HOSPITALITY COOKING METHODS

Cooking Methods
What is cooking?

Cooking food requires the transfer of heat. All methods of cookery rely on 3 principles:

1. Radiation – heat travels from its source in direct rays until it falls on an object in its path. An example of
this type of cooking is grilling.

2. Conduction – heat is transferred through a solid object by contact. For example a solid electric range.

3. Convection – movement of heated particles of gases or liquids. On heating, cold particles sink, hot
particles expand and become less dense and rise. This causes convection currents which distribute heat.
An example of this form of cooking is using a gas oven or heating a liquid on the range.

Food can also be cooked using ‘moist heat’ - where food is cooked with liquid such as stock, milk or water or it can
also be cooked with ‘dry heat’ – where food is cooked without any liquid.

Different Methods of Cooking

Boiling

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Boiling requires food to be cooked in a liquid at boiling point in a saucepan.

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How is it done?

Food can be placed in boiling liquid, re-boiled and then gentle boiled (simmering) or food can be placed
in cold water, brought to the boil and then reduce the heat to a simmer.

What can be cooked?

Food such as green vegetables, pasta, some grains such

as rice and meats. It can also be used to reduce sauces.

Why boil food?

Food has a tender or slightly firm texture.

Food is safe to eat.
Food is easy to digest.

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HOSPITALITY COOKING METHODS

Stewing

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In a stew, the ingredients are submerged (as in a soup) when cooking.

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How is it done?

Pieces of food are cooked slowly in a minimum amount

of liquid on a stove or in an oven. Food and liquid is
served together.

What can be cooked?

Meat, fish or vegetables.

Why stew food?

Cheaper cuts of meat can be used which would not

normally be suitable for roasting or grilling.
Cheaper cuts of meat can be made more palatable
and tender.

Braising

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Food is slowly simmered in a moderate amount of liquid (not completely submerged) in a covered

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pot / pan / casserole dish in the oven so that they are cooked in both steam and liquid. A tight fitting

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lid is essential to seal in flavour and create internal condensation, so that the liquid inside the pan does
not evaporate.

How is it done?

This method combines stewing and pot roasting. Food is cooked slowly in liquid usually on a bed of
root vegetables.

There are 2 types of braising:

1. Brown braising: Cuts of meat are marinated, sealed

quickly in a hot pan and then braised.

2. White braising: Vegetables and sweetbreads are

blanched in boiling water, refreshed in cold water and
then braised with white stock.

What can be cooked?

Tough cuts of meat, (such as pork shoulder) hard fibrous

vegetable (potatoes, leeks, fennel bulbs).

Why braise food?

Cheaper cuts of meat can be used.

Food is tender, digestible, palatable and safe to eat.
Sealing meat (brown braising) retains nutritional value
and flavour and gives good colour.
Improved flavour, texture and eating quality.

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HOSPITALITY COOKING METHODS

Roasting

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Roasting involves cooking food in an uncovered pan in the oven. It is a ‘dry’ cooking technique.

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Dry hot air surrounds the food, cooking food evenly on all sides. Roasting can be done at a low,

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moderate or hot temperature.

How is it done?

Dry hot air surrounds the food, cooking food

evenly on all sides. Roasting can be done at a low,
moderate or hot temperature.

What can be cooked?

Large cuts of meat such as chicken, pork, beef

or turkey. Vegetables such as potatoes, parsnips,
turnips, swede.

Why roast food?

Food safe to eat.

Food is palatable.
Food is tender and easy to digest.

Deep frying

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Food is fried in a deep fat fryer in pre-heated oil. Care needs to be taken that water from frozen
packets is not added to the fryer as this will cause the oil to spit and also lead to the oil deteriorating.
Food should also be drained once cooked.

How is it done?

With the exception of potatoes, food is coated

before frying. This can be battered or coated with
milk and flour, eggs and covered with pastry (e.g.
spring rolls). Coating a product before frying,
prevents loss of nutrients and from the product
drying out.

Chipped potatoes can also be blanched

(partially deep fried). This allows the potatoes
to be cooked quicker to order.

What can be cooked?

Food such as potatoes, vegetable products

such as mushrooms, fish, and poultry
(e.g. battered chicken).

Why deep fry food?

Food has a crisp texture.

Food is safe to eat.
 Food has an appealing colour and
appetising flavour.
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HOSPITALITY COOKING METHODS

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Shallow frying

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Food is cooked in a small quantity of pre-heated oil in a shallow frying pan.

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How is it done?

1. Sauté - Food such as onions, meat / poultry and

potatoes is tossed in a frying pan over a medium
heat and once cooked, then removed. The pan
should then have the fat removed. The pan can
then be deglazed with stock / wine and this can
then form part of a sauce.

2. Stir fry - Food such as vegetables, meat, fish and

poultry is fried quickly in a small amount of oil in a
wok or a frying pan.

What can be cooked?

Food such as potatoes, vegetable products, fish

and poultry.

Why shallow fry food?

Food has a crisp texture.

Less messy than deep frying (less splattering).
Food is safe to eat.
Food has a satisfying colour and appetising flavour.

Microwaving
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Food can be defrosted, reheated and cooked using a microwave oven. A microwave uses
electromagnetic waves. Particles of water or food is agitated, causing heat by friction.

How is it done?

A microwave uses electromagnetic waves. Particles of water or food is agitated, causing heat by friction.

What can be cooked?

A variety of food can be reheated, defrosted and micro-waved such as meat, potatoes and soup as an example.

Why microwave food?

Food is safe to eat as all the food is heated at once.

Food is cooked fast.
Food is palatable and digestible.

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HOSPITALITY COOKING METHODS

Steaming

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Food is cooked by steam (moist heat). Steaming is a healthy way of cooking as it involves adding no

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fat and also keeps most of the nutrients, flavour and colour.

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How is it done?

Steaming cooks food more gently than any other method. There are 3 ways that you can steam food depending
on what equipment you have in your kitchen:

1. Low pressure / atmospheric steaming:

Food can be cooked either in a steamer or over boiling water (‘direct’ steaming).
You can also cook food between plates over boiling water (‘indirect’ steaming).

2. High pressure:
Steaming food in a purpose built steamer. Food is cooked quicker with this method as no steam escapes
allowing pressure inside to build, which in turn increases the temperature. Care must be taken when opening
the door of the steamer otherwise you can scold yourself on the steam.

3. Sous vide (vacuum cooking):

Raw food is in a vacuum sealed bag and cooked in a steamer.


The sealed bag is then quickly cooled and stored at 3⁰C.

The bag is then reheated when needed.

Food retains flavour, texture, colour and weight. The natural juices of the food is also maintained.


What can be cooked?

Vegetables, fish and shellfish.

Why steam food?

Healthy way of cooking.

Makes food pleasant to eat, is digestible and is safe and nutritious.
Minimal loss of nutrients during the cooking process.

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HOSPITALITY COOKING METHODS

Grilling

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Grilling involves cooking food on a rack over or under a heat source. Direct heat sears the food quickly.

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Food is cooked with a radiant heat.

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How is it done?

1. Over a heat source, for example barbecue or gas or electric grill or griddle.
2. Under a heat source: For example cooking on a salamander which can be either gas or electric.
A salamander can also be used to glaze, brown or gratinate a dish.
3. Between heat: For example: food cooked between plates or electric grill bars.

What can be cooked?

Thin cuts of meat that can cook quickly, burgers, fish, vegetables. Also gratinating dishes such as lasagne.

Why grill food?

Food can be quickly cooked.

Can produce distinctive flavours on food, texture and colour.
Food is digestible and palatable.

Remember
• If grilling food such as chicken on a barbecue, care must be taken to ensure that it is thoroughly
cooked through and a probe should be used to check the core temperature.
• Temperature and cooking time will vary depending on the heat of the grill and the thickness of the
food that is being cooked.
• Food should also be cooked on the hottest part of the grill initially and then move to the edge to
ensure food does not dry out and burn.
• Grill bars should be oiled and pre-heated to prevent food sticking.

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