Cooking Methods,Cooking Methods,

terminologyterminology

and how food and how food cookscooks

You cook food You cook food because…because…

Cooking kills bacteria: Some Cooking kills bacteria: Some foods cannot be served raw, foods cannot be served raw, like poultry.like poultry.

Cooking makes food easier to Cooking makes food easier to digest.digest.

Cooking changes the taste, Cooking changes the taste, aroma and appearance of food.aroma and appearance of food.

Food is made up of…Food is made up of…

Water, which Water, which evaporatesevaporates when cooked. when cooked. Fats, which Fats, which meltmelt when cooked. when cooked. Proteins, which Proteins, which coagulatecoagulate, or become , or become

firmer when cooked.firmer when cooked. Nutrients, such as vitamins and minerals Nutrients, such as vitamins and minerals

which which are destroyedare destroyed by cooking. by cooking. CarbohydratesCarbohydrates

– – sugars, which sugars, which caramelizecaramelize or or become become brown when cooked. brown when cooked.

– – starches, which starches, which gelatinizegelatinize or or absorb absorb water and swell when water and swell when cooked.cooked.

Heat transferHeat travels to food from its source in a Heat travels to food from its source in a

number of ways:number of ways:

ConvectionConvection means currents of air, steam, means currents of air, steam, water or fat carry the heat to food.water or fat carry the heat to food.Like when currents of hot air heat the Like when currents of hot air heat the food in an oven.food in an oven.

ConductionConduction means something hot touches means something hot touches the food. Like when a steak is cooked in the food. Like when a steak is cooked in a hot frying pan.a hot frying pan.

RadiationRadiation means heat radiates from a means heat radiates from a heat source to the food. Like when heat heat source to the food. Like when heat radiates from the coals on a barbeque to radiates from the coals on a barbeque to the food.the food.

Cooking methods

Cooking methods are the techniques we Cooking methods are the techniques we use in the kitchen to get the results we use in the kitchen to get the results we want. For example, you could boil or want. For example, you could boil or

poach a steak but that would not get the poach a steak but that would not get the result you want, which is probably a result you want, which is probably a

brown tasty crust with a pink interior.brown tasty crust with a pink interior.

Cooking methods are classified as either:Cooking methods are classified as either: Dry heat methodsDry heat methods, which means no , which means no

moisture is added…moisture is added… Moist heat methodsMoist heat methods, which involve either , which involve either

water or steam…water or steam… Combination methodsCombination methods, which involve dry , which involve dry

heat and then a moist heat.heat and then a moist heat.

Dry heat methods

Dry heat methods mean cooking Dry heat methods mean cooking without any water or steam, without any water or steam,

although some kind of cooking oil is although some kind of cooking oil is often used. Dry heat methods are often used. Dry heat methods are

for foods which are naturally for foods which are naturally tender.tender.

SauteSaute

Fairly high heat, very little fatFairly high heat, very little fat

……which means to toss quickly in a panwhich means to toss quickly in a pan with very little fat and a fairly high heat.with very little fat and a fairly high heat.

Pan fryPan fry

Moderate heat & a moderate amount of fatModerate heat & a moderate amount of fat

……which means to cook in a moderate which means to cook in a moderate amount of fat over a moderate heat. amount of fat over a moderate heat. Usually breaded foods like cutlets or Usually breaded foods like cutlets or

chicken are pan fried.chicken are pan fried.

Deep fryDeep fry

350 degrees Fahrenheit350 degrees Fahrenheit

Completely submerged in hot fatCompletely submerged in hot fat

which means to submerge something which means to submerge something

completely in cooking oil, like french fries…completely in cooking oil, like french fries…

Pan broilPan broil

A moderate heat, no fatA moderate heat, no fat

Usually foods which have their own fat, like steaks,Usually foods which have their own fat, like steaks,burgers or baconburgers or bacon

……which means to cook something in a panwhich means to cook something in a pan

with no added fat.with no added fat.

Roast or Roast or bakebake

To cook by exposing to hot,To cook by exposing to hot,dry airdry air

……which means to cook by exposing food which means to cook by exposing food to hot, dry air in an ovento hot, dry air in an oven

GriddleGriddle

To cook on a flat, hot surfaceTo cook on a flat, hot surface

……which means to cook food on a flat, hot surface. which means to cook food on a flat, hot surface.

This is very common because a griddle can cook This is very common because a griddle can cook

many foods quickly.many foods quickly.

GrillGrill

To cook on bars, over radiant heatTo cook on bars, over radiant heat

……which means to cook food on metal which means to cook food on metal bars over radiant heat.bars over radiant heat.

Barbequing is almost identical, except that Barbequing is almost identical, except that the heat traditionally comes from wood or the heat traditionally comes from wood or

charcoal.charcoal.

Moist heat methods

Moist heat methods mean cooking Moist heat methods mean cooking food in water or steam.food in water or steam.

PoachingPoaching……which means to cook food in water which means to cook food in water that is hot but not bubbling. Usually that is hot but not bubbling. Usually

tender, delicate foods, like eggs.tender, delicate foods, like eggs.

Hot, but not bubbling.Hot, but not bubbling.

SimmeringSimmering……which means to cook food in water that is which means to cook food in water that is

bubblingbubbling

gently. Usually foods that need to cook for a gently. Usually foods that need to cook for a long time.long time.

Bubbling very gently.Bubbling very gently.

BoilingBoiling

……which means to cook food in water that which means to cook food in water that is bubbling rapidly. Usually foods like is bubbling rapidly. Usually foods like

pastas or hardy vegetables.pastas or hardy vegetables.

Bubbling very rapidly.Bubbling very rapidly.

SteamingSteaming……which means to cook food by which means to cook food by

exposing it to steam.exposing it to steam.

Usually potatoes and vegetables.Usually potatoes and vegetables.

Combination methods

Combination methods mean Combination methods mean cooking food using first a dry cooking food using first a dry heat and then adding liquid or heat and then adding liquid or

steam.steam.

Combination methods are used Combination methods are used to tenderize tough cuts of to tenderize tough cuts of

meat.meat.

BraisingBraising……which means to brown the food first which means to brown the food first

and then cook it covered, with and then cook it covered, with moisture added.moisture added.

Braised dishes are always cooked coveredBraised dishes are always cooked coveredbecause this keeps the moisture in. Braising because this keeps the moisture in. Braising

tenderizes tough cuts of meat or poultry.tenderizes tough cuts of meat or poultry.

StewingStewing

……which means to cut food into bite size which means to cut food into bite size pieces, brown it and then cook it covered, pieces, brown it and then cook it covered,

with moisture added.with moisture added.

Stewed dishes are always cooked coveredStewed dishes are always cooked coveredbecause this keeps the moisture in. because this keeps the moisture in.

Stewing Stewing tenderizes tough cuts of meat or poultry.tenderizes tough cuts of meat or poultry.

Cooking terms ReduceReduce means to simmer a liquid so some of means to simmer a liquid so some of

it evaporates. This concentrates the flavors.it evaporates. This concentrates the flavors. ParcookParcook means to partly cook food. means to partly cook food. ParboilParboil means to partly cook by boiling. means to partly cook by boiling. ParbakeParbake means to partly cook by baking. means to partly cook by baking. BlanchBlanch is to partly cook by boiling or is to partly cook by boiling or

steaming.steaming. GlazeGlaze means to add a shine to the food. means to add a shine to the food. DeglazeDeglaze means to swirl a liquid in a pan to means to swirl a liquid in a pan to

dissolve cooked particles of food.dissolve cooked particles of food. SweatSweat means to cook in fat over low heat. means to cook in fat over low heat. SearSear means to brown the surface of a food means to brown the surface of a food

quickly, usually by sauteeing or pan broiling.quickly, usually by sauteeing or pan broiling. SeasonSeason means to enhance the natural flavors. means to enhance the natural flavors. FlavorFlavor means to add a new taste to food. means to add a new taste to food.