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Basic Cooking Methods

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Sumeet Rattan

on 24 September 2013

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Transcript of Basic Cooking Methods

Cooking With Dry Heat
Basic Cooking Methods
Cooking Methods
There are four basic methods of cooking; cooking in liquids, cooking in moist heat, cooking in fat and cooking dry heat.
Four methods of cooking
Table of Contents
Bringing liquids to boil.
Poach/Simmer
Fats and Oils
This lesson will introduce you to different methods that are used in cooking. You might use these methods at home or you might have seen them on T.V!
Cooking in Fat
A number of methods are used to cook in fats...


Cooking in Moist Heat

In moist-heat cooking methods, liquid or steam is used to cook the food. Flavored liquids, such as broth or wine, can be used as the heat transfer medium and will also add flavor during the cooking process. Leftover liquids from the cooking process can also be used to make sauce or stock.
Kitchen Fundamentals
Cooking in Liquids
Simmer
Cooking in liquids is when food is partly or completely covered in liquids as it cooks. When you cook in liquids, you boil, simmer, poach or stew.
Boiling
Water boils at 100 degrees Celsius, this is the highest temperature to which water can be heated. NOTE: Rapid boiling is not hotter and does not cook the food any faster

As the liquid bubbles, it breaks the surface of the of liquid, as the bubbles break, steam escapes and the amount of liquid reduces resulting in the flavour to become more concentrated.

Cons of Boiling: it destroys nutrients because it causes food to bump against each other and break!
Simmer
Simmer means to cook foods in temperatures just below the boiling point.

When liquid simmers, the bubbles rise slowly but do not break the surface. Because the liquid is not at the boiling point, the food does not lose as many nutrients
Poach
To poach means to simmer food in a small amount of liquids so the food retains its shape. This is done when you bring the liquid to simmering and carefully place the food in the liquid and cook the food at simmer until done, Poaching is generally used for tender food such as eggs, fish or fruit.
Stew
Stewing means to cover a food with water and simmer it, This method is often used for less tender cuts of meat and poultry, fish and fruit
Panbroiling
use a heavy frying pan and add only a little fat. Heat the frying pan. If you are cooking meat that has a lot of fat, extra fat does not need to be added. If you are cooking lean meat, cut a small piece of fat from the meat and rub it over the bottom of the pan as it warms so that way the meat will not stick.

Panbroiling is used for foods that cook quickly and thin cuts of tender meats.
Panfrying and Sauteing
Panfry and saute is to cook food in a small amount of fat in a heavy frying pan. To do this, melt a small amount of fat and cook the food uncovered, slowly until it is done,

This method is used for tender cuts of meat and poultry and fish and eggs. It is also used for precooking foods that are to be used in a recipe such as onions, mushrooms and green peppers.
food cooked in dry heat is cooked in an uncovered pan without any liquid. Cooking in high heat gives meat a crisp, brown outer crust and a nice flavour
Baking and Roasting
food cooked in the oven is either baked or roasted. Baking usually refers to cakes, breads, cookies, pastries, vegetables and fruit.

Roasting usually refers to meats, poultry and fish. To roast, put the food in an uncovered pan,
Braising
Braising involves simmering large cuts of meat in a small amount of liquid in a covered dish. Keeping the braising dish covered traps moisture within and helps intensify the flavors. Liquids used for braising are often wine, stock, or the meat's own juices.
Steaming
Steaming – Steaming involves the transfer of heat through vaporized water or other liquids. This is by far the most gentle moist-heat cooking method. Because food is not allowed to steep in the hot water, steamed food retains more nutrients than food that is boiled or simmered. Pressure cookers utilize steam and pressure to increase the cooking temperature above the boiling point of water.
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