methods of cooking ppt

Methods of Cooking

http://www.flickr.com/photos/cielovianzon/3463887771/Lai Yanqing, Eve

Methods of Cooking

OBJECTIVES:

Explain why food is cooked.

List the different methods of cooking: moist methods of cooking, dry methods of cooking and cooking in hot fat.

Describe their basic principles of each individual method.

Compare the advantages and disadvantages of each cooking method.

List the common dishes cooked using each cooking method.

Methods of Cooking

Why We Cook Food??

Cooking improves the flavour and appeal of food.

Cooking makes food safe for eating as it kills micro-organisms which may be present in food.

Methods of Cooking

Why We Cook Food??

Cooking makes food easier to chew and more digestible. It also enables better absorption of the nutrients.

Cooking destroys some of the enzymes which cause food to spoil. It thus prolongs the shelf life of food and maintains its quality.

Methods of Cooking

Methods of Cooking

Moist HeatBOILING involves cooking the food in a liquid at 100 degrees the food has reached boiling point when it starts to bubble vigorously.

Common Dishes:Bubur chacha, lontong, wan ton soup and chicken curry

Methods of Cooking

Advantages fast way to cook food healthy method as it requires little or no oil good for softening food, making it easy to chew and digest

Disadvantages water-soluble vitamins will be drawn out of the food

Methods of Cooking

Moist HeatSTEAMING relies on the water vapour or steam produced by boiling water to cook food.

Common Dishes:Steamed fish, glutinous rice, char siew bao, chee cheong fun and dumplings.

Methods of Cooking

Advantages soft and easy to chew and digest requires little or no oil retains most water soluble vitamins and mineralsSaves fuel and time with the use of the multi-tiered steamer

Disadvantages a longer cooking time is required for steaming as compared to boiling

Methods of Cooking

Dry HeatGRILLING uses dry heat from a gas, electric grill, glowing charcoals or an open fire to cook food similar to barbecuing

Common Dishes:Satay, otah, beef patties, chicken wings

Methods of Cooking

Advantages a fast method of cookingrequires less oil or fat than frying much of the oil or fat is drained away in the process of grilling

Disadvantages surface of the food can easily become dry and burnt if there is not enough oil brushed, the temperature is not welled controlled or the food is not turned frequently enough.

Methods of Cooking

Dry HeatBAKING cooks food by dry heat in an enclosed space in a cake, heat is radiated from the metal lining of the oven and circulated by convection currents

Common Dishes:Cakes, kueh lapis, chicken pie, pizzas

Methods of Cooking

Advantages large amounts of food can be cooked at the same time cooking process does not require constant attention baked food is soft and easy to digest

Disadvantages takes a long time to cook food, sometimes up to a few hours

Methods of Cooking

Hot Fat

Dry-frying: does not require the addition of oil. Cooks food from the melted fat that runs from the food when it is heated

Shallow-frying: uses very little oil, no more than what is enough to cover the base of the pan

Stir-frying: does not require a lot of oil and involves stirring small pieces of food in a hot pan for a few minutes

Deep-frying: food is submerged in oil or hot fat which gives the food a crisp texture.

Activity:I Spot, With My Little Eye

THANK You!