07  methods of cooking
Upcoming SlideShare
Loading in...5
×
 

07 methods of cooking

on

  • 5,592 views

Methods of cooking

Methods of cooking

Statistics

Views

Total Views
5,592
Views on SlideShare
5,592
Embed Views
0

Actions

Likes
5
Downloads
302
Comments
2

0 Embeds 0

No embeds

Accessibility

Categories

Upload Details

Uploaded via as Microsoft PowerPoint

Usage Rights

© All Rights Reserved

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
    Processing…
Post Comment
Edit your comment

07  methods of cooking 07 methods of cooking Presentation Transcript

  • Chef Mehernosh Dhanda2/8/2013 BAC 101 Culinary Foundation Level 1 1
  • 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
  • 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
  • 2/8/2013 BAC 101 Culinary Foundation Level 1 4
  • 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
  • Broiling  It uses radiant heat from an overhead source to cook food.2/8/2013 BAC 101 Culinary Foundation Level 1 6
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • Moist Heat Cooking Methods  Poaching  Boiling  Steaming  Sous vide2/8/2013 BAC 101 Culinary Foundation Level 1 18
  • 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
  • Poaching eggs2/8/2013 BAC 101 Culinary Foundation Level 1 20
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • Combination Cooking Methods  Braising  Stewing2/8/2013 BAC 101 Culinary Foundation Level 1 27
  • 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
  • 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
  • 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
  • Thank You2/8/2013 BAC 101 Culinary Foundation Level 1 31