The document discusses various cooking methods. It explains that understanding different cooking techniques is essential for becoming a great chef. It outlines 13 important cooking methods including dry heat methods like pan frying and baking, and moist heat methods like boiling, steaming, and poaching. Each method is described in terms of how it cooks food, whether it uses dry or moist heat, and common foods it can be used to cook. Understanding these various cooking techniques allows chefs to work with different ingredients and achieve consistent results.

1. Cooking Methods

2. • Why is it important to
know the methods of
cooking?
• Understanding and
mastering the different
types of cooking
methods is essential to
becoming a great chef.
Knowledge of cooking
techniques allows you to
work with a variety of
ingredients and kitchen
equipment to achieve
consistent, flavorful
results in your cooking .

3. • Cooking Methods
 has different kinds of techniques which
can be applicable for producing the
different types of food dishes and it also
help to preserve color, texture.
Enhance flavour and make nutritional
value.
Different cooking methods are suited to
different kinds of foods.
Cooking techniques involve heating of
the food , and heat is transferred to the
food through processes
In the process of cooking , specific
changes occur, depending on length of
the cooking time, the temperature, and
the cooking technique used.

4. 2 Important Cooking
Methods
1. Dry heat method - The dry heat cooking
methods do not need any water and use dry
heat to cook something,Common dry-heat
cooking methods include: pan frying, searing,
roasting, sauteing, sweating, stir-frying,
shallow- and deep-frying, grilling, broiling,
baking and roasting.
.Cooking with 'dry heat' is a process where food is
exposed to a source of high heat either from
below or above (and usually in an oven). This
form of heat brings foods to a much higher
temperature than cooking with 'wet heat'. It also
gives foods a brown crust or surface, which adds
flavour.

5. 2 Important Cooking
Methods
1. Moist heat method
 The moist heat cooking methods, we use
liquids to cook the food; some examples
include are boiling, frying, stewing,
barbecue, and basting.
Moist-heat cooking preserves and adds
moisture to food during the cooking
process by using liquids such as water,
broth, wine or even juice.

6. .
1. Grilling
• Grilling is the method of cooking
food over direct heat. The food
is exposed to the flames and the
heat comes from the coals
underneath the grate. You can
grill over an open flame or in a
grill pan.
• Grilling is a form of cooking
that involves dry heat applied
to the surface of food,
commonly from above, below
or from the side. Grilling
usually involves a significant
amount of direct, radiant heat,
and tends to be used for
cooking meat and vegetables
quickly.

7. 2. Steaming
• For steaming, food is placed in a
steamer which is kept over hot
liquid. The steam cooks the food
but the water or liquid being used
for steaming does not meet the
food itself.
• Steaming is a method of
cooking that requires moist
heat. The heat is created by
boiling water which
vaporizes into steam. The
steam brings heat to the
food and cooks it. Unlike
boiling, the food is separate
from the water and only
comes into direct contact
with the team.

8. 3. Searing
 Searing is a cooking
technique
that exposes
ingredients (typically
meat) to a high
temperature to
create a crisp
browning on the
outside. This method
enhances the flavor
of the dish and is
often done in a small
amount of oil, butter

9. 4. Boiling
 Boiling is the moist
heat method that
cooks food in
boiling water or
other water-based
liquids (e.g., stock,
milk). The
temperature for
boiling water is
212°F or when the
liquid that you are
using for cooking
has rapid and
aggressive
bubbles

10. 5. Sauteing
 Sauté is a dry-heat
cooking method, which
involves cooking a
small amount of fat in
a hot pan while tossing
ingredients around.
For this technique to
be successful, it is very
important to get the
pan hot before adding
the fat in it, whether it
be with butter or oil.

11. 6. Baking
Baking is a dry heat cooking method in
which an item is cooked in hot, dry air in
an enclosed space where air can move
around the food freely inside a closed
oven at temperatures of at least 300 F.
Baking is usually used regarding bread,
pastries, and other bakery items.

12. 7. Broiling
• Broiling is the method of
exposing food to direct
heat. Food placed in a
special broiling pan in
your oven's broiler is
subjected to 550-degree
heat. This high
temperature gives the
same quick sear as a
grill to your beef,
chicken, salmon and
even vegetables .

13. 8. Roasting
Roasting is a cooking
method that uses dry
heat and hot air to
surround the food and
cook it evenly on all
sides. Food can be
roasted over an open
flame, an oven, or
additional heat sources.
Once roasted, foods
such as meat and
vegetables will have a
flavor that is enhanced
through caramelization
and browning

14. 9. Blanching
• Blanching is scalding
vegetables in boiling
water or steam for a short
time. It is typically
followed by quick,
thorough cooling in very
cold or ice water.
Blanching stops enzyme
actions which otherwise
cause loss of flavor, color
and texture.

15. 10.
Stewing
 Stewing is the mosit heat
method which is similar to
simmering in that the liquid
is heated until it forms
gentle, yet quickly moving
bubbles. The difference
between stewing and
simmering is that stewing
generally involves a much
smaller amount of liquid that is
retained and served with the
food as a sauce

16. 11. Deep-Frying
Deep frying is
considered a Dry
Heat Method of
cooking. It uses heat
conduction and
natural convection to
transfer heat to food
submerged in fat.
Thus begins that
golden brown delight
known as deep fried
food.

17. 12. Shallow-Frying
• Shallow frying, which
is also often referred
to as pan frying, is a
method in which
you fill a shallow pan
with oil, let it bubble
and heat up, and
place the food in the
pan, making sure that
the food sizzles as
soon as it hits the pan.

18. 13. Poaching
Poaching–like
simmering and boiling–is
a moist-heat cooking
method that
involves submerging
food in liquid, typically
without using fat.
Poaching is a gentle
cooking process and a
convenient way to
prepare one element of
a multi-faceted meal
without having to keep
an eye on it