COOKING

METHODS
Diff.
Types of
Cooking
Methods
Boiling
Boiling is a moist-heat cooking
method that happens when the
liquid’s temperature reaches 212
degrees. Food is completely
submerged in water for even heat
distribution.
Poaching
Poaching is a moist heat method of
cooking by submerging food in some
kind of liquid and heating at a low
temperature. This is a technique that is
used to cook delicate proteins such as
fish, chicken, and eggs, as well as some
fruits and vegetables
Steaming
Steaming is a method of
cooking that requires moist
heat. The heat is created by
boiling water which vaporizes into
steam. The steam brings heat to
the food and cooks it.
Stewing/Casseroling
Stewing is a long, slow cooking
method where food is cut into
pieces and cooked in the minimum
amount of liquid, water, stock or
sauce. The food and the cooking
liquid are served together.
Braising
braising, the cooking of meat or vegetables
by heating them slowly with oil and
moisture in a tightly sealed vessel. Braising
differs from stewing, in which the food is
immersed in liquid, and from covered
roasting, in which no liquid is added. Braising
is a combination of covered roasting and
steaming.
Baking
Baking is a method of cooking
that uses dry heat in an enclosed
space. Typically done in an oven,
baking occurs when heat makes
contact with dough or batter and causes
the starches in the dish to change form.
Roasting
Roasting is a slow-cooking process, using
indirect, diffused heat to cook its
ingredients. It is a dry-heat cooking method
where hot air surrounds the food and cooks
it evenly on all sides at a temperature of at
least 300 °F (or 150 °C). The heat can also
be derived from an open flame, an oven, or
another heat source.
Grilling
Grilling involves cooking food on a rack
over a heat source, usually a charcoal
fire or ceramic briquettes heated by gas
flames. Direct heat quickly sears the
outside of food, producing distinctive
robust, roasted―and sometimes pleasantly
charred―flavors and a nice crust.
Barbecuing
Barbecuing, or Barbequing,
refers to a dry heat cooking
process which is used to cook
meat and other ingredients over
burning charcoal, smoke and
fire, electricity or even a gas
powered barbecue apparatus.
Shallow
Shallow frying is cooking in a small
amount of oil, butter or similar
medium. It includes pan-frying and stir-
frying (wok cooking).
Deep Frying
Deep frying is considered a Dry Heat
Method of cooking. It uses heat
conduction and natural convection to
transfer heat to food submerged in fat.
Thus begins that golden brown delight
known as deep fried food.
Pot Roasting
Pot roasting is one of the combination
cooking methods which involves both
dry- and moist-heat cooking. Meat is
often first browned before it is slowly
cooked in a liquid. With just a few added
vegetables, these one pot wonders require
very little effort from the cook.
Tandoori
Tandoori is a cooking method
by which food is cooked in a
clay oven over charcoal, gas
or electric. It is named after
the oven it was traditionally
cooked in, which is called a
Tandoor.
Paper Bag
Paper-Bag Cookery” is the
method of cooking food in a
hot oven, having previously
enveloped each article in
paper, and thus cooking them
in hot air and in the steam
generated by their own juices.
Sous Vide
Sous vide, which means “under
vacuum” in French, refers to the
process of vacuum-sealing food in a
bag, then cooking it to a very
precise temperature in a water bath.
This technique produces results that
are impossible to achieve through any
other cooking method.
 Microwave Cooking
Is cooking method that is done through
a process of dielectric heating. In
simple terms, microwaving is the act of
passing microwave radiation through a
food. Microwaves cause water
molecules in food to vibrate, producing
heat that cooks the food
THANK YOU
Prepared by:
Kathleen B. Borja
BTLED 3 HE