Methods of Cooking

 This involves applying a dry convection heat to

your food in an enclosed environment.
 The dry heat involved in the baking process
1 Baking makes the outside of the food go brown, and
keeps the moisture locked in.
  This means cooking your food in fat – there are several
variations of frying:
 Deep-frying, where the food is completely immersed in
hot oil
 Stir-frying, where you fry the food very quickly on a high
heat in a oiled pan
2 Frying  Pan-frying, where food is cooked in a frying pan with oil;
and
 Sauteing, where the food is browned on one side and
then the other with a small quantity of fat or oil.
 Frying is one of the quickest ways to cook food, with
temperatures typically reaching between 175 – 225ºC.
  Roasting is basically a high heat form of
baking, where your food gets drier and
browner on the outside by initial exposure
to a temperature of over 500F.
 This prevents most of the moisture being
3. Roasting cooked out of the food.
 The temperature is then lowered to
between 425 and 450F to cook through the
meat or vegetables.
  This is a fast, dry and very hot way of cooking, where the
food is placed under an intense radiant heat.
 You can use various sources of heat for grilling: wood
burning, coals, gas flame, or electric heating.

4.Grilling  Before grilling, food can be marinaded or seasoned.

 A similar method to grilling is broiling, where the heat
source originates from the top instead of the bottom.
 1. This means cooking your food in water
vapour over boiling water.
2. For this, it’s handy to have a steamer,
which consists of a vessel with a
perforated bottom placed on top of
5. Steaming another containing water.
3. Steam rises as the water boils, cooking
the food in the perforated vessel above.
  This involves a small amount of hot liquid,
ideally at a temperature between 160 and
180F.
 The cooking liquid is normally water, but
you can also use broth, stock, milk or juice.
6. Poaching
 Common foods cooked by poaching
include fish, eggs and fruit.
  This involves cooking liquid on top of a stove in a pot or
pan. It should be carried out on a low heat, and you will
7. Simmering see bubbles appearing on the surface of the liquid as your
dish cooks.