2. Cooking Definition Cooking is the transfer of energy from a heat source to a food. The energy alters the food’s molecular structure, changing its texture, flavor, aroma and appearance. The effect of heat  Proteins - coagulate  Starches - gelatinize  Sugars - caramelize  water - evaporate  Fats - melt

3. Direct heat Broiling, gratiné, spit cooking, roasting, BBQ Indirect heat Pan-frying, stewing.. Convection Regular & convection oven, steamer, deep fryer, boiler Radiation Microwave, Infrared heat, induction When cooking food, some vitamin & mineral are lost. Using appropriate cooking methods will help retain nutrients.

4. Cooking methods principle A. Moist heat Methods Cooking with a moist heat dissolve the soluble substances (vitamins, minerals, nutrients) and transfer them into the cooking liquid. Note: They may be lost. 1. Poaching To cook in a liquid that is hot but not actually bubbling (65C to 82C) A.With agitation: E.g. Hollandaise B.Without agitation: E.g. Custard, crème caramel, brulée… C.In water: E.g. Vegetables, eggs D.In stock: E.g. Meats, fish Note: The liquid is often brought to a full boil first. The heat is then adjusted to maintain a steady temperature.

5. 2. Simmering (95C to 98C) To cook in a liquid that is bubbling gently Note: Simmering is a method of preparation between poaching and boiling. Most food cooked in a liquid are simmered 3. Boiling To cook submerged in a liquid that is bubbling rapidly. Note: Green vegetables should be start off in boiling salted water. 4. Steaming To cook food by exposing them directly to steam (100C to 150C) A.Pressure steamer - Compartment is pressurized B.Non-pressurized - Bamboo basket, potato basket… C.In its own moisture - Baked potato, Papillote…

6. 5. Blanching To cook an item partially and very briefly, usually in water or steam. 6. Stewing To cook covered in a small amount of liquid, usually after searing or sweating - Searing is used for sealing and for flavor. In most case the liquid is served with the product as a sauce. (110C to 140C) 7. Braising To cook covered in a small amount of liquid (1/3 to 1/2 covered), usually after browning in the oven. A.Red meat: Usually cooked well done for tougher cuts than stewing - Beef rouladen, Sauerbraten… B.White meats - Usually, not used for chicken or veal C.Fish & Vegetables - Braised pike… Braised lettuce..

7. 8. Pot roasting Is the process by which the food is placed in a covered pan in the oven with mirepoix and butter/fat.Before the end remove the lid and allow the meat to brown. The cooking liquid is used for sauce. E.g Beef pot roast, Buffalo… 9. Poeler - Pan braising- To cook on stove top, covered in a small amount of liquid, usually after searing or sweating - In most case the liquid is served with the product as a sauce. Boiled foods are more likely simmered than boiled because the rapid motion of boiling could damage the food in the boiling process?

8. Cooking methods principle B. Dry heat Methods Cooking with a dry heat, moisture evaporates, dries food.Taste and flavor become stronger and more concentrated. 1. Broil / Grill / BBQ Means to cook with radiant heat from above or below ( 200C to 280C). Broiling is a rapid, high heat method usually used for tender cuts, some fish and vegetables. E.g. Steak, chops, Brochettes, squash… 2. Griddling (150C to 200C) To cook food on a solid cooking surface called a griddle, with or without fat. Temperature is usually lower than a broiler E.g. fried eggs, Pancake, Hash browns, minute steak..

9. 3. Gratinée / Flaming (250C to 300C) Means to brown the surface of a dish by top heat only - salamander. The surface of the dish is covered with at least one fatty product or combination of: fat, cheese, cream or egg E.g. Baked Alaska, crème brulée, Onion soup, Eggs Benedicte … 4. Roasting To cook foods by surrounding them with hot, dry air, usually in the oven. The oldest form of cookery is spit-roasting -over an open fire- The food should be roasted in a pre-heated oven at 210C to 250C to start and then finished at 150C to 200C, basting continuously. Cooking uncovered is essential to roasting. E.g. Meat roast, veal, pork, poultry, game and some fish. Time ratio is usually between 5 to 20 minutes per LB; barding or larding can be used.

10. 5. Baking (140C to 250C) To cook foods by surrounding them with hot, dry air, usually in the oven. Food may be baked without adding liquid or fat; it can also be baked in mould. 6. Sautéing (170C to 230C) To cook foods quickly in a small amount of fat, in a shallow pan called a “ sauteuse” most used for a la minute cooking E.g. Beef stroganoff, stir fry, vegetables… 7. Pan-frying To cook foods in a moderate amount of fat, in a fry-pan over medium heat on the top stove. Similar to sautéing but with more fat and usually longer cooking time. E.g. Trout Meuniere, breaded veal cutlet, cordon bleu…

11. 8. Pan broiling To cook foods in a special pan designed for pan broiling. E.g. Steak, fish, brochettes… 9. Deep fry (325C to 375C) To cook foods submerged in hot fat, usually breaded or battered. Can be dredged in flour as well. 10. Deep fry blanching (275C to 325C) To blanch food in hot fat. To give the food a preliminary cooking at a lower temperature, then followed by finishing at a higher deep-frying temperature at the time of service.

12. Very rare/bleu - 40 to 45C Rare - 49 to 51C Medium rare - 51 to 55C

13. Medium - 55 to 57C Medium well - 57 to 60C Well done - 60 to 65C

14. A thermometer is the best tool to indicate the doneness of meats Red = Rare Reddish pink = Medium rare Pinkish red = Medium Clear / none = Well done

15. Pressing the roast Soft, spongy, firm, or hard for a feeling of: Soft, spongy, firm, or hard Needle/Fork test To test internal meat temperature Shake test with a meat fork To see if the meat slides of easily or hang on

16. Cooking a roast at: pre determined temperature + pre determined time = Time ratio cooking Carry over cooking is the period when the meat needs to rest after cooking to allow: Final stage of doneness while resting Final stage of doneness while resting Redistribution of its internal juices Redistribution of its internal juices The roast start to relax and loosen its tension The roast start to relax and loosen its tension Increase tenderness and moisture Increase tenderness and moisture

17. Is up to your imagination! Seasoning, flavoring, brining Smoking Barding / Larding Adding wine / Liquor - marinating- Breading, battering, stuffing