COOK

1. COOKING METHODS

2. BEFORE WE START

3. HEATING AND COOKING
There are three types of energy
central to all cooking:
Conduction
Convection
Radiation

4. CONDUCTION
Conduction, one of the most basic
principles of cooking, is the movement of
heat from one item to another through
direct contact. For example, when a flame
touches the bottom of a pan, heat is
conducted to the pan.
Generally, metals are good conductors.
Copper and aluminum are the best
conductors.

5. CONVECTION
This is the transfer of heat by the
movement of air or liquid
Warm air that rises forces the cool air
to fall then displaced back to the top
when it heats up and the process is
continuous.
Ex. Boil water, microwave oven

6. RADIATION
This type of heat transfer method uses
infrared rays to strike and warm
objects.
Example the boiler heats the surface of
food by radiation

7. WHY DO WE COOK FOOD?
Improves FLAVOUR and
appeal of food.
Makes food safe for
eating as it kills MICRO-
ORGANISMS
Makes food easier to
chew and more digestable
Destroys some of the
enzymes which cause food
to spoil. It thus prolongs
the shelf life of food and
maintains the quality

8. HOW DOES HEAT AFFECT
FOOD?
Brings out flavor and aroma
Can change the color
Changes the texture

9. CONVENTIONAL COOKING
TECHNIQUES
Two different types
1. Moist heat cooking: foods cooked
in hot liquid or steam. It always
use water.
2. Dry heat cooking: foods cooked
uncovered without added liquid or

10. MOIST HEAT COOKING
Boiling
Simmering
Steaming
Blanching
Pressure Cooking

11. BOILING
Cooking in a liquid that reached boiling
point, when the liquid is producing
large bubbles that rise to the surface
and break.
Nutrient loss is very high when using
this method
Suitable for pasta and corn on the cob
Advantages: fast way to cook food,
healthy method as it requires little or
no oil, good for softening food, making
it easy to chew and digest.

12. SIMMERING
When a liquid rises gently and just
begins to break the surface
To simmer foods we generally bring
water to a boil and then reduce the heat
so that food will simmer
More foods can be simmered than
boiled

13. SPECIAL SIMMERING TECHNIQUES
Stewing: involves covering small
pieces of food with liquid and
covering until done
Poaching: involves simmering
whole foods such as eggs or fruit

14. STEAMING
A method of cooking foods over but
not in boiling water. Relies on the water
vapour produce by boiling water
Many foods can be steamed
Also it helps them retain their shape,
color, flavor, and nutrients.

15. BLANCHING
Variation of boiling. Partially cook the
food and finish it later. Used a lot for
vegetables. Drop in boiling water,
remove before completely cooked.
Shock in ice water (stops cooking).

16. PRESSURE COOKING
This cooks food in steam under
pressure and cause temps. Rise
above boiling and in turn cooks
food faster
Best to use on foods that take a
long time to cook
EX. Dry beans, soups, & non
tender cuts of meat

18. DRY HEAT METHODS
Roasting & Baking
Broiling
Pan-Broiling
Grilling
Frying-sautéing, pan-frying, deep-
frying

19. ROASTING AND BAKING
Involve foods being cooked in
either a conventional or convection
oven
Roasting usually involves cooking
large tender cuts of meat
Baking is the term used for cooking
breads, cookies, and casseroles

20. BROILING
Refers to food under direct heat
Works well with tender cuts of meat
Cooks quickly

21. PAN-BROILING
Stove-top method of dry heat cooking.
Includes foods such as hamburgers and
tender cuts of steak

22. GRILLING
Food is cooked on a grill rack above the
heat source. No liquid is added. Great
flavor outside, moist inside. BBQ is an
example. Can use flavored wood to
create great flavors in the food.

23. FRYING (HOT FAT)
Involves cooking food in oil or solid fat
Different types
* Sautéing
* Pan-frying
* Deep-fat frying
Fyi: advantages- crispy and delicious
Disadvantages- use a lot of oil. The
unhealthiest methods of all cooking. Uses very
high temperature and destroys many nutrients.

24. SAUTÉING
This is to brown or cook foods
in a skillet with a small amount
of fat.
Low to medium heat is used

25. PAN-FRYING
Similar to sautéing but usually involves
large pieces of meat
Food may need to be turned several
times during cooking process

26. DEEP-FRYING
AKA French Frying
Food is immersed in hot fat and
cooked until done.
Note that fat had a “Smoke Point”
this is the temperature that fat
begins to break down and smoke.
This means the oil is no longer
good for cooking.
*crispy and crunchy.

27. PREPARATION FOR
FRYING
Breading
 The standard
 Flour
 Egg wash
 Crumbs
Standard breading procedure
Flour Egg wash
Bread
Crumbs
Finished
Breaded
Product
Product
to be
breaded

28. COMBO METHODS
Combining dry heat with moist heat
cooking
Braising
Stir-frying

29. BRAISING
This combines frying and then
simmering to tenderize food and
enhance flavor.
Often used for less tender cuts of meat

30. STIR FRYING
Also a combo of frying and moist
heat cooking
Small pieces of meat are cooked
is a small amount of oil. Liquid is
added throughout this process.
A wok is traditionally used