this slide includes different cooking method

1. Cooking method
and its type
By: Prajwol Manandhar

3. • Cooking in plenty of liquid
• Big bubbles are produced
• Water ranges up to 1000oC
• 3 types of boiling
Roll boil Simmering Blanching
boiling

4. • Cooking gently in minimum amount of liquid
with addition of vinegar to create coagulation
• Water should be below boiling point i.e, 80 to
90 o C
poaching

5. • Food is coked by direct or indirect steaming through
vapour
• Air holes containers are used where the vapour comes
from water being boiled in lower compartment
• Foods cooked in this process are easy to digest and
retains required nutrients
steaming

6. • Simmering solid food in minimum amount of
liquid for longer time by covering lid
• Coking time will be longer as it is done in low
flame
stewing

7. • It includes both moist heat and dry heat
method of cooking
• Food here are first browned using fat than
liquid is added in the pan and is simmered
• Usually done for large cuts of meat
braising

8. • Cooking large pieces of meat or any
commodity in a direct fire or charcoal with
addition of fat
• Basting is required during roasting
• Types of roasting
roasting
Spit Roasting Pot Roasting Tandoor Roasting

9. • Food here is cooked with by placing food
directly above or directly below a heat source
• Heat source may be fire or charcoal
• Grilling can be done on griller or griddle
Grilling

10. • Cooking food here by action of dry heat
produced in oven in which heat here is
modified into steam
• Food raised with yeast should be baked at 200
to 220OC
baking

11. • Quick method of cooking with oil/fat.
• Gives good flavour and colour to a food
• Types of frying
frying
Deep Frying
Frying food in
plenty of oil
Temperature of oil
ranges up to 200
Instant method of
cooking
Shallow frying
Cooking food with
little amount of fat
by flipping
Pan frying
Cooking food with
little amount of fat
by stirring
Saute frying
Cooking food with
little oil in high
heat by jumping
and stirring
continuously