Method Of Cooking: www.chefqtrainer.blogspot.com

Method of Cooking
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BasicCooking methods

LearningObjectives
▪ Conversion Temperature
▪ Identify equipment and Ingredient
▪ Explain and understand each method of cooking
▪ Understand cooking temperature

HeatTransfer
▪ Conduction – transfer of heat from one item to another.
Surface to surface like a pot or in the air.
▪ Convection – transfer of heat caused by the movement of
molecules from a warmer area to a cooler one. Forced hot
air is an example.
▪ Radiation – no physical contact between heat source and
the food. Heat is created by moving water molecules in the
food creating friction. Goes from the outside of the food
inside through conduction.

Conduction Convection Radiation
Heat Sources

Celsius to Fahrenheit Conversion Chart Formula
The formula below will help you to convert from Celsius into
Fahrenheit.
F = (Celsius x 1,8) + 32
Fahrenheit to Celsius Conversion Formula
The formula below will help you to convert from Fahrenheit into
Celsius (or Centigrade).
C = (Fahrenheit - 32) / 1,8
Conversion Temperature

▪ Change texture, taste, flavor and color
▪ Kill microorganism
▪ Easy to digest
▪ Increases variety
COOKING

Basic Cooking Method
Dry Heat Cooking Moist Heat Cooking Fat Cooking

DryHeatCooking

▪ Cooking techniques where heat is transferred to food without
using any liquid,
▪ Heat can be from top, bottom, top and bottom or rounds of
food
▪ Food is cooked in direct heat, such as a grill, or with indirect
heat, such as an oven
▪ Food must be naturally soft or prepared by adding moisture
▪ Lightly charred exterior, moist interior, slightly smoky flavor
▪ Sauces are made separately
Dry Heat Cooking

▪ Roasting
▪ Baking
▪ Griddling
▪ Grilling
▪ Broiling
▪ Barbeque - Barbequing
▪ Smoking
Dry Heat Cooking

Roasting
▪ Cooked through contact with dry, heated air
(convection)
▪ Full, rich flavor
▪ Desired doneness and color at same time
- Browned exterior
- Maillard reaction (browns the proteins)
- Seared before placing in oven
- Moist interior
▪ Pan drippings foundation for sauces and
gravy,
▪ E.g. Roasted Chicken, Roasted beef ribs, etc.

Characteristics of items to be roasted
▪ Tender
▪ Well marbled (intramuscular fat)
▪ Larger than single portion
Foods suitable for roasting
▪ Meats
▪ Seafood
▪ Vegetables
Roasting Ingredients

Roasting Equipment
▪ Roasting Pan
▪ Roasting rack
▪ Thermometer
▪ Oven
▪ Trays
▪ Roasting pan

Baking
▪ Similar Roasting
▪ Baking is lower temperature than
Roasting requires a higher
temperature (400°F and above) to
create a browned, flavorful "crust"
on the outside of the food being
cooked.
▪ Baking for cake, cookies and bread
▪ Baking when food is placed in
casserole
▪ Baking when food is wrapped with
aluminum foil, banana leaf, puff
pastry or pepper bread
▪ E.g. Baked potato, lasagna,
moussaka, beef wellington etc.
▪

There are some terms in roasting
▪ Searing: browning the meat with high temperature to seal the
juice from meat
▪ Basting: Moist the meat with fat or liquid to add color and flavor
▪ Barding: wrap meat with fat
▪ Larding: put fat into the meat

Barding
Basting
Larding
Searing

Barding and basting video

Roasting video

Grilling, Gridling and Broiling

Heat source above the foodHeat source below the food
Grilling Broiling

Characteristics of items to be grilled/broiled
▪ Tender
▪ Have intramuscular fat (marbling) content
▪ Portion size
Foods suitable for grilling/broiling
▪ Meats
▪ Seafood
▪ Vegetables (tender, high moisture content)
Ingredients

Grilling, Gridling and Broiling Equipment
▪ Grill
▪ Broiler
▪ Griddle
▪ Tongs
▪ Spatula
▪ Sheet pans
▪ Grill brush
▪ Kitchen Fork

Utensil

Griddle
Grill Broiler
French Flat Top
Equipment

Grilling
▪ Direct, high heat from below
▪ The name of equipment is “Grill or Grille”
▪ Temperature ; 160 C to 180 C
▪ E.g. Grilled beef tenderloin, Grilled Chicken Breast, Grilled lamb
chop, etc.

Grilling Video

Griddling
▪ Direct, high heat from below
▪ The name of equipment is “Griddle or Hot Plate”
▪ E.g. Griddled Pork Chop, Sausages, Griddled chicken breast, etc.

Griddling Video

Broiling
▪ Direct, high heat from above
▪ The name of equipment is “Broiler ”
▪ E.g. Broiled Beef Tenderloin, Broiler lobster, etc.

Broiling Video

Barbecue - Barbecuing
▪ The original technique is cooking using smoke at low temperatures and
long cooking times (several hours)
▪ Indirect heat or hot smoke from below or above
▪ Using charcoal to make smoky flavor
▪ Food should be marinated or brines and highly seasoning
▪ E.g. Lamb BBQ, Satay, short rib BBQ, etc.

Barbecuing Video

Smoking
▪ Smoking, in food processing, the exposure of cured meat and
fish products to smoke for the purposes of preserving them and
increasing their palatability by adding flavor and imparting a
rich brown color.
▪ E.g. Smoked salmon, sausages, smoked beef, etc.
There are 2 kinds of smoking method:
▪ Hot Smoking Method : 65 °C – 80 C for 6 – 8 hours
▪ Cold Smoking Method : 40°C – 50 C for 5 – 6 hour

Smoking Video

Moist Heat Cooking

Moist Heat Cooking
▪ Cooking with liquids (water, broth, etc.)
▪ Moist heat is usually for hard ingredients
▪ Moist heat conductor is liquid
▪ Moist heat faster than cooking dry heat

Moist-Heat Cookery Equipment
▪ Bamboo steamer
▪ Cartouche (parchment paper lid)
▪ Perforated hotel pan
▪ Pot
▪ Sauteuse
▪ Sautoir
▪ Thermometer

Moist Heat Cooking
▪ Boiling
▪ Simmering
▪ Blanching
▪ Poaching
▪ Steaming
▪ Pressure Cooking
▪ Stewing
▪ Braising
▪ Sous Vide

Boiling
▪ The amount of liquid used is more than food (completely
submerged food).
▪ 212°F / 100 C
▪ Few foods are truly “boiled”
- Dried beans, grains, meals, eggs, etc.
▪ Boiling can use cold or hot water.
▪ Boiling equipment is called Boiler or Pot

Simmering
▪ 205°F/85°C – 95 °C
▪ Tenderizing method
▪ Sturdy vegetables, pastas, or legumes
▪ Tough meat cuts

▪ Is dipping food ingredients in boiling liquid
▪ The liquid used can be water (water blanching) or oil (oil
blanching)
▪ Blanching:
- clean bones from dirt
- Make it easy to peel
- Prepare half-cooked ingredients
Blanching

Steaming
▪ Temperature +212 °F+ /100C
▪ Gentle vapor bath, Min item never in direct contact with liquid
▪ Covered tightly during cooking
▪ Delicate flavor and texture
▪ Sauces made separately
▪ Foods suitable for steaming
- Chicken or game birds, fish, shellfish, fruits, rice and vegetables

Poaching
▪ Characteristics of items to be poached
- Tender
- Portion sized
▪ Foods suitable for poaching
- Meats, fish, shellfish, fruits, vegetables, and eggs
▪ Cooking medium heat
▪ Should contribute flavor to food and sauce prepared from
cooking liquid (if applicable)
- Stock, court bouillon, wine, vinegar, citrus juices, etc
▪ Aromatic Ingredients
- Shallots, vegetables, herbs, spices, citrus zest
▪ Equipment
- Cartouche & thermometer

2 Kinds of Poaching
▪ Shallow Poaching
▪ Deep Poaching

▪ Less liquid used
▪ Combination of steam and acidic liquid with aromatics
▪ Lightly covered to trap steam
▪ Portion-size cuts
▪ “Cuisson” (poaching liquid) always used to make sauce
▪ Often cooked in oven2
Shallow Poaching

▪ Completely covered with liquid
▪ Portion size or larger cuts
▪ Cooking liquid not generally used for sauce
▪ NEVER covered
▪ Cooked on range
Deep Poaching

Poaching
Poaching fish
Poaching chickenPoaching egg
Poaching fruit

Poaching Tips
Shallow-Poaching
▪ Smaller, individually portioned items
▪ Cover once removed from the poaching liquid
▪ Started in cold liquid for a clear broth
Deep-Poaching
▪ Larger items
▪ Cover once removed from the poaching liquid
▪ Start in hot liquid

Poaching egg video

Poaching salmon video

Pressure cooking is the process of cooking food,
using water or other cooking liquid, in a sealed
vessel known as a pressure cooker. This simulates
the effects of long braising within a shorter time.
E.g. Bandeng Presto, Pepes, Ketupat, etc.
Pressure Cooking

Braising
▪ Size: large, multi-portion
▪ Liquid: covers ⅓ to ½ item
▪ Garnish: cooked separately
▪ Sauce: strained
▪ Cooked: in oven
▪ E.g. Braised beef, Osso bucco,
Lamb shank
Stewing
▪ Size: small pieces
▪ Liquid: covers item
▪ Garnish: cooked with item or
separately
▪ Sauce: not strained
▪ Cooked: in oven or on range
▪ E.g. Stewed beef, Rendang,
lamb curry, etc.

▪ Less tender cuts
▪ Highly exercised
▪ Mature animals
▪ Less expensive cuts
▪ Suitable foods
▪ Beef
▪ Veal
▪ Lamb
▪ Pork
▪ Poultry
▪ Game (feathered and furred)
▪ Organ meats
▪ Vegetables
Braising and Stewing Ingredients

Braising
Stewing

Braising Video

Stewing Video

▪ Sous vide or Vacuum cooking is a method of vacuum sealing food
into plastic and then simmering the package in water to heat
throughout.
▪ Sous vide technique that keeps the integrity of food.
▪ The temperature and cooking time varies according to the product
requirements.
Sous vide

Fat Cooking

Deep frying Pan frying
Sautéing Stir Frying
Fat Cooking

Fat Cooking
Deep frying :
▪ Is a cooking method in which food is submerged in hot fat, most
commonly oil
Pan Frying :
▪ Is a cooking by the use of minimal cooking oil or fat, typically using
just enough oil to lubricate the pan
Sautéing
▪ Is a method of cooking and tossing food that uses a small amount
of oil or fat in sauteuse pan
Stir Frying
▪ Similar sautéing or Chinese sautéing and the name of equipment is
“wok”

Fat/Oil
▪ Frying Oil
▪ Salad oil
▪ Corn oil
▪ Butter oil
▪ Margarine
▪ Fat
▪ Olive oil
▪ Bean oil

Pan-Frying & Deep-Frying
▪ Use neutral oils / fats
▪ High smoke point
▪ Items are usually coated or breaded
▪ Sauces are prepared separately, i.e. ..
▪ Remoulade Sauce
▪ Tartar Sauce
▪ Chutney

Pan-Frying Deep-Frying

Uses more fat than sautéing and stir frying, less than deep-frying
Pan-Frying

▪ High smoking point
▪ Examples:
▪ Clarified butter
▪ Neutral-flavored oil (sunflower, corn, etc.)
▪ Olive oil
▪ Rendered fats
▪ Oil temperature = +/- 350°F/ 175 C°C
Pan-Frying Fats and Oils

▪ Characteristics of items to be pan fried
▪ Tender
▪ Single portion size or small pieces
▪ Foods suitable for pan-frying
▪ Veal
▪ Chicken
▪ Pork
▪ Seafood
▪ Vegetables and starches
▪ Pre-prepared items (i.e. fritters)
Pan-Frying Ingredients

▪ Item completely submerged in fat
▪ Cooked to order
▪ Served immediately
Deep-Frying

▪ High smoking point
▪ Examples:
▪ Neutral-flavored oil (safflower, corn, etc.)
▪ Rendered fats such as lard
▪ Temperature = 300°F - 375°F/ 149 – 191 C
▪ Blanching in oil - 300°F / 149 C(i.e. French Fries)
Deep-Frying Fats and Oils

▪ Characteristics of items to be pan fried
▪ Tender
▪ Small pieces able to be completely cooked by the time the
▪ coating achieves the proper browning
▪ Foods suitable for pan-frying
▪ Vegetables
▪ White meat or poultry
▪ Seafood (light fleshed)
▪ Vegetables
▪ Potatoes
▪ Cheeses
▪ Cooked meat preparations
Deep-Frying Ingredients

Basket Method Swimming Method

Sauté
▪ Don’t overcrowd the
pan
▪ Use naturally tender
ingredients
▪ Use fond for sauce
Stir-Fry
▪ Work in batches
▪ Use bit-size pieces
▪ Use high heat
▪ Keep items constantly
moving
▪ Make only enough sauce
to just coat ingredients
Sauté and Stir-Fry Tips

Sautéing

Sauté
▪ To jump” – you should be able to hear it
▪ High heat (Hot pan – Hot oil)
▪ Rapid technique
Perfect mise en place required
▪ Correct amount
▪ Correct size
▪ Small amount of fat used
▪ Sauces generally made in the pan by
▪ Deglazing the pan
▪ Reducing sauce to “nappé”
▪ Object is to cook, color & correct doneness at the same time

▪ Characteristics of items to be sautéed
▪ Tender
▪ Portion size or small pieces
▪ Cooked to order
▪ Foods suitable for sautéing
▪ Meats – loin, rib, tenderloin, breast
▪ Seafood
▪ High-moisture vegetables
▪ Pre-cooked vegetables (to finish or re-heat)
▪ Cooking mediums – need high smoke points
▪ Clarified butter
▪ Neutral-flavored oil (i.e. vegetable oil)
▪ Rendered fats
Sauté Ingredients

Sauté Equipment
Sauteuse Sautoir

Stir-Frying
▪ Similar to sautéing
▪ Item cooked over very high heat
- Use little fat
- Fat must have high smoke point
▪ Usually done in work
▪ Food is constantly kept moving (toss method)
▪ Sauces generally made in the pan

▪ Characteristics of items to be stir-fried
▪ Tender
▪ Portion size or small pieces
▪ Cooked to order
▪ Foods suitable for Stir-Frying
▪ Beef, veal, pork, lamb, and poultry
▪ Seafood
▪ High-moisture vegetables
▪ Par-cooked vegetables and potatoes ( as a means to
finish or re-heat)
Stir-Fry Ingredients

▪ Frying Spatula
Used in dominant hand: to push and scoop the food
▪ Ladle
Used in opposite hand: to catch and transfer food
▪ Chopstick
▪ Woks
▪ Sauté pan (sauteuse) can be used but must work in small
batches
▪ Spider
▪ Kitchen Towel
Stir-Fry Equipment

Stir-Fry Equipment

Stir Frying Video

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