1. Cooking Methods: Vocabulary
CULINARY ARTS
Cooking Methods: Vocabulary
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6/19/2018

2. Bellwork
Brainstorm what foods you have eaten so far, in or outside the classroom. Try to “predict” or “guess” what cooking methods were used to cook these foods.
Write the methods on a post-it note or piece of paper and share with a partner.
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3. Objectives After todays lesson, student will be able to:
Define cooking methods terms and definitions.
Write cooking terms, definitions and include examples.
Identify a variety of cooking methods
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4. Purpose Purpose of today’s learning:
During your time in this class, you will be exposed to the different types of cooking methods.
You will also be responsible to understand the definitions and the terms used in this unit.
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5. Culinary Cooking Methods Identification
Introduction
There are many types of cooking methods. Cooking methods fall into one of three categories; dry, moist and combination. Understanding these methods will greatly impact the following items:
Guest satisfaction
Menu development
Profitability
Kitchen design and layout
Employee training
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6. Culinary Cooking Methods Identification
Methods of Heat Transfer:
There are three primary methods of transferring heat.
Conduction- Heat is transferred from one object to another through Physical contact.
Convection- Heat is transferred from the source to food through some type of medium.
Radiation- Heat is transferred to food through waves of heat or energy.
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7. Culinary Cooking Methods Identification
“Is there any greater challenge than producing the perfect grill or barbeque? It must have a crust that gleams and crackles, an interior that is perfectly tender and moist, and a flavor that demands attention.” -Chris Schlesinger, owner, East Coast Grill & Raw Bar, Cambridge, MA, Author, Let the Flames Begin.
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8. Culinary Cooking Methods Identification
Dry Heat Methods
For all of the dry heat methods, heat is transferred to food through hot air, oils, or fats
Grilling
Broiling
Roasting
Baking
Sautéing
Stir-frying
Pan frying
Deep-frying
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9. Culinary Cooking Methods Identification
Grilling
Food cooked over a heat source
Heat source can be wood, charcoal, electric, gas
Grilling is typically one of the first steps in cooking, i.e. grill marks
Outer skin has a darkened, crisp, crust
Taste is a rustic, smoky flavor
Typically grilled foods include poultry, seafood, meat, vegetables
Considered a healthy cooking method
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10. Culinary Cooking Methods Identification
Broiling
Food cooked under a heat source
Temperature is varied depending how close food is to the heat source
Heat source can be electric or gas
Broiling is often a last step, to brown or to melt toppings
Typically broiled foods include meats and poultry
Considered a healthy cooking method
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11. Culinary Cooking Methods Identification
Pan Frying
Food is cooked at medium to high heat
Oil should cover half of the food
Typical pan fried food would be chicken, fish, potatoes
Not considered a healthy cooking method
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12. Culinary Cooking Methods Identification
Deep-Frying
Typically cooked at a temperature of approximately 350°
Oil should completely cover the food
Typical deep-fried food includes chicken, potatoes, fish, pastries
Not considered a healthy cooking method
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13. Culinary Cooking Methods Identification
Sautéing
Cooks quickly over high heat
Uses small amounts of fat
Use a pan with sloping sides
Typically used for delicate foods such as seafood, tender cuts of meats, and veggies
Considered a healthy cooking method
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14. Culinary Cooking Methods Identification
Stir-Frying
Uses small amounts of fat
Uses a wok
Uses medium to high heat
Typically used for smaller cuts of meat, tender cuts, vegetables, and Chinese food
Considered a healthy cooking method
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15. Culinary Cooking Methods Identification
Baking
Uses hot air
Traditionally refers to pastry items – bread is baked
Heat is contained in an enclosed space such as an oven
Considered a healthy cooking method
Baking and roasting are the same cooking method
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16. Culinary Cooking Methods Identification
Roasting
Uses hot air
Traditionally refers to meats and vegetables
May be done in an enclosed space such as an oven
May be done over or next to an open flame
Commonly used with large cuts of meat
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17. Culinary Cooking Methods Identification
Moist Cooking Methods
For all moist cooking methods, heat is transferred to the food through water or steam
There are 4 moist cooking methods:
Boiling
Poaching
Simmering
Steaming
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18. Culinary Cooking Methods Identification
Boiling
Food is immersed completely in boiling liquid (bubbles vigorously break the surface)
Helps evaporate the hot liquid (i.e. thicken Stocks, gravies, enrich soup flavor)
A must for certain foods (i.e. pasta and rice)
Examples of foods typically boiled: pasta, potatoes, stocks
bobscooking.com/2011/04/boiling-water-made-easy/
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19. Culinary Cooking Methods Identification
Blanching
Blanching is cooking in liquid just long enough to cook the outer parts of the food.
The food is usually placed in cold water to stop the cooking process.
ceramiccanvas.com/2009/09/corn-soup-with-basil-oil/
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20. Culinary Cooking Methods Identification
Poaching
Uses a smaller amount of water than boiling
Water should barely bubble
The liquid can be water or broth
Examples include fish fillets, unshelled eggs, poultry
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21. Culinary Cooking Methods Identification
Simmering
Uses the same amount of water as boiling
Bubbles should barely break the surface of the water
Easily confused with boiling
Typically used with tougher cuts of meat (i.e. corned beef)
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22. Culinary Cooking Methods Identification
“Steamed foods get a bad rap, but a perfectly steamed dish of fish or vegetables bursts with a wonderful flavor, as long as you care enough to do it right.”-Mai Pham, Chef, Lemongrass Restaurant, Sacramento, CA , Author, Plea of the Vietnamese Table
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23. Culinary Cooking Methods Identification
Steaming:
Is a moist cooking method that cooks food in a closed pot or steamer that traps heated water vapors and cooks the food as it circulates around the food.
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24. Culinary Cooking Methods Identification
Combination Methods
Uses both moist and dry heat methods
Includes both braising and stewing
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25. Culinary Cooking Methods Identification
Braising
Food is browned in a small amount of fat, then liquid is added
Seared to lock in juices and flavor
One half to two thirds of the food item is covered with liquid
Retains its form during cooking
Whole or large pieces of food are braised
Typical foods braised are roast, ribs, and brisket
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26. Culinary Cooking Methods Identification
Stewing
Food is generally cut in bite-sized pieces
Like braising, the food is browned in a small amount of fat, then liquid is added
Food item is fully covered with water
Characteristics of stewed food are rich flavor and fork tenderness
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27. Closure
What are some methods of cooking you want to use before the end of the year?
Please take a moment to think about the method. Be prepared to give the method, tell us if it is dry, moist or combination and why do you want to try that method?
Finally give an example of a dish or item you would like to prepare.
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6/19/2018