1. Chef Mehernosh Dhanda2/8/2013 BAC 101 Culinary Foundation Level 1 1

2. Scope After this session you will be able to: Identify the different cooking methods State the relationship between textures, cooking time & the method of cooking Explain the advantages & disadvantages of different cooking methods Be aware about the safe handling rules associated with each cooking method2/8/2013 BAC 101 Culinary Foundation Level 1 2 3. Cooking Methods Dry-heat cooking methods Air Fat Moist-heat cooking methods Water Steam Combination cooking methods Employ both dry- and moist-heat methods2/8/2013 BAC 101 Culinary Foundation Level 1 3 4. 2/8/2013 BAC 101 Culinary Foundation Level 1 4 5. Dry-Heat Cooking Methods Broiling Grilling Roasting and baking Sauting Stir-frying Pan-frying Deep-frying2/8/2013BAC 101 Culinary Foundation Level 1 5 6. Broiling It uses radiant heat from an overhead source to cook food.2/8/2013 BAC 101 Culinary Foundation Level 16 7. Grilling It is similar to Broiling but it uses a heat source located beneath the cooking surface.2/8/2013 BAC 101 Culinary Foundation Level 1 7 8. GRILLING AND BARBECUING Advantages Grilling is a quick, easy method of cooking There is little loss of nutrients and less fat is used. Grilled food are tasty and easy to digest Disadvantages Grilled foods cannot be successfully reheated They need to be served straight away Only tender cuts of meat can be used2/8/2013 BAC 101 Culinary Foundation Level 1 8 9. GRILLING AND BARBECUING Safety Rules Do not leave food unattended whilst cooking Keep work area clean & floors free from spilt grease Exercise great care when adjusting grill bars or salamander racks Assume all surfaces & items around grill areas to be hot.. FEEL BEFORE YOU PICK UP ANYTHING!!!2/8/2013 BAC 101 Culinary Foundation Level 19 10. Roasting & Baking These are the process of surrounding a food with dry, heated air in an enclosed area.2/8/2013 BAC 101 Culinary Foundation Level 1 10 11. ROASTING Advantages:- Minimal fire risk Meat juices from the meat can be used for gravy which enhance the flavor Gives a variety to the menu Disadvantages:- Constant attention is required Losses of nutrients like amino acids2/8/2013 BAC 101 Culinary Foundation Level 1 11 12. ROASTING Safety Rules The correct degree of cooking of meats must be accurately measured to protect from parasitic worms and pathogenic bacteria Care should be taken when handling oven trays to prevent spillages of hot fat Safe practices should be observed in operational procedure, clothing and footwear2/8/2013BAC 101 Culinary Foundation Level 1 12 13. Sauting It uses conducted heat from the saut pan with the aid of a little oil/fat to cook the food Stir frying is similar but is generally done with a Wok2/8/2013 BAC 101 Culinary Foundation Level 1 13 14. Pan Frying/ Shallow Frying It is similar to sauting & deep frying where the heat is conducted to the food from the heated pan using a moderate amount of oil/fat. There is also some convection of heat through the medium of fat.2/8/2013BAC 101 Culinary Foundation Level 114 15. Deep Frying It uses conduction & convection to transfer heat to the food submerged in the hot fat.2/8/2013 BAC 101 Culinary Foundation Level 1 15 16. FRYING Advantages:- Taste is improved, along with the texture Increases the calorific value. Fastest method of cooking In shallow fat frying the amount of oil consumption can be controlled Disadvantages:- The food may become oily or soggy with too much absorption of oil. The food becomes very expensive Fried food takes long time to digest. Repeated use of heated oils may produce harmful substances and reduce the smoking point2/8/2013 BAC 101 Culinary Foundation Level 116 17. FRYING Safety Rules All personnel must be trained in correct usage of the equipment The proper level of frying medium should be used The fryer must not be overloaded as this may cause hot oil/fat overflow. Drain wet foods and then dry with absorbent paper. This prevents splatters of hot fat Pans must be moved carefully on the stove top to prevent splattering and burns2/8/2013 BAC 101 Culinary Foundation Level 117 18. Moist Heat Cooking Methods Poaching Boiling Steaming Sous vide2/8/2013 BAC 101 Culinary Foundation Level 1 18 19. Poaching It uses convection to transfer heat to cook foods that dont need higher temperature or time. Water temperature for poaching eggs should be around 160 to 180F (71-82C). As a rule of thumb, bring the water to a boil, then reduce it to a simmer before cooking.2/8/2013 BAC 101 Culinary Foundation Level 119 20. Poaching eggs2/8/2013 BAC 101 Culinary Foundation Level 1 20 21. POACHING Advantages:- Foods with delicate texture may be cooked without breaking up. Poached foods are easily digested No fat needs to be added to cook the food Disadvantages:- Poaching is not particularly suitable for large pieces of food There is some flavor and nutrient loss from the food the cooking liquid There is little development in color and flavor2/8/2013 BAC 101 Culinary Foundation Level 121 22. POACHING Safety Rules Equipment should be matched to the quantity of food to prevent spillages. Care should be taken in handling dishes which are brought to temperature on the top of the stove and then transferred to the oven2/8/2013BAC 101 Culinary Foundation Level 122 23. Boiling It uses convection to transfer heat from the liquid to the food. In boiling there is a large amount of rapidly bubbling liquid to cook the food.2/8/2013BAC 101 Culinary Foundation Level 123 24. BOILING Advantages Tougher, cheaper cuts of meat may be used Heat transfer is fairly rapid and efficient The food is not likely to burn The food remains moist Disadvantages Flavor and some color may be lost from the food into liquid Loss of nutrients (especially water-soluble vitamins) may be high2/8/2013 BAC 101 Culinary Foundation Level 1 24 25. BOILING Safety Rules The boiling utensil should be matched with the quantity of food to be cooked The food handler should take care when placing foods into or removing items from boiling liquids When reducing liquids adequate ventilation should be available to prevent dampness2/8/2013 BAC 101 Culinary Foundation Level 125 26. Steaming Steaming uses convection for transferring heat from the steam to the food being cooked.2/8/2013 BAC 101 Culinary Foundation Level 1 26 27. Combination Cooking Methods Braising Stewing2/8/2013BAC 101 Culinary Foundation Level 1 27 28. Braising It uses both dry & moist cooking methods. Braised foods are first browned using a little fat, then liquid is added, the pan is then covered & the food is simmered.2/8/2013 BAC 101 Culinary Foundation Level 128 29. Stewing It is similar to braising but is generally used on smaller cuts of meat & the cooking time is shorter as compared to braising.2/8/2013 BAC 101 Culinary Foundation Level 129 30. Assignment Group 1 Prepare a PowerPoint presentation on the different methods of cooking used in Indian cooking with 25 pictures & explanations of each type Eg: Steaming:- Idlis, Dhokla, Khandvi, etc Group 2 Prepare a PowerPoint presentation on the different methods of cooking used in Asian cooking with 25 pictures & explanations of each type Eg: Steaming:- Momos, etc2/8/2013 BAC 101 Culinary Foundation Level 130 31. Thank You2/8/2013 BAC 101 Culinary Foundation Level 1 31