HOM 100

KITCHEN ESSENTIALS WITH BASIC FOOD

PREPARATION

COLLEGE OF BUSINESS, ECONOMICS AND

ACCOUNTANCY
Tourism and Hospitality Management Department
COOKING METHODS
METHODS OF HEAT
TRANSFER

Heat is transferred, or
conducted to the food.
HOW DRY HEAT AFFECTS FOODS
METHODS OF HEAT TRANSFER
RADIANT HEAT

 Ray s that come from a

glowing, or red-hot,
heat source such as
burning coals, flames
or a hot electric
element.
By metal that conducts
heat from a burner to the
food.

By oil that is heated

when a pan transfers heat
from the burner to the oil.
 CHANGES TO FOOD
• By using a dry heat cooking method,
you can see, feel and taste the changes
in food.

• These four changes:

- Color
- Texture
- Flavor
- Nutritional Value
MAINTAINING MOISTURE IN FOOD
• Use and dust food with flour.

• Food such as meat and vegetables could be soaked in oil, flavorful

liquids, aromatics, herbs and spices.

• Coat food with batter or breading before frying it.

• Avoid overcooking.
NUTRITIONAL VALUE

• Also referred as nutritive value.

• Applying heat to any food can make it lose some of the nutritional
value
PREPARED,
CONVENIENCE
AND PARTIALLY
COOKED FOODS

These prepared and

convenience foods
include meats that have
been trimmed, brined or
marinated, stuffed or
breaded.
DRY HEAT METHODS
GRILLING
Dry heat method in which
food is placed on a rack for
cooking.

Heat source could be

charcoal, gas, wood or a
electric or infrared heating
element.

Griddle is sometimes used to

prepare grilled food.
BROILING

 Similar to grilling, except

the heat source is located
above the food.

 Heat in a broiler is
typically a gas flame or an
electric or infrared heating
element.
ROASTING AND
BAKING
 Dry-heat techniques in
which food is cooked by
hot air trapped inside an
oven.

 Meats, fish and poultry

tend to become firmer as
they cook, while vegetables
and fruits become softer.
SAUTĒING

 A cooking technique that

cooks food quickly, often
uncovered, in a small
amount of fat in a pan over
high heat.
VARIATIONS OF SAUTĒING
STIR-FRYING
 Stir fries are made in woks,
pans with round bottoms
and high sides.

 Important cooking method

for Asian dishes.
SEARING
 Cooking food usually
uncovered, in a small
amount of hot fat just long
enough to color the
outside of the food.
PAN-BROILING
 Very much like sautéing
except that you use no fat.
The food is uncovered and
cooked over high heat.

 This method is used for

foods that have a high fat
content such as bacon.
SWEATING
 Lower heat than you would
use for sautéing, searing or
pan-broiling.

 Smothering is a variation
of sweating in which the
pan is covered.
PAN-FRYING
 Food is cooked in hot oil in
pan.
THREE BASIC COATING OPTIONS FOR PAN
FRIED FOODS
SEASONED FLOUR
The simplest coating is
simply flour that has been
seasoned with salt and pepper.
STANDARD
BREADING
 Dust the food with seasoned
flour, dip it in beaten eggs,
and the cover it with
breadcrumps.
BATTERS
Blending a type of flour and
a liquid.
DETERMINING
DONENESS
Carryover Cooking

Resting Food
MOIST HEAT METHOD
HOW MOIST HEAT AFFECTS FOODS
HEAT TRANSFER

 Direct contact with a hot

liquid.

 Steam that rises from the

hot liquid.
CHANGES TO
FOOD

 Color on the outside of the

food.
NUTRITIONAL
VALUE

 Direct contact with a hot

liquid or steam, the water
draws some of the nutritive
elements out of the food.
PREPARED, CONVENIENCE
AND PARTIALLY COOKED
FOODS

 Foods that have been

partially or fully prepared
can be chilled and
packaged.

 Convenience food such as

sauces or stocks are
generally simmered or
boiled before they are used.
MOIST-HEAT COOKING METHODS
STEAMING

 Cook food in a closed pot

or a large steamer.

 The heat of the steam is

transferred to the food.
POACHING, SIMMERING
AND BOILING

 completely covered by hot

liquid.
POACHING
 Used for tender foods.

 Cooking temperature of
160F to 170F.
SIMMERING

 Used for tougher cuts of

meats.

 Cooking temperature 170F

to 185F.
BOILING
 Suitable for pasta and
certain vegetables.

 Cooking temperature 212 F.

COMBINATION COOKING METHODS
BRAISING

 Usually indicates that the

food is left whole or in a
large pieces, with enough
liquid to partially cover it.
STEWING
 Indicates that food is cut
into smaller pieces and then
cooked in enough liquid to
completely cover the
ingredients.