hotel mgmt studies

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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