILLER / FREEZER

All foods, once cooked, quickly lose many of their appealing characteristics. This is due to natural bacterial growth during the cooling process. To maintain food quality it is important to reduce any form of food deterioration by taking control of humidity, time and temperature.  Choosing the right Blast Chiller / Freezer will help you to do this.  By using the correct chilling method, taste and appearance are maintained while vitamins and natural goodness are preserved along with food flavour, texture, colour, aroma and nutrients.

CONCLUSION