Methods of Cooking BY:- DANVEER KUMAR VEER (B.I.T MESRA RANCHI) D A N V E E R K U M A R V E E R 1 0 3 / 1 3 / 2 0 2 2
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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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