This document discusses classical French cooking methods. It describes various dry heat cooking methods including roasting, baking, broiling, smoking, sautéing, pan-frying, deep-frying, and pressure-frying. It also outlines moist heat cooking methods such as boiling, simmering, poaching, blanching, steaming, braising, and pressure cooking. The document then provides an overview of the classic French brigade system and roles within it. It also explains the Maillard reaction and how foods are cooked through conduction, convection, and radiation.

1. Classical French Cooking Methods
Roast – uncovered using hot dry air usually
in an oven
Bake – usually applies to bread, pastries or fish
also in an oven
Broil – uses radiant heat from a source above
product i.e. salamander
Smoke – dry heat covered using
wood chips to create smoke
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
Dry Heat Cooking Methods

2. Classical French Cooking Methods
Dry Heat Cooking Methods with fat
Sauté – “to jump” small amount of fat
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
over high heat
Pan-fry – moderate amount of fat over
moderate heat
Deep-fry – submerged in hot fat
Pressure-fry – submerged in hot fat
under pressure

3. Classical French Cooking Methods
Moist Heat Cooking Methods
202˚F above 5000 ft.)
Simmer – cook in liquid just under a boil
Poach – slow cook in hot liquid
should have no movement
Blanch – partially cook in highly
salted water usually followed by
Shocking – submerge in ice
water to stop the cooking
process
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
Boil – cook in hot liquid (212˚F at sea level

4. Classical French Cooking Methods
Moist Heat Cooking Methods
boiling but not directly in the water
Braise – cook covered very slow in a small
amount of liquid after primary
browning. Liquid is usually made into
the sauce
Pressure cooking – cooking with
steam at a very high
temperature and pressure in a
specialized piece of equipment
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
Steam - cooking with the steam produced by

5. •Chef, Executive Chef or Chef de Cuisine
•Sous Chef
•Saucier –
Sauté Chef
•Poissonier –
Fish Chef
•Entremetier –
Vegetable Chef
•Rotisseur or Grillardin – Grill Chef
•Garde Manger –
Pantry Chef
•Patissier –
Pastry Chef
•Tournant –
Rounds man
•Aboyeur –
Expediter
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
Classic French Brigade

6. • High protein meats and fish
•Carbohydrates must be present
• Starts around 230˚F
•Only during dry heat
Protein strands unwind and bond with
carbohydrates as the temperature rises creating
color and flavor. Too much color and flavor will
result in a condition referred to as BURNT.
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
Maillard Reaction

7. Cooking Foods by Heat Transfer
• Conduction – When heat moves from one item to
something touching it or through an item
air or steam or liquid
• Radiant – When energy is transferred by
waves. The waves of energy do not cook
the food but change into heat energy when
they strike the food.
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
• Convection – When heat is spread by the movement of