Cooking Methods-1.ppt

Cooking
Methods:
Vocabulary
CULINARY ARTS
8/25/2022
1
Property of CTE Joint Venture CUL-CookingMethods-PowerPoint1.ppt

 Brainstorm what foods you have eaten so far,
in or outside the classroom. Try to “predict”
or “guess” what cooking methods were used
to cook these foods.
 Write the methods on a post-it note or piece
of paper and share with a partner.
8/25/2022
2
Bellwork

After todays lesson, student will be able to:
 Define cooking methods terms and
definitions.
 Write cooking terms, definitions and include
examples.
 Identify a variety of cooking methods
8/25/2022
Property of CTE Joint Venture CUL-CookingMethods-PowerPoint1.ppt 3
Objectives

Purpose of today’s learning:
 During your time in this class, you will be
exposed to the different types of
cooking methods.
 You will also be responsible to
understand the definitions and the
terms used in this unit.
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Purpose

Culinary
Cooking Methods Identification
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Introduction
There are many types of cooking methods.
Cooking methods fall into one of three categories;
dry, moist and combination. Understanding these
methods will greatly impact the following items:
• Guest satisfaction
• Menu development
• Profitability
• Kitchen design and layout
• Employee training

Culinary
8/25/2022
6
Methods of Heat Transfer:
There are three primary methods of transferring heat.
• Conduction- Heat is transferred from one object to
another through Physical contact.
• Convection- Heat is transferred from the source to
food through some type of medium.
• Radiation- Heat is transferred to food through
waves of heat or energy.

Culinary
8/25/2022
7
“Is there any greater challenge than producing the
perfect grill or barbeque? It must have a crust that
gleams and crackles, an interior that is perfectly
tender and moist, and a flavor that demands
attention.” -Chris Schlesinger, owner, East Coast
Grill & Raw Bar, Cambridge, MA, Author, Let the
Flames Begin.
http://rrracket.blogspot.com/2009/11/extra-well-done-grilling-in-silicon.html

Culinary
8/25/2022
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Dry Heat Methods
•Grilling
•Broiling
•Roasting
•Baking
•Sautéing
•Stir-frying
•Pan frying
•Deep-frying
For all of the dry heat methods, heat is transferred
to food through hot air, oils, or fats

Culinary
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Grilling
•Food cooked over a heat source
•Heat source can be wood, charcoal,
electric, gas
•Grilling is typically one of the first
steps in cooking, i.e. grill marks
• Outer skin has a darkened, crisp,
crust
•Taste is a rustic, smoky flavor
• Typically grilled foods include
poultry, seafood, meat, vegetables
Considered a healthy cooking
method
www.buzzle.com/articles/instructions-for-broiling-hamburgers.html

Culinary
8/25/2022
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Broiling
•Food cooked under a heat source
•Temperature is varied depending how close food is to the
heat source
•Heat source can be electric or gas
•Broiling is often a last step, to brown or to melt toppings
•Typically broiled foods include meats and poultry
•Considered a healthy cooking method
http://www.recipetips.com/kitchen-tips/t--322/grilling-and-broiling-chicken.asp

Culinary
8/25/2022
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Pan Frying
•Food is cooked at medium
to high heat
• Oil should cover half of
the food
•Typical pan fried food
would be chicken, fish,
potatoes
•Not considered a healthy
cooking method http://wflavors.blogspot.com/2008_10_01_archive.html

Culinary
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Deep-Frying
•Typically cooked at a temperature
of approximately 350°
•Oil should completely cover the
food
•Typical deep-fried food includes
chicken, potatoes, fish, pastries
• Not considered a healthy cooking
method
www.ehow.com/how_7445649_reuse-deep_frying-oil.html

Culinary
8/25/2022
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Sautéing
•Cooks quickly over high heat
•Uses small amounts of fat
•Use a pan with sloping sides
•Typically used for delicate foods
such as seafood, tender cuts of
meats, and veggies
• Considered a healthy cooking
method
www.everydaytweet.com/2009/04/april-29th-is-national-shrimp-scampi-day.html

Culinary
8/25/2022
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Stir-Frying
•Uses small amounts of fat
•Uses a wok
•Uses medium to high heat
•Typically used for smaller cuts of meat, tender cuts,
vegetables, and Chinese food
www.recipetips.com/kitchen-tips/t--933/how-to-stirfry-turkey.asp

Culinary
8/25/2022
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Baking
•Uses hot air
•Traditionally refers to pastry items – bread is baked
• Heat is contained in an enclosed space such as an
oven
•Baking and roasting are the same cooking method
www.realbakingwithrose.com/recipes/bread/
www.edtcorp.com/applications/applications.html

Culinary
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Roasting
•Uses hot air
• Traditionally refers to
meats and vegetables
•May be done in an
enclosed space such as
an oven
•May be done over or
next to an open flame
•Commonly used with
large cuts of meat
www.hudsonfamilytable.com/2008/08/20/hft-classic-roasted-chicken/

Culinary
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For all moist cooking methods, heat is
transferred to the food through water or steam
•There are 4 moist cooking methods:
•Boiling
•Poaching
•Simmering
•Steaming
Moist Cooking Methods

Culinary
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Boiling
•Food is immersed completely
in boiling liquid (bubbles
vigorously break the surface)
•Helps evaporate the hot
liquid (i.e. thicken Stocks,
gravies, enrich soup flavor)
• A must for certain foods (i.e.
pasta and rice)
•Examples of foods typically
boiled: pasta, potatoes,
stocks
bobscooking.com/2011/04/boiling-water-made-easy/

Culinary
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Blanching
Blanching is cooking in liquid
just long enough to cook the
outer parts of the food.
The food is usually placed in
cold water to stop the cooking
process.
ceramiccanvas.com/2009/09/corn-soup-with-basil-oil/

Culinary
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Poaching
•Uses a smaller amount of water than boiling
•Water should barely bubble
•The liquid can be water or broth
•Examples include fish fillets, unshelled eggs, poultry
www.foodland.com/recipe/poached-eggs

Culinary
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Simmering
• Uses the same amount of water as boiling
• Bubbles should barely break the surface of the water
• Easily confused with boiling
•Typically used with tougher cuts of meat (i.e. corned
beef)

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“Steamed foods get a bad rap, but a
perfectly steamed dish of fish or
vegetables bursts with a wonderful
flavor, as long as you care enough to
do it right.”-Mai Pham, Chef,
Lemongrass Restaurant, Sacramento,
CA , Author, Plea of the Vietnamese
Table
http://eatingchina.com/recipes/steamed-fish.htm

Culinary
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Steaming:
Is a moist cooking method that
cooks food in a closed pot or
steamer that traps heated water
vapors and cooks the food as it
circulates around the food.
http://www.seriouseats.com/2010/06/how-to-steam-in-a-wok.html
http://www.traditionaloven.com/articles/79/steaming-veggies-while-cooking-vegetables

Culinary
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Combination Methods
•Uses both moist and dry heat methods
•Includes both braising and stewing

Culinary
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Braising
•Food is browned in a small amount
of fat, then liquid is added
•Seared to lock in juices and flavor
•One half to two thirds of the food
item is covered with liquid
•Retains its form during cooking
•Whole or large pieces of food are
braised
•Typical foods braised are roast,
ribs, and brisket http://www.reluctantgourmet.com/braising_meats.htm

Culinary
8/25/2022
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Stewing
•Food is generally cut in bite-sized pieces
•Like braising, the food is browned in a small
amount of fat, then liquid is added
•Food item is fully covered with water
•Characteristics of stewed food are rich flavor
and fork tenderness
http://www.foodandwine.com/recipes/beef-stew-in-red-wine-sauce

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Closure
 What are some methods of cooking you
want to use before the end of the year?
 Please take a moment to think about
the method. Be prepared to give the
method, tell us if it is dry, moist or
combination and why do you want to
try that method?
 Finally give an example of a dish or
item you would like to prepare.

Cooking Methods-1.ppt

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