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Cooking Methods Overview

Cooking involves transferring energy from a heat source to food, altering its molecular structure and changing its texture, flavor, aroma and appearance. Cooking makes food taste better and destroys undesirable organisms, making food safer to eat and digest. There are two main cooking methods - dry heat cooking, which uses direct or indirect heat from a flame or heated air/fat, and is best for meat; and moist heat cooking, which uses water and steam as the medium and is better for tenderizing meat through gelatin formation.

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LESLIE MARTINEZ
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6K views133 pages

Cooking Methods Overview

Cooking involves transferring energy from a heat source to food, altering its molecular structure and changing its texture, flavor, aroma and appearance. Cooking makes food taste better and destroys undesirable organisms, making food safer to eat and digest. There are two main cooking methods - dry heat cooking, which uses direct or indirect heat from a flame or heated air/fat, and is best for meat; and moist heat cooking, which uses water and steam as the medium and is better for tenderizing meat through gelatin formation.

Uploaded by

LESLIE MARTINEZ
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd

COOKERY

COOKING
• Cooking is the transfer of
energy from a heat source
to a food. This energy alters
the food molecular structure,
changing it’s texture, flavor,
aroma and appearance.
WHY FOOD IS BEING COOKED?

• Cooking makes food taste


better.
• Cooking destroy undesirable
organisms and makes food
to ingest and digest.
2 TYPES OF COOKING METHOD.

A. DRY- HEAT COOKING METHOD.


- The most popular method of cooking meat
because it develops the meat surface flavor
and requires only a short cooking time with
a small piece of tender meat.
- A process of applying heat either directly,
by subjecting to the heat of flame or
indirectly by surrounding the food with
heated air or heated fat.
B. MOIST- HEAT COOKING
METHOD
• The moist heat method has water and
steam as its working media for
tenderizing meat.
• Water and steam are much better
conductors of heat than air and cause
the tempersture of the connective
tissue to rise to the point where
gelatin formed much more rapidly.
They are commonly
used to grate cheese
and lemon or orange
peel (to create zest),
and can also be used
to grate other soft
foods.
It is useful when
preparing a
particularly tough
cuts of steak, and
works well when we
are broiling or frying
the meat.
It is a device for
removing the
skin from the fruit
and vegetables.
It is used to crush
cooked food. Its
name come from
its common use:
crushing cooked
potatoes.
Used to
measure the
weight of an
item.
It is used to
strain liquids
such as boiling
water or too sift
dry ingredients,
such as flour or
powdered
sugar.

COOKERY
COOKING • Cooking is the transfer of energy from a heat source to a food. This energy alters the food molecular structure,
WHY FOOD IS BEING COOKED? • Cooking makes food taste better. • Cooking destroy undesirable organisms and makes food to ing
2 TYPES OF COOKING METHOD. A. DRY- HEAT COOKING METHOD. - The most popular method of cooking meat because it develops th
B. MOIST- HEAT COOKING METHOD • The moist heat method has water and steam as its working media for tenderizing meat. • Wat

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