Cooking Methods and Their Impact on Food
Cooking Methods,
Cooking Methods,
terminology
terminology
and
and
how
how
food
food
cooks
cooks
You cook food because…
You cook food because…
•
Cooking
Cooking
k
k
ills
ills
b
b
acteria
acteria
:
:
S
S
ome
ome
f
f
oods
oods
c
c
annot
annot
b
b
e
e
s
s
erved
erved
r
r
aw
aw
,
,
l
l
ike
ike
p
p
oultry
oultry
.
.
•
Cooking
Cooking
m
m
akes
akes
f
f
ood
ood
e
e
asier
asier
t
t
o
o
d
d
igest
igest
.
.
•
Cooking
Cooking
c
c
hanges
hanges
t
t
he
he
t
t
aste
aste
,
,
a
a
roma
roma
a
a
nd
nd
a
a
ppearance
ppearance
o
o
f
f
f
f
ood
ood
.
.
Food is made up of…
Food is made up of…
•
Water
Water
,
,
w
w
hich
hich
e
e
vaporates
vaporates
w
w
hen
hen
c
c
ooked
ooked
.
.
•
Fats
Fats
,
,
w
w
hich
hich
m
m
elt
elt
w
w
hen
hen
c
c
ooked
ooked
.
.
•
Proteins
Proteins
,
,
w
w
hich
hich
c
c
oagulate
oagulate
,
,
o
o
r
r
b
b
ecome
ecome
f
f
irmer
irmer
w
w
hen
hen
c
c
ooked
ooked
.
.
•
Nutrients
Nutrients
,
,
s
s
uch
uch
a
a
s
s
v
v
itamins
itamins
a
a
nd
nd
m
m
inerals
inerals
w
w
hich
hich
a
a
re
re
d
d
estroyed
estroyed
b
b
y
y
c
c
ooking
ooking
.
.
•
Carbohydrates
Carbohydrates
–
–
sugars
sugars
,
,
which
which
caramelize
caramelize
or
or
become
become
brown
brown
when
when
cooked
cooked
.
.
–
–
starches
starches
,
,
which
which
gelatinize
gelatinize
or
or
absorb
absorb
water
water
and
and
swell
swell
when
when
cooked
cooked
.
.
Heat transfer
Heat
Heat
travels
travels
to
to
food
food
from
from
its
its
source
source
in
in
a
a
number
number
of
of
ways
ways
:
:
•
Convection
Convection
m
m
eans
eans
c
c
urrents
urrents
o
o
f
f
a
a
ir
ir
,
,
s
s
team
team
,
,
w
w
ater
ater
o
o
r
r
f
f
at
at
c
c
arry
arry
t
t
he
he
h
h
eat
eat
t
t
o
o
f
f
ood
ood
.
.
Like
Like
when
when
currents
currents
of
of
hot
hot
air
air
heat
heat
the
the
food
food
in
in
an
an
oven
oven
.
.
•
Conduction
Conduction
m
m
eans
eans
s
s
omething
omething
h
h
ot
ot
t
t
ouches
ouches
t
t
he
he
f
f
ood
ood
.
.
L
L
ike
ike
w
w
hen
hen
a
a
s
s
teak
teak
i
i
s
s
c
c
ooked
ooked
i
i
n
n
a
a
h
h
ot
ot
f
f
rying
rying
p
p
an
an
.
.
•
Radiation
Radiation
m
m
eans
eans
h
h
eat
eat
r
r
adiates
adiates
f
f
rom
rom
a
a
h
h
eat
eat
s
s
ource
ource
t
t
o
o
t
t
he
he
f
f
ood
ood
.
.
L
L
ike
ike
w
w
hen
hen
h
h
eat
eat
r
r
adiates
adiates
f
f
rom
rom
t
t
he
he
c
c
oals
oals
o
o
n
n
a
a
b
b
arbeque
arbeque
t
t
o
o
t
t
he
he
f
f
ood
ood
.
.
Cooking methods
Cooking
Cooking
methods
methods
are
are
the
the
techniques
techniques
we
we
use
use
in
in
the
the
kitchen
kitchen
to
to
get
get
the
the
results
results
we
we
want
want
.
.
For
For
example
example
,
,
you
you
could
could
boil
boil
or
or
poach
poach
a
a
steak
steak
but
but
that
that
would
would
not
not
get
get
the
the
result
result
you
you
want
want
,
,
which
which
is
is
probably
probably
a
a
brown
brown
tasty
tasty
crust
crust
with
with
a
a
pink
pink
interior
interior
.
.
Cooking
Cooking
methods
methods
are
are
classified
classified
as
as
either
either
:
:
•
Dry
Dry
h
h
eat
eat
m
m
ethods
ethods
,
,
w
w
hich
hich
m
m
eans
eans
n
n
o
o
m
m
oisture
oisture
i
i
s
s
a
a
dded
dded
…
…
•
Moist
Moist
h
h
eat
eat
m
m
ethods
ethods
,
,
w
w
hich
hich
i
i
nvolve
nvolve
e
e
ither
ither
w
w
ater
ater
o
o
r
r
s
s
team
team
…
…
•
Combination
Combination
m
m
ethods
ethods
,
,
w
w
hich
hich
i
i
nvolve
nvolve
d
d
ry
ry
h
h
eat
eat
a
a
nd
nd
t
t
hen
hen
a
a
m
m
oist
oist
h
h
eat
eat
.
.
Dry heat methods
Dry
Dry
heat
heat
methods
methods
mean
mean
cooking
cooking
without
without
any
any
water
water
or
or
steam
steam
,
,
although
although
some
some
kind
kind
of
of
cooking
cooking
oil
oil
is
is
often
often
used
used
.
.
Dry
Dry
heat
heat
methods
methods
are
are
for
for
foods
foods
which
which
are
are
naturally
naturally
tender
tender
.
.
Saute
Saute
Fairly high heat, very little fat
Fairly high heat, very little fat
…which means to toss quickly in a pan
…which means to toss quickly in a pan
with very little fat and a fairly high
with very little fat and a fairly high
heat.
heat.
Pan fry
Pan fry
Moderate heat & a moderate amount of fat
Moderate heat & a moderate amount of fat
…which means to cook in a moderate amount
…which means to cook in a moderate amount
of fat over a moderate heat. Usually breaded
of fat over a moderate heat. Usually breaded
foods like cutlets or chicken are pan fried.
foods like cutlets or chicken are pan fried.
Deep fry
Deep fry
350 degrees Fahrenheit
350 degrees Fahrenheit
Completely submerged in hot fat
Completely submerged in hot fat
which means to submerge something
which means to submerge something
completely in cooking oil, like french fries…
completely in cooking oil, like french fries…
Pan broil
Pan broil
A moderate heat, no fat
A moderate heat, no fat
Usually foods which have their own fat, like steaks,
Usually foods which have their own fat, like steaks,
burgers or bacon
burgers or bacon
…which means to cook something in a pan
…which means to cook something in a pan
with no added fat.
with no added fat.
Roast or bake
Roast or bake
To cook by exposing to hot,
To cook by exposing to hot,
dry air
dry air
…which means to cook by exposing food
…which means to cook by exposing food
to hot, dry air in an oven
to hot, dry air in an oven
Griddle
Griddle
To cook on a flat, hot surface
To cook on a flat, hot surface
…which means to cook food on a flat, hot surface.
…which means to cook food on a flat, hot surface.
This is very common because a griddle can cook
This is very common because a griddle can cook
many foods quickly.
many foods quickly.
Grill
Grill
To cook on bars, over radiant heat
To cook on bars, over radiant heat
…which means to cook food on metal bars
…which means to cook food on metal bars
over radiant heat.
over radiant heat.
Barbequing is almost identical, except that the
Barbequing is almost identical, except that the
heat traditionally comes from wood or charcoal.
heat traditionally comes from wood or charcoal.
Moist heat methods
Moist
Moist
heat
heat
methods
methods
mean
mean
cooking
cooking
food
food
in
in
water
water
or
or
steam
steam
.
.
Poaching
Poaching
…which means to cook food in water that is
…which means to cook food in water that is
hot but not bubbling. Usually tender,
hot but not bubbling. Usually tender,
delicate foods, like eggs.
delicate foods, like eggs.
Hot, but not bubbling.
Hot, but not bubbling.
Simmering
Simmering
…which means to cook food in water that is bubbling
…which means to cook food in water that is bubbling
gently. Usually foods that need to cook for a long
gently. Usually foods that need to cook for a long
time.
time.
Bubbling very gently.
Bubbling very gently.
Boiling
Boiling
…which means to cook food in water that is
…which means to cook food in water that is
bubbling rapidly. Usually foods like pastas or
bubbling rapidly. Usually foods like pastas or
hardy vegetables.
hardy vegetables.
Bubbling very rapidly.
Bubbling very rapidly.
Steaming
Steaming
…which means to cook food by exposing it
…which means to cook food by exposing it
to steam.
to steam.
Usually potatoes and vegetables.
Usually potatoes and vegetables.
Combination methods
Combination
Combination
methods
methods
mean
mean
cooking
cooking
food
food
using
using
first
first
a
a
dry
dry
heat
heat
and
and
then
then
adding
adding
liquid
liquid
or
or
steam
steam
.
.
Combination
Combination
methods
methods
are
are
used
used
to
to
tenderize
tenderize
tough
tough
cuts
cuts
of
of
meat
meat
.
.
Braising
Braising
…which means to brown the food first and
…which means to brown the food first and
then cook it covered, with moisture added.
then cook it covered, with moisture added.
Braised dishes are always cooked covered
Braised dishes are always cooked covered
because this keeps the moisture in. Braising
because this keeps the moisture in. Braising
tenderizes tough cuts of meat or poultry.
tenderizes tough cuts of meat or poultry.
Stewing
Stewing
…which means to cut food into bite size pieces,
…which means to cut food into bite size pieces,
brown it and then cook it covered, with moisture
brown it and then cook it covered, with moisture
added.
added.
Stewed dishes are always cooked covered
Stewed dishes are always cooked covered
because this keeps the moisture in. Stewing
because this keeps the moisture in. Stewing
tenderizes tough cuts of meat or poultry.
tenderizes tough cuts of meat or poultry.
Cooking terms
•
Reduce
Reduce
m
m
eans
eans
t
t
o
o
s
s
immer
immer
a
a
l
l
iquid
iquid
s
s
o
o
s
s
ome
ome
o
o
f
f
i
i
t
t
e
e
vaporates
vaporates
.
.
T
T
his
his
c
c
oncentrates
oncentrates
t
t
he
he
f
f
lavors
lavors
.
.
•
Parcook
Parcook
m
m
eans
eans
t
t
o
o
p
p
artly
artly
c
c
ook
ook
f
f
ood
ood
.
.
•
Parboil
Parboil
m
m
eans
eans
t
t
o
o
p
p
artly
artly
c
c
ook
ook
b
b
y
y
b
b
oiling
oiling
.
.
•
Parbake
Parbake
m
m
eans
eans
t
t
o
o
p
p
artly
artly
c
c
ook
ook
b
b
y
y
b
b
aking
aking
.
.
•
Blanch
Blanch
i
i
s
s
t
t
o
o
p
p
artly
artly
c
c
ook
ook
b
b
y
y
b
b
oiling
oiling
o
o
r
r
s
s
teaming
teaming
.
.
•
Glaze
Glaze
m
m
eans
eans
t
t
o
o
a
a
dd
dd
a
a
s
s
hine
hine
t
t
o
o
t
t
he
he
f
f
ood
ood
.
.
•
Deglaze
Deglaze
m
m
eans
eans
t
t
o
o
s
s
wirl
wirl
a
a
l
l
iquid
iquid
i
i
n
n
a
a
p
p
an
an
t
t
o
o
d
d
issolve
issolve
c
c
ooked
ooked
p
p
articles
articles
o
o
f
f
f
f
ood
ood
.
.
•
Sweat
Sweat
m
m
eans
eans
t
t
o
o
c
c
ook
ook
i
i
n
n
f
f
at
at
o
o
ver
ver
l
l
ow
ow
h
h
eat
eat
.
.
•
Sear
Sear
m
m
eans
eans
t
t
o
o
b
b
rown
rown
t
t
he
he
s
s
urface
urface
o
o
f
f
a
a
f
f
ood
ood
q
q
uickly
uickly
,
,
u
u
sually
sually
b
b
y
y
s
s
auteeing
auteeing
o
o
r
r
p
p
an
an
b
b
roiling
roiling
.
.
•
Season
Season
m
m
eans
eans
t
t
o
o
e
e
nhance
nhance
t
t
he
he
n
n
atural
atural
f
f
lavors
lavors
.
.
•
Flavor
Flavor
m
m
eans
eans
t
t
o
o
a
a
dd
dd
a
a
n
n
ew
ew
t
t
aste
aste
t
t
o
o
f
f
ood
ood
.
.
THANKS
•
MACKY AMORES
Cooking is not just about preparing food; it involves various methods that affect taste, texture, and nutrients. Different heat transfer methods play a crucial role in how food cooks, and understanding dry heat, moist heat, and combination cooking methods can help achieve desired results. From sautéing to deep frying, each technique influences the final outcome of the dish in unique ways.
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Presentation Transcript
Cooking Methods, terminology and how food cooks
You cook food because Cooking kills bacteria: Some foods cannot be served raw, like poultry. Cooking makes food easier to digest. Cooking changes the taste, aroma and appearance of food.
Food is made up of Water, which evaporates when cooked. Fats, which melt when cooked. Proteins, which coagulate, or become firmer when cooked. Nutrients, such as vitamins and minerals which are destroyed by cooking. Carbohydrates sugars, which caramelize or become brown when cooked. starches, which gelatinize or absorb water and swell when cooked.
Heat transfer Heat travels to food from its source in a number of ways: Convection means currents of air, steam, water or fat carry the heat to food. Like when currents of hot air heat the food in an oven. Conduction means something hot touches the food. Like when a steak is cooked in a hot frying pan. Radiation means heat radiates from a heat source to the food. Like when heat radiates from the coals on a barbeque to the food.
Cooking methods Cooking methods are the techniques we use in the kitchen to get the results we want. For example, you could boil or poach a steak but that would not get the result you want, which is probably a brown tasty crust with a pink interior. Cooking methods are classified as either: Dry heat methods, which means no moisture is added Moist heat methods, which involve either water or steam Combination methods, which involve dry heat and then a moist heat.
Dry heat methods Dry heat methods mean cooking without any water or steam, although some kind of cooking oil is often used. Dry heat methods are for foods which are naturally tender.
Saute which means to toss quickly in a pan with very little fat and a fairly high heat. Fairly high heat, very little fat
Pan fry which means to cook in a moderate amount of fat over a moderate heat. Usually breaded foods like cutlets or chicken are pan fried. Moderate heat & a moderate amount of fat
Deep fry which means to submerge something completely in cooking oil, like french fries 350 degrees Fahrenheit Completely submerged in hot fat
Pan broil which means to cook something in a pan with no added fat. A moderate heat, no fat Usually foods which have their own fat, like steaks, burgers or bacon
Roast or bake which means to cook by exposing food to hot, dry air in an oven To cook by exposing to hot, dry air
Griddle which means to cook food on a flat, hot surface. This is very common because a griddle can cook many foods quickly. To cook on a flat, hot surface
Grill which means to cook food on metal bars over radiant heat. To cook on bars, over radiant heat Barbequing is almost identical, except that the heat traditionally comes from wood or charcoal.
Moist heat methods Moist heat methods mean cooking food in water or steam.
Poaching which means to cook food in water that is hot but not bubbling. Usually tender, delicate foods, like eggs. Hot, but not bubbling.
Simmering which means to cook food in water that is bubbling gently. Usually foods that need to cook for a long time. Bubbling very gently.
Boiling which means to cook food in water that is bubbling rapidly. Usually foods like pastas or hardy vegetables. Bubbling very rapidly.
Steaming which means to cook food by exposing it to steam. Usually potatoes and vegetables.
Combination methods Combination methods mean cooking food using first a dry heat and then adding liquid or steam. Combination methods are used to tenderize tough cuts of meat.
Braising which means to brown the food first and then cook it covered, with moisture added. Braised dishes are always cooked covered because this keeps the moisture in. Braising tenderizes tough cuts of meat or poultry.
Stewing which means to cut food into bite size pieces, brown it and then cook it covered, with moisture added. Stewed dishes are always cooked covered because this keeps the moisture in. Stewing tenderizes tough cuts of meat or poultry.
Cooking terms Reduce means to simmer a liquid so some of it evaporates. This concentrates the flavors. Parcook means to partly cook food. Parboil means to partly cook by boiling. Parbake means to partly cook by baking. Blanch is to partly cook by boiling or steaming. Glaze means to add a shine to the food. Deglaze means to swirl a liquid in a pan to dissolve cooked particles of food. Sweat means to cook in fat over low heat. Sear means to brown the surface of a food quickly, usually by sauteeing or pan broiling. Season means to enhance the natural flavors. Flavor means to add a new taste to food.
THANKS MACKY AMORES
