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Methods of cooking ppt


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  • 1. Methods of Cooking Lai Yanqing, Eve
  • 2. Methods of Cooking OBJECTIVES: Explain why food is cooked. List the different methods of cooking: moist methods of cooking, dry methods of cooking and cooking in hot fat. Describe their basic principles of each individual method. Compare the advantages and disadvantages of each cooking method. List the common dishes cooked using each cooking method.
  • 3. Methods of Cooking Why We Cook Food??  Cooking improves the flavour and appeal of food.  Cooking makes food safe for eating as it kills micro-organisms which may be present in food.
  • 4. Methods of Cooking Why We Cook Food?? Cooking makes food easier to chew and more digestible. It also enables better absorption of the nutrients.  Cooking destroys some of the enzymes which cause food to spoil. It thus prolongs the shelf life of food and maintains its quality.
  • 5. Methods of Cooking
  • 6. Methods of Cooking Moist Heat BOILING  involves cooking the food in a liquid at 100 degrees  the food has reached boiling point when it starts to bubble vigorously. Common Dishes: Bubur chacha, lontong, wan ton soup and chicken curry
  • 7. Methods of Cooking Advantages  fast way to cook food  healthy method as it requires little or no oil  good for softening food, making it easy to chew and digest Disadvantages  water-soluble vitamins will be drawn out of the food
  • 8. Methods of Cooking Moist Heat STEAMING  relies on the water vapour or steam produced by boiling water to cook food. Common Dishes: Steamed fish, glutinous rice, char siew bao, chee cheong fun and dumplings.
  • 9. Methods of Cooking Advantages  soft and easy to chew and digest  requires little or no oil  retains most water soluble vitamins and minerals Saves fuel and time with the use of the multi-tiered steamer Disadvantages  a longer cooking time is required for steaming as compared to boiling
  • 10. Methods of Cooking Dry Heat GRILLING  uses dry heat from a gas, electric grill, glowing charcoals or an open fire to cook food  similar to barbecuing Common Dishes: Satay, otah, beef patties, chicken wings
  • 11. Methods of Cooking Advantages  a fast method of cooking requires less oil or fat than frying  much of the oil or fat is drained away in the process of grilling Disadvantages  surface of the food can easily become dry and burnt if there is not enough oil brushed, the temperature is not welled controlled or the food is not turned frequently enough.
  • 12. Methods of Cooking Dry Heat BAKING  cooks food by dry heat in an enclosed space  in a cake, heat is radiated from the metal lining of the oven and circulated by convection currents Common Dishes: Cakes, kueh lapis, chicken pie, pizzas
  • 13. Methods of Cooking Advantages  large amounts of food can be cooked at the same time  cooking process does not require constant attention  baked food is soft and easy to digest Disadvantages  takes a long time to cook food, sometimes up to a few hours
  • 14. Methods of Cooking Hot Fat Dry-frying: does not require the addition of oil. Cooks food from the melted fat that runs from the food when it is heated Shallow-frying: uses very little oil, no more than what is enough to cover the base of the pan Stir-frying: does not require a lot of oil and involves stirring small pieces of food in a hot pan for a few minutes Deep-frying: food is submerged in oil or hot fat which gives the food a crisp texture.
  • 15. Activity: I Spot, With My Little Eye
  • 16. THANK You! 