Basi

cPr
inci
plesofCooki
ng/Met
hodsofCooki
ng

Tocookf oodmeanstoheatiti
nordertomakecert
ainchangesini
t.Skil
ful
cooksknow
exact
lywhatchangestheywanttomakeandwhattheyhavet odoi
nor dertoeffectt
he
changes.Tolear
nthesecooki
ngskil
ls,
iti
simpor
tanttoknowhowandwhyf oodsbehav
ein
aparti
cularmannerwhentheyar
eheated.

Ef
fect
sofHeatonFood:

Foodsar ecomposedofprotei
n,f
ats,car
bohydr
atesandwat erplustr
aceelementsli
ke
mi ner
als,v
itami
ns,pi
gmentsandflav
ourelements.I
tisi
mpor tantt
ounderstandhowt hese
element sr
eactwhenheatedandwhenmi xedwit
heachot her.Youmustunder st
andwhy
foodsbehav eastheydoandthenyoucangetthem tobehave, asyouwantthem to.
 

PROTEI NS
1.Pr oteinisamaj orcomponentofmeat ,f
ish,poul t
ry,eggandmi l
k.Itispr esentinsmal ler
amount sinnut s,beansandgr ain.
2.Aspr oteinsareheat ed,theybecomef i
rm andcoagul at
e.Asthet emper atureincreases,
theyshr ink,becomef i
rmerandl osemor emoi sture.Exposureofpr ot
einst oexcessi veheat
toughenst hem andmakest hem dry .Mostproteinscompl etecoagulati
onat160- 185F( 71-
85C) .
3.Connect i
v eti
ssuesar especi alprotei
nsthatar epresentinmeat s.Meat swi t
hagr eatdeal
ofconnect i
v earetough, butsomeconnect iv
et i
ssuesdi ssol
v ewhencookedsl owl ywi t
h
moi sture. 
4.Aci dssuchasl emonj uice,vinegarandt omatohel pt ospeedcoagulationandal sohelp
dissolvesomeconnect ivetissues.

CARBOHYDRATES
1.Starchesandsugarsarebothcar bohydrat
es.Bothcompoundsar epresenti
nfoodsi
n
manydi ffer
entfor
ms.Theyaref oundinfruit
s,veget
ablesandgr ai
nplusi
nbeansandnuts.
Meat sandf i
shcontai
nonlyverysmal lamountofcarbohydrates.
2.Forachef ,thet
womosti mpor t
antchangesincarbohydratescausedbyheatare
caramelizat
ionandgelat
ini
zati
on.

Caramel i
zati
onisthebrowningofsugars.Thebr owni
ngofsearedmeat
sandthegolden
cr
ustsofbr eadloafsar
ef or
msofcar amelizat
ion.
Gel
atinizati
onoccurswhenst ar
chesabsorbwat erandswell
.Thisi
samajorpr
inci
plei
nthe
makingofsaucesandt hepr oduct
ionofbreadandpast r
ies.
Aci
dsi nhibi
tgel
atini
zat
ion.

FRUITS&VEGETABLEFI BER
1.Fi
berist
henameofagr oupofcomplexsubstancest
hatgi
vestruct
ureandfi
rmnesst
o
pl
ants.Thi
sfi
bercannotbedigest
ed.
2.Thesoft
eni
ngoffrui
tandvegetabl
esincooki
ngisthepar
tbreakdownofthi
sfiber
.
3.Sugarmakesfi
bermorefi
rm.Fruit
scookedinsugarr
emainmor efi
rm.
4.Bakingsodaandot heralkali
smakef i
bersof t
er .Vegetabl
esshoul dnotbecookedwi t
h
bakingsodabecauset heybecomemushyandal solosetheircolorandthevi
tamincontent.
FATS
1.Fatsarepresentinmeat ,f
ish,poultr
y,eggs,mi lkproductsnutsandwhol egrai
nandt oa
l
esserextentinv egetabl
esandf r uit
.Fatsarealsoi mportantasacooki ngmedium andfor
fr
ying.
2.Fatscouldeitherbesol i
dorl i
qui datroom temper atur
e.Liquidfatsarecal
l
edoils.Melti
ng
pointsofsoli
dfat svary.
3.Whenf atsareheat ed,t
heybegi ntobreakdown.Whenhotenough, t
heydeter
ior
aterapidl
y
andbegintosmoke.Thet emper atureatwhicht hishappensi scall
edthesmokepoi ntandit
vari
esfordiff
erentfatsandoi ls.

MI NERALS, VI TAMINS, PIGMENTS

1.Mi neralsandv it
ami nsareimportanttot
henut r
iti
onalquali
tyofthefood.Pigmentsar
e
i
mpor t
antt oaf ood’sappearance.
2.Allthesecomponent smaybel eachedout,ordi
ssol v
edawayf rom foodsduri
ngcooking.
3.Vitami nsandpi gment smayal sobedestr
oy edbyheat ,byl
ongcooki ngandbyother
element spresentdur ingcooking.
4.Itisimpor tant,
then, t
oselectcookingmethodst hatpreser
ve,asmuchaspossi bl
e,a
food’snut ri
entsandappear ance.Thesewillal
way sbeaconsi derat
ionwhencooking
techniquesar einvolved.

HEATTRANSFER

I
nor derforfoodtobecooked, heatmustbet r
ansferr
edfrom theheatsource(suchasagas
f
lameorheat i
ngelementcoil
)toandt hrought hefood.Understandi
ngthewayi nwhichheat
i
stransferr
edandt hespedatwhichitistransferr
edhelpstocont r
olthecooki
ngprocess.
Heatcouldbet ransfer
redbyConduction,Conv ecti
onorRadiati
on.

Conduct
ion–occur
sintwoways:
1.Whenheatmovesdi
rect
lyf
rom onei
tem t
osomethi
ngt
ouchingi
t.
2.Whenheatmovesfr
om onepar
tofsomethingt
oanadj
acentpar
toft
hesamei
tem.

Diff
erentmater
ial
sconductheatatdi
fferentspeeds.Heatmovesr
api
dlyt
hroughcopperand
aluminum,moreslowl
ythroughstai
nlesssteelandsloweryeti
ngl
assandporcel
ain.Ai
risa
verypoorconduct
orofheat.

Convection–Conv ect
ionoccur swhenthemov ementofai r,
steam orliquid(i
ncludi
nghot
fat
)spreadsheat s.Therear etwotypesofconv ecti
on:
1.Natural.Hotli
quidsandgasesr i
se,whil
ecool eronessink.Thusinanyov en,kett
leof
waterordeepf atfryerthereisaconstantnaturalcircul
ati
onthatdistr
ibutestheheat .
2.Mechani cal
.Inconv ecti
onov ensandsteamer s,fansspeedtheci r
culati
onofheat .Thus
theheatiscircul
atedmuchf asterandmor eevenlyandt husthefoodcooksf aster
.
Sti
rr
ingisamechani
calfor
m ofconvecti
on.Thi
ckl
i
qui
dscannotci
rcul
ateasqui
ckl
yast
hin
ones,sother
ateofnat
uralci
rcul
ati
onisslower
.

Radi ation-Occur swhenener gyist ransferredbywav esfrom t hesour cet othefood.The

wav est hemsel v esar enotact uall
yheatener gybutar echangedi ntoheatener gywhent hey
striket hef oodbei ngcooked.Ther ear etwot y pesofr adiationusedi nt heki t
chen:
1.Inf rared: Broil
ingi sthemostf ami l
iarexampl eininfraredcooki ng.I nabr oil
er,anelect r
ic
elementoracer ami celementheat edbyagasf lamebecomessohoti tgivesoffinfrared
radiat i
on.whi chcookst hef ood.Ther ear ealsohi ghintensi tyinfr
ar edov ens,designedt o
heatf oodr apidly .
2.Mi crowav e:Inmi crowav ecooking, ther adiati
ongener atedbyt heov enpenet r
at espart
wayi ntot hef ood, wher eitagitat
est hemol eculesofwat er.Thef rictioncausedbyt his
agitat i
oncr eat esi ntenseheat ,whichcookst hef ood.Becausemi crowav eradiati
onaf fects
onlywat ermol ecul es,acompl etelywat erl
essmat erialwi l
lnotheatupi nthemi crowav e.
Plat esbecomehotonl ybecauseoft heconduct ionofheatf r
om t hef ood.Al so,because
mi crowav espenet ratenomor ethan2”i ntothef oods, heati stransf erredt othecent r
eof
l
ar gepi ecesbyconduct ion.

CLASSI
FICATI
ONOFCOOKI
NGMETHODS:

COOKI
NGTI
MES

I
ttakest
imetoheatafoodtothedesi
rest
emperature,thetemper
atur
eatwhi
chfoodis
done(meani
ngthedesi
redchangeshavet
akenplace).Thisti
meisaff
ect
edbythr
eefactor
s.
1.Cooki ngtemper atur
e
Thismeanst hetemper atureoft heai rintheov en,thesurf
aceofthegriddl
e,
 
orthel i
quidinwhi chthef oodi scooki ng.
2.Thespeedofheatt ransfer
Diff
erentcookingmet hodst ransferheatatdi f
ferentr
ates.Fryi
ngandsautéi
ngar
efast
er
thanroasting.
3.Size,Temper atureandi ndividualchar acter
isti
csofthef ood
Forexampl e– 
Asmal lpi
eceofmeatcooksf asterthanal argeone.
Achi l
ledpieceoff ishtakesl ongertobr oilthanoneatr oom temperat
ure.
Seafoodcooksf asterthanl ambandchi cken.

Becausether
earesomanyvari
abl
es,i
tisi
mpossi
blet
odet
erminethecooki
ngti
meina
reci
pe.Thechefmustusehi
sorherj
udgementt
omakethefi
nalev
aluat
ionoft
hedoneness
ofthefood.

COOKI
NGMETHODS

Cooki
ngmet
hodsar
ecl
assi
fi
edas`
moi
stheat
’and`
dryheat
’

Moist-heatmet hodsarethosei
nwhichtheheatisconductedt
othefoodpr oductbywat er
(l
i
quid)orst eam.
Dry-
heatmet hodsarethoseinwhi
chtheheatisconductedwit
houtmoisture,t
hatis,byhot
ai
r,hotmet al,radi
ati
onorhotfat
.Weusuall
yclassi
fydryheatmethodsintotwocat egor
ies:
wit
hf atandwi thoutfat
.

Di
fferentcooki
ngmethodssuitdif
ferentki
ndsoffoods.Forexample,somemeatsarehigh
i
nconnect i
veti
ssueandwill
bet oughunlessthet
issueisbrokendownslowlybymoistheat.
Othermeat sar
elowinconnecti
vetissueandarenatural
l
ytender.Theyareatt
hei
rbestand
j
uici
estwhencookedwi t
hdryheat .

Ther
earemanyfact
orstoconsi
derwhenchoosingamet hodofcooki
ngf
ormeat
,fi
sh,
poul
tr
yandveget
abl
es,suchasthefl
avorandappearanceimpar
tedbybr
owni
ng,
thefl
avor
i
mpartedbyf
atsandthefi
rmnessanddeli
cacyoftheproduct
.

MOI
STHEATMETHODS

POACH,SI
MMER&BOI L
Topoach,
simmerandboi
lal
lmeanstocookafoodinwat
eroraseasonedl
i
qui
dli
kest
ock
orev
enmilk.Thet
emper
atur
eofthel
i
quiddet
erminest
hemethod.

1.Toboilmeanstocookinali
quidthati
sbubbli
ngrapi
dlyandisgr
eatlyagi
tat
ed.Water
boil
sat212F(100
C)atsealevel
.Nomat t
erhowhightheburneri
sturned,
thetemperat
ure
ofthel
iqui
dwillgonohi
gher.Boil
i
ngisgeneral
l
yreserv
edforveget
ablesandcertai
nstar
ch
product
s.Thehight
emper
atur
ewouldcauseprotei
nfoodst
otoughen(
meat
sandf
ish)and
therapi
dbubbl
ingwoul
dbreakupdel
icat
eproducts.

2.Tosimmermeanst ocooki
nal i
qui
dthati
sbubbli
ngver
ygentl
y.Temper
atur
esare
gener
ally185-205
F(85-96C)
.Mostfoodscookedinal
iqui
daresi
mmered.Thehi
gh
temperatur
esandagit
ati
onar
edetri
mentalt
omostfoods.

3.Topoachmeanst ocooki nali

quid,
usual
lyasmallamountthatishot
,butnotactual
ly
bubbli
ng.Temperat
ureisabout160-180C(71-82).Poachi
ngisusedtocookdelicat
e
foodssuchasfishandeggs.Iti
salsousedtopart
ial
l
ycookv ari
etymeatstogetri
dofodors
andundesir
ablefl
avor
swhi chcanbeelimi
natedbypoachingandwhichwil
lfi
rm upthe
productbef
oretheact
ualcooking.

4.Toblanchmeanst
ocookanitem ver
ybr
ief
ly,
usual
lyi
nhotwater
,butsomet
imes,
asi
n
thecaseofFr
enchfr
ies,
inhotf
at.Ther
ear
etwoway sofbl
anchi
nginwater
:

a.Putthei
tem i
ncol
dwat
erandsi
mmerf
oraf
ewsecondsandt
henpl
ungei
ntocol
d
water
. 

b.Pl
acetheit
em i
nrapi
dlyboi
l
ingwat
er,
bri
ngt
hewat
erbackt
oaboi
l
,remov
ethei
tem and
cool
rapi
dly.

Ar ul
eofthumb,forwhenafoodhastobesimmeredorpoached,
thel
i
qui
dshoul
df i
rstbe
broughttoaboi
ltocompensatefort
helossi
ntemperat
urewhenthef
oodi
sint
roduced.The
heatisthenadj
ustedt
omaintai
nasteadytemper
atur
e.

STEAMI
NG

Tost eam meanst ocookf oodsbyex posingt hem directl

ytost eam.  
1.Inquant i
tycooki ng, thisisusual lydonei nspeci al
steam cooker s.Thesear edesignedto
acceptspeci alpans.St eami ngcanal sobedoneonar ackabov eboili
ngwat er.Thismethod
i
smor ecumber some.
2.Steami ngalsor efer stocooki ngani tem tightlywrappedori nacov eredpan, sothatit
cooksi nthest eam f ormedbyi t
sownmoi stur e.Thismet hodisusual lyref
erredtoasen
papil
otte,wher ethef oodi swr appedi npar chmentorf oil
.`Baked’ potatoeswr appedinfoil
areactuallysteamed.
3.Steam atnor mal pressur eis212 F( 100 C),thesameasboi l
ingwat er.Howev er,i
tcarr
ies
muchmor eheatt hanboi l
ingwat erandcooksv eryrapidl
y.Cooki ngtimesmustbecar ef
ull
y
controll
edt oav oi
dov ercooki ng.4.Apr essur est eamerisapr essur ecookerthatholdssteam
underpr essure.Thet emper at ur
eoft hest eam t hengoeshi gherthan212 F(100 C)

St
eamingiswidel
yusedforveget
ables.I
tcooksthem r
apidl
ywithoutagi
tat
ionand
mini
mizesthenut
ri
ent,
colorandfl
avorlossnor
mal l
yassoci
atedwithboi
li
ng.
BRAI
SING

Tobraisemeanstocookcover
edinasmallamountofli
qui
d,usual
l
yaft
erprel
i
mi nary
browni
ng.Thencooki
ngcouldbedoneonabedofv eget
ablesandmostof
ten,t
hel i
quid
usedforthecooki
ngi
sservedwit
hthefoodst
uffasasauce.

1.Brai sedmeat sar enormallybrownedf irstusingadr yheatmet hodsuchaspanf ryi

ngor
searing.Thi sgivesadesi r
ableappear anceandcol ourandflav ourtothepr oductandt othe
sauce.
2.Brai singal soref erstocookingsomev egetablessuchascabbageandl eeks,withoutt
he
preli
mi nar ybr owning.
3.Foodbei ngbr aisedisnotcompl etelycov er
edwi thli
qui
ddur ingthecooki ngprocess.The
topoft hepr oducti snor mallycookedbyst eami ng.
4.Brai singi sdoneont her angetoporcoul dev enbedonei nt heov en.Ov enbraisi
nghas
twoadv ant ages: 1.Uniform cooking, ast heheatpenet rat
est hef oodf r
om al l
sidesandnot
j
ustt hebot tom.2.Lessat tentionisrequi red.Int heoventhef oodswi llcookslowlyand
gentlywi t
houthav ingtobecheckedf requent l
y.
5.Int hebr aisingofmeat s,usuallylargej ointsorwhol ebi
rds( likechicken,duck)arecooked
i
nt hi
smet hod.
STEWI NG

Tostewmeanst
ocookpi
ecesofmeatorf
ishorv
eget
abl
esusi
ngf
air
lyl
argeamount
sof
l
iqui
ds.

1.Thef oodit
emsarenormal
lycutintosmallcubes.Toughercutsofmeatandhar der
vegetablesar
ecookedbythi
smet hod.
2.Theliquidi
snormal
lyatsi
mmer ingpointandisenoughtojustcovert
heentir
efoodstuff
.
3.Instewing,al
otoft
henutr
ient
s, fl
avourandtast
eoft hefoodi
tem ist
ransf
erredtothe
l
iquid.

Stewi
ngisal
mostthesameassimmeringandthepri
nci
plesar
ethesame.Si
mmeri
ngr
efer
s
toaprel
i
minarymethodofcooki
ngwhereasst
ewingref
erstot
hemakingofadi
sh.

DRYHEATMETHODS 

ROAST&BAKE

Toroastandtobakemeanstocookf
oodsbysur
roundingt
hem wi
thhotdr
yai
r,usual
l
yin
theoven.Cooki
ngonaspiti
sal
soref
err
edtoasroast
ing.

Roast
ingusual
l
yappli
estomeatandpoult
ry.
Baki
ngappli
estobr
ead,past
ri
esandcakes&cooki
es.Fi
shcoul
dal
sobebaked.

1.Cookinguncover
edi
sessenti
altor
oasti
ng.Cov
eri
nghol
dsi
nst
eam,
changi
ngt
he
processfr
om drytomoi
stheatcooki
ng.
2.Meatisusual lyroastedonar ack.Thisr ackprev entsthemeatfr
om simmeringi nit
sown
j
uicesandf at.Ital
soal l
owshotai rtocir
cul atearoundt hemeat.Arackofr
oughlycut
veget
ablescoul dalsobeused.
3.Whenr oastinginaconv enti
onal oven,thecookshoul dall
owforuneventemper atur
esin
thedi
ffer
entpar t
soft heovenbyoccasi onal l
yshiftingtheposi
ti
onoftheproduct.Usuall
y
thebackoft heov enishotterasheati slostneart hedoor .

BROI
LING

Tobr
oil
meanst
ocookbyr
adi
antheatf
rom abov
e. 

Thetermsbr
oil
ing,gr
iddl
i
ngandgril
li
ngaresometimesconfused.Gri
l
li
ngisof
tencal
led
broi
li
ngandgri
ddli
ngiscall
edgr
il
li
ng.Forpur
posesofclar
it
y,broi
li
ngisdoneonabroil
er,
gri
ddli
ngonagriddl
eplat
eandgril
l
ingonagril
ler
!

1.Br
oil
ingisar
api
dhighheatcooki
ngmet
hodt
hati
susual
l
yusedonl
yfort
endermeat
s,
poul
tr
y,fi
shandafewveget
ableit
ems.

2.Thef ollowi ngrul

esshoul dbeappl i
edwhi l
ebroil
ing:
a.Tur ntheheatonf ull.Cookingt emper aturei
scont roll
edbymov i
ngt herackneareror
furt
herf r
om t heheatsour ce.
b.Usel owerheatf orlargerandt hickeritemsandf orit
emst hathav etobewel ldone.Use
higherheatf orthi
nnerpi ecesandf orpi ecestobecookedr are.Thisisdonesot hatthe
i
nsideandt heoutsidecookatt hesamet i
me.
c.Preheatt hebr oil
er.Thishel pstoseart hepr oductfasterandt hehotbr oil
erwillmakethe
desiredmar ksont hef oodi t
em.
d.Dipt hef oodi t
em inoi ltopreventstickingandt omi nimizedr yi
ng.Butbecar efulastoo
muchoi lcoul dcauseaf i
re.
e.Tur nthef oodov eronl yonce, t
ocookf rom bothsidesandt oav oidoverhandl
ing.

3.Alowint
ensi
tybr
oil
eri
scall
edasalamanderandi
susedf
orbr
owni
ngt
het
opofdi
shes
andprov
idessomemelti
ngbefor
etheser
vice.

GRI
LLI
NG,
GRI
DDLI
NG&PANBROI
LING

Gri
l
li
ng,
Gri
ddl
i
ngandPan-
broi
l
ingar
eal
ldr
yheatmet
hodsofcooki
ngt
hatuseheatf
rom
bel
ow.

1.Gril
li
ngisdoneonanopengr i
doveraheatsource,
whichmaybechar coal
,anel
ectr
ic
elementorgasheated.Movingthefoodi
temsf r
om hott
ertocoolerpl
acesonthegri
ll
regul
atescooki
ngtemperatures.Gr
il
ledi
temsmustbet urnedoveronceduri
ngthecooki
ng
processtoensur
eev encooking.

2.Gri
ddli
ngisdoneonasoli
dcookingsur
facecall
edthegri
ddl
e,wit
horwit
houtsmal
l
quant
iti
esoffat
.Toprev
entsti
cki
ng.Thetemperatur
eisadj
ust
ableandi
saround
350F/177C.t
hisi
smuchl owerthanonagr il
l.I
nadditi
ontomeats,i
temssuchas
pancakesandeggscanbecookedonagr i
ddle.Groov
edgriddl
eshaveasolidt
opwi t
h
rai
sedr i
dgesandaredesi
gnedtocookl i
kegr i
ll
sandleavedesi
rablemarksonthesurf
aceof
thefood.Alt
houghtheymayappeart hesameasf oodcookedont hegri
ll
,meat
scookedon
thegri
ddledonothavethecharcoal-
gri
ll
edflavori
mpar t
edwhil
ecookingonagr i
l
l.

3.Pan–broi
l
ingisli
kegriddl
i
ng,excepti
tisdoneonaf ry
ingorsautépanorski
ll
eti
nstead
ofonagri
ddl
esur f
ace.Fatmustbepouredoffasitaccumulat
es,orthepr
ocesswould
becomepan-
fry
ing.

DRYHEATMETHODSUSI
NGFAT 

SAUTE

Tosautémeanst ocookinsmal lamount soffat

.
1.TheFrenchwordsautermeans` t
oj ump’,
ref
err
ingt
ot heacti
onoftossi
ngsmall
piecesof
foodonasaut épan.Howev er
,lar
gersl i
cesofmeatorvegetabl
escouldbesaut
éedwithout
actual
l
ytossing.
2.Notethesetwoimportantpri
nciples:

a.Preheatthepanbef
oreaddi
ngthefoodtobesautéed.Thef
oodmustbesear
edqui
ckl
y,
oritwil
lbegintosi
mmerinit
sownjuices.
b.Donotov ercr
owdthepanorel
sethetemperat
urewilll
ower
.

3.Meat stobesautéedareoft
endustedwi t
hflourtopreventsti
ckingandhelpachi
ev e
uniform br
owning.
4.Af t
ersautéi
ng,ali
qui
dsuchasstockorev enwi neorwat eri
sswi r
ledinthepanto
dissolvebrownedbit
soffoodsti
cki
ngt othebaseort hesides.Thi
si scall
eddegl
azing.The
l
iquidbecomespar toft
hesaucethatisservedwiththefoodstuff.

PANFRYI
NG

Topan–f
rymeanst
ocooki
namoder
ateamountoff
ati
napanov
ermoder
ateheat
. 

1.Pan-f
ryi
ngissimilartosaut
éing,exceptthatmor efatisusedandthecookingt i
meis
l
onger.Largeri
temsar eusedandi tnotpossiblet
ot ossthem.
2.Pan-f
ryi
ngisnormal l
ydoneov erlowerheatthansaut éi
ng,becausel
argerpiecesarebei
ng
cooked.
3.Theamountoff atuseddependsont hefoodbei ngcooked.Onlyasmallamountwi l
lbe
requi
redforeggs,butmeatandf ishit
emswoul drequireabitmore.
4.Mostfoodi t
emswoul dberequi r
edtobet urnedov eratl
eastonceforevencooking.

DEEPFRYI
NG
Todeepfr
ymeanstocookfoodsubmer
gedi
nhotf
at.Qual
i
tyi
nadeepf
ri
edpr
oducti
s
char
act
eri
zedbyt
hefol
lowi
ngproper
ti
es:

-minimum fatabsorption
-minimum moi stur
eloss(i.
e.notovercooked)
-at
tract
ivegoldencolor
-cr
ispcoati
ngorsur f
ace
-noofffl
avors( sometimesimpartedbythef r
yingf
at)

Manyfoodsar
edi
ppedi
nabreadi
ngori
nabatt
erbef
orefr
ying.Thi
sformsaprotecti
ve
coat
ingbet
weenf
oodandf
atandhel
psgiv
ethepr
oductcr
ispness,
colorandf
lav
or .

Gui
del
i
nesf
ordeepf
ryi
ng:
 

1.Fryatpr opertemper at
ur es.Mostf oodsar efriedat350t o375 F(170t o190C).Fry
ingat
toolowat emper atureusual lycausesexcessi vegr easinessinfriedinf ri
edf oods.
2.Don’ toverl
oadthebasket s.Doingsogr eatlylower sthefattemper at ure.
3.Usegoodqual it
yf at
.Thebestf atforfr
yinghasahi ghsmokepoi nt. 
4.Replace15–20%oft hef atwithfreshamount saf t
erdailyuse.
5.Discardspentf at.Oldfatlosesf ry
ingabi l
i
ty,br ownsexcessi velyandi mpar tsanoffflav
or.
6.Avoidf r
y i
ngstrongandmi l
dflavoredfoodsi nt hesamef at,
ifpossi ble.Frenchfri
es
shouldnott asteli
kef r
iedf i
sh.
7.Fryascl osetot heservicet i
measpossi bl
e.Thef oodmoi st
urequi cklymakest he
breadingort hebat t
ersoggy .

8.Pr
otectf
atf
rom t
hef
oll
owi
ng:

-Heat:t
urnof fthefireaft
erf r
y i
ngort oalowerholdi
ngtemper
atur
e.
-Oxygen:keepf atcov er
edi nbetweenuse.
-Water:r
emov eexcessmoi sturefr
om foodbeforefr
ying.
-Sal
t:neversaltthef oodov erthefryer.
-Foodparti
cles: dustoffloosecr umbsbef or
efr
yingandskimthefatof
ten.

PRESSUREFRYI
NG

Pressurefryi
ngmeansdeep- fr
y i
ngi naspecial
cov er
edf r
yerthattr
apst hesteam givenoff
bythef oodbeingcookedandi ncreasesthepressureinsi
det hekett
le.Pressurefryi
ng
requiresaccuratet i
mi ng,
becauset heproductcannotbeseenwhi l
eitiscooking.Ina
standardfryer
, event hought hef atmaybeat350 F(175C)thetemperatureinsidethefood
willnotri
seabov e212 F(100C) ,theboi
lingpointofwater.I
napr essurefryer,
this
temper at
ureisr aisedandcookst hefoodmuchf ast
erwithoutexcessiv
ebr owning.Atthe
samet i
me,thef attemper aturecoul dbelower(325F/165C).
SOUSVI
DE

Fr enchf or"undervacuum" ,
 i
samet hodof cooki
ng i
nwhi chfoodisvacuum- sealedina
plasti
cpouchandt henplacedinawat erbathorsteam envi
ronmentforlongert hannor mal
cookingt imes( usuall
y1t o7hours,upto48ormor einsomecases)atanaccur atel
y
regulatedt emperaturemuchl owerthannormallyusedforcooking(typi
cal
lyaround55t o
60 °C( 131t o140 °F)formeat,hi
gherforvegetabl
es).Theintentist
ocookt heit em evenl
y,
ensur i
ngt hattheinsideisproper
lycookedwi t
houtovercooki
ngt heoutsi
de,andt oretai
n
moi sture.