Documente Academic
Documente Profesional
Documente Cultură
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Basic Cooking methods
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Learning Objectives
▪ Conversion Temperature
▪ Identify equipment and Ingredient
▪ Explain and understand each method of cooking
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▪ Understand cooking temperature
Heat Transfer
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▪ 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.
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Heat Sources
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Conduction Convection Radiation
Conversion Temperature
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The formula below will help you to convert from Fahrenheit into Celsius (or
Centigrade).
C = (Fahrenheit - 32) / 1,8
COOKING
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Basic Cooking Method
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Dry Heat Cooking Moist Heat Cooking Fat Cooking
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Dry Heat Cooking
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Dry Heat Cooking
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▪ 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
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▪ Barbeque - Barbequing
▪ Smoking
Roasting
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▪ Pan drippings foundation for sauces and
gravy,
▪ E.g. Roasted Chicken, Roasted beef ribs, etc.
Roasting Ingredients
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▪ Seafood
▪ Vegetables
Roasting Equipment
▪ Roasting Pan
▪ Roasting rack
▪ Thermometer
▪ Oven
▪ Trays
▪ Roasting pan
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Roasting Equipment
Baking
▪ Similar Roasting
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▪ Baking when food is placed in casserole
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Searing Basting
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Barding Larding
Barding and basting video
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Roasting video
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Grilling, Gridling and Broiling
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Grilling Broiling
Heat source below the food Heat source above the food
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Ingredients
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▪ Seafood
▪ Vegetables (tender, high moisture content)
Grilling, Gridling and Broiling Equipment
▪ Grill
▪ Broiler
▪ Griddle
▪ Tongs
▪ Spatula
▪ Sheet pans
▪ Grill brush
▪ Kitchen Fork
Utensil
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Equipment
Grill Broiler
Grilling
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Grilling Video
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Griddling
▪ Direct, high heat from below
▪ Sauces are made separately
▪ The name of equipment is “Griddle or Hot Plate”
▪ Temperature ; 160 C to 180 C
▪ E.g. Griddled Pork Chop, Sausages, Griddled chicken breast, etc.
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Griddling Video
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Broiling
▪ Direct, high heat from above
▪ Sauces are made separately
▪ The name of equipment is “Broiler ”
▪ Temperature ; 160 C to 180 C
▪ E.g. Broiled Beef Tenderloin, Broiler lobster, etc.
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Broiling Video
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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.
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Barbecuing Video
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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.
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▪ Hot Smoking Method : 65 °C – 80 C for 6 – 8 hours
▪ Cold Smoking Method : 40°C – 50 C for 5 – 6 days
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Smoking Video
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Moist Heat Cooking
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Moist Heat Cooking
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Moist-Heat Cookery Equipment
▪ Bamboo steamer
▪ Cartouche (parchment paper lid)
▪ Perforated hotel pan
▪ Pot
▪ Sauteuse
▪ Sautoir
▪ Thermometer
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Moist Heat Cooking
▪ Boiling
▪ Simmering
▪ Blanching
▪ Poaching
▪ Steaming
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▪ 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
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Simmering
▪ 205°F/85°C – 95 °C
▪ Tenderizing method
▪ Sturdy vegetables, legumes, stewing method, stock, sauces and
soup
▪ Tough meat cuts
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Blanching
▪ 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
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Steaming
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Poaching
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- 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
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Shallow Poaching
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Deep Poaching
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Poaching
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Poaching egg Poaching chicken
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
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▪ Start in hot liquid
Poaching egg video
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Poaching salmon video
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Pressure Cooking
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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.
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lamb curry, etc.
Braising and Stewing Ingredients
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▪ Pork
▪ Poultry
▪ Game (feathered and furred)
▪ Organ meats
▪ Vegetables
Braising
Stewing
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Braising Video
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Braising Video
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Stewing Video
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Sous vide
▪ 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.
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Fat Cooking
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Fat Cooking
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Sautéing Stir Frying
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
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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
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▪ Olive oil
▪ Bean oil
Pan-Frying & Deep-Frying
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▪ Chutney
Pan-Frying
Deep-Frying
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Pan-Frying
Uses more fat than sautéing and stir frying, less than deep-frying
Pan-Frying Fats and Oils
▪ Examples:
▪ Clarified butter
▪ Neutral-flavored oil (sunflower, corn, etc.)
▪ Olive oil
▪ Rendered fats
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▪ Oil temperature = +/- 350°F/ 175 C°C
Pan-Frying Ingredients
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▪ Pork
▪ Seafood
▪ Vegetables and starches
▪ Pre-prepared items (i.e. fritters)
Deep-Frying
▪ Item completely submerged in fat
▪ Cooked to order
▪ Served immediately
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Deep-Frying Fats and Oils
▪ 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)
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Deep-Frying Ingredients
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White meat or poultry
▪ Seafood (light fleshed)
▪ Vegetables
▪ Potatoes
▪ Cheeses
▪ Cooked meat preparations
Basket Method Swimming Method
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Sauté and Stir-Fry Tips
Sauté Stir-Fry
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▪ Use fond for sauce moving
▪ Make only enough sauce
to just coat ingredients
Sautéing
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Sauté
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▪ 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
Sauté Ingredients
▪ Characteristics of items to be sautéed
▪ Tender
▪ Portion size or small pieces
▪ Cooked to order
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▪ Pre-cooked vegetables (to finish or re-heat)
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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
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Stir-Fry Ingredients
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▪ High-moisture vegetables
▪ Par-cooked vegetables and potatoes ( as a means to finish or re-
heat)
Stir-Fry Equipment
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▪ Spider
▪ Kitchen Towel
Stir-Fry Equipment
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Stir Frying Video
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