About cooking techniques in hospitality management

1. Cooking Techniques

2. Cooking Techniques
Cooking techniques involve heating of the
food, and heat is transferred to the food
through different processes. In the process of
cooking, specific changes occur, depending on
the length of the cooking time, the temperature,
and the cooking technique used.
There are three cooking techniques: dry,
moist, and the combination of both

3. DRY HEAT COOKING TECHNIQUES
The dry heat cooking technique is a
process wherein the food is exposed to a
high source of heat coming from below or
above. To create heat, others use metal
and radiation of hot air. It is called dry
heat cooking because the moisture that
comes from the food evaporates.

4. DRY HEAT COOKING TECHNIQUES
The dry heat cooking technique also
involves the use of fat and oil to transfer
heat. This cooking technique often
promotes the caramelization of surface
sugars in food. Various examples of dry
cooking techniques are baking, roasting,
broiling, grilling, searing, sautéing, stir-frying,
panfrying, and deep-frying.

5. Baking
Baking applies dry heat
by cooking in a closed
environment such as an
oven. In an oven, the
food is cooked by
surrounding it with hot,
dry air.

6. Baking
Among the dry heat
techniques, baking is
considered as the slowest
cooking method. A convection
oven may be used to cook the
food faster because there is a
fan that helps in circulating the
hot, dry air inside the oven.

7. Roasting
The process of roasting is
the same as baking. It involves
dry heat by cooking in a closed
environment. The difference is
that it requires a high
temperature before cooking to
reach a crispy brown surface.

8. Roasting
Also, the food is placed
in a rack to allow the hot,
dry air to circulate and
cook the food evenly.
Putting in a rack will also
prevent the meat from
simmering in its juices and
fat.

9. Broiling
In broiling, the food is
cooked with the radiant
heat from above instead
of below. The food is
cooked directly under a
primary heat source.

10. Broiling
This technique is
commonly used for tender
meats, such as fish and
poultry, as the food cooks
quickly because it is exposed
to very high heat in a short
time. Ovens and oven toasters
can cook using this method.

11. Things to Remember When Broiling
1. The heat should be turned on in full. The cooking
temperature can be controlled by adjusting the
rack nearer or farther from the heat source. For
thicker food items, it should be placed farther from
the heat source. For thinner items, food should be
placed nearer the heat source. This is practiced, so
the inner and outer portion of the food will be
cooked at the same rate.

12. Things to Remember When Broiling
2. Broiler should be preheated. This helps
the food product sear quickly, and the
desired grill marks on the food will be
achieved.
3. To cook both sides of the food, it can
be turned over only once to avoid
unnecessary handling.

13. Things to Remember When Broiling
 4. Dipping in oil will avoid the food from
drying and sticking. However, putting oil
for high-fat foods is not necessary. Be
careful about the amount of fat; too
much oil on a hot broiler may cause a fire.

14. Grilling, Griddling, and Pan-broiling
Grilling, griddling, and pan-broiling are dry heat
cooking techniques that use heat underneath to cook the
food.
Grilling is cooking food over a heat source (may be
charcoal, an electric element, or a gas-heated element)
with an open grid. Cooking temperature is regulated by
moving the items to hotter or colder places on the grill.
Grilled meats should be turned to achieve the desired grill
marks, just as in broiling.

15. Grilling, Griddling, and Pan-broiling
Griddling is done on a solid metal surface
called a griddle with a gas or an electric
heat source. A small amount of fat is
added, depending on the type of food you
cook, to prevent food from sticking. The
temperature is adjustable and much lower
(around 177°C/350°F) than on a grill.

16. Grilling, Griddling, and Pan-broiling
There is also a grooved griddle; this
griddle has raised ridges, which are designed
to create a similar effect of a grill on the
food. However, it does not have the
charcoal-grilled flavor imparted by smoke
from burning fats.

17. Grilling, Griddling, and Pan-broiling
Griddle Grooved Griddle

18. Grilling, Griddling, and Pan-broiling
Pan-broiling is like griddling, except it is done
in a sauté pan or skillet instead of on a griddle.
Fat must be poured off as it accumulates, or
the process becomes panfrying. No liquid is
added, and the pan is not covered, or else the
item would steam.

19. DRY HEAT USING FAT COOKING
TECHNIQUES
Dry heat using fat is another kind of
dry heat cooking technique. It involves
the use of fat or oil to transfer heat.

20. DRY HEAT USING FAT COOKING
TECHNIQUES
Searing - It is a quick process of
cooking using extreme heat that
creates a brown crispy crust from the
outside and locks in the moisture in the
inside.

21. DRY HEAT USING FAT COOKING
TECHNIQUES
Searing is a great way of cooking
different types of meat and seafood
because it enhances flavors and adds
colors. Searing can be done using a range
top or an oven.

22. DRY HEAT USING FAT COOKING
TECHNIQUES
Searing food on a range top. Heat the pan
and put a small amount of oil. Place the food
when the oil is already hot. Brown the meat
on one side and turn it on the other side.
Wait until both sides are already brown.
Then, place the pan into a hot oven to finish
the cooking process.

23. DRY HEAT USING FAT COOKING TECHNIQUES
Searing food in an oven. Place the food
into a pan and cook it at 232°C to 242°C (450°F
to 475°F) in an oven for 15 to 20 minutes or
until the outer surface of the food becomes
golden brown. Then, lower the heat to 163°C
to 177°C (352°F to 350°F) to finish the cooking
process.

24. Sautéing
Sautéing is another kind of dry heat
cooking technique using fat.
Sautéing means to quickly cook food
in a shallow pan using a small
amount of fat or oil.

25. Sautéing
Sautéing It came from a French
word sauter, which means "to
jump." To jump refers to tossing
small pieces of food while cooking.
Hence, food with a larger portion
cannot be tossed in a pan.

26. Things to Remember When Sautéing
 1. Preheat the pan before adding oil or fat. When
the oil is heated and nearly smoking, it is the
right time to add the food to be sautéed. The
food must start cooking at high heat, or it will
begin to simmer in its juices. Do not overcrowd
the pan. Doing so lowers the temperature too
much, and again, the food starts to simmer in its
juices.

27. Things to Remember When Sautéing
 2. Meats to be sautéed are sometimes dusted with
flour to prevent it from sticking and to help achieve
uniform browning.
 3. After the food is sautéed, a liquid, such as wine
or stock, is often swirled in the pan to dissolve the
browned bits of food sticking to the bottom. This
is called deglazing. The liquid becomes part of a
sauce served with the sautéed items.

28. Stir-frying - Stir-frying also applies
dry heat cooking techniques using
fat. This process of cooking is
similar to sautéing; thus, it uses a
wok. A wok is a large pan with
sloping sides.

29. Stir-frying - Stir-frying has lesser
cooking time compared to
sautéing. The size and shape of the
wok require the food to be stirred
continuously. Vegetables, tenders,
and boneless meats are often stir-
fried.

30. Panfrying - Panfrying is a dry heat
cooking technique that requires a
moderate amount of fat or oil that
would cover one-half or three-
quarters of the food and cooking
over medium heat.

31. Panfrying – The method is used
for larger pieces of food, such as
chops and chicken pieces. Most
foods must be turned at least once
for even cooking.

32. Panfrying –Some larger foods may be
removed from the pan and be finished
in the oven to prevent excessive k it at
232°C to surface browning. This
method of finishing in the oven is also
used to simplify production when large
quantities of foods must be panfried.

33. Deep-frying is a dry heat cooking
technique that cooks food by
submerging it completely in
heated fat or oil with a
temperature of 177°C-191°C
(350°F-375°F).

34. MOIST HEAT COOKING TECHNIQUES
Moist heat cooking technique is
the process of heating food using
liquid other than oil. Examples of
moist heat cooking techniques are
boiling, simmering, poaching,
blanching, parboiling, and steaming.

35. MOIST HEAT COOKING TECHNIQUES
Boiling is a moist heat cooking
technique that cooks food in a liquid,
such as water or stocks, that is
bubbling rapidly and greatly agitated.

36. MOIST HEAT COOKING TECHNIQUES
Boiling
The boiling point of water is 100°C
(212°F) at sea level. The food can be
added and cooked when the liquid
reaches its boiling point. No matter how
high the heat is on, the liquid
temperature will go no higher.

37. MOIST HEAT COOKING TECHNIQUES
Boiling is commonly used in
cooking vegetables and starches.
The protein of meats is toughened
by the high temperatures, while the
rapid bubbling breaks up the delicate
foods.

38. Simmering is a moist heat cooking
technique that involves cooking food
in a liquid that is heated at 85°C to
93°C (185°F to 200°F). With a lower
temperature, simmering makes a
gentler process of cooking compared
to boiling.

39. Simmering The food is cooked
slower, creating better control of
evaporation and breaking up of
delicate foods. This cooking
technique is used to lessen the
volume of liquid.

40. Poaching is a moist heat cooking
technique that involves cooking
food in a small amount of liquid,
enough to cover the food
between 66°C (150°F) and 85°C
(185°F).

41. Poaching This process is gentler
than simmering. Poaching is used
to cook delicate food, such as egg
and fish, or to cook a variety of
meat to remove undesirable
flavors and firm the product
before final cooking.

42. Blanching is a moist heat cooking
technique where food is partially
and briefly immersed into boiling
water or oil. This is the fastest way
to change the flavor and enhance
the color of the food.

43. Blanching Blanching is also used to
preserve the nutritional value of
the food and remove blood, salt,
or impurities from meats and
bones. It also helps loosen the skin
of vegetables and fruits that
simplifies peeling.

44. There are two step involved in blanching food in
water:
 1. Immerse the food in boiling water and
return the pot to a boil to partially cook.
 2. Remove the blanched food from the liquid
and plunge them into ice water to stop the
cooking process. This method is called
shocking.

45. REMEMBER: Do not leave the food
items in the ice bath for an
extended period to prevent the
food from looking sloppy. Make
sure to drain the food

46. Parboiling is a moist heat cooking
technique that is similar to
blanching where food is partially
cooked by immersing it into boiling
water. However, it requires a
longer cooking time than
blanching.

47. Parboiling Parboiling does not cool the
food using cold water or ice after
removing it from the boiling water.
Poisonous and bad-tasting substances
from foods can be removed through
parboiling. It is also used to soften
vegetables before grilling and roasting
them.

48. Steaming is a moist heat cooking technique
wher food is cooked by directly exposing it
into hot steam steaming, food is cooked
using an enclosed pot and a steamer
basket. The food is put inside a covered
steamer basket and is placed over the pot
filled with a small amount of water.

49. Steaming The water from the pot is
heated until it reaches boiling point.
From a closed environment, it will
created steam that serves as heat
to the food

50. Steaming There is no agitate involve in
steaming, and it does not require the
food submerged in the liquid that makes
the technique gentler on delicate food.
Steaming not require any fat when
cooking and preserves up to 50 percent
more of the food nutrients.

51. Combination of Dry Heat and Moist Heat
Cooking Techniques
A combination of dry heat and moist heat
cooking techniques are useful for tough yet
flavorful cuts of meat. The combination
techniques create tenderness of the meat.
Examples of the combination techniques are
braising and stewing.

52. Braising differs from stewing. In
braising, the food item to be cooked is
usually in large pieces of food items,
while stewing is used for smaller
portions of food items.

53. Braising Braising also uses less
amount of liquid, while in
stewing, the food item is
completely submerged in liquid.

54. Braising
But both techniques usually start
with the browning of the food using
dry heat cooking techniques and
complete the cooking process using
moist heat cooking techniques by
simmering the food in a liquid.

55. Braising
It came from the French word braiser,
meaning a technique that uses both dry heat
and moist heat cooking.
Braising is used to tenderize tough cuts of
meat, such as shank, shoulder, and round. It is
a long and slow cooking process that helps
break down the connective tissue in the meat,
making it tender and combined with a flavorful
sauce.

56. Stewing is another combination
cooking technique. The cooking
time for stewing is much shorter
than braising because the food item
in stewing is cut into smaller
portions.

57. Stewing
The cooking process for
stewing is the same as braising,
wherein meat is first seared at a
high temperature.

58. Stewing
Tender cuts of meats are not
stewed to avoid the toughening of
meat. After the searing of meat, it
will be removed from the pot; the
onion, leeks, garlic, and other
aromatics are added into the pot.

59. Stewing
Then, liquid, such as stocks,
sauce, or water, is added to help
deglaze the bottom of the pot. Once
deglazed, the browned meat will be
placed back into the pot, and all
ingredients will be submerged in
liquid.

60. REFERENCES:
 Kitchen Essential and Basic Food Preparation By:
Daryl Ace V. Cornell, PhD & Claire Ann M. Yao
 file:///C:/Users/user/Downloads/Kitchen-Essentials-
And-Basic-Food-Preparation.pdf

61. Thank you for listening!

Prepared by
Maria Luisa A. de Guzman, LPT
Instructor