METHODS OF COOKING

ASSIGNMENT ON

INTERNATIONAL COOKERY
THEORY

SUBMITTED TO

JANAKA PERERA

LECTURER IN CHARGE
PROFESSIONAL COOKERY

SUBMITTED BY

W.N.E. YOHAN NIRMAL

FERNANDO

MANAGEMENT BATCH NO:018

INDEX NO:
SLITHM/TEMP/23/SEP/23641

SRI LANKA ISTITUTE OF

TOURISM & HOTEL MANGEMENT
COLOMBO

INTRODUCTION
Cookery, also known as cooking or culinary
arts, is the art and science of preparing food
for consumption. It's a fundamental aspect of
human culture, influencing not only our
nutritional needs but also our social
interactions, traditions, and creativity.
Cookery encompasses a wide range of
techniques, ingredients, and cultural
influences, making it a rich and diverse field
of study and practice.

At its core, cookery involves transforming

raw ingredients into delicious, satisfying
dishes through various methods and
processes. From simple home-cooked meals
to elaborate restaurant creations, cookery
encompasses a spectrum of styles and
flavors tailored to individual tastes and
preferences.

COOKERY HEATING METHODS

1. Moist Heat Methods

2. Dry Heat Method
3. Combination Cooking Methods

A. Moist Heat Method

This is a method that involves cooking the food in flavorful boiling

water or steam. The amount of water or other liquids used varies with
the technique employed. Temperatures used range from 70 0 C, which
is simmering (at sea level), to boiling 1000 C. Generally, in this type,
the food cooked has a delicate flavor and pale color.

The moist heat includes blanching, boiling, enpapillote, deep

poaching, pan steaming, parboiling, poaching, pressure cooking,
simmering, shallow poaching, and steaming .
1. Blanching– To cook food item partially and briefly in boiling
liquid after which the food is quickly immersed in cold water to
stop further heating. Typical products:
Vegetables or fruits

2. Boiling- To cook food in boiling liquid with temperature at 212

0
F.; method that involves bringing the water to boiling as
indicated by the appearance of bubbles rapidly breaking on the
surface, before the food is added.. Typical products:
Vegetables, pasta, cereals and rice

3. Deep poaching – To cook food in a lower temperature and is

better suited to naturally tender cuts of meat, poultry or fish.
Typical products: meat, poultry and fish

4. Enpapillote - The food is cooked when maximum puffing is

achieved and is served immediately still in the parchment
envelope. The term comes from the French word meaning
parchment which is a variation of steaming. Parchment is used
to loosely wrap the food and the accompanying ingredients to
be cooked
 Here’s how:
1. Assemble the packages.
2. Fold the other half over, then crimp the edges
of the paper or foil or tie the packet securely to
seal it.
3. Place the package on a pre-heated sizzler
platter or baking sheet and bake in a moderate
oven until the package is puffed and the paper
is browned.

5. Pan steaming–To gently cook the food usually with acid

ingredient like lemon juice and some herbs. The pan is covered
to absorb the steam released by the liquid during the cooking
process.

6. Parboiling –A preliminary cooking method applied to

vegetables as well as meat.

7. Poaching –To cook food in an even lower temperature at 71 to

810C. It is used to cook very delicate foods such as eggs-out-of
shell and fish. Typical products: Fish, eggs
out of the shell and fruit

8. Pressure cooking – To cook using pressure cooker that

produces pressurized steam with equivalent temperatures of
110 – 116 0 C Typical products: meat.
9. Simmering – To cook food below the boiling point usually 85 to
96 degree C. The term boiling used in most recipes actually
means simmering.
Typical products: Soups, sauces, meat and poultry

Here’s how:
1. Lower the food into fumet that has been brought to the
appropriate poaching temperature ( 160 0 to 185 0 F/710to
850 C)
2. Be sure that the food is completely submerged in the
liquid.
3. Poach the food until properly done.
10. Shallow poaching– Is an a la minute technique. Foods are
cooked in a combination of steam and simmering liquid.
Shallow - poached foods are partially submerged in liquid,
which often contains acid and aromatics for more flavor.
Typical products: Fish, eggs out of the shell, fruit

Here’s how:
1. Make sure the liquid level goes no higher than
halfway up the food; generally, less is required.
2. Cover the paupiettes with buttered parchment
(cartouche) before putting them in the oven.
3. Cook shallow –poached foods until just done.
4. Simmer the cooking liquid (caisson) over direct
heat to concentrate the flavor and thicken the
liquid.

11. Steaming – To cook food, where water is allowed to vaporize

and the food is placed on a rack over the vaporizing steam.
Fish, shrimps, lobster, siopao, and siomai are some commonly
steamed food items
Typical products: Vegetables, fruits, poultry,
dumplings, pasta, rice, cereals.

Here’s how:
 1. Bring the liquid and any additional aromatics to
a full boil in a covered vessel.
2. Place the main item in the steamer in a single
layer.
3. Cook steamed foods until they are just done
and serve immediately.

B. Dry Heat
Method

It is a method that involves cooking the food where heat is

conducted without moisture. No water is added. It is a carry-
over cooking, where the heat is retained by the food even after
it has been removed from the source of heat. The internal
temperature continues to rise which can change the degree of
doneness considerably.

The dry heat method includes baking, barbecuing, broiling and

grilling, deep fry and griddle, pan broiling, roasting and frying.

1. Baking–To cook food using an oven. The heat is

transferred through radiation, conduction and
convection.
Typical products: cakes, pastries
 2. Barbecuing – Process where food is repeatedly
basted with a highly seasoned sauce while cooking.
The food is usually inserted through a skewer.
Typical products: meat and poultry

3. Broiling–Process using heat as a source for

cooking where heat is above the food. The actual
heat transfers in these methods of cooking are
radiation and conduction
Typical products: Tender cuts of meat (steak, chops), fish poultry

Here’s how:
1. Brush the rods with a wine brush and
then rub with a cloth dipped in
vegetable oil to lubricate and clean
them before pre-heating the grill.
2. Let the food cook undisturbed on the
first side before turning it over.
3. Remove the meat or fish when it is still
slightly underdone, so it does not end
up over cooked by the time it is served.
 Sample Recipe

Beef Teriyaki Makes 10 Servings:

Marinade 1. Combine the soy sauce, sake, mirin, and

8 floz/240 mL light soy sauce sugar and bring boil. Add the apple, mix
well, and cool completely. Pour the
8 floz/240 mL sake marinade over the steaks and marinate in
the refrigerator for 8 hours, and up to
6 fl /180 mL mirin
overnight.
3 ¾ oz/106 g sugar
2. Cut the snow peas in 2 to 3 pieces
2 ¼ oz/64 grated apple
diagonally.

3. Heat the oil in a sauté pan over medium –

10 (about 6 oz/170 g) beef skirt steaks high heat. Add the mushroom caps, bean
sprouts, and snow peas and cook until just
1 lb/454 g snow peas tender. Season with salt.
1 floz/30 mL vegetable oil Reserve warm.

20 white mushrooms, 4. Pre-heat the grill or broiler to 400 0 F / 204 0

medium sized caps C. Allow any excess marinade to drain

from the beef before grilling or broiling; blot
1 lb/454 g bean sprouts if necessary.
1 ½ tsp/7.50 g salt
5. Place the steaks presentation side down
on
the grill or broiler rods. Grill or broil
undisturbed for about 2 minutes. (Optional:
Give each steak quarter turn to achieve
grill marks.

6. Turn the steaks over and complete cooking

to the desired doneness., about 5 minutes
more rare( internal temperature of 135 0
F/57 0
 C) , 6 ½ minutes for medium
0 0
rare (145 F/63 C) , 8 minutes for medium
(1600F/ 71 0 C), 9 minutes for medium well
( 165 0 F/74 0 C) , and 11 minutes for well
done ( 170 0 F/ 77 0 C).

7. Remove the steaks from the grill and allow

them to rest for 5 minutes in a warm place.
Slice each steak on the bias into 5 pieces.

8. Serve immediately with the vegetables

a. Pan broiling – To cook food in a top-of-stove

using a heavybottom cast iron warp resistant
stainless steel pan over intense heat. No fat or
oil is added to the pan as fat and/or juices are
released from the meat being cooked, these are
poured out to prevent burning.
Typical products: Tender cuts of meat (steaks,
chops), fish and poultry

4. Grilling – Cooking on an open grid over a heat

source which is below the food.
Typical products: Meat and fish
5. Frying –To cook food using oil in an open pan.
There are several variations of frying depending on
the amount of fat used in cooking. It includes the
following.

a. Deep fat frying – To cook food using enough amount of oil.

It‘s temperature ranges from 1700 C or 340 –
3750 F
Typical products: Fish, shellfish chicken,
vegetables, meat
Here’s how:
1. Heat the cooking fat to the proper temperature
( generally 325 degrees to 375 0 F/163 0 to 1910
C)
2. Fry food until it is fully cooked and the coating
is a light golden brown.
b. Pan frying-Similar to sautéing, except that
more fat is applied with longer time of cooking. It
is normally done over low heat than sautéing
because larger pieces are being cooked.
Typical products: Meat, chicken pieces, fish
fillets Here’s how:
1. Bread the cutlets using the standard breading
procedure.
2. Add the food carefully to the hot fat and pan
fry on the first side until a good crust and color
develop.
3. Turn the food once and continue to pan fry
until the second side is golden and the food is
properly cooked.
 Sample Recipe

Buttermilk Fried Chicken Makes 10 Servings:

1. Combine the chicken pieces with the buttermilk,

4 (3 lb 8 oz/ 1.59 kg) chickens, tarragon, mustard, and poultry seasoning. Mix
cut into 10 pieces each well and marinate in the refrigerator overnight.

16 floz/480 mL buttermilk 2. Combine the flour with the cayenne and Old Bay.
Mix well.
4 tbsp/ 12 g minced tarragon
4 oz/120 mL Dijon mustard 3. Drain the chicken from the buttermilk mixture.
1½ tsp/2 g poultry seasoning Dredge in the flour and let sit for several
minutes. .
2 lb /907 g all –purpose flour1
½ tsp/3 g cayenne 4. Heat the shortening in the large cast – iron pan.
Dredge the chicken in the flour again. Working in
½ oz/ 14 g Old Bay seasoning batches, pan fry the chicken until golden brown on
both sides.
64 oz /1.92 vegetable
shortening, or as needed 5. Finish the chicken in a 3500 F/ 1770 C oven on a
roasting rack placed on top of a sheet pan until it
20 floz /600 mL Country Gravy reaches an internal temperature of 1800 F/ 820C.
(recipe follows)
6. Serve immediately with the Country Gravy or hold
it hot for service.

c. Sautéing – To cook food in a small amount of

fat generally using a frying pan or a griddle
over a relatively high heat. The term sauté is
derived from the French word sauter; which
means to jump, referring to the action of small
pieces of food on a sauté pan.
Typical products: Poultry, fish fillets, tender cuts of
meat
 Here’s how:
1. Season foods with salt and pepper, as well as
spice blend or rubifjust before cooking to build
flavor into the dish.
2. Turn sautéed food only once to develop a good
flavor and color.
3. Add a liquid like stock or wine to release the
browned drippings, or fond, and to give the
sauce a deep and customized flavor.
4. Reduce wine or stock until it is nearly dry.
5. Finish and garnish a pan in one of several
ways.

d. Stir frying – Commonly - used cooking

method by Chinese that lays great emphasis
on speed, which is achieved by slicing the
food thinly into small pieces. It takes only
about 2-3 minutes to complete the cooking. It
has the advantage of minimizing loss of color
and vitamins during the short cooking period.
Typical products: Vegetables, chicken, pork,
tender beef, or shrimp

e. Dry fry and Griddle – To cook food with very

little or no fat is added at all. When used, the
fat is used only to grease the pan. Pancakes,
crepes and lumpia wrapper are cooked with
this process
Typical products: Meat, eggs, pancakes and sandwiches.

6. Roasting – Cooking process done on a turning spit

over an open fire. It is more similar to baking where
foods are cooked through contact with dry heated air
held in a closed environment.. Nowadays, most
roasting is done in an oven or in a rotisserie.
Typical products: Poultry, tender cuts of beef, pork, lamb, or veal
 Here’s how:
1. Use the fat and juices released by the food
itself for a traditional basting liquid.
2. Use an instant-read thermometer to
determine doneness in roasted foods.
3. Serve roasted foods with a pan sauce based
on the accumulated drippings from the food.
4. After the roux browns, gradually add the
stock to the pan and stir constantly to work
out to any lumps.
5. Use a fine-mesh sieve to strain the pan
gravy into a clean holding container for
storage or into a pan to keep warm for
service.

C. Combination of Dry Heat and

Moist Heat Method

It is a method that involves the two cooking processes which

include braising and stewing.

1. Braising– To cook where food is first browned in a

small amount of fat similar to sautéing then, small
quantity of liquid either broth, wine or water is
added.The pan is covered with a tight-fitting lid and
the cooking is continued in a slow heat.

Here’s how:
1. Trim fabricated cuts of meat of all excess fat
and gristle.
2. Sear the meat to develop flavor and a rich
brown color.
3. After browning the mirepoix, cook the tomato
paste until it turns a deep rust color and smells
sweet.
4. Add enough stock to the pincage to cover the
item by one third to one half.
5. Braise until the main item is fully cooked and
tender.
 2. Stewing–To cook food like braising but it is
applicable to cut up pieces with the use of shallow
frying or sautéing then cooked in a small amount of
liquid until the food is tender.It is applicable to
meats, fish, vegetables and fruits.
Typical products: meat, poultry, and fruit

Here’s how:
1. Heat the pan and oil and sear the
seasoned main item on all sides to the
desired color, or combine the main item
with the cooking liquid.
2. Cover the meat completely in the
cooking liquid.
3. Before removing the meat to finish the
sauce, check a few pieces to be sure
that the meat is fully cooked and tender.
4. Make the final adjustments to the stew‘s
flavor and consistency
REFERENCES

 https://www.thespruceeats.com/the-basics-of-making-stock-996158

 https://www.internationalfoodguide.com/what-is-international-
cuisine-food

 https://www.scienceofcooking.com/food-thickening-agents.html

https://
www.tastingtable.com/
1538743/national-soups-
worldwide/