Scribd Logo
Upload

Welcome to Scribd!

  • 30 views

    Cooking Methods - Borja, Kathleen B. Food Prep

    Uploaded by

    Kathleen Borja
    This document describes various cooking methods including: boiling, poaching, steaming, stewing/casseroling, braising, baking, roasting, grilling, barbecuing, shallow frying, deep frying, pot roasting, tandoori, paper bag cooking, sous vide, and microwave cooking. Each method is briefly defined, such as boiling occurring when liquid reaches 212 degrees and food is submerged, poaching using a low temperature liquid, and roasting using indirect heat above 300 degrees Fahrenheit. The document provides a high-level overview of different cooking techniques.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Cooking Methods - Borja, Kathleen B. Food Prep

    Uploaded by

    Kathleen Borja
    30 views19 pages
    This document describes various cooking methods including: boiling, poaching, steaming, stewing/casseroling, braising, baking, roasting, grilling, barbecuing, shallow frying, deep frying, pot roasting, tandoori, paper bag cooking, sous vide, and microwave cooking. Each method is briefly defined, such as boiling occurring when liquid reaches 212 degrees and food is submerged, poaching using a low temperature liquid, and roasting using indirect heat above 300 degrees Fahrenheit. The document provides a high-level overview of different cooking techniques.

    Original Title

    Cooking Methods_Borja, Kathleen B. Food Prep

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This document describes various cooking methods including: boiling, poaching, steaming, stewing/casseroling, braising, baking, roasting, grilling, barbecuing, shallow frying, deep frying, pot roasting, tandoori, paper bag cooking, sous vide, and microwave cooking. Each method is briefly defined, such as boiling occurring when liquid reaches 212 degrees and food is submerged, poaching using a low temperature liquid, and roasting using indirect heat above 300 degrees Fahrenheit. The document provides a high-level overview of different cooking techniques.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    30 views19 pages

    Cooking Methods - Borja, Kathleen B. Food Prep

    Uploaded by

    Kathleen Borja
    This document describes various cooking methods including: boiling, poaching, steaming, stewing/casseroling, braising, baking, roasting, grilling, barbecuing, shallow frying, deep frying, pot roasting, tandoori, paper bag cooking, sous vide, and microwave cooking. Each method is briefly defined, such as boiling occurring when liquid reaches 212 degrees and food is submerged, poaching using a low temperature liquid, and roasting using indirect heat above 300 degrees Fahrenheit. The document provides a high-level overview of different cooking techniques.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 19

    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

    You might also like

    pFad - Phonifier reborn

    Pfad - The Proxy pFad of © 2024 Garber Painting. All rights reserved.

    Note: This service is not intended for secure transactions such as banking, social media, email, or purchasing. Use at your own risk. We assume no liability whatsoever for broken pages.


    Alternative Proxies:

    Alternative Proxy

    pFad Proxy

    pFad v3 Proxy

    pFad v4 Proxy