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FUDPREP M2 Unit 1. Cooking Methods

Hospitality

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71 views

FUDPREP M2 Unit 1. Cooking Methods

Hospitality

Uploaded by

Gene Roy P. Hernandez
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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FUDPREP

Kitchen Essentials and Basic Food


Preparations
CM 2
Applying Culinary
Knowledge, Skills
and Competencies
Part 1
Cooking Methods
Learning Outcomes
• Identify the different cooking methods
• State the relationship between textures,
cooking time & the method of cooking
• Explain the advantages & disadvantages
of different cooking methods
• Be aware about the safe handling rules
associated with each cooking method
4
Heating and Cooking

There are three types of energy central to


all cooking:
Conduction
Convection
Radiation
Conduction
• This is heat transfer by direct contact
• Example:
Cooking a pancake in a skillet
Convection
• This is the transfer of heat by the movement
of air or liquid
• Warm air that rises forces the cool air to fall
then displaced back to the top when it heats
up and the process is continuous
Radiation
• This type of heat transfer method uses infrared rays
to strike and warm objects.
• Example the boiler heats the surface of food by
radiation
How does heat affect food?
• Brings out flavor and aroma
• Can change the color
• Changes the texture
Conventional Cooking Techniques
• Two different types

1. Moist heat cooking: foods cooked


in hot liquid or steam

2. Dry heat cooking: foods cooked


uncovered without added liquid
or fat
Moist Heat Cooking
• Boiling
• Simmering
• Steaming
• Blanching
• Pressure Cooking
Boiling
• Cooking in a liquid that reached boiling
point, when the liquid is producing large
bubbles that rise to the surface and break.
• Nutrient loss is very high when using this
method
• Suitable for pasta and corn on the cob
What it looks like:
• Air bubbles continuously rise, break
the surface, and escape as steam
• Temperature reaches 212⁰F
Simmering
• When a liquid rises gently and just begins to break
the surface
• To simmer foods we generally bring water to a boil
and then reduce the heat so that food will simmer
• More foods can be simmered than boiled
• Temperatures between 185⁰F - 205⁰F
SIMMERING
SPECIAL SIMMERING TECHNIQUES

•Stewing: involves covering small


pieces of food with liquid and
covering until done
•Poaching: involves simmering
whole foods such as eggs or fruit
Stewing
Pouching
Steaming

• A method of cooking foods over but not in boiling


water
• Many foods can be steamed
• Also it helps them retain their shape, color, flavor,
and nutrients
Blanching (55–75°C)
Pressure Cooking
• This cooks food in steam under pressure and cause
temps. Rise above boiling and in turn cooks food
faster
• Best to use on foods that take a long time to cook
• EX. Dry beans, soups, & non tender cuts of meat
Dry Heat Methods
• Roasting & Baking
• Broiling
• Pan-Broiling
Roasting and Baking
• Involve foods being cooked in either a
conventional or convection oven
• Roasting usually involves cooking large
tender cuts of meat
• Baking is the term used for cooking
breads, cookies, and casseroles
Broiling
• Refers to food under direct heat
• Works well with tender cuts of meat
• Cooks quickly
Broiling
It uses radiant heat from an overhead source to
cook food.

2/8/2013
Grilling
It is similar to Broiling but it uses a heat source
located beneath the cooking surface.

2/8/2013 BAC 101 Culinary Foundation Level 1 2


7
GRILLINGAND BARBECUING
Advantages
Grilling is a quick, easy method of cooking
There is little loss of nutrients and less fat is used.
Grilled food are tasty and easy to digest

Disadvantages
Grilled foods cannot be successfully reheated
They need to be served straight away
Only tender cuts of meat can beused
2/8/2013 BAC 101 Culinary Foundation Level 1 2
8
GRILLINGAND BARBECUING
Safety Rules
Do not leave food unattended whilst cooking
Keep work area clean & floors free from spilt grease
Exercise great care when adjusting grill bars
or salamander racks
Assume all surfaces & items around
grill areas to be hot.. FEEL BEFORE YOU
PICK UP ANYTHING!!!

2/8/2013 BAC 101 Culinary Foundation Level 1 2


9
Pan-broiling
• Stove-top method of dry heat cooking.
• Includes foods such as hamburgers and tender cuts
of steak
Frying
• Involves cooking food in oil or solid fat
• Different types
* Sautéing
* Pan-frying
* Deep-fat frying
Sautéing
• This is to brown or cook foods in a skillet with a
small amount of fat.
• Low to medium heat is used
Pan-Frying

• Similar to sautéing but usually involves large pieces


of meat
• Food may need to be turned several times during
cooking process
Deep-Fat Frying
• AKA French Frying
• Food is immersed in hot fat and cooked until done.
• Note that fat had a “Smoke Point” this is the
temperature that fat begins to break down and
smoke. This means the oil is no longer good for
cooking.
Combo Methods
• Combining dry heat with moist heat cooking

• Braising
• Stir-frying
Braising
• This combines frying and then simmering to
tenderize food and enhance flavor.
• Often used for less tender cuts of meat
Stir Frying

• Also a combo of frying and moist heat


cooking
• Small pieces of meat are cooked is a
small amount of oil. Liquid is added
throughout this process.
• A wok is traditionally used
Other methods of cooking
En papillote
En papillote is French for “in parchment.” It refers to
roasting food—most often lighter proteins like fish—
enclosed in parchment along with aromatics. Once
the parchment is sealed, the fragrant, moist heat
inside the package begins gently cooking what’s
inside and infuses it with flavor.
sous vide
• relating to or denoting a method of cooking food
slowly in a vacuum-sealed pouch at a low
temperature so as to retain most of the juice and
aroma
Flambéing
• dressed or served covered with flaming liquor —
usually used postpositively

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