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1. COOKING METHODS
ASIAN CUISINE

2. BEFORE WE START
To cook foods successfully, you must
understand the science and principles of
cooking.
Cooking is simply the transfer of energy
from a heat source to a food. 

3. WHY DO WE COOK FOOD?
Improves FLAVOUR and appeal of
food.
Makes food safe for eating as it
kills MICRO-ORGANISMS
Makes food easier to chew and
more digestable
Destroys some of the enzymes which
cause food to spoil. It thus prolongs
the shelf life of food and maintains
the quality.

4. HOW DOES HEAT AFFECT FOOD?
Brings out flavor and aroma
Can change the color
Changes the texture

5. CONVENTIONAL COOKING TECHNIQUES
Two different types
1. Moist heat cooking: foods cooked in hot
liquid or steam. It always use water. WITH
WATER
2. Dry heat cooking: foods cooked
uncovered without added liquid or fat. NO
WATER.

6. MOIST HEAT COOKING
Boiling
Simmering
Steaming
Blanching
Pressure Cooking

7. BOILING
Cooking in a liquid that reached boiling point,
when the liquid is producing large bubbles that
rise to the surface and break.
Suitable for pasta and corn on the cob
Advantages: fast way to cook food, healthy
method as it requires little or no oil, good for
softening food, making it easy to chew and
digest.

8. SIMMERING
When a liquid rises gently and just begins to
break the surface
To simmer foods we generally bring water to a
boil and then reduce the heat so that food will
simmer
More foods can be simmered than boiled

9. SPECIAL SIMMERING TECHNIQUES
Stewing: involves covering small pieces of
food with liquid and covering until done
Poaching: involves simmering whole foods
such as eggs or fruit

10. STEAMING
A method of cooking foods over but not in boiling
water. Relies on the water vapour produce by
boiling water
Many foods can be steamed
Also it helps them retain their shape, color, flavor,
and nutrients.
CONVECTION

11. BLANCHING
Variation of boiling. Partially cook the food and
finish it later. Used a lot for vegetables. Drop
in boiling water, remove before completely
cooked. Shock in ice water (stops cooking).

12. PRESSURE COOKING
This cooks food in steam under pressure
and cause temps. Rise above boiling and in
turn cooks food faster
Best to use on foods that take a long time
to cook
EX. Dry beans, soups, & non tender cuts of
meat

13. DRY HEAT METHODS
Roasting & Baking
Broiling
Pan-Broiling
Grilling
Frying-sautéing, pan-frying, deep-frying

14. ROASTING AND BAKING
Involve foods being cooked in either a
conventional or convection oven
Roasting usually involves cooking large
tender cuts of meat
Baking is the term used for cooking breads,
cookies, MUFFINS, CUPCakes

15. BROILING
Refers to food under direct heat
Works well with tender cuts of meat
Cooks quickly

16. PAN-BROILING
Stove-top method of dry heat cooking.
Includes foods such as hamburgers and tender
cuts of steak

17. GRILLING
Food is cooked on a grill rack above the heat
source. No liquid is added. Great flavor outside,
moist inside. BBQ is an example. Can use
flavored wood to create great flavors in the
food.

18. FRYING (HOT FAT)
Involves cooking food in oil or solid fat
Different types
* Sautéing
* Pan-frying
* Deep-fat frying
Fyi: advantages- crispy and delicious
Disadvantages- use a lot of oil. The unhealthiest methods of
all cooking. Uses very high temperature and destroys
many nutrients.

19. SAUTÉING
This is to brown or cook foods in a
skillet with a small amount of fat.
Low to medium heat is used

20. PAN-FRYING
Similar to sautéing but usually involves large
pieces of meat
Food may need to be turned several times during
cooking process

21. DEEP-FRYING
AKA French Frying
Food is immersed in hot fat and cooked until done.
Note that fat had a “Smoke Point” this is the
temperature that fat begins to break down and
smoke. This means the oil is no longer good for
cooking.
*crispy and crunchy.

22. PREPARATION FOR
FRYING
Breading
The standard
Flour
Egg wash
Crumbs
Standard breading procedure
Flour Egg wash
Bread
Crumbs
Finished
Breaded
Product
Product
to be
breade
d

23. COMBO METHODS
Combining dry heat with moist heat cooking
Braising
Stir-frying

24. BRAISING
This combines frying and then simmering to
tenderize food and enhance flavor.
Often used for less tender cuts of meat

25. STIR FRYING
Also a combo of frying and moist heat
cooking
Small pieces of meat are cooked is a
small amount of oil. Liquid is added
throughout this process.
A wok is traditionally used