07  methods of cooking
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Methods of cooking

Methods of cooking

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07 methods of cooking Presentation Transcript

  • 1. Chef Mehernosh Dhanda2/8/2013 BAC 101 Culinary Foundation Level 1 1
  • 2. Scope After this session you will be able to:  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 method2/8/2013 BAC 101 Culinary Foundation Level 1 2
  • 3. Cooking Methods  Dry-heat cooking methods  Air  Fat  Moist-heat cooking methods  Water  Steam  Combination cooking methods  Employ both dry- and moist-heat methods2/8/2013 BAC 101 Culinary Foundation Level 1 3
  • 4. 2/8/2013 BAC 101 Culinary Foundation Level 1 4
  • 5. Dry-Heat Cooking Methods  Broiling  Grilling  Roasting and baking  Sautéing  Stir-frying  Pan-frying  Deep-frying2/8/2013 BAC 101 Culinary Foundation Level 1 5
  • 6. Broiling  It uses radiant heat from an overhead source to cook food.2/8/2013 BAC 101 Culinary Foundation Level 1 6
  • 7. 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 7
  • 8. GRILLING AND 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 be used2/8/2013 BAC 101 Culinary Foundation Level 1 8
  • 9. GRILLING AND 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 9
  • 10. Roasting & Baking  These are the process of surrounding a food with dry, heated air in an enclosed area.2/8/2013 BAC 101 Culinary Foundation Level 1 10
  • 11. ROASTING Advantages:-  Minimal fire risk  Meat juices from the meat can be used for gravy which enhance the flavor  Gives a variety to the menu Disadvantages:-  Constant attention is required  Losses of nutrients like amino acids2/8/2013 BAC 101 Culinary Foundation Level 1 11
  • 12. ROASTING Safety Rules  The correct degree of cooking of meats must be accurately measured to protect from parasitic worms and pathogenic bacteria  Care should be taken when handling oven trays to prevent spillages of hot fat  Safe practices should be observed in operational procedure, clothing and footwear2/8/2013 BAC 101 Culinary Foundation Level 1 12
  • 13. Sautéing  It uses conducted heat from the sauté pan with the aid of a little oil/fat to cook the food  Stir frying is similar but is generally done with a Wok2/8/2013 BAC 101 Culinary Foundation Level 1 13
  • 14. Pan Frying/ Shallow Frying  It is similar to sautéing & deep frying where the heat is conducted to the food from the heated pan using a moderate amount of oil/fat. There is also some convection of heat through the medium of fat.2/8/2013 BAC 101 Culinary Foundation Level 1 14
  • 15. Deep Frying  It uses conduction & convection to transfer heat to the food submerged in the hot fat.2/8/2013 BAC 101 Culinary Foundation Level 1 15
  • 16. FRYING Advantages:-  Taste is improved, along with the texture  Increases the calorific value.  Fastest method of cooking  In shallow fat frying the amount of oil consumption can be controlled Disadvantages:-  The food may become oily or soggy with too much absorption of oil.  The food becomes very expensive  Fried food takes long time to digest.  Repeated use of heated oils may produce harmful substances and reduce the smoking point2/8/2013 BAC 101 Culinary Foundation Level 1 16
  • 17. FRYING Safety Rules  All personnel must be trained in correct usage of the equipment  The proper level of frying medium should be used  The fryer must not be overloaded as this may cause hot oil/fat overflow.  Drain wet foods and then dry with absorbent paper. This prevents splatters of hot fat  Pans must be moved carefully on the stove top to prevent splattering and burns2/8/2013 BAC 101 Culinary Foundation Level 1 17
  • 18. Moist Heat Cooking Methods  Poaching  Boiling  Steaming  Sous vide2/8/2013 BAC 101 Culinary Foundation Level 1 18
  • 19. Poaching  It uses convection to transfer heat to cook foods that don’t need higher temperature or time.  Water temperature for poaching eggs should be around 160 to 180ºF (71-82ºC).  As a rule of thumb, bring the water to a boil, then reduce it to a simmer before cooking.2/8/2013 BAC 101 Culinary Foundation Level 1 19
  • 20. Poaching eggs2/8/2013 BAC 101 Culinary Foundation Level 1 20
  • 21. POACHING Advantages:-  Foods with delicate texture may be cooked without breaking up.  Poached foods are easily digested  No fat needs to be added to cook the food Disadvantages:-  Poaching is not particularly suitable for large pieces of food  There is some flavor and nutrient loss from the food the cooking liquid  There is little development in color and flavor2/8/2013 BAC 101 Culinary Foundation Level 1 21
  • 22. POACHING Safety Rules  Equipment should be matched to the quantity of food to prevent spillages.  Care should be taken in handling dishes which are brought to temperature on the top of the stove and then transferred to the oven2/8/2013 BAC 101 Culinary Foundation Level 1 22
  • 23. Boiling  It uses convection to transfer heat from the liquid to the food. In boiling there is a large amount of rapidly bubbling liquid to cook the food.2/8/2013 BAC 101 Culinary Foundation Level 1 23
  • 24. BOILING Advantages  Tougher, cheaper cuts of meat may be used  Heat transfer is fairly rapid and efficient  The food is not likely to burn  The food remains moist Disadvantages  Flavor and some color may be lost from the food into liquid  Loss of nutrients (especially water-soluble vitamins) may be high2/8/2013 BAC 101 Culinary Foundation Level 1 24
  • 25. BOILING Safety Rules  The boiling utensil should be matched with the quantity of food to be cooked  The food handler should take care when placing foods into or removing items from boiling liquids  When reducing liquids adequate ventilation should be available to prevent dampness2/8/2013 BAC 101 Culinary Foundation Level 1 25
  • 26. Steaming  Steaming uses convection for transferring heat from the steam to the food being cooked.2/8/2013 BAC 101 Culinary Foundation Level 1 26
  • 27. Combination Cooking Methods  Braising  Stewing2/8/2013 BAC 101 Culinary Foundation Level 1 27
  • 28. Braising  It uses both dry & moist cooking methods.  Braised foods are first browned using a little fat, then liquid is added, the pan is then covered & the food is simmered.2/8/2013 BAC 101 Culinary Foundation Level 1 28
  • 29. Stewing  It is similar to braising but is generally used on smaller cuts of meat & the cooking time is shorter as compared to braising.2/8/2013 BAC 101 Culinary Foundation Level 1 29
  • 30. Assignment Group 1 Prepare a PowerPoint presentation on the different methods of cooking used in Indian cooking with 25 pictures & explanations of each type… Eg: Steaming:- Idlis, Dhokla, Khandvi, etc Group 2 Prepare a PowerPoint presentation on the different methods of cooking used in Asian cooking with 25 pictures & explanations of each type… Eg: Steaming:- Momos, etc2/8/2013 BAC 101 Culinary Foundation Level 1 30
  • 31. Thank You2/8/2013 BAC 101 Culinary Foundation Level 1 31