Subject Name FOOD PRODUCTION

CHAPTER 1
METHODS OF COOKING
Subject Name FOOD PRODUCTION

METHODS OF COOKING
• Food production comprises a number of function that may be
performed on one or more types of kitchen.

• Number of function depends on the characteristic of the

specific operation : large or small, cafeteria or table service,
limited and extensive menu.

• Cooking method can be categorized into two types which is :

moist heat and dry heat.

• Moist heat: require water or moisture during cooking

• Dry heat : requires hot air or hot fat
 EXAMPLE OF MOIST HEAT AND DRY
HEAT COOKING METHOD
• Boiling : cooking food for 212 °F (100 °c) water. Blanching
and parboiling are the types of boiling in which foods are
partially cooked for a short time.

• Poaching : cooking food in a liquid below the boiling point

of water. The food may be cover with liquid.

• Simmering : cooking food in a liquid which is below water

boiling point.
•Steaming : using water converted to an invisible vapor or gas
by heating it to boiling point. Cooking with steam helps retain
nutrients.

• Stewing: a process in which small cuts of poultry or meat are

simmered in a thickened liquid.

Boiling Poaching
Simmering Steaming

Stewing
EXAMPLES OF DRY HEAT
COOKING METHOD
• Baking: cooking with dry heat in an oven

• Roasting: essentially the same as baking but applicable to meat

and poultry as opposed to other foods.

• Barbecuing: broiling, grilling or roasting while basting with the

sauce

• Grilling: cooking and open grid over gas, charcoal or electric

heat
Baking Roasting

Barbecuing Grilling
EXAMPLES OF DRY HEAT
COOKING METHOD
• Griddling: cooking on a solid heated surface, usually with a
small amount fat.

• Ovenizing: cooking foods on greased pan in an ovens at high

temperatures.

• Frying: cooking quickly in fat. Frying includes pan frying,

sautéing, deep frying and pressure frying. All but deep frying and
pressure frying use a small amount of fat.
 Frying
Ovenizing
FOOD PRODUCTION PRINCIPLE
We cook food for several reason:
a) To develop, enhance, or alter flavor
b) To improve digestibility
c) To destroy harmful organism

• Disadvantages of over cooking

a) Destroys vitamins
b) Unfavorably change taste, color and texture
COOKING PRINCIPLE
• Begin with quality food which is not necessary the most
expensive.
• Make sure food is clean.
• Make sure food is properly handled.
• Use proper seasoning.
• Use the right preparation technique and equipment.
• Follow standard recipes.
• Do not cook in larger quantity if not necessary.
• Serve food soon as possible for the preparation.
• Serve food as soon as possible
• Serve hot food hot and cold food cold
• Make every presentation special and eye appeal.
• Never be satisfied with a mediocre product. Always try
to make it perfect.
 METHOD OF COOKING
Cooking food in 100 °c water. Blanching and parboiling are types of
boiling in which foods are partially cooked for short time.
Utensil Definition
Pots large enough to hold liquid Food completely covered in water
Correct ratio of liquid to food Rapid water movement
Stock Pot 100°c
Spider, ladles and filters

Blanching Simmering
To seal, partly cook, remove skins Not rapid as boiling
Cold or boiling water start Gentle tiny bubbles
Quickly rapid boil, short time and refresh 95°c - 98°c
Cooke meat, poultry and stocks
 SUITABLE FOODS
Green Vegetables
Start in boiling salted water
Lid off and refresh
Why refresh?
a)Retain color and texture
b)Stop carry over cooking
c)Retain vitamins and minerals
Cured Meat (Preserved Meat)
Start in cold water
Fresh Meat
Start in boiling water
Soups/ stocks
Start cold
Skim of the scum
Simmer only
Blanch bones for clear stocks
Pasta
Start in boiling water (need rapid
movement)
Stir occasionally
Lid off
‘Al Dente’ (barely tender, retaining a
“bite”)
Refresh to separate
Root vegetables
Start in cold water
Just cover with water, lid on
Frozen Vegetables
Place into boiling water
Do not thaw before cooking
 BOILING
Cooking food in a liquid below the boiling point of water. The
food mat or not be covered by liquid
Utensil & equipment Definition
Use stainless steel or bamboo Food completely immersed in water
Sauteuses Just below simmering point 93 °c to 95 °c
Fish kettle No visible movement of liquid
Basket‘ gentle
Spatula
Spoons and ladles

Suitable food Liquid use

Meat Court bouillon, aromatic
Offal Stock
Eggs Stock syrups- for fresh and dried fruits
Seafood Milk
Poultry Additive to poaching liquid
Fruit Vinegar, sugar, herbs and spices
 STEWING
A process in which small cuts of poultry or meat
simmered in a thickened liquid
Utensil & equipment Definition
Enameled cast iron Food completely covered with liquid
Bratt pan Top of stove or oven
Spider Long cooking process
Simmered
Food and sauce served together as a
complete dish
STEW: cook on a hotplate
CASSEROLE: covered dish in oven
Process Advantages
Food cut into even sizes Successful reheating
Sealed or brown in shallow dish Cooked meat can be more tender
Liquid thickened Little shrinkages
Do not add salt Little loss of flavor
Connective tissue breakdown in tough cut of Needs little attention
meats Whole course cooked in one dish
Traditional Stews Thickening agents
Ratatouille: vegetable stew Own ingredients
Blanquette: white stew (pork,lamb,veal) Flour
Bouillabaisse: fish Liaison (egg yolk and cream)
Fricassee: chicken or veal Reduction
Goulash: Hungarian beef stew
Matelote: river fish
Navarin: Brown stocks (lamb and
mutton)
Ragout: brown stew
Salmis: feathered game
Civet: furred game
Suitable foods Disadvantages
Cheaper cuts of lamb, beef, pork, Long cooking time
game,chicken and veal Lacks ‘bite’
Root vegetables
Fruit (syrup)
 STEAMING
Cooking food in a liquid which is below water’s boiling point

Utensil
Convection
Atmospheric: Chinese bamboo, metal
steamer, saucepan with steaming
baskets and lids etc
High pressure: high pressure cooker,
completely sealed, doors firmly shut
operate, perforated trays
Process
Place water in lower section vessel
Place food in upper section
Replace any water lost through
evaporation
Tight fitting lid
Accurate time of cooking
Definition
Small amount of liquid
Food suspension above liquid
Heat from steam- atmospheric of high
pressure
Temperature of steam is higher than
boiling water
Safety
Burns and scalds
When opening the lid, stand at the hinged
side
Allow pressure to reduce before opening
lid or door
Check pressure throughout cooking
Check drain holes in cabinets
Advantages Disadvantages
Little loss of soluble nutrients Slow, though pressure steaming is very
Low heat needed
Little attention needed

Atmospheric High Pressure

103 c High temperatures
Little pressure Faster cooking times
Pressure cooker
Safety valve controls pressure: opens &
releases excess pressure when necessary
 DEEP FRYING
Cooking quickly in fat. Frying includes pan frying and sautéing. Deep frying and pressure
frying use a small amount of fat
Utensil & equipment Definition
Basket Immersion of food in hot fat and oil
Spider & skimmer
Racks Suitable foods
Trays Poultry, meat, fish, vegetables, fruits and ice
Buckets cream
Filtering equipment
Process Frying mediums
Season & coat Clear
Use basket Good quality
Gently lower food Capable of withstanding high temperatures
Do not defrost frozen food without burning
Do not used lid Commercially rendered fats hydrogenated
Drain an absorbent paper (lards and dripping)
Medium hot- enough to seal food and not allow Compounds vegetable oils
absorption
Do not allow to smoke