COOKING METHOD

WHAT IS COOKING.?Cooking is the art of preparing food for

consumption with the use of heat.

ORAt its most basic, cooking is about the ways in

which food is transformed by applying heat to it.

COOKING METHODS.?A cooking method is the way a food item has been

prepared.

MEDIUMDRY FAT LIQUI

DBAKING

BROILING

ROASTING

GRILLING

FRYING

BRAISING

STEWING

STEAMING

BOILING

POACHING

DRYUse air, metal, fat or radiation to transfer

heat to food.. There is no fat used.1- BAKING Food items are cooked by dry

heat. Ex- cakes, buns, etc.2- BROILING Cooking something with direct

exposure to fire. It is similar to grilling.

FATROASTING Apply to cooking of large pieces of meat. Roasting can be done four

types1.. Pot 2.. Oven 3.. Spit4.. Tandoor

GRILLING - grilling is done in open fire and food is cooked by its own fat . The heat

comes below from the grill bars.

FRYING- frying comes under medium of fat . Frying the food items are cooked

by immersing in OIL or FAT at a sufficient high temp. there are two types of frying.

1.. DEEP2.. SHALLOW

Liquid is medium for cooking food…

1..STEWING2..BRAISING

STEWING Stewing is gentle simmering is a small

quantity of water , stock or sauce , until the food items are tender and both liquid and food are serve together.

BRAISING This is the combined method of roasting

and stewing

LIQUID

Steaming Cooking by moist heat. i.e water vapour. Steaming

is of two types- Direct & Indirect. indirect steaming is done when the food is prepared in a closed pan.Ex- steamed momo

BOILING Boiling is cooking by immersing the food in a pan of

liquid. Boiling temperature is 100 c. ex- boiled eggs, boiled vegetables, etc.

POACHING Poaching is done in vinegar water. In poaching, the

temperature is just below the boiling temperature ( 93-95 c). Ex- poached eggs, poached fish, etc.

OTHER COOKING METHODS

RECHAUFEE Rechaufee means to reheat. In this

usually leftover food is prepared. As taken to meat items they are used as minced & mix with ingredients.

ex- keema pulao , hash brown, etc.

SAUTEING It comes under shallow frying. Food

items, ex- thin meat pieces, fish are cut into very small thin pieces. They are placed in a heavy bottomed pan with a little hot fat.

ex- glace vegetables, saute potatoes.