Cooking

• Cooking is the art, technology and craft(Skill) of

preparing food for consumption with use of heat.
• Cooking can be defined as the process in which
complex foods are changed into simple or edible
foods by the application of heat.
• Cooking is a "Chemical Process", the mixing of
ingredients, decision-making, technical knowledge,
the application and withdrawal of heat and
manipulation of skills.
• In this process, the flavor, texture, appearances,
chemical and physical properties of the ingredients
change.
• Cooking is considered both as science and art which
blend the flavors of food in order to bring physical
change and the chemical change.
• Food preparation is a modern term in a
professional cookery.
• It devotes to preparation and cooking.
• It follows a flow of pattern which commences with
the purchasing and selecting of the materials, their
handling, processing and the ultimate presentation
of the dish to the customer where" food service"
takes place.
• In French the word" Cuisine" devotes the art of
Cooking, preparing dishes and the place kitchen in
which they are prepared.

• Basically there are three modes of heat transfer,

they are as follows;
 Conduction
• It involves the transfer of heat in solid materials.
• It is the transfer of heat from higher temperature to
lower temperature without the transfer of
molecules.
• In this process, heat is transferred to solid material
and solid material to food or solid material to food
directly.
• E.g Cumin Roasting, Chapati Cooking etc
 Convention
• It is the transfer of heat through a liquid and gas.
• Convention works on the simple principle of ‘ hot
gas/liquid rises’.
• In this process, convection currents are produced
due to the movement of gas or liquid (Hot on top)
and heat is distributed evenly.
• Food receives the heat from heated air or liquid.
• For examples, Boiling egg, Tandoor roasting etc.
• Radiation
• Radiation cooking is a heating process that does
not require physical contact between the heat
source and the food being cooked.
• In this process, heat is transferred by wave of heat
or light striking the food.
• Radiant heat is transmitted in short wave from heat
source directly onto the surface of the food and
molecules become agitated causing friction. Two
kinds of radiation heat are used in the kitchen:
infrared and microwave.
 Aims and purpose of cooking
• To improve taste and flavour.
• To enhance presentation and make the food safe for
eating.
• To make the food more digestible.
• To kill harmful bacteria and germs present in the
food.
• To enhance palatability or making the food more
edible.
• To enhance the color of a dish.
• To change and blend the flavors within the foods.
• It helps in the extraction of soluble nutrients.
• It helps to break down the cellulose in plant foods
and soften the connective tissues.
Method of Cooking
Boiling
• Boiling is a cooking in a bath of water at the boiling
point i.e. 1000C.
• Foods are totally immersed in the boiling water.
• Basically there are three/four types of heat
treatment which comes under boiling cooking
method they are as follows:
Rolling Boil
• It is harsh technique of cooking above 1000 C.
• Delicate food such as fish cannot be cooked by this
method.
• Tough food such as red meat, chicken and root
vegetable can be cooked by this method.
 Blanching
• It is simply the fast boiling method of cooking foods
with the application of high heat i.e. 1000C.
• Generally blanching is best preferred with the
green and leafy vegetables in order to retain the
nutritive value and the color and also to avoid
under cooking and the over cooking.
• Bones of meat or poultry can also be blanched to
preserve nutritive value and to remove the dirt’s
and the fault smell.
• It also kill micro organism and destroy enzymes.
 Simmering-
• It is gentle method of boiling.
• It is the slow or gentle boiling method of cooking in
which foods are cooked at the simmering
temperature.
• Generally the slow cooking items like-stocks,
sauces, soups, gravies, etc can simmered where the
temperature is about (85-90)0 C is maintained.
• All bubbles are ceased.
 Par Boiling-

• This is a partial or incomplete cooking by boiling.

• This method is applied when:
• An article is to be cooked by another method of
cooking.
• Strong flavors or water-soluble constitute are to be
removed from the article.
 General points to be considered while boiling
are as follows:
• Vegetables grown above the ground are cooked in
salted boiling water.
• Scum that arises during boiling should be removed,
other wise it will make the food discolour and spoil
the taste.
• Vegetables grown below the ground are started in
cold salted water.
• Dry vegetables are started in cold water and the salt
is added only after the vegetables become tender.
• Fish is boiled just below the boiling point and
should just simmer till the cooking is complete.
• In case of meat, all extra fat is removed and meat is
put into salted boiling water and cooked until
tender.
• Stocks, sauces, soups, gravies etc should be
simmered other wise it will evaporate and go on
cloudy thus spoiling the color, flavor and the taste.
• Foods should be completely immersed throughout
the process.
Steaming
• It is the moist heat method of cooking in which the
foods are cooked by the plenty of steam at (120-
140)0 C.
• The food to be cooked is surrounded by steam from
water directly or indirectly by having the food item
being placed in direct contact of steam or by having
boiled water.
• Foods cooked by this method are easily digestible
and retain the original flavor and nourishment and
cannot be easily over cooked.
• Basically there are two types of steaming, they are;
• Direct Steaming- In this method, food is cooked by
the contact of direct steam. E.g. Momo.
• Indirect Steaming- In this method, foods are cooked
inside a closed pots with the plenty of steam steam
pressure and heat coming from the fast boiling
water. E.g. Pressure cooking
Poaching
• Poaching is the moist heat method of cooking in
which foods are coked in a poaching liquid that may
be stock or water or milk etc at the poaching
temperature i.e. (80-85)0 C without bubbling.
• Food items should be cooked in shallow water.
• Food items are partially submerged in water and
cooked.
• The water never boils but simmers, that is it is kept
under boiling point.
• Generally this is applied to very soft and tender in
nature food with the addition of little salt and
vinegar in order to prevent the disintegration and to
preserve the nutritive value.
 Basic rules regarding Poaching
• Poaching liquor should not be boiled i.e. the
temperature of liquid should be below 1000C.
• While poaching the fish items, it should be taken in
mind that the whole fish should be poached starting
with a cold water where as the cuts of fish should
be started with the hot water.
• Salt and vinegar is added in the case of poached
eggs for the quicker coagulation.
• It is very much important to know that the fresh
eggs should be used for poaching. White part of the
coagulates at 600C where as the yolk part
coagulates at 700C.
Stewing
• This is a very slow and economical method of
cooking.
• Thickened by reducing. And roux
• Herbs and spices are added for flavour.
• Vegetables can also be added.
• It is cooked on low fire
• While stewing, continuous stirring is required and
the liquid used should just cover the food items.
E.g. Mutton Stew. Irish stew, etc.
 Basic rules regarding Stewing
• Always use thick bottomed pan with a tight fitting
lid.
• Any meat items that have to be stewed should be
cut into cube shaped or in any even shape.
• Boil the foods once only and then simmer till the
food gets tender.
• Meats and vegetables can be stewed together so as
to blend the flavour and retain the nutritive value of
the food.
• Stewed items should be served with gravy and best
preferred with boiled or steamed rice.
Braising
• It is a combination of roasting and stewing.
• Tough meat and joints are first browned to seal off
(Seared) the pores and to prevent the juices coming
out.
• Then they are placed on a bed of mirepoix
vegetables along with the addition of little stock or
sauce or gravy just to cover the food by two third
parts in a thick bottomed pan or casserole (sealed
with a lid) and placed in an oven or stove to cook.
• Finally some flavorings and seasonings in the form
of herbs and spices, wine, spirits may also be added
to make the more food flavorful and palatable. E.g.:
Braised leg of lamb, Braised Rice, etc.
 Basic rules regarding braising are as follows:

• While braising foods, cooking time should be well

judged and controlled.
• The liquid should cover the food by 2/3 part.
• Generally braised meats are carved and then served
along with the gravy or sauce.
Fat Medium of Cooking
Frying
• This method of cooking uses fat as a cooking media.
• Frying is the method of cooking in which foods are
cooked in a pre heated oil or fats.
• Cooking foods in a fats or oil is quickest method to
make the food appetizing, palatable, crispy and
crunchy.
• Basically there are two types of frying, they are as
follows;
Deep Frying
• It is the method where the foods are completely
immersed till done.
• This allows the food to become more crispy and
crunchy thus increasing the palatability.
• But special care should while deep frying in order to
prevent the food from being over cooked and
makes the fat rancid very soon.
• Foods to be deep fried require a pane or coating or
breading( Floor + Egg wash + Bread crumb)
• Which not only enhance the color & appearance of
the food but also but also prevent the food from
being over heated. E.g. Crumb fried chicken, Fried
Fish, etc
Shallow Frying
• It is the method of cooking where foods are cooked
in a shallow or with the addition of little fats or oil
till done.
• This method is done in the case of pre cooked food
items which require a short preparation time, other
wise the food will absorb more fats oil and the food
will taste greasy and oily.
• Basically there are three types of shallow frying,
they are as follows;
Sautéing
• Derived from word ‘sauter’ meaning ‘Jump’
• In this method food is cooked with the hand
manipulation or tossing.
• E.g. Chowmein, Fried rice, Sautéed vegetables, etc.
Stir Fried Vegetables
• This method of cooking is basically applied in the
Chinese vegetable cooking with the application of
very high heat with little fats or oil.
• E.g. Stir Fried Vegetables
• Griddle- In this method foods are cooked in a pan
over the with the addition of little oil and by turning
both sides.
• E.g. Omlette, Cutlets, etc.
 Basic rules regarding frying are as follows
• Frying pan should be neat and clean.
• Quality of the fats or oil should be good.
• Any items to be fried must be dried first as far as
possible, other wise it will splutter.
• Deep fried foods should be coated with floor or
bread crumbs and eggs.
• Foods should be free from moisture.
• Oil temperature should be neither very low nor very
high.
• Avoid putting food in a lot size while frying.
• Shape and size of the food items should be even
and equal.
• Do not use the same fats or oil for deep frying more
than three times, which may become rancid and go
to smoking point very quickly.
Roasting
 Roasting
• Roasting is the fat medium of cooking in which
foods are cooked in oven or direct contact with the
fire.
• Generally the radiant heat produced inside the
oven/or direct heat, helps to cook the food, which
should be continuously basted with fats or oil
during the process to moisten and soften the meat.
• Basically there are four methods of roasting, they
are as follows;
Pot Roasting
• Quality meats and joints are trussed to retrain their
shape and placed in a pot, which has crossed rods
or skewers.
• The meat is continuously basted with fats or oil
during the cooking process.
• This is sealed and heated from below on a slow fire.
• Root vegetables may be added for flavour.
• After the meat is cooked, stock may be added to
prepare a sauce or roast gravy.
Spit Roasting
• This is the traditional and actual method of roasting
where foods are cooked by the direct heat of fire.
• Generally the whole part of lamb, suckling, game
etc are skewered into a rod and placed in a spit and
then roasted above the direct flames.
• The meats should be constantly basted with fats or
oil for even cooking.
Oven Roasting
• This is the method of cooking foods in a closed oven
with the radiant heat.
• The meat is placed over the roasting tray after
marinating and allowed to roast inside the oven at a
temperature between (250 – 300)0C.
• The meat is constantly basted and turned round for
even cooking and for the retention of good color.
E.g. Roast chicken, Roast turkey, etc.
Tandoor Roasting
• It is the traditional method of cooking and roasting
foods in a clay oven named Tandoor.
• Basically this oven is heated by a charcoal or coal
with the help of which different foods can be
cooked.
• Now a days Tandoor can be heated with a LP gas or
electricity also.
• E.g. Tandoori Chicken, Naan, Kebab, Tikka, Roti,
Paratha, etc.
Grilling
• Grilling is the fat medium of cooking in which foods
are cooked by the radiant heat produced from the
electrically heated grill bars.
• Expensive meats cuts are grilled on hot iron grids
with heat coming from top or below.
• The meat is marinated before grilling and never
pricked while cooking as juices flow out.
• Basically there are three types of grilling, they are
as follows;
 Over the Heat (Griller)
• Generally very fine and tender cuts of meat,
poultry, game and fish etc are grilled with the use of
little fats or oil above the direct heat coming from
the grill bars or griller.
• Griller can be heated either by charcoal or
electricity.
• The degree of cooking foods on a griller depends
upon the thickness of the meat cuts and the
customer’s choice which may be rare, medium, rare
medium, well done, etc.
• E.g. Steak, Sekuwa, etc
• Between the Heat (Toasters/Oven) –
• In this method, foods are cooked by the radiant
heat coming from electrically heated ovens or
toasters.
• E.g. Toast breads, Toasted Sandwich, etc.
• Under the Heat (Salamander)
• In this method, foods are placed under the heat
coming from grill bars or salamander.
• Generally meat chops, Pizza’s and the foods that
are to be glazed require this method of cooking.
 Basic Rules regarding Grilling are as follows

• Meat items that are to be grilled should be

marinated first kept at least for one hour.
• Meats should be turned a round by using a turner
or tongs for the even and proper cooking and to
prevent loss of juice.
• Basting of foods should be done to keep it moist.
 Poeling
• This is same as roasting. But the difference is that,
in this case the joints are placed in a closed vessel in
an oven on the bed of mattignon (finely chopped
root vegetables) and the fat used is butter.
• It is of a great importance that the poeling joint
should not moisten during cooking or else it will
turn into braising.
Dry Heat Method (Dry Media)
Broiling
• It is a dry method of cooking by direct heat either
from above or below.
• It can be done on grids or pans where food is
cooked uncovered with the addition of very little
fats so as to ensure the foods are less greasy and
fatless.
• Grill Mark missing
Baking
• Baking is the dry heat methods of cooking in which
foods are cooked by the radiant heat and the hot
steam produced inside the baking oven.
• Generally the baked food items like- breads, cakes,
pies, rolls, sticks, cookies, biscuits etc are cooked by
this method in an closed oven by the maintaining
the temperature between (250 – 300)0C.
Smoking
• Smoking foods is not actually a method of cooking
other than the methods of preservation.
• Food items to be preserved are either smoked
directly or soaked in a brine solution and then
preserved with the help of smoke coming from
wooden shavings and sawdust in a closed room.
• This is done in a closed room. E.g. Smoked Salmon.
Other Methods of Cooking
Microwave Cooking
• This is very fast method of cooking in which
extremely high frequency waves are made to strike
the food article in a specially made chamber.
• This sets the molecular structure of the food article
into rapid motion, generating frictional heat in the
process, which causes the food item to be cooked in
a very short period of time.
• Micro wave cooking is becoming popular day by
day due to its simplicity and less time consuming
than the baking and roasting.
En papilote
• En papillote is a method of cooking in which the
food is put into a folded pouch or parcel and then
baked.
• The parcel is typically made from folded parchment
paper, but other material, such as a paper bag or
aluminium foil, may be used.
• The parcel holds in moisture to steam the food.
• The pocket is created by overlapping circles of
aluminum foil and parchment paper and then
folding them tightly around the food to create a
seal.
• A papillote should be opened at the table to allow
people to smell the aroma when it opens.
• The moisture may be from the food itself or from an
added moisture source, such as water, wine, or
stock.
• This method is most often used to cook fish or
vegetables, but lamb and poultry can also be
cooked en papillote.
• Choice of herbs, seasonings and spices depend on
the particular recipe being prepared.
• The pouch should be sealed with careful folding.
• In some country this process may be carried out on
big leaves such as Banana, Grape, Lotus etc.
Solar Cooking
• Solar cooking is the simplest, safest and the
convenient way to cook food through solar
radiations without consuming the fuels.
• A solar cooker is a device which uses the energy of
direct sunlight to heat, cook or pasteurize drink.
• Many solar cookers currently in use are relatively
inexpensive, low-tech devices, although some are as
powerful or as expensive as traditional stoves, and
advanced, large-scale solar cookers can cook for
hundreds of people.
• Because they use no fuel and cost nothing to
operate, many nonprofit organizations are
promoting their use worldwide in order to help
reduce fuel costs (especially where monetary
reciprocity is low) and air pollution, and to slow
down the deforestation and desertification caused
by gathering firewood for cooking.
• Solar cooking is a form of outdoor cooking and is
often used in situations where minimal fuel
consumption is important, or the danger of
accidental fires is high, and the health and
environmental consequences of alternatives are
severe.
Sous Vide
• French for ‘under vacuum’. Sous-vide is a method of
cooking in which food is sealed in a vacuum-sealed
plastic pouch then placed in a water bath or in a
temperature-controlled steam environment for
longer than normal cooking times (usually 1 to 6
hours, up to 48 or more in some select cases) at an
accurately regulated temperature much lower than
normally used for cooking, typically around 55 to 60
°C (131 to 140 °F) for meat and higher for
vegetables.
• The intent is to cook the item evenly, ensuring that
the inside is properly cooked without overcooking
the outside, and retain moisture.
• When the food reaches target temperature or time,
it can be taken out, give it a quick sear or other
finish, and serve it.
Molecular gastronomy
• Molecular gastronomy is a sub-discipline of food
science that seeks to investigate
the physical and chemical transformations of
ingredients that occur in cooking.
• Its program includes three axes, as cooking was
recognized to have three components, which are
social, artistic and technical.
• Molecular cuisine is a modern style of cooking, and
takes advantage of many technical innovations from
the scientific disciplines.
• The term Molecular Gastronomy is commonly used
to describe a style of cuisine in which chefs explore
culinary possibilities by borrowing tools from the
 Molecular Gastronomy Techniques
1. Emulsification
To create foams or "airs" that dissolve in the
mouth, you can use a hand blender to mix soy
lecithin with your chosen ingredient. Create
balsamic foam to pair with mozzarella and
tomatoes, or top a cocktail with citrus "air."
 Molecular Gastronomy Techniques..
2. Spherification
Spherification is the process of creating soft,
squishy spheres that resemble pearls or caviar
eggs. This technique uses calcium chloride and
alginate, which gel when combined. One
common use of spherification is to bubble tea.
 Molecular Gastronomy Techniques..
• Gelification
Using agents such as agar agar or gelatin, you
can transform liquids and liquified foods into
gels. Use it to create noodles for an entree or
other unique shapes to include in a specialty
dessert or appetizer.
 Molecular Gastronomy Techniques..
• Deconstruction
This technique involves breaking down the elements of a dish and
rebuilding the presentation. Usually, a deconstructed dish
consists of multiple components of a dish that are presented
together. For example, you can serve a small cake next to the
frosting or topping with bits of dehydrated marshmallow on the
side. This technique provides a basis for developing a unique
presentation and plating method for your molecular gastronomy
creation.
 Molecular Gastronomy Techniques..
• Converting Liquids into Powder
• Turn high-fat liquids into powder with
maltodextrin, a starch-like substance. Convert
caramel, coconut oil, Nutella, peanut butter,
bacon, and more into powder to add a savory
or sweet touch to any dish
 Molecular Gastronomy Techniques..
• Incorporating Edible Paper
You can add an interesting dimension to dishes with
edible paper, which can be made with potato
starch and soybeans. Infuse different ingredients
in your edible paper recipe to add color or flavor,
such as vanilla, cinnamon, fruit juice, or cinnamon.
 Molecular Gastronomy Techniques..
• Smoking
• Smoke cocktails, beer, sauces, dressings,
meat, and more with a smoking gun. This
method creates a brief attractive presentation
of smoke upon serving and leaves an aromatic
flavor.
 Molecular Gastronomy Techniques..
• Flash Freezing
• Using liquid nitrogen, you can immediately freeze
food. This instant process preserves the texture
of food and does not create large ice crystals. By
flash freezing certain elements of your dish, you
can create intricate decorations or garnishes.
Induction cooking
• Induction cooking heats a cooking vessel
by electromagnetic induction, instead of by
thermal conduction from a flame, or an electrical
heating element.
• For nearly all models of induction cook tops, a
cooking vessel must be made of or contain a
ferromagnetic metal such as cast iron or stainless
steel.
• Copper, glass and aluminum vessels can be placed
on a ferromagnetic interface disk which functions as
a conventional hotplate.
• In an induction cooker, a coil of copper wire is
placed under the cooking pot and an