KE-CHAP-5-COOKING-TECHNIQUES.pppppppppptx

About cooking techniques in hospitality management

1. Cooking Techniques

2. Cooking Techniques Cooking techniques involve heating of the food, and heat is transferred to the food through different processes. In the process of cooking, specific changes occur, depending on the length of the cooking time, the temperature, and the cooking technique used. There are three cooking techniques: dry, moist, and the combination of both

3. DRY HEAT COOKING TECHNIQUES The dry heat cooking technique is a process wherein the food is exposed to a high source of heat coming from below or above. To create heat, others use metal and radiation of hot air. It is called dry heat cooking because the moisture that comes from the food evaporates.

4. DRY HEAT COOKING TECHNIQUES The dry heat cooking technique also involves the use of fat and oil to transfer heat. This cooking technique often promotes the caramelization of surface sugars in food. Various examples of dry cooking techniques are baking, roasting, broiling, grilling, searing, sautéing, stir-frying, panfrying, and deep-frying.

5. Baking Baking applies dry heat by cooking in a closed environment such as an oven. In an oven, the food is cooked by surrounding it with hot, dry air.

6. Baking Among the dry heat techniques, baking is considered as the slowest cooking method. A convection oven may be used to cook the food faster because there is a fan that helps in circulating the hot, dry air inside the oven.

7. Roasting The process of roasting is the same as baking. It involves dry heat by cooking in a closed environment. The difference is that it requires a high temperature before cooking to reach a crispy brown surface.

8. Roasting Also, the food is placed in a rack to allow the hot, dry air to circulate and cook the food evenly. Putting in a rack will also prevent the meat from simmering in its juices and fat.

9. Broiling In broiling, the food is cooked with the radiant heat from above instead of below. The food is cooked directly under a primary heat source.

10. Broiling This technique is commonly used for tender meats, such as fish and poultry, as the food cooks quickly because it is exposed to very high heat in a short time. Ovens and oven toasters can cook using this method.

11. Things to Remember When Broiling 1. The heat should be turned on in full. The cooking temperature can be controlled by adjusting the rack nearer or farther from the heat source. For thicker food items, it should be placed farther from the heat source. For thinner items, food should be placed nearer the heat source. This is practiced, so the inner and outer portion of the food will be cooked at the same rate.

12. Things to Remember When Broiling 2. Broiler should be preheated. This helps the food product sear quickly, and the desired grill marks on the food will be achieved. 3. To cook both sides of the food, it can be turned over only once to avoid unnecessary handling.

13. Things to Remember When Broiling 4. Dipping in oil will avoid the food from drying and sticking. However, putting oil for high-fat foods is not necessary. Be careful about the amount of fat; too much oil on a hot broiler may cause a fire.

14. Grilling, Griddling, and Pan-broiling Grilling, griddling, and pan-broiling are dry heat cooking techniques that use heat underneath to cook the food. Grilling is cooking food over a heat source (may be charcoal, an electric element, or a gas-heated element) with an open grid. Cooking temperature is regulated by moving the items to hotter or colder places on the grill. Grilled meats should be turned to achieve the desired grill marks, just as in broiling.

15. Grilling, Griddling, and Pan-broiling Griddling is done on a solid metal surface called a griddle with a gas or an electric heat source. A small amount of fat is added, depending on the type of food you cook, to prevent food from sticking. The temperature is adjustable and much lower (around 177°C/350°F) than on a grill.

16. Grilling, Griddling, and Pan-broiling There is also a grooved griddle ; this griddle has raised ridges, which are designed to create a similar effect of a grill on the food. However, it does not have the charcoal-grilled flavor imparted by smoke from burning fats.

17. Grilling, Griddling, and Pan-broiling Griddle Grooved Griddle

18. Grilling, Griddling, and Pan-broiling Pan-broiling is like griddling, except it is done in a sauté pan or skillet instead of on a griddle. Fat must be poured off as it accumulates, or the process becomes panfrying. No liquid is added, and the pan is not covered, or else the item would steam.

19. DRY HEAT USING FAT COOKING TECHNIQUES Dry heat using fat is another kind of dry heat cooking technique. It involves the use of fat or oil to transfer heat.

20. DRY HEAT USING FAT COOKING TECHNIQUES Searing - It is a quick process of cooking using extreme heat that creates a brown crispy crust from the outside and locks in the moisture in the inside.

21. DRY HEAT USING FAT COOKING TECHNIQUES Searing is a great way of cooking different types of meat and seafood because it enhances flavors and adds colors. Searing can be done using a range top or an oven.

22. DRY HEAT USING FAT COOKING TECHNIQUES Searing food on a range top . Heat the pan and put a small amount of oil. Place the food when the oil is already hot. Brown the meat on one side and turn it on the other side. Wait until both sides are already brown. Then, place the pan into a hot oven to finish the cooking process.

23. DRY HEAT USING FAT COOKING TECHNIQUES Searing food in an oven . Place the food into a pan and cook it at 232°C to 242°C (450°F to 475°F) in an oven for 15 to 20 minutes or until the outer surface of the food becomes golden brown. Then, lower the heat to 163°C to 177°C (352°F to 350°F) to finish the cooking process.

24. Sautéing Sautéing is another kind of dry heat cooking technique using fat. Sautéing means to quickly cook food in a shallow pan using a small amount of fat or oil.

25. Sautéing Sautéing It came from a French word sauter , which means "to jump." To jump refers to tossing small pieces of food while cooking. Hence, food with a larger portion cannot be tossed in a pan.

26. Things to Remember When Sautéing 1. Preheat the pan before adding oil or fat. When the oil is heated and nearly smoking, it is the right time to add the food to be sautéed. The food must start cooking at high heat, or it will begin to simmer in its juices. Do not overcrowd the pan. Doing so lowers the temperature too much, and again, the food starts to simmer in its juices.

27. Things to Remember When Sautéing 2. Meats to be sautéed are sometimes dusted with flour to prevent it from sticking and to help achieve uniform browning. 3. After the food is sautéed, a liquid, such as wine or stock, is often swirled in the pan to dissolve the browned bits of food sticking to the bottom. This is called deglazing. The liquid becomes part of a sauce served with the sautéed items.

28. Stir-frying - Stir-frying also applies dry heat cooking techniques using fat. This process of cooking is similar to sautéing; thus, it uses a wok. A wok is a large pan with sloping sides.

29. Stir-frying - Stir-frying has lesser cooking time compared to sautéing. The size and shape of the wok require the food to be stirred continuously. Vegetables, tenders, and boneless meats are often stir-fried.

30. Panfrying - Panfrying is a dry heat cooking technique that requires a moderate amount of fat or oil that would cover one-half or three-quarters of the food and cooking over medium heat.

31. Panfrying – The method is used for larger pieces of food, such as chops and chicken pieces. Most foods must be turned at least once for even cooking.

32. Panfrying –Some larger foods may be removed from the pan and be finished in the oven to prevent excessive k it at 232°C to surface browning. This method of finishing in the oven is also used to simplify production when large quantities of foods must be panfried .

33. Deep-frying is a dry heat cooking technique that cooks food by submerging it completely in heated fat or oil with a temperature of 177°C-191°C (350°F-375°F).

34. MOIST HEAT COOKING TECHNIQUES Moist heat cooking technique is the process of heating food using liquid other than oil. Examples of moist heat cooking techniques are boiling, simmering, poaching, blanching, parboiling, and steaming.

35. MOIST HEAT COOKING TECHNIQUES Boiling is a moist heat cooking technique that cooks food in a liquid, such as water or stocks, that is bubbling rapidly and greatly agitated.

36. MOIST HEAT COOKING TECHNIQUES Boiling The boiling point of water is 100°C (212°F) at sea level. The food can be added and cooked when the liquid reaches its boiling point. No matter how high the heat is on, the liquid temperature will go no higher.

37. MOIST HEAT COOKING TECHNIQUES Boiling is commonly used in cooking vegetables and starches. The protein of meats is toughened by the high temperatures, while the rapid bubbling breaks up the delicate foods.

38. Simmering is a moist heat cooking technique that involves cooking food in a liquid that is heated at 85°C to 93°C (185°F to 200°F). With a lower temperature, simmering makes a gentler process of cooking compared to boiling.

39. Simmering The food is cooked slower, creating better control of evaporation and breaking up of delicate foods. This cooking technique is used to lessen the volume of liquid.

40. Poaching is a moist heat cooking technique that involves cooking food in a small amount of liquid, enough to cover the food between 66°C (150°F) and 85°C (185°F).

41. Poaching This process is gentler than simmering. Poaching is used to cook delicate food, such as egg and fish, or to cook a variety of meat to remove undesirable flavors and firm the product before final cooking.

42. Blanching is a moist heat cooking technique where food is partially and briefly immersed into boiling water or oil. This is the fastest way to change the flavor and enhance the color of the food.

43. Blanching Blanching is also used to preserve the nutritional value of the food and remove blood, salt, or impurities from meats and bones. It also helps loosen the skin of vegetables and fruits that simplifies peeling.

44. There are two step involved in blanching food in water: 1. Immerse the food in boiling water and return the pot to a boil to partially cook. 2. Remove the blanched food from the liquid and plunge them into ice water to stop the cooking process. This method is called shocking .

45. REMEMBER: Do not leave the food items in the ice bath for an extended period to prevent the food from looking sloppy. Make sure to drain the food

46. Parboiling is a moist heat cooking technique that is similar to blanching where food is partially cooked by immersing it into boiling water. However, it requires a longer cooking time than blanching.

47. Parboiling Parboiling does not cool the food using cold water or ice after removing it from the boiling water. Poisonous and bad-tasting substances from foods can be removed through parboiling. It is also used to soften vegetables before grilling and roasting them.

48. Steaming is a moist heat cooking technique wher food is cooked by directly exposing it into hot steam steaming, food is cooked using an enclosed pot and a steamer basket. The food is put inside a covered steamer basket and is placed over the pot filled with a small amount of water.

49. Steaming The water from the pot is heated until it reaches boiling point. From a closed environment, it will created steam that serves as heat to the food

50. Steaming There is no agitate involve in steaming, and it does not require the food submerged in the liquid that makes the technique gentler on delicate food. Steaming not require any fat when cooking and preserves up to 50 percent more of the food nutrients.

51. Combination of Dry Heat and Moist Heat Cooking Techniques A combination of dry heat and moist heat cooking techniques are useful for tough yet flavorful cuts of meat. The combination techniques create tenderness of the meat. Examples of the combination techniques are braising and stewing.

52. Braising differs from stewing. In braising, the food item to be cooked is usually in large pieces of food items, while stewing is used for smaller portions of food items.

53. Braising Braising also uses less amount of liquid, while in stewing, the food item is completely submerged in liquid.

54. Braising But both techniques usually start with the browning of the food using dry heat cooking techniques and complete the cooking process using moist heat cooking techniques by simmering the food in a liquid.

55. Braising It came from the French word braiser , meaning a technique that uses both dry heat and moist heat cooking. Braising is used to tenderize tough cuts of meat, such as shank, shoulder, and round. It is a long and slow cooking process that helps break down the connective tissue in the meat, making it tender and combined with a flavorful sauce.

56. Stewing is another combination cooking technique. The cooking time for stewing is much shorter than braising because the food item in stewing is cut into smaller portions.

57. Stewing The cooking process for stewing is the same as braising, wherein meat is first seared at a high temperature.

58. Stewing Tender cuts of meats are not stewed to avoid the toughening of meat. After the searing of meat, it will be removed from the pot; the onion, leeks, garlic, and other aromatics are added into the pot.

59. Stewing Then, liquid, such as stocks, sauce, or water, is added to help deglaze the bottom of the pot. Once deglazed, the browned meat will be placed back into the pot, and all ingredients will be submerged in liquid.

60. REFERENCES: Kitchen Essential and Basic Food Preparation By: Daryl Ace V. Cornell, PhD & Claire Ann M. Yao file:///C:/Users/user/Downloads/Kitchen-Essentials-And-Basic-Food-Preparation.pdf

61. Thank you for listening!  Prepared by Maria Luisa A. de Guzman, LPT Instructor