This document discusses various cooking methods including dry heat methods like broiling, grilling, roasting, sautéing and deep frying as well as moist heat methods like poaching, boiling and steaming. It provides details on how each method works, advantages and disadvantages, safety rules and examples. Combination methods like braising and stewing that use both dry and moist heat are also outlined.

1. BY:- DANVEER KUMAR VEER
(B.I.T MESRA RANCHI)
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2. Cooking Methods
 Dry-heat cooking methods
 Air
 Fat
 Moist-heat cooking methods
 Water
 Steam
 Combination cooking methods
 Employ both dry- and moist-heat methods
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4. Dry-Heat Cooking Methods
 Broiling
 Grilling
 Roasting and baking
 Sautéing
 Stir-frying
 Pan-frying
 Deep-frying
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5. Broiling
 It uses radiant heat from an overhead source to
cook food.
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6. Grilling
 It is similar to Broiling but it uses a heat source
located beneath the cooking surface.
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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 used
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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!!!
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9. Roasting & Baking
 These are the process of surrounding a food with
dry, heated air in an enclosed area.
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10. 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 acids
ROASTING
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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 footwear
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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
Wok
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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.
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14. Deep Frying
 It uses conduction & convection to transfer heat
to the food submerged in the hot fat.
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15. Moist Heat Cooking Methods
 Poaching
 Boiling
 Steaming
 Sous vide
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16. 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.
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17. Poaching eggs
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18. 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 flavor
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19. 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 oven
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20. 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.
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21. 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 high
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22. 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 dampness
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23. Steaming
 Steaming uses convection for transferring heat
from the steam to the food being cooked.
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24. Combination Cooking Methods
 Braising
 Stewing
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25. 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.
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26. Stewing
 It is similar to braising but is generally used on
smaller cuts of meat & the cooking time is
shorter as compared to braising.
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