The document discusses various cooking methods and their impact on food preparation, including how cooking kills bacteria and alters the taste and appearance of food. It categorizes cooking methods into dry heat, moist heat, and combination methods, detailing techniques such as sautéing, boiling, steaming, and braising. Additionally, it explains essential cooking terms related to food preparation and flavor enhancement.

1. Cooking Methods
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2. You cook food because…
• Cooking kills bacteria: Some foods
cannot be served raw, like poultry.
• Cooking makes food easier to
digest.
• Cooking changes the taste, aroma
and appearance of food.
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3. Food is made up of…
• Water, which evaporates when cooked.
• Fats, which melt when cooked.
• Proteins, which coagulate, or become firmer
when cooked.
• Nutrients, such as vitamins and minerals which
are destroyed by cooking.
• Carbohydrates
– sugars, which caramelize or become
brown when cooked.
– starches, which gelatinize or absorb
water and swell when cooked.
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4. Heat transfer
Heat travels to food from its source in a number
of ways:
• Convection means currents of air, steam,
water or fat carry the heat to food.
Like when currents of hot air heat the food in
an oven.
• Conduction means something hot touches the
food. Like when a steak is cooked in a hot
frying pan.
• Radiation means heat radiates from a heat
source to the food. Like when heat radiates
from the coals on a barbeque to the food.
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5. Cooking methods
Cooking methods are the techniques we use in
the kitchen to get the results we want. For
example, you could boil or poach a steak but
that would not get the result you want, which
is probably a brown tasty crust with a pink
interior.
Cooking methods are classified as either:
• Dry heat methods, which means no moisture is
added…
• Moist heat methods, which involve either
water or steam…
• Combination methods, which involve dry heat
and then a moist heat.
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6. Dry heat methods
Dry heat methods mean cooking without
any water or steam, although some kind
of cooking oil is often used. Dry heat
methods are for foods which are
naturally tender.
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7. Saute
Fairly high heat, very little fat
…which means to toss quickly in a pan
with very little fat and a fairly high heat.
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8. Pan fry
Moderate heat & a moderate amount of fat
…which means to cook in a moderate amount
of fat over a moderate heat. Usually breaded
foods like cutlets or chicken are pan fried.
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9. Deep fry
350 degrees Fahrenheit
Completely submerged in hot fat
which means to submerge something
completely in cooking oil, like French fries…
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10. Pan broil
A moderate heat, no fat
Usually foods which have their own fat, like steaks,
burgers or bacon
…which means to cook something in a pan
with no added fat.
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11. Roast or bake
To cook by exposing to hot,
dry air
…which means to cook by exposing food
to hot, dry air in an oven
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12. Griddle
To cook on a flat, hot surface
…which means to cook food on a flat, hot surface.
This is very common because a griddle can cook
many foods quickly.
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13. Grill
To cook on bars, over radiant heat
…which means to cook food on metal bars
over radiant heat.
Barbequing is almost identical, except that the
heat traditionally comes from wood or charcoal.
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14. Moist heat methods
Moist heat methods mean cooking food in
water or steam.
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15. Poaching
…which means to cook food in water that is
hot but not bubbling. Usually tender,
delicate foods, like eggs.
Hot, but not bubbling.
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16. Simmering
…which means to cook food in water that is bubbling
gently. Usually foods that need to cook for a long
time.
Bubbling very gently.
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17. Boiling
…which means to cook food in water that is
bubbling rapidly. Usually foods like pastas or
hardy vegetables.
Bubbling very rapidly.
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18. Steaming
…which means to cook food by exposing it
to steam.
Usually potatoes and vegetables.
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19. Combination methods
Combination methods mean cooking
food using first a dry heat and then
adding liquid or steam.
Combination methods are used to
tenderize tough cuts of meat.
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20. Braising
…which means to brown the food first and
then cook it covered, with moisture added.
Braised dishes are always cooked covered
because this keeps the moisture in. Braising
tenderizes tough cuts of meat or poultry.
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21. Stewing
…which means to cut food into bite size pieces,
brown it and then cook it covered, with moisture
added.
Stewed dishes are always cooked covered
because this keeps the moisture in. Stewing
tenderizes tough cuts of meat or poultry.
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22. Cooking terms
• Reduce means to simmer a liquid so some of it
evaporates. This concentrates the flavors.
• Parcook means to partly cook food.
• Parboil means to partly cook by boiling.
• Parbake means to partly cook by baking.
• Blanch is to partly cook by boiling or steaming.
• Glaze means to add a shine to the food.
• Deglaze means to swirl a liquid in a pan to
dissolve cooked particles of food.
• Sweat means to cook in fat over low heat.
• Sear means to brown the surface of a food
quickly, usually by sauteeing or pan broiling.
• Season means to enhance the natural flavors.
• Flavor means to add a new taste to food.Amedeo Vallati

23. THANKS
• Amedeo Vallati
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