1. Cooking Methods
Chapter 9

2. Heating and Cooking
There are three types of energy central to all cooking:
Conduction
Convection
Radiation

3. Conduction This is heat transfer by direct contact Example:
Cooking a pancake in a skillet

4. Convection
This is the transfer of heat by the movement of air or liquid
Warm air that rises forces the cool air to fall then displaced back to the top when it heats up and the process is continuous

5. Radiation
This type of heat transfer method uses infrared rays to strike and warm objects.
Example the boiler heats the surface of food by radiation

6. How does heat affect food?
Brings out flavor and aroma
Can change the color
Changes the texture

7. Conventional Cooking Techniques
Two different types
1. Moist heat cooking: foods cooked in hot liquid or steam
2. Dry heat cooking: foods cooked uncovered without added liquid or fat

8. Moist Heat Cooking
Boiling
Simmering
Steaming
Pressure Cooking

9. Boiling
Cooking in a liquid that reached boiling point, when the liquid is producing large bubbles that rise to the surface and break.
Nutrient loss is very high when using this method
Suitable for pasta and corn on the cob

10. Simmering
When a liquid rises gently and just begins to break the surface
To simmer foods we generally bring water to a boil and then reduce the heat so that food will simmer
More foods can be simmered than boiled

11. SPECIAL SIMMERING TECHNIQUES
Stewing: involves covering small pieces of food with liquid and covering until done
Poaching: involves simmering whole foods such as eggs or fruit

12. Steaming A method of cooking foods over but not in boiling water
Many foods can be steamed
Also it helps them retain their shape, color, flavor, and nutrients

13. Pressure Cooking
This cooks food in steam under pressure and cause temps. Rise above boiling and in turn cooks food faster
Best to use on foods that take a long time to cook
EX. Dry beans, soups, & non tender cuts of meat

14. Dry Heat Methods
Roasting & Baking
Broiling
Pan-Broiling

15. Roasting and Baking
Involve foods being cooked in either a conventional or convection oven
Roasting usually involves cooking large tender cuts of meat
Baking is the term used for cooking breads, cookies, and casseroles

16. Broiling Refers to food under direct heat
Works well with tender cuts of meat
Cooks quickly

17. Pan-broiling Stove-top method of dry heat cooking.
Includes foods such as hamburgers and tender cuts of steak

18. Frying Involves cooking food in oil or solid fat Different types
* Sautéing
* Pan-frying
* Deep-fat frying

19. Sautéing
This is to brown or cook foods in a skillet with a small amount of fat.
Low to medium heat is used

20. Pan-Frying
Similar to sautéing but usually involves large pieces of meat
Food may need to be turned several times during cooking process

21. Deep-Fat Frying AKA French Frying
Food is immersed in hot fat and cooked until done.
Note that fat had a “Smoke Point” this is the temperature that fat begins to break down and smoke. This means the oil is no longer good for cooking.

22. Combo Methods Combining dry heat with moist heat cooking Braising
Stir-frying

23. Braising
This combines frying and then simmering to tenderize food and enhance flavor.
Often used for less tender cuts of meat

24. Stir Frying Also a combo of frying and moist heat cooking
Small pieces of meat are cooked is a small amount of oil. Liquid is added throughout this process.
A wok is traditionally used