Culinary Fundamentals With Lab: Lesson 5

Culinary Fundamentals with
Lab
Lesson 5
Definition:
Heat is transferred through hot

air or fat/oil.
Dry Heat Methods Meat, Fish, Seafood
Where brown crust is desired.

Categorized into 2
Methods:
1. Hot Air – hot air, hot rod/plate, radiation
is used to cook food.
Baking, Grilling, Roasting
2. Fat/Oil –fat and oil serves the medium of

cooking.
Frying
3
Food is prepared by dry heat, typically in an
oven.
Temperature normally varies between: 120-

250 degrees celsius.
No additional fat is required to cook food.
Some examples of baked items are: Cakes,

Pastries, Pieces of Bread, Muffins, etc.
Baking
GRILLING
Cooking by radiant heat or direct heat

-above, below of from the sides.
Grilling involves direct heating of the

food on a metal grill in the presence of
burning coal or wood
Best suited for: pork chops, seafoods,

hamburgers, hotdog, thin cut meats
5
The food to be cooked is placed on a grill or grill pan. 3
Types of Grilling
Under heat Grilling
Over heat- when the source of the heat is below the food.
Heat Source
Under heat- if the food is below the heat source.
In between heat- the heat source is on both sides and the
In between heat
Heat Source
Heat Source
In between heat
food is placed in between.

Food
Grilling
Heat Source
Over heat Grilling
6
Over heat grilling Under heat grilling
-the grill bars which are - In the US such under heat

under the food are pre- grilling where the food is
heated and brushed with grilled below the heat source is
fat/oil, called “Broiling”.
- The pen used for broiling is
called “broiler pen”.
Equipment i.e. Salamander

Grilling and Barbecuing
The difference
Grilling Barbecuing
Cooking of food which is hot and Cooking at low heat and slow
fast. process.
Temperature:: 260-290 degrees Temperature: 110 degrees Celsius.

Celsius.
It is done through Indirect heat
It is done through Direct heat
Heat sources: charcoal, wood
Roasting
Roast is to cook food such as
meat or vegetables in an
oven.
9
Types of Roasting:
Oven roasting
It is considered a simple cooking method

because it generally uses a lower temperature
over a longer period of time.
Roasting Temperatures:
https://www.beefitswhatsfordinner.com/cooking
/oven-roasting-basics/oven-roasting-time-guidel
ines
10
Spit Roasting THE FOOD IS COOKED
OVER A SPIT OR OPEN
FIRE.
IT IS A TIME-HONOURED
GRILLING METHOD
WHERE SKEWERED MEAT
IS SLOWLY ROTATED
OVER MEDIUM HEATED
CHARCOALS TO MAKE
THE MEAT TENDER AND
FLAVOURFUL.
Rottisserie
The more modern term for spit
roasting.
The meat is skewered into a metal rod

that slowly rotates automatically in
front of the heat that is produced either
by electric filaments or by gas burners.
12
The meat is first sauteed or seared
in a little butter/oil.
Then placed on a bed of root

vegetables covered in a deep pot,
without any or barely any liquid.
Pot Roasting
SIMILAR TO POT
ROASTING
MEAT IS PLACED INSIDE A

CLOSED CONTAINER IN
Poeling MELTED BUTTER.
AS FOOD IS COOKED IN A
CLOSED CONTAINED THE
MOISTURE WILL BE
RETAINED AND WILL BE
COOKED IN ITS OWN
JUICES.
Food is either partially or fully submerged
in fat/oil, until the food gets golden brown in
color along with crispiness and moist
interior.
Frying
5 Kinds of Frying
o Shallow Frying
o Deep Frying
o
Foods are partially immersed in hot fat that
rises only half way up the height of the food. o The process involves submerging a food
o Typically used to prepare fish, vegies, eggs and in extremely hot oil until it reaches a safe
minimum internal temperature
small portions of meat, like prime cuts of steak,
burger patties or chicken breasts, shallow
frying is probably the most common frying
method.
16
o Sautéing
o Stir frying
Sautéing is a basic cooking method that forms the basis
is a cooking technique in which ingredients are for many dishes (often soups and stews) by browning and
fried in a small amount of very hot oil while enhancing the flavour of ingredients.
being stirred or tossed in a wok. The technique
To sauté means to cook small pieces of food over
originated in China and in recent centuries has medium-high to high heat until browned on the
spread into other parts of Asia and the West. outside and cooked through
It is a method of cooking that uses a relatively small

amount of oil or fat in a shallow pan over relatively high
heat
17
o Pan frying or pan-frying
o is a form of frying food characterized by the use of minimal

cooking oil or fat, typically using just enough to lubricate the
pan. In the case of a greasy food such as bacon, no oil or fats
may need to be added.
o Pan frying takes place at lower heat than sautéing. This is

because the food to be pan fried – such as chicken breasts,
steak, pork chops, or fish fillets – is not cut into small pieces
before cooking.
18
Braising
The cooking of meat or vegetables by heating them slowly with oil and
moisture in a tightly sealed vessel.
Braising is a combination of covered roasting and steaming.
Stewing is an ancient form of combination
cooking which involves both dry and moist
heat. Small pieces of meat and/or
vegetables are often first browned and then
slowly cooked in a liquid until they become
fork tender.
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Culinary Fundamentals with

Heat is transferred through hot

Dry Heat Methods Meat, Fish, Seafood

Where brown crust is desired.

Baking, Grilling, Roasting

2. Fat/Oil –fat and oil serves the medium of

Temperature normally varies between: 120-

No additional fat is required to cook food.

Some examples of baked items are: Cakes,

Cooking by radiant heat or direct heat

Grilling involves direct heating of the

Best suited for: pork chops, seafoods,

In between heat- the heat source is on both sides and the

food is placed in between.

-the grill bars which are - In the US such under heat

Equipment i.e. Salamander

Temperature:: 260-290 degrees Temperature: 110 degrees Celsius.

It is considered a simple cooking method

The meat is skewered into a metal rod

Then placed on a bed of root

MEAT IS PLACED INSIDE A

Poeling MELTED BUTTER.

It is a method of cooking that uses a relatively small

o is a form of frying food characterized by the use of minimal

o Pan frying takes place at lower heat than sautéing. This is

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