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Cooking Method

Cooking methods are classified as either moist heat or dry heat. Moist heat methods use water or other liquids to conduct heat to foods, such as poaching, simmering, boiling, steaming, braising, and stewing. Dry heat methods use hot air, metal, radiation or fat to cook foods without moisture, including roasting, baking, grilling, broiling, griddling, sautéing, pan-frying, deep-frying, and pressure frying. Microwave cooking refers to using microwave radiation for heating rather than traditional moist or dry heat methods.

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Mabelle Jan Abatayo
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174 views

Cooking Method

Cooking methods are classified as either moist heat or dry heat. Moist heat methods use water or other liquids to conduct heat to foods, such as poaching, simmering, boiling, steaming, braising, and stewing. Dry heat methods use hot air, metal, radiation or fat to cook foods without moisture, including roasting, baking, grilling, broiling, griddling, sautéing, pan-frying, deep-frying, and pressure frying. Microwave cooking refers to using microwave radiation for heating rather than traditional moist or dry heat methods.

Uploaded by

Mabelle Jan Abatayo
Copyright
© © All Rights Reserved
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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COOKING METHODS

Cooking Methods
- are classified as moist heat or dry heat

Moist-heat method are those in


which the heat is conducted to
the food produce by water or
water-based liquids such as
stock and sauces, or by steam.
Cooking Method
- are classified as moist heat or dry heat

Dry-heat method are those in


which the heat is conducted
without moisture—that is, by
hot air, hot metal, radiation or
hot fat.
Moist-Heat Methods
Poach, Simmer, and Boil

Poaching, simmering, and boiling all


involve cooking a food in water or a
seasoned or flavoring liquid.

The temperature of the liquid determines


the method.
Moist-Heat Methods
Boiling

1. To boil means to cook in a


liquid that is bubbling rapidly
and greatly agitated.

No matter how high the burner is turned,


the temperature of the liquid will no go
higher.
Moist-Heat Methods
Simmering

2. To simmer means to cook


in a liquid that is bubbling
gently at a temperature of
about 85 degrees to 96
degrees.
Moist-Heat Methods
Poaching

3. To poach means to cook in a


liquid, usually small amount, that is
hot but not bubbling.

Temperature is 71 degrees - 82 degrees


Moist-Heat Methods
Blanching

4. To Blanch means to cook an


item partially and briefly,
usually in water.
Moist-Heat Methods
Steam

To steam means to cook food


by exposing them directly to
steam.
Moist-Heat Methods
Braising

To braise means to cook covered in


a small amount of liquid, usually
after preliminary browning.

Braising is used for large cut of meat.


Moist-Heat Methods
Stewing

To stew means to cook covered in a


small amount of liquid, usually after
preliminary browning. The same
with braising but……

Stewing is used for smaller items.


Dry-Heat Methods
Roast and Bake

To roast and bake both mean to


cook food by surrounding them
with hot, dry air, usually in an
oven.
Dry-Heat Methods
Roasting and Baking

Roasting applies to meats and


poultry.

Baking usually applies to breads,


pastries, vegetable and fish.
Dry-Heat Methods
Barbecue

To barbecue means to cook with dry


heat created by the burning of
hardwood or by hot coals of this
wood.

Barbecuing is a roasting or grilling


technique requiring a wood fire.
Dry-Heat Methods
Broiling

To broil means to cook


with radiant heat from
above.
Dry-Heat Methods
Grilling

Grilling is done on an open grid


over a heat source, which maybe
charcoal, an electric element, or
a gas -heated element.
Dry-Heat Methods
Griddling

Griddling is done on a solid


cooking surface called a griddle,
with or without small a mount of
fat to prevent from sticking.
Dry-Heat Methods Using Fat

Sautéing

To sauté means to cook quickly


in a small amount of fat.

The French word sauter means “to


jump,” referring to the action of
small pieces of food tossed in a sauté
pan.
Dry-Heat Methods Using Fat

Pan-Frying

To pan-fry means to cook in a


moderate amount of fat in a pan
over moderate heat.

Pan-frying is similar to sautéing


except more fat is used and the
cooking time is longer.
Dry-Heat Methods Using Fat

Deep-Frying

To deep-fry means to cook a


food submerged in hot fat.
Dry-Heat Methods Using Fat

Deep-frying

High quality in a deep-fried product is


characterized by the following properties:

A. Minimal moisture loss


B. Minimal fat absorption
C. Attractive golden color
D. Crisp surface or coating
E. No off-flavors imparted by the frying fat.
Dry-Heat Methods Using Fat

Pressure frying

Pressure frying means to deep-


frying in a special covered fryer
that traps steam given off by the
food being cooked and increases
the pressure inside the kettle.
Microwave Cooking

Microwave cooking refers to the use of a


specific tool rather than to a basic dry-heat
or moist heat cooking method.

Microwave oven is used mostly for


heating prepared foods and for thawing
raw or cooked items.
END

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