COOKING

TECHNIQUES
HPC4
*Brainstorm what foods you
have eaten so far, in or outside.
Try to “predict” or “guess” what
cooking methods were used to
cook these foods.
 Objectives
After todays lesson, student will be
able to:

1. Define cooking methods terms

and definitions.
2. Write cooking terms, definitions
and include examples.
3. Identify a variety of cooking
methods
 Purpose
Purpose of today’s learning:

During your time in this class, you will be exposed to the

different types of cooking methods.

You will also be responsible to understand the definitions and

the terms used in this unit.
 Introduction
There are many types of cooking methods. Cooking methods
fall into one of three categories; dry, moist and combination.
Understanding these methods will greatly impact the
following items:

Guest satisfaction
Menu development
Profitability
Kitchen design and layout
Employee training
 Methods of Heat Transfer:

There are three primary methods of transferring heat.

Conduction- Heat is transferred from one object to another

through Physical contact.
Convection- Heat is transferred from the source to food through
some type of medium.
Radiation- Heat is transferred to food through waves of heat or
energy.
 Dry Heat Methods

For all of the dry heat methods, heat is transferred to

food through hot air, oils, or fats
•Grilling
•Broiling
•Roasting•Sautéing
•Stir-frying
•Pan frying
•Deep-frying
•Baking
 Grilling
•Food cooked over a heat source
•Heat source can be wood, charcoal,
electric, gas
•Grilling is typically one of the first steps in
cooking, i.e. grill marks
•Outer skin has a darkened, crisp, crust
•Taste is a rustic, smoky flavor
•Typically grilled foods include poultry,
seafood, meat, vegetables
Considered a healthy cooking method
 Broiling
•Food cooked under a heat source
•Temperature is varied depending how close food is to the heat
source
•Heat source can be electric or gas
•Broiling is often a last step, to brown or to melt toppings
•Typically broiled foods include meats and poultry
Considered a healthy cooking method
 Pan Frying
•Food is cooked at medium to high heat
•Oil should cover half of the food
•Typical pan fried food would be chicken,
fish, potatoes
•Not considered a healthy cooking method
Deep-Frying

••Typically cooked at a temperature of

approximately 350°
•
•Oil should completely cover the food
•
•Typical deep-fried food includes chicken,
potatoes, fish, pastries
•
•Not considered a healthy cooking method
Cooks quickly over high heat
Uses small amounts of fat
Use a pan with sloping sides
Typically used for delicate foods such as
seafood, tender cuts of meats, and
veggies
Considered a healthy cooking method
 Stir-Frying
•Uses small amounts of fat
•Uses a wok
•Uses medium to high heat
•Typically used for smaller cuts of meat, tender cuts,
vegetables, and Chinese food
•Considered a healthy cooking method
 Baking

•Uses hot air

•Traditionally refers to pastry items – bread is baked
•Heat is contained in an enclosed space such as an oven
•Considered a healthy cooking method
•Baking and roasting are the same cooking method
Roasting
•
•Uses hot air
•Traditionally refers to meats and
vegetables
•May be done in an enclosed
space such as an oven
•May be done over or next to an
open flame
•Commonly used with large cuts of
meat
 Moist Cooking Methods

For allmoist cooking methods, heat is transferred to the food

through water or steam
•
•There are 4 moist cooking methods:
•Boiling
•Poaching
•Simmering
•Steaming
 Boiling
•Food is immersed completely in boiling
liquid (bubbles vigorously break the
surface)
•Helps evaporate the hot liquid (i.e.
thicken Stocks, gravies, enrich soup
flavor)
•A must for certain foods (i.e. pasta and
rice)
•Examples of foods typically boiled:
pasta, potatoes, stocks
 Blanching
•Blanching is cooking in liquid just
long enough to cook the outer parts
of the food.

The food is usually placed in cold

water to stop the cooking process.
 Poaching
.
•Uses a smaller amount of
water than boiling
•Water should barely bubble
•The liquid can be water or
broth
•Examples include fish
fillets, unshelled eggs,
poultry
 Simmering
. •Uses the same amount of
water as boiling
•
• Bubbles should barely break the
surface of the water
•
• Easily confused with boiling
•
•Typically used with tougher cuts
of meat (i.e. cornedbeef)
 Steaming
.Is a moist cooking method that
cooks food in a closed pot or
steamer that traps heated water
vapors and cooks the food as it
circulates around the food.
 Combination Methods

Uses both moist and dry heat methods

Includes both braising and stewing

 Braising
Food is browned in a small amount of fat, then liquid is added
Seared to lock in juices and flavor
One half to two thirds of the food item is covered with liquid
Retains its form during cooking
Whole or large pieces of food are braised
Typical foods braised are roast, ribs, and brisket
 Stewing
Food is generally cut in bite-sized pieces
Like braising, the food is browned in a small
amount of fat, then liquid is added
Food item is fully covered with water
Characteristics of stewed food are rich flavor
and fork tenderness
 Stewing
Food is generally cut in bite-sized pieces
Like braising, the food is browned in a small
amount of fat, then liquid is added
Food item is fully covered with water
Characteristics of stewed food are rich flavor
and fork tenderness
Thank you
for listening