Method of cooking

1. Methods of cooking

2. What do we mean by cooking
Cookingisthetechniquesweuseinthe
kitchentogettheresultswewant.For
example,youcouldboilorpoachasteakbut
thatwouldnotgettheresultyouwant,which
isprobablyabrowntastycrustwithapink
interior.

3. Why cookingis done
Cookingkillsbacteria:Somefoodscannotbe
servedraw,likepoultry.
Cookingmakesfoodeasiertodigest.
Cookingchangesthetaste,aromaand
appearanceoffood.

4. Cooking methods
Cookingmethodsareclassifiedaseither:
Dryheatmethods,whichmeansnomoistureis
added…
Moistheatmethods,whichinvolveeitherwateror
steam…
Combinationmethods,whichinvolvedryheatandthen
amoistheat.

5. Dry heat methods
Dryheatmethodsmeancookingwithoutany
waterorsteam,althoughsomekindofcooking
oilisoftenused.Dryheatmethodsarefor
foodswhicharenaturallytender.

6. Saute
Fairly high heat, very little fat
…which means to toss quickly in a pan
with very little fat and a fairly high heat.

7. Pan fry
Moderate heat & a moderate amount of fat
…whichmeanstocookinamoderateamount
offatoveramoderateheat.Usuallybreaded
foodslikecutletsorchickenarepanfried.

8. Deep fry
350degreesFahrenheit
Completelysubmergedinhotfat
whichmeanstosubmergesomething
completelyincookingoil,likefrenchfries…

9. Pan broil
Amoderateheat,nofat
Usuallyfoodswhichhavetheirownfat,likesteaks,
burgersorbacon
…whichmeanstocooksomethinginapan
withnoaddedfat.

10. Roastorbake
Tocookbyexposingtohot,dryair
…which means to cook by exposing food
to hot, dry air in an oven

11. Griddle
Tocookonaflat,hotsurface
…whichmeanstocookfoodonaflat,hotsurface.
Thisisverycommonbecauseagriddlecancook
manyfoodsquickly.

12. Grill
Tocookonbars,overradiantheat
…whichmeanstocookfoodonmetalbars
overradiantheat.
Barbequingisalmostidentical,exceptthatthe
heattraditionallycomesfromwoodorcharcoal.

13. Moist heat methods
Moistheatmethodsmeancookingfoodin
waterorsteam.

14. Poaching
…whichmeanstocookfoodinwaterthatis
hotbutnotbubbling. Usually
tender,delicatefoods,likeeggs.
Hot,butnotbubbling.

15. Simmering
…whichmeanstocookfoodinwaterthatis
bubblinggently.Usuallyfoodsthatneedtocook
foralongtime.
Bubblingverygently.

16. Boiling
…whichmeanstocookfoodinwaterthatis
bubblingrapidly.Usuallyfoodslikepastasor
hardyvegetables.
Bubblingveryrapidly.

17. Steaming
…whichmeanstocookfoodbyexposingittosteam.
Usuallypotatoesandvegetables.

18. Combination methods
Combinationmethodsmeancookingfood
usingfirstadryheatandthenaddingliquid
orsteam.
Combinationmethodsareusedtotenderize
toughcutsofmeat.

19. Braising
…whichmeanstobrownthefoodfirstand
thencookitcovered,withmoistureadded.
Braiseddishesarealwayscookedcovered
becausethiskeepsthemoisturein.Braising
tenderizestoughcutsofmeatorpoultry.

20. Stewing
…whichmeanstocutfoodintobitesize
pieces,brownitandthencookitcovered,with
moistureadded.
Steweddishesarealwayscookedcovered
becausethiskeepsthemoisturein.Stewing
tenderizestoughcutsofmeatorpoultry.

21. Thanks.....