Basic information on various methods of cooking and the advantages are described in details. classification of cooking methods are explained and the various medium of cooking are covered.

1. METHODS
OF
COOKING
Sasikumar Natarajan

2. COOKERY
Cookery is considered to be both an art and technology. Food
preparation is a modern term in professional cookery. It denotes
preparation and cooking. It follows a flow pattern which commences
with the purchasing and selection materials, their handling,
processing and the ultimate presentation of dishes to customers,
where “food service” takes over. In French, the word cuisine denotes
–the art of cooking-preparing dishes and the place kitchen in which
they are prepared.
SASIKUMAR NATARAJAN – EDUCATIONALIST & HOSPITALITY TRAINER
2

3. METHODS OF COOKING
SASIKUMAR NATARAJAN – EDUCATIONALIST & HOSPITALITY TRAINER
3

4. HEAT TRANSFER
In order for food to be cooked, heat must be transferred from the heat source
(such as a gas flame or heating element coil) to and through the food.
Understanding the way in which heat is transferred and the speed at which it is
transferred helps to control the cooking process. Heat could be transferred by
Conduction, Convection or Radiation.
Conduction – occurs in two ways: 1. When heat moves directly from one item
to something touching it. 2. When heat moves from one part of something to an
adjacent part of the same item. Different materials conduct heat at different
speeds. Heat moves rapidly through copper and aluminium, more slowly
through stainless steel and slower yet in glass and porcelain. Air is a very poor
conductor of heat.
Convection – Convection occurs when the movement of air, steam or liquid
(including hot fat) spreads heats. There are two types of convection
SASIKUMAR NATARAJAN – EDUCATIONALIST & HOSPITALITY TRAINER
4

5. HEAT TRANSFER
convection: 1. Natural. Hot liquids and gases rise, while cooler ones sink. Thus, in
any oven, kettle of water or deep fat fryer there is a constant natural circulation that
distributes the heat. 2. Mechanical. In convection ovens and steamers, fans speed the
circulation of heat. Thus, the heat is circulated much faster and more evenly and
thus the food cooks faster. Stirring is a mechanical form of convection. Thick liquids
cannot circulate as quickly as thin ones, so the rate of natural circulation is slower.
Radiation - Occurs when energy is transferred by waves from the source to the food.
The waves themselves are not actually heat energy but are changed into heat energy
when they strike the food being cooked. There are two types of radiation used in the
kitchen:
1. Infrared: Broiling is the most familiar example in infrared cooking. In a broiler, an electric
element or a ceramic element heated by a gas flame becomes so hot it gives off infrared
radiation. which cooks the food. There are also high intensity infrared ovens, designed to
heat food rapidly.
2. Microwave: In microwave cooking, the radiation generated by the oven penetrates part way
into the food, where it agitates the molecules of water. The friction caused by this agitation
creates intense heat, which cooks the food. Because microwave radiation affects only water
molecules, a completely waterless material will not heat up in the microwave. Plates become
hot only because of the conduction of heat from the food. Also, because microwaves
penetrate no more than 2” into the foods, heat is transferred to the center of large pieces by
conduction.
SASIKUMAR NATARAJAN – EDUCATIONALIST & HOSPITALITY TRAINER
5

6. CLASSIFICATION
OF COOKING
METHOD

7. MOIST METHODS/WET METHODS
B O I L I N G
B o i l i n g i s fa st a n d e a sy t o c o n t r o l , i t i s d o n e at 1 0 0 0 c . t h e s e c r et i s t o u s e a s l i t t l e w at e r a s
p o s s i b l e a n d a v o i d o v e r c o o k i n g s o a l l t h e v i t a m i n s a n d f l av o u r a r e r et a i n e d . f o r ve g e t a b l e s
s u c h a s b r o c c o l i , c u t i n t o e q u a l - s i ze d p i e c e s . a d d t o a p a n o f b o i l i n g w at e r, q u i c k l y b r i n g b a c k
t o t h e b o i l , c o ve r, a n d t h e n s i m m e r u n t i l t h e v e g e t a b l e s a r e j u st t e n d e r. t o e v e n l y c o o k
p o t a t o e s a n d o t h e r st a r c h y r o o t s , s u c h a s p a r s n i p s ( t h e p a r s n i p i s a r o o t ve g e t a b l e c l o s e l y
r e l at e d t o c a r r o t a n d p a r s l ey ; a l l b e l o n g t o t h e f a m i l y a p i a c e a e . i t i s a b i e n n i a l p l a n t u s u a l l y
g r o w n a s a n a n n u a l . i t s l o n g , t u b e r o u s r o o t h a s c r e a m - c o l o r e d s k i n a n d f l e s h , a n d , l e f t i n t h e
g r o u n d t o m at u r e ; i t b e c o m e s s w e e t e r i n f l av o r af t e r w i n t e r f r o st s ) . a n d c a r r o t s , p l a c e i n c o l d
w a t e r a n d b o i l t h e m g e n t l y t o a l l o w t h e h e a t t o d i f f u s e t h r o u g h t h e v e g e t a b l e s .
A D VA N TA G E S
•I t i s t h e s i m p l e s t m e t h o d .
•I t d o e s n o t r e q u i r e s p e c i a l s k i l l a n d e q u i p m e n t .
•P r o t e i n s o l u b l e s t a r c h c a n b e r e m o v e d , a n d g r a i n i s s e p a r at e d .
•P r o t e i n g e t s d e n a t u r e d , s t a r c h g e t s g e l a t i n i z e d , a n d c o l l a g e n s g e t h y d r o l y z e d .
•U n i f o r m c o o k i n g c a n b e d o n e .
D I S A D VA N TA G E
•L o s s o f n u t r i e n t s - i f exc e s s w at e r i s u s e d i n c o o k i n g a n d w at e r i s d i s c a r d e d , 3 0 - 7 0 % o f
n u t r i e n t s l i ke v i t a m i n c m ay b e l o s t .
•L o s s o f c o l o u r - w a t e r s o l u b l e p i g m e n t s l i ke b e t a n i n s f r o m b e e t r o o t m ay b e l o s t .
•L o s s o f f l av o u r s a n d t ex t u r e - b o i l e d f o o d a r e c a n n o t c o n s i d e r e d t a st y b e c a u s e f l a v o u r
c o m p o u n d a r e l e a c h e s i n t o w a t e r.
•T i m e c o n s u m i n g - b o i l i n g m ay t a ke t i m e a n d f u e l m ay g e t w a s t e d .
SASIKUMAR NATARAJAN – EDUCATIONALIST & HOSPITALITY TRAINER 7

8. MOIST METHODS/WET METHODS
S I M M E R I N G
W h e n , f o o d i s c o o k e d i n a w e l l f i t t i n g l i d a t t e m p e r a t u r e j u s t b e l o w t h e b o i l i n g p o i n t . T h e
t e m p e r a t u r e o f l i q u i d i s 8 2 - 9 0 d e g r e e C i n w h i c h t h e y a r e i m m e r s e d t h e p r o c e s s i s k n o w n
a s s i m m e r i n g . I t i s u s e f u l m e t h o d w h e n f o o d s h a v e t o c o o k f o r a l o n g t i m e .
A D V A N T A G E
F o o d g e t s c o o k e d t h o r o u g h l y .
S c o r c h i n g o r b u r n i n g i s p r e v e n t e d .
A l o s s d u e t o s i m m e r i n g i s m i n i m u m
D I S A D V A N T A G E
T h e r e i s l o s s o f h e a t s e n s i t i v e n u t r i e n t s d u e t o l o n g p e r i o d o f c o o k i n g .
T a k e s m o r e t i m e a n d m o r e f u e l a r e r e q u i r e d .
SASIKUMAR NATARAJAN – EDUCATIONALIST & HOSPITALITY TRAINER 8

9. MOIST METHODS/WET METHODS
P O A C H I N G
T h i s r e q u i r e s c o o k i n g i n m i n i m u m a m o u n t o f l i q u i d a t t e m p e rat u r e o f 9 3 - 9 5 d e g r e e C t h at i s
b e l o w t h e b o i l i n g p o i n t . F o o d s g e n e ra l l y p o a c h e d a r e e g g , f i s h a n d f r u i t s . F o r p o a c h i n g e g g s ,
t h e a d d i t i o n o f l i t t l e s a l t o r v i n e ga r t o c o o k i n g l i q u i d l o w e r s t h e t e m p e r at u r e o f c o a g u l a t i o n .
E g g s g e t c o o ke d q u i c k l y b y t h e p r o c e s s .
A D V A N T A G E S
Ve r y q u i c k m e t h o d o f c o o k i n g .
E a s i l y d i g e s t i b l e s i n c e n o f a t n o u s e d .
D I S A D V A N T A G E S
I t i s b l a n d i n t a s t e
Wa t e r s o l u b l e n u t r i e n t s m ay b e l e a c h e d i n t o w a t e r.
SASIKUMAR NATARAJAN – EDUCATIONALIST & HOSPITALITY TRAINER 9

10. MOIST METHODS/WET METHODS
STEAMING
S t e a m i n g ve g e t a b l e s i s t h e b e st w ay o f r et a i n i n g f l a v o u r, c o l o u r a n d v i t a l n u t r i e n t s . j u st b e
c a r ef u l n o t t o o ve r c o o k t h e m a s t h i s w i l l m a ke t h e m l i m p a n d t a st e l e s s . t h e r e a r e t w o w ays
t o st e a m ve g e t a b l e s : e i t h e r p l a c e t h e m l o o s e l y i n a st e a m e r a n d c o v e r, o r t o st e a m t h e m i n
t h e i r o w n j u i c e s , w ra p i n b a k i n g p a r c h m e n t o r f o i l t h e n c o o k i n t h e o v e n at 1 8 0 ° c , ga s m a r k 4
f o r 2 0 m i n u t e s u n t i l t e n d e r. t h i s l a st t e c h n i q u e i s i d e a l f o r d e l i c at e p r o d u c e , s u c h a s
a s p a r a g u s a n d b a b y v e g e t a b l e s . t h e w at e r s h o u l d b e b o i l e d b ef o r e t h e f o o d i s p l a c e d i n
s t e a m e r. h e r e t h e f o o d g e t s c o o ke d a t 1 0 0 d e g r e e c .
Ty p e s o f s t e a m i n g a r e :
We t s t e a m i n g – h e r e t h e f o o d i s i n d i r e c t c o n t a c t w i t h t h e s t e a m s .
D r y st e a m i n g – h e r e d o u b l e b r o i l e r i s u s e d f o r c o o k i n g t h e f o o d i n a c o n t a i n e r o ve r h o t o r
b o i l i n g w a t e r. t h i s p r o c e s s i s u s e d f o r s u c h p r e p a ra t i o n a s s a u c e s a n d c u s t a r d s .
p r e s s u r e c o o k i n g
A r e l at i v e s m a l l i n c r e a s e i n t e m p e r at u r e ca n d ra st i c a l l y r e d u c e d c o o k i n g t i m e a n d t h i s f a c t i s
u t i l i z e d i n p r e s s u r e c o o ke r s . i n t h i s t h e e s c a p i n g ste a m i s t r a p p e d a n d ke p t u n d e r p r e s s u r e s o
t h at t h e t e m p e ra t u r e o f b o i l i n g w at e r a n d st e a m c a n b e r a i s e d a b o v e 1 0 0 d e g r e e c a n d
r e d u c e d c o o k i n g t i m e .
SASIKUMAR NATARAJAN – EDUCATIONALIST & HOSPITALITY TRAINER 10

11. MOIST METHODS/WET METHODS
STEWING :
T h i s a c o m b i n e d m e t h o d o f r o a s t i n g a n d s t e w i n g .
B ra i s i n g a n d st e w i n g a r e t e c h n i q u e s t h a t , o n c e yo u m a st e r, y o u ’ l l w a n t
t o u s e o v e r a n d o v e r a ga i n . t h ey i n v o l ve c o o k i n g i n g r e d i e n t s s l o w l y i n
f l av o r f u l l i q u i d o n a l o w h e at , u s u a l l y o ve r s e ve ra l h o u r s , a n d t h ey
g u a r a n t e e s o f t , t e n d e r v e g et a b l e s a n d m e a t s . o n c e t h e p r e p i s d o n e , yo u
c a n p u t i t o n t h e st o ve ( o r i n t h e o v e n ) a n d l e a ve i t u n t i l i t ’s r e a d y t o
e at . t h i s m et h o d w o r k s b e st f o r st u r d y a n d t o u g h ve g e t a b l e s , l i ke w i n t e r
s q u a s h , r o o t v e g e t a b l e s , a n d b e a n s a n d l e g u m e s , o r f i b r o u s ve g g i e s l i ke
c e l e r y, f e n n e l , a n d l e e k s . t o a d d e v e n m o r e f l av o r t o y o u r v e g et a b l e d i s h
( a n d t o d o a t r u e b ra i s e ) , st a r t b y s a u t é i n g t h e i n g r e d i e n t s i n o l i ve o i l
u n t i l l i g h t l y b r o w n e d a n d c a r a m e l i ze d , t h e n a d d t h e l i q u i d s
SASIKUMAR NATARAJAN – EDUCATIONALIST & HOSPITALITY TRAINER 11

12. MOIST METHODS/WET METHODS
B L A N C H I N G i s a t e c h n i q u e u s e d t o s o f t e n v e g e t a b l e s , e i t h e r t o r e m o v e t h e i r r aw e d ge
b ef o r e a d d i n g t o s a l a d s o r t o l o o s e n s k i n s o n f o o d s s u c h a s t o m a t o e s o r s h a l l o t s .
v e g e t a b l e s s h o u l d a l s o b e b l a n c h e d b ef o r e t h ey a r e f r o z e n , a s t h i s d e s t r o ys t h e
e n z y m e s t h at c a u s e d et e r i o r at i o n . j u st a d d ve g e t a b l e s t o a p a n o f b o i l i n g w at e r,
r et u r n t o t h e b o i l a n d c o o k f o r o n e m i n u t e . t h e n p l u n g e t h e ve g e t a b l e s i n t o i c e d w at e r
t o s t o p t h e c o o k i n g p r o c e s s . d ra i n a n d p a t d r y w i t h k i t c h e n p a p e r b ef o r e u s i n g o r
f r e e z i n g .
A d v a n t a g e s
•p e e l s c a n b e r e m o v e d e a s i l y.
•i t i s p r e l i m i n a r y m e t h o d f o r c a n n i n g a n d f r e e z i n g .
•m i c r o o r ga n i s m s p r e s e n t o n s u r f a c e s a r e p a r t i a l l y r e m o v e d .
•e n z y m e s b r i n g i n g s p o i l a g e c a n b e i n a c t i vat e d . 5 . b l a n c h i n g c a u s e s b et t e r ex p o s u r e s o f
p i g m e n t s h e n c e i m p r o v e s t h e c o l o r o f f o o d p r o d u c t s .
D i s a d v a n t a g e s
•p a r t o f w a t e r s o l u b l e n u t r i e n t s m ay b e l o s t .
•l o n g t i m e b l a n c h i n g u n d e s i r a b l y s o f t e n s t h e f o o d .
SASIKUMAR NATARAJAN – EDUCATIONALIST & HOSPITALITY TRAINER 12

13. DRY HEAT METHODS
BROILING
I t i s a m et h o d i n w h i c h t h e f o o d i s ke p t i n a c h a m b e r a n d c o o ke d i n i t s o w n j u i c e s w i t h
d r y h e at . i t i s c o o ke d at 1 8 0 0c - 2 0 0 0c . t h e s o u r c e o f h e at m ay b e a b o v e o r b e l o w. s h i r r e d
e g g s ( o e u f s u r l a p l a t ) i s a n exa m p l e o f b r o i l e d e g g s .
BAKING
b a k i n g i s a g o - t o c o o k i n g m et h o d fo r a g o o d r e a s o n — t h e w a r m a i r t h a t c i r c u l at e s d u r i n g
t h e b a k i n g p r o c e s s c o o k s f o o d s e ve n l y a l l t h e w ay t h r o u g h , s o y o u r u n l e s s r i s k o f e n d i n g
u p w i t h o n e p i e c e o f f o o d t h at ’s c r u n c h y a n d n e a r l y ra w, a n d a n o t h e r t h at ’s m u s h y a n d
o v e r c o o ke d . b a k i n g i s v e r y s i m i l a r t o r o a st i n g , b u t f o o d s d o n ’ t n e c e s s a r i l y n e e d t o b e
c a r a m e l i z e d , s o l e s s o i l o r o t h e r fa t s c a n b e u s e d ( m a k i n g t h i s a h e a l t h y c h o i c e i f yo u ’r e
b a k i n g v e g e t a b l e s o n t h e i r o w n ) . a s l i g h t l y l e s s h e a l t h y — b u t st i l l d e l i c i o u s — o p t i o n i s
t o b a ke v e g e t a b l e s i n a p i e c r u st , p i e c e o f p u f f p a st r y, o r o t h e r p a st r y t o a d d c o n t r a st i n g
t ex t u r e s a n d f l avo r s t o yo u r m e a l , a n d t o c r e at e a n e l e ga n t p r e s e n t at i o n . o n e t h i n g t o
n o t e : s o m e m o i st v e g et a b l e s ( s u c h a s t o m at o e s ) c a n m a ke p a st r y c r u st s o g g y. t o p r e v e n t
t h i s p r o b l e m , p a r t i a l l y b a ke , o r b l i n d b a ke , t h e c r u st b ef o r e a d d i n g a m o i s t ve g e t a b l e
m i x t u r e o r f i l l i n g .
ADVANTAGES
•F l a v o r a n d t ex t u r e s a r e i m p r o v e d .
•Va r i e t y o f d i s h e s c a n b e m a d e .
•U n i f o r m a n d b u l k c o o k i n g c a n b e a c h i e v e d . ex - b u n a n d b r e a d .
DISADVANTAGES
•S P E C I A L E Q U I P M E N T A N D S K I L L S A R E R E Q U I R E D .
SASIKUMAR NATARAJAN – EDUCATIONALIST & HOSPITALITY TRAINER 13

14. FATS AS A MEDIUM OF COOKING
FRYING
I t i s a m et h o d i n w h i c h t h e f o o d i s c o o ke d i n f at o r o i l s , t h at i s h e a t e d t i l l s m o ke p o i n t .
t h e f r y i n g t e m p e r at u r e v a r i e s f r o m 1 6 0 - 1 9 5 0 i t i s d i v i d e d i n t o 3 t y p e s :
1. SAUTÉ/ STIR-FRYING
A s i m p l e , n e a r l y f o o l p r o o f m et h o d , s a u t é i n g i s a d e l i c i o u s w ay t o c o o k a l m o st a n y
v e g e t a b l e . i t ’s g r e at f o r g r e e n s , w h i c h w i l l w i l t a n d b e c o m e t e n d e r i n n o t i m e , o r f o r
o t h e r s o f t o r d e l i c at e v e g g i e s , l i ke a s p a ra g u s , p e a s o r s n o w p e a s , m u s h r o o m s , p e p p e r s ,
s u m m e r s q u a s h , a n d o n i o n s . s a u té i n g i s a l s o g o o d f o r t h o s e t r y i n g t o st i c k t o a h e a l t h y
e at i n g p l a n — i t r e q u i r e s o n l y a s m a l l a m o u n t o f o i l o r f at , a n d i t ’s e a sy t o u s e h e a l t h i e r
o p t i o n s l i ke o l i v e o i l , w h i c h a d d s r i c h , f r u i t y f l a v o r t o a n y v e g e t a b l e d i s h . t o s a u t é , st a r t
b y c u t t i n g yo u r ve g e t a b l e s i n t o e q u a l l y s i z e d p i e c e s s o t h ey c o o k e ve n l y i n t h e p a n . h e at a
p a n o ve r m e d i u m - h i g h h e at a n d f i l m w i t h o i l . w h e n t h e o i l b e g i n s t o s h i m m e r, a d d y o u r
v e g e t a b l e s a n d c o o k u n t i l t h ey r e a c h d e s i r e d t e n d e r n e s s , st i r r i n g t h e m o c c a s i o n a l l y
a r o u n d t h e p a n d u r i n g c o o k i n g . st i r - f r y i n g u s e s v e r y l i t t l e o i l a n d c o o ks ve g e t a b l e s
q u i c k l y, s o t h ey ke e p t h e i r t ex t u r e a n d t a st e . c u t t h e v e g et a b l e s i n t o s m a l l , e v e n - s i z e d
p i e c e s , a d d a l i t t l e o i l t o a p r e h e at e d w o k o r f r y i n g p a n a n d h e at u n t i l j u s t s m o k i n g . st a r t
w i t h t h e v e g et a b l e s t h at n e e d t h e l o n g e st c o o k i n g a n d ke e p st i r r i n g a s t h ey c o o k . d o n ’ t
o v e r f i l l t h e p a n , a s t h e y w i l l st e a m r at h e r t h a n f r y – c o o k i n b at c h e s i n st e a d . i f y o u a r e
a d d i n g a s a u c e , d o s o a t t h e v e r y e n d , t h e n t o s s t o c o a t a n d s e r v e i m m e d i a t e l y.
SASIKUMAR NATARAJAN – EDUCATIONALIST & HOSPITALITY TRAINER 14

15. FATS AS A MEDIUM OF COOKING
SHALLOW FAT FRYING
H e r e t h e f o o d i s c o o ke d i n f at o r o i l b u t n o t e n o u g h t o c o v e r i t . h e at i s t ra n s fe r r e d t o t h e
f o o d p a r t i a l l y b y c o n d u c t i o n b y c o n t a c t w i t h t h e h e at e d p a n a n d p a r t i a l l y b y c o n ve c t i o n
c u r r e n t s o f f o o d s . t h i s p r e v e n t s l o c a l b u r n i n g o f t h e f o o d b y ke e p i n g a w ay t h e i n te n s e
h e at o f f r y i n g p a n . ex - p a r a n t h a s , c h a p at t i s , f i s h , c u t l et s a n d t i k k a s . t h e f i n i s h e d d i s h
w i l l b e c r i s p y b r o w n o u t s i d e , s o f t a n d t e n d e r i n s i d e . t h e i r o n c o n t e n t o f f o o d i n c r e a s e
w h e n i r o n t a v a s a r e u s e d . n o n s t i c k c o a t i n g f r y i n g p a n c a n b e u s e d .
DEEP FAT FRYING
F o o d i s t o t a l l y i m m e r s e d i n h o t o i l a n d c o o ke d b y v i g o r o u s c o n v e c t i o n c u r r e n t s a n d
c o o k i n g i s u n i f o r m o n a l l s i d e s o f t h e f o o d s . c o o k i n g c a n b e r a p i d l y c o m p l et e d i n d e e p f at
f r y i n g b e c a u s e t h e t e m p e r at u r e u s e d i s 1 8 0 - 2 2 0 d e g r e e c . i n m o st f o o d s , t h i s h i g h
t e m p e ra t u r e r e s u l t s i n r a p i d d r y i n g o u t o f s u r f a c e a n d t h e p r o d u c t i o n o f a h a r d c r i s p
s u r f a c e , b r o w n i n c o l o r. t h e a b s o r p t i o n o f f at b y t h e f o o d i n c r e a s e s t h e c a l o r i f i c va l u e o f
f o o d . g e n e r a l l y s o m e 1 0 % o f o i l i s a b s o r b e d b u t l a r g e r a m o u n t o f f at i s a b s o r b e d w h e n
o i l s a r e u s e d r e p e a t e d l y. s a m o s a , p a p a d s , c h i p s , p a ko d a s , e t c a r e m a d e b y d e e p f a t f r y i n g .
T h e S t i r - f r y i n g u s e s v e r y l i t t l e o i l a n d c o o k s v e g et a b l e s q u i c k l y, s o t h e y ke e p t h e i r t ex t u r e
a n d t a st e . c u t t h e v e g et a b l e s i n t o s m a l l , e v e n - s i z e d p i e c e s , a d d a l i t t l e o i l t o a p r e h e at e d
w o k o r f r y i n g p a n a n d h e at u n t i l j u st s m o k i n g . st a r t w i t h t h e v e g e t a b l e s t h a t n e e d t h e
l o n g e st c o o k i n g a n d ke e p st i r r i n g a s t h ey c o o k . d o n ’ t o ve r f i l l t h e p a n , a s t h ey w i l l s t e a m
r at h e r t h a n f r y – c o o k i n b at c h e s i n st e a d . i f y o u a r e a d d i n g a s a u c e , d o s o at t h e v e r y
e n d , t h e n t o s s t o c o a t a n d s e r v e i m m e d i a t e l y
SASIKUMAR NATARAJAN – EDUCATIONALIST & HOSPITALITY TRAINER 15

16. FATS AS A MEDIUM OF COOKING
ROASTING
Ro a st i n g i s n ’ t j u st f o r p o t a t o e s – r o o t v e g e t a b l e s , s q u a s h e s a n d t o m at o e s a l l t a st e
w o n d e r f u l c o o ke d t h i s w ay. r o a st i n g w o r ks b y i n t e n s i f y i n g f l av o u r s a n d c a u s i n g n at u ra l
s u ga r s t o c a r a m e l i s e , c r e at i n g a c r i s p o u t e r c o at i n g a n d a t e n d e r c e n t r e . f o r t h e b e st
r e s u l t s , p r e h e at t h e o ve n t o 2 2 0 ° c o r 4 5 0 ° f, ga s m a r k 7 a n d i f y o u ’r e u s i n g r o o t
v e g e t a b l e s , p r e h e a t t h e c o o k i n g o i l f o r a c r i s p f i n i s h . c u t l a r g e ve g e t a b l e s i n t o e v e n - s i z e d
c h u n k s a n d t o s s i n o l i v e o i l a n d f r e s h h e r b s , i f y o u w i s h .
T H E R E A R E M A N Y T Y P E S O F R O A S T I N G :
P O T RO A S T I N G : c o o k i n g i s d o n e i n a c o ve r e d p a n o r p o t , o n l y q u a l i t y m e at s s u c h a s s m a l l
j o i n t s a n d b i r d s a r e u s e d . t h e b i r d s a r e t i e d t o r et a i n t h e i r s h a p e s . t h e av e r a g e c o o k i n g
t i m e i s 2 0 m i n u t e s .
O V E N RO A ST I N G : t h i s i s d o n e i n a r o a s t i n g t r ay i n a n o v e n w i t h t h e a i d o f fa t a n d f i r st
c l a s s m e at ; p o u l t r y a n d c e r t a i n ve g e t a b l e s a r e u s e d . t h e a v e ra g e t i m e f o r c o o k i n g i s 1 5
m i n u t e s p e r 4 5 5 g m ( 1 l b ) . i t i s c o o ke d at 4 5 0 ° f a n d t h e n r e d u c e d t o 3 0 0 ° f. t h e c o o ke d
m e at s h o u l d b e r e m o ve d f r o m t h e r o a st i n g t r ay a n d t h e exc e s s f at p o u r e d o f f. t h e r o a st i n g
t r ay s h o u l d b e p l a c e d o n t h e f i r e a n d t h e j u i c e s a l l o w e d t o c a ra m e l i z e a n d t h e b r o w n
st o c k a d d e d a n d b r o u g h t t o b o i l . t h i s b r o w n g rav y i s c a l l e d j u s r o t i a n d t h e p r o c e s s i s
k n o w n a s d e - g l a z e .
S P I T RO A S T I N G : i t i s t h e o r i g i n a l f o r m o f r o a st i n g . i t i s c o o k i n g b y d i r e c t h e at , b a s t e d
w i t h f at . a s p i t i s c o n st a n t l y r e v o l v e d t o e n s u r e e v e n c o l o u r i n g a n d c o o k i n g . f i r st c l a s s
q u a l i t y o f s m a l l p i e c e s o f m e a t a r e u s e d a n d t h e m e a t p i e c e s s h o u l d b e j u i c y ( s u c c u l e n t ) .
SASIKUMAR NATARAJAN – EDUCATIONALIST & HOSPITALITY TRAINER 16

17. FATS AS A MEDIUM OF COOKING
P O E L I N G : i t i s s i m i l a r t o p o t r o a st i n g b u t t h e d i f fe r e n c e i s , t h e i t e m i s c o o ke d e n t i r e l y
o n l y i n b u t t e r. u s u a l l y p o u l t r y a n d ga m e a r e p o e l e d . t h e p o u l t r y i s w ra p p e d i n t h i n s l i c e s
o f p o r k fat , c o ve r e d w i t h o r w i t h o u t b u t t e r e d p a p e r, p l a c e d i n a p o t a n d b a st e d w i t h
m e l t e d b u t t e r w h i l e i t i s c o o k i n g , c o v e r e d w i t h a t i g h t f i t t i n g l i d . m a d i e ra w i n e o r s i m p l e
r e d w i n e w i t h a r o m at i c ve g e t a b l e s a r e u s e d t o g i ve u n i q u e f l a v o r t o t h e d i s h . i t i s t h e n
st r a i n e d , g r e a s e r e m o ve d a n d p o e l i n g i s d o n e i n s p e c i a l e a r t h e n w a r e u t e n s i l s a n d s e r v e d
a s t h e a c c o m p a n y i n g s a u c e . s p e c i a l p o e l i n g i s k n o w n a s “e n c a s s e r o l e ” a n d “e n c o c o t t e ”.
E N C A S S E R O L E : t h e f o o d i t e m i s p o e l e d w i t h t h e b u t t e r b u t w i t h o u t t h e a r o m a t i c
v e g e t a b l e s . b r o w n st o c k i s a d d e d s e p a r at e l y i n t o t h e p a n a n d s i m m e r e d , t h e ex t r a b u t t e r
i s r e m o v e d a n d t h e p o e l e d p i e c e s i s p u t i n t o t h e e a r t h e n u t e n s i l s a n d ke p t h o t i n a b a i n
m a r i e a n d s e r v e d i n t h e s a m e u t e n s i l .
E N CO C OT T E : t h e p r o c e s s i s s a m e a s e n c a s s e r o l e , exc e p t t h e f o o d i t e m i s ga r n i s h e d w i t h
v e g e t a b l e s s u c h a s m u s h r o o m s , t h e b o t t o m s o f a r t i c h o ke s , s m a l l o n i o n s , c a r r o t s , t u r n i p s
e t c , w h i c h a r e t u r n e d s h a p e d ( t o u r n e ) a n d c o o ke d i n b u t t e r b e f o r e b e i n g u s e d .
G R I D D L I N G / B A R B EC U I N G
G r i d d l i n g a n d b a r b e c u i n g a r e d i r e c t h e a t c o o k i n g m e t h o d s , w h i c h p r o d u c e v e g e t a b l e s w i t h
a c r i s p c o at i n g a n d a t e n d e r c e n t r e . f o r t h e b e st r e s u l t s , m a ke s u r e y o u r b a r b e c u e o r
g r i d d l e p a n i s h o t b ef o r e y o u st a r t . s l i c e t h e ve g e t a b l e s s o t h ey s i t f l at i n t h e p a n , t h e n
b r u s h w i t h a l i t t l e o i l . a v o i d p r i c k i n g t h e m w h i l e t h ey a r e c o o k i n g , a s t h i s w i l l r e l e a s e
t h e i r j u i c e s a n d d r y t h e m o u t . t o g e t t h e c h a r - g r i l l e d st r i p e ef f e c t , d o n ’ t m o v e t h e m a s
t h e y c o o k – j u s t t u r n t h e m o n c e .
SASIKUMAR NATARAJAN – EDUCATIONALIST & HOSPITALITY TRAINER 17

18. COOKING WITHOUT HEAT/COLD COOKING
PICKLING
p i c k l i n g i s n ’ t j u st f o r c u c u m b e r s ! i t a d d s a d e l i c i o u s l y p u n g e n t , b r i ny f l a v o r t o a ny
v e g e t a b l e yo u c h o o s e t o u s e — t h o u g h t h i s m et h o d w o r ks e s p e c i a l l y w e l l f o r n at u ra l l y
f i r m , c r i s p v e g et a b l e s t h at w i l l s t a n d u p t o t h e p i c k l i n g p r o c e s s , a n d w o n ’ t t u r n t o m u s h .
a q u i c k p i c k l e ( o n e t h at i s n o t va c u u m s e a l e d i n a c a n n i n g j a r ) c a n l a st f o r u p t o 2 m o n t h s
i n t h e r ef r i g e r at o r a n d t a ke s o n l y m i n u t e s t o m a ke . t o st a r t , b o i l y o u r p i c k l i n g l i q u i d —
u s u a l l y 1 o r 2 p a r t s v i n e ga r t o o n e p a r t w at e r — a l o n g w i t h y o u r fav o r i t e h e r b s a n d s p i c e s
f o r f l av o r i n g . b o i l m i x t u r e f o r a b o u t f i ve m i n u t e s , t h e n p o u r t h e h o t l i q u i d o v e r p r e p a r e d
v e g e t a b l e s . a l l o w p i c k l e s t o c o o l b ef o r e r ef r i g e ra t i n g . t o p r o c e s s ( i n o t h e r w o r d s , t o
v a c u u m s e a l a n d p r e s e r v e ) y o u r p i c k l e , f i r st p u t y o u r v e g et a b l e s i n t o st e r i l i z e d c a n n i n g
j a r s , l e a v i n g 1 / 4 i n c h o f h e a d s p a c e . p o u r t h e h o t p i c k l i n g l i q u i d o v e r t h e m , a n d t h e n s e a l
t h e j a r s . p l a c e j a r s i n a l a r g e p o t o f b o i l i n g w at e r ( l i d s s h o u l d b e c o v e r e d b y at l e a s t 1
i n c h o f w at e r ) , a n d b o i l f o r 1 0 t o 1 5 m i n u t e s . r e m o v e j a r f r o m w at e r a n d f u l l y c o o l o n
c o u n t e r - t o p , w i t h o u t m o v i n g , s t o r e i n a c o o l , d a r k p l a c e f o r u p t o 1 y e a r .
GERMINATION
G e r m i n at i o n i s t h e p r o c e s s b y w h i c h a n o r ga n i s m g r o w s f r o m a s e e d o r s i m i l a r st r u c t u r e .
t h e m o s t c o m m o n exa m p l e o f g e r m i n at i o n i s t h e s p r o u t i n g o f a s e e d l i n g f r o m a s e e d o f a n
a n g i o s p e r m o r g y m n o s p e r m . s p r o u t s ( s p r o u t e d b e a n s ) a r e b e s t exa m p l e g e r m i n a t i o n .
SASIKUMAR NATARAJAN – EDUCATIONALIST & HOSPITALITY TRAINER 18

19. THANK YOU
Sasikumar Natarajan
Educationalist & Hospitality
Trainer,
Sasikumar@harilini.com.
8/03/20XX PITCH DECK 19