Methods of Cookery

KNIFE SKILLS

Trainee Manual

Food Production
AHRM- Davao
17 PAGES

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Dry Heat Cooking Method
Dry technique transfers heat by hot metal, hot air, hot fat, or radiation. This cooking technique
uses no moisture.

A. Sautéing

1. Sauté
2. Sweat
3. Stir Fry

B. Frying

1. Pan-Frying
2. Shallow-Frying
3. Deep-Frying

C. Roasting and Baking

D. Barbeque, Grilling and Broiling

Dry Heat cooking method consists of:

Grilling – to cook on an open grid over a heat source where the source of the heat is below. Usually
applicable to portion cut of meats, it has a smoky, charred flavor.

Broiling – a method similar to broiling but the source of the radiant heat is from above, usually
applicable to portion cuts of fish or delicate proteins and commonly done in a sizzler platter

Barbecuing – Comes from the word “barbacao” and Arawak Indian term that applies to cooking
with dry heat using a steel or wooden rack created with burning hard wood or over hot coals.

Roasting – to cook food in an enclosed space surrounding them with dry heated air in an oven

Baking – similar to roasting but usually applies to breads, pastries, vegetables; slow cooking

Deep Frying – to cook fully submerged in hot fat, coated in flour or thru a breading process

Sautéing – a French word which applies to cooking quickly in small amount of fat

Pan Frying – food is cooked in a moderate amount of fat by direct contact with the oil in an
uncovered pan.

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 Pan-Broiling – similar to broiling but usually the food is placed in a sizzler platter.

Smoke Roasting –similar to roasting but food is smoked over with herbs, or wood

Poeleing – a method in which items are cooked in their own juices (with the addition of matignon,
other aromatics and melted butter) in a covered pot, usually in the oven. It is also called “butter
roasting”.
Searing – to brown the surface of food in fat over high heat before finishing by another method
(for example braising) to add flavor and color.

Items done in the dry heat method display the following characteristics:

Grilled and broiled – flavored exterior, smoky, charred, browned, moist and juicy

Roasted – rich roasted aroma, well developed color and texture (soft, firm, delicate)

Sautéed and stir-fried – resilient but tender, develops appropriate browning outside

Pan-Fried and Deep-Fried – tender interior but crisp exterior

1. Dredging: To coat food with flour or finely ground crumbs.

2. Breading: To coat food with eggs and crumbs.
3. Batter: A mixture of flour, milk, eggs, and seasonings.

Differences between:

Sautéing Pan-Frying

-dusted with flour -coated with butter or breaded

-item quickly cooked -more defined crust
-very high heat -less intense heat
-small amount of oil -larger amount of oil
-item usually cooked in direct contact with pan -item is helped by oil’s intense heat in cooking
-juices released directly in pan, sauce -few juices are released and due to a larger amount
made directly of oil used, the sauce is made separately

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 TEMPERATURE GUIDE

Resting Time Remove Ideal Internal Temperature

Whole Chicken –
5 minutes 160º – 165º 165º – 170º
Roasted

Whole Turkey –
20 – 60 minutes 150º – 170º 165º – 170º
Roasted*

Rare Medium-Rare Medium Medium-Well

Remov Remov
Ideal Ideal Remove Ideal Remove Ideal
e e

Beef
125º 130º 130º 135º 140º 145º 155º 160º
Steaks

Beef
120º 130º 125º 130º 135º 145º 150º 160º
Roasts

Lamb
125º 130º 130º 135º 140º 145º 155º 160º
Chop

Lamb
120º 130º 125º 130º 135º 145º 150º 160º
Roast

Pork
- - - - 140º 145º 155º 160º
Chops

Pork
- - - - 135º 145º 150º 160º
Roasts

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 Veal
- - 130º 135º 140º 145º 155º 160º
Chops

Veal
- - 125º 130º 135º 145º 150º 160º
Roasts

Moist Heat Cooking Method

I. Pre-Cooking Techniques for Moist Heat Cooking Method

1. Searing B. Blanching

Heat and Food

To cook food means to heat it in order to make certain changes in it. Skillful cooks know
exactly what changes they want to make and what they have to do to get them right. Foods are
composed of proteins, fats, carbohydrates, and water, plus small amounts of other compounds
such as minerals, vitamins, pigments and flavor elements. It is important to understand how
these components react when heated of mixed with other foods.

Conduction – when heat moves directly from one item to something touching it

Convection – occurs when heat is spread by movement of air, steam, or liquid including hot fat

Radiation – when energy is transferred by waves from the source to the food. In microwave
cooking, the radiation generated by the oven penetrates part way into the food, where it agitates
the water molecules causing friction and creates heat, which cooks the food.

II. Moist Heat Cooking Method

1. Braising and Stewing

2. Blanching

3. Poaching, Simmering and Boiling

4. Steaming

Moist-heat Methods are those in which the heat is conducted to the food product by water
(including stocks sauces or any liquid) of by steam. Moist heat cooking method consists of:

Stewing – a method of cooking by which food is barely covered with liquid and simmered slowly
for a long period of time in a tightly covered pot; tenderizes tough cuts of meat and allows flavors
to blend deliciously. The meats are cut in smaller sizes. It has a shorter cooking time. The small
amount of liquid is usually served as the sauce.

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 Braising - similar to stewing but the main item is seared first and browned in fat, then cooked
tighly covered in a small amount of liquid at low heat for a lengthy period of time. To cook (certain
vegetables) slowly in small amount of liquid without browning.

Steaming - method of cooking in which items are cooked in a vapor bath created by boiling water
or other liquids.

Pan steaming - cooking method in which food is cooked in a small amount of liquid in a covered
pan over direct heat.

Poaching – to cook very gently in water or other liquid that is hot but not actually boiling.

Shallow poaching - a cooking method in which items are cooked gently in a loosely covered
shallow pan of simmering liquid. The liquid is reduced and often used as basis for the sauce.

Methods

There are two methods of poaching: shallow and deep.

1. Shallow Poaching: where foods, e.g. fish and chicken, are cooked in the minimum of liquid, ie
water, stock, milk or wine. The liquid should never be allowed to boil but kept at a temperature as
close to boiling as possible.
2. Deep Poaching: where foods are cooked in enough water to cover them, e.g. eggs are cooked in
approximately 8cm of water and brought to the boil and then simmered. Cuts of fish on the bone,
e.g. salmon steaks, are placed into simmering liquid and cooked gently.

Advantages

1. Food is easily digestible when poached

Disadvantages

1. Skill is required when poaching food

2. For many foods it is not a suitable method.

Simmering – to cook in water or any liquid that is bubbling gently

En-papillote - moist heat cooking method similar to steaming in which items are
encased in a parchment paper and cooked in the oven.

The Submersion Techniques:

Boiling – cooking method at temperatures reaching 212ºF and over.

Simmering – cooking food gently in a liquid at a temperature of 185ºF - 200ºF low

enough that tiny bubbles begin to break at a surface

Poaching – to cook food gently in a liquid just below the boiling point 160ºF - 185ºF
when liquid shows the quivering movement.
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 Differences between:

Stewing Braising

-bite-sized food items -portion sized cuts from exercised parts

-food barely covered with liquid over low heat -little liquid is used
-cooking by this method is shorter -lengthy period required In cooking
-blanching is done prior to main cooking -searing prior to finishing by another method
-tenderizes tough cuts and allows flavors -moist heat penetrates the less tender cuts of
to blend deliciously meat and causes tough tissues to soften
-flavors from item is released into liquid thus
becoming the accompanying sauce thus flavors
and nutrients are retained.

Knives

1. One sign of a professional is the ability to use

personal tools accurately, with great skill and
care, which only comes from deliberate practice
and conscious application

Knife Construction

1. Blade - The blade of a professional knife is a single piece of metal that has been cut,
stamped, or forged into shape. Most professional knife blades are made from high- carbon
stainless steel—an alloy of iron, carbon, chromium, and other metals.
* The metal combines the best features of stainless steel and carbon steel, resulting in a blade that
can be easily sharpened but is resistant to rust and discoloration.

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2. Tang - is the portion of the blade that extends into the knife’s handle. A full tang that runs through
the entire length of the knife handle contributes strength and durability to the knife. For this reason,
knives meant for heavy use, such as French knives and cleavers, should have a full tang.
* Paring knives, utility knives, or other knives used for lighter work may have a partial tang.

3. Handle - The knife handle can be made from hardwoods, such as walnut or rosewood, or other
materials, such as plastic or vinyl. When choosing a knife, consider the feel and fit of the handle.
* Knives are held for long periods of time, so the handle must fit comfortably in the hand.
*A handle that is either too small or too large can be uncomfortable to hold.

4. Rivet - Metal rivets hold the tang in the handle. Rivets should lie smooth and flat against the handle
to prevent rubbing and irritation against the hand. They should also be flush with the surface so that
there are no crevices in which dirt or microorganisms can collect.

5. Bolster - The shank, or bolster, is the metal point on the knife where the blade and handle meet.
*Although not all knives have a bolster, those that do are very strong and durable. The bolster also
helps block food particles from entering the space between the tang and the knife handle
*Although not all knives have a bolster, those that do are very strong and durable. The bolster also
*helps block food particles from entering the space between the tang and the knife handle.

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Types of Edges

1.Taper-ground edge
2.Hollow-ground edge
3.Serrated (sawtooth)
4.Scalloped
5.Granton
6.Single-sided edge
7.
Each have slightly different cutting characteristics

Knife Care
10 Rules for Etiquette and Safety

1. Always hold a knife by its handle

2. Never attempt to catch a falling knife
3. Use your own knife; do not borrow
4. Pass a knife handle first, or lay it down
5. Do not allow the edge to hang over the cutting board
6. Do not use a knife as an opener or for anything other
then its intended purpose
7. Do not leave knife in loose areas or where they are
hidden (pot sink)
8. Carry the knife point down, edge out and away from you
9. Never store or use above waist level
10. Always cut away from your body

Maintaining

1.Hone frequently to remove burrs

2.Sharpen yourself or have it done professionally
3.Use proper sharpening equipment
4.Do not over sharpen on an electric sharpener
5.Follow safety precautions and wear safety glasses
6.Use only mineral oil on a stone, not salad oil or lubricating oil
(toxic)
7.Use the stones as the manufacturer recommends
8.Periodically use mineral on wooden handles to prevent
splinters, drying, and cracking

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Trueing, a steel is used to keep the knife blade straight and to smooth out any irregularities.
*Trueing does not sharpen the blade, but it does help maintain the edge between sharpenings.
Sanitizing Knives
*Wash, rinse, and sanitize knives after every cutting task to avoid cross-contamination and to
destroy harmful microorganisms.

Cutting Surfaces

1.Never cut on steel, ceramic, or hard stone like surfaces such as granite or marble
2.Color-coded boards will help prevent cross-contamination
3.Boards must be cleaned and sanitized much the same way as knives
4.Mineral oil periodically on wooden boards
5.Boards must be air-dried and stored separately with air circulation between them
6.When stabilizing a board to cut on, always use a rubber mat.
7.Wipe board frequently with sanitized towel
8.Wipe knives with sanitized towel
9.Remove all trim as it accumulates
10. Keep board free of waste
11. Never place anything on the boards but the food you are cutting
12. Wash and sanitize between jobs to prevent cross-contamination

Knife Skills

1.Using a knife properly is one of the culinary professional’s most important

2.tasks. Good technique not only improves the appearance of food items but also
3.speeds preparation times and reduces fatigue.

4. Grip A good grip provides control over the knife, increases cutting efficiency, minimizes hand fatigue,
and lessens the chance of an accident.
5. The size of the knife, the task at hand, and personal comfort determine how best to grip the knife.
No matter which gripping style is used, avoid placing the index finger on the top of the blade.

Grip the knife by placing four fingers on the bottom of the handle
and the thumb against the other side of the handle.

Control - Knife movement must be controlled in order to make safe, even cuts.
* Guide the knife with one hand while holding the food firmly in place with the other hand.
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* Allow the sharp edge of the blade to do the work, rather than forcing the blade
through the food. A sharp knife provides the surest cuts and is the safest to use.
* Smooth, even strokes work best.

To make slices of equal width, adjust the index finger while

working, moving the thumb
and fingertips down the length of
the food.

* The guiding hand, the hand not holding the knife, is used
to hold the object being cut. This is
* done to prevent food from slipping as you cut it. It also makes it easier to control the size of
* the cut or slice you are making.

Importance of Knife Skills

Uniform cooking times.

1. Large pieces of vegetables take longer to cook than smaller ones. So if you're
sautéing carrots that are cut to different sizes and shapes, you'll either overcook
the smaller pieces by the time the bigger ones are done, or you'll cook the smaller
pieces properly but leave the bigger ones undercooked. Consistent cutting
technique ensures your food is cooked to a uniform degree of doneness.
Enhanced visual appeal.
1. It's the art part of the culinary arts.
2. Sloppy knife work makes for a sloppy-looking dish.
3. Skilled knife work indicates a cook who takes pride in their work and doesn't take
shortcuts.
It's a way of paying a compliment to whoever you're serving the dish to — saying to them, "You're
worth it."

Knife Cuts

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Basic Cuts: Other Cuts:
* Strip Cuts Tourne Mince and Finely mince
- Batonnet Oblique Chiffonade and Shred
- Julienne / Allumette Diagonal Fluting
- Fine Julienne Paysane Zest
* Cube Cuts Rondelle Supreme
- Brunoise: very small dice Fanning Parisiene
- Macedoine: small dice Wedge
- Parmentier: medium Dice Slice
- Carre’: large Dice Chop

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DICE CUTS
* Dicing is a cutting technique that produces a cube-shaped product. Different preparations require
different sizes of dice.
- Very small dice : Brunoise
- Small dice : Macedoine
- Medium dice : Parmentier
- Large dice : Carre

SRIP CUTS: JULIENNE & BATONNET

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 1.Julienne and bâtonnet are long, rectangular cuts.
2.Batonnet
1. Pommes frites cuts
2. Pommes pont neuf
3.Julienne
1. Allumette (or matchstick)
2. Fine julienne
4.The difference between these cuts is the final size.

CHOP
1.Coarse chopping is generally used for mirepoix or similar
flavoring ingredients that are to be strained out of the
dish and discarded.
2.It is also appropriate when cutting vegetables that will be
puréed.

MINCING
1.Mincing is a very fine cut that is suitable for many vegetables
and herbs.
When mincing herbs, rinse and dry well, and strip the
leaves from the stems.

CHIFFONADE
1.The chiffonade cut is done by hand to cut herbs, leafy greens,
and other ingredients into very fine shreds.
2.Chiffonade is distinct from shredding, however, in that the
cuts are much finer and uniform. This cut is typically
used for delicate leafy vegetables and herbs.

Two methods: free pass for slicing and pivot point for chopping,
dicing, and mincing.

SHREDDING OR GRATING
1.Shredded or grated items can be coarse or
fine, depending upon the intended use.
2.Foods can be shredded with a chef’s knife, a
slicer, shredding tools and
attachments, a mandoline or box
grater.
3.For shredding and grating, watch your
knuckles

PAYSANNE & FERMIÈRE CUTS

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 1.Cuts produced in the paysanne (peasant) and fermière (farmer) style are generally used in
dishes intended to have a rustic or home-style appeal. When used for traditional regional
specialties, they may be cut in such a way that the shape of the vegetable’s curved or
uneven
2.edges are still apparent in the finished cut.
3.However, it is important to cut them all to the same thickness
so that they will cook evenly.

DIAMOND/LOZENGE CUTS
1.The diamond, or lozenge, cut is similar to the paysanne and is
most often used to prepare a vegetable garnish.
2.Instead of cutting batonnet, thinly slice the vegetable, then cut
into strips of the appropriate width.

RONDELLES: round, bias, halfmoon

1.Rounds, or rondelles, are simple to cut. The shape is the result

of cutting a cylindrical vegetable, such as a carrot,
crosswise.
2.The basic round shape can be varied by cutting the vegetable
on the bias to produce an elongated or oval disk or by
slicing it in half for halfmoons.
3.If the vegetable is scored with a channel knife, flower shapes
are produced.

OBLIQUE OR ROLL CUTS

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 1.Oblique, as it refers to a vegetable cut, reflects the fact that the cut sides are neither parallel nor
2.perpendicular.
3.The effect is achieved by rolling the vegetables after each cut. This cut is used for long,
cylindrical vegetables such as parsnips, carrots, and celery.
4.

TOURNÉ
1.Turning vegetables (tourner in French) requires a series of cuts
that simultaneously trim and shape the vegetable. The
shape may be similar to a barrel or a football.
2.This cut is one of the most demanding, time-consuming, and exacting cuts.
3.There are 4 kinds of tourne
- Dimensions
2 inches (50 mm), with 7 sides
- Olivette, 1–2 inches (25–50 mm)
- Chateau, 2–2 1/2 inches (50–60 mm)
- Fondante, 3 inches (75 mm)

OTHER CUTS

1. Rondelle 2. Rondelle bias 3. Oblique 4. Fermiere

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