Chef Mehernosh Dhanda

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Scope
After this session you will be able to:
 Identify the different cooking methods
 State the relationship between textures,
cooking time & the method of cooking
 Explain the advantages & disadvantages of
different cooking methods
 Be aware about the safe handling rules
associated with each cooking method
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Cooking Methods
 Dry-heat cooking methods
 Air
 Fat
 Moist-heat cooking methods
 Water
 Steam
 Combination cooking methods
 Employ both dry- and moist-heat methods

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Dry-Heat Cooking Methods
 Broiling
 Grilling
 Roasting and baking
 Sautéing
 Stir-frying
 Pan-frying
 Deep-frying

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Broiling
 It uses radiant heat from an overhead source to cook
food.

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Grilling
 It is similar to Broiling but it uses a heat source located
beneath the cooking surface.

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GRILLING AND BARBECUING
Advantages
 Grilling is a quick, easy method of cooking
 There is little loss of nutrients and less fat is used.
 Grilled food are tasty and easy to digest

Disadvantages
 Grilled foods cannot be successfully reheated
 They need to be served straight away
 Only tender cuts of meat can be used
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GRILLING AND BARBECUING
Safety Rules
 Do not leave food unattended whilst cooking
 Keep work area clean & floors free from spilt grease
 Exercise great care when adjusting grill bars or
salamander racks
 Assume all surfaces & items around grill areas to be
hot.. FEEL BEFORE YOU PICK UP ANYTHING!!!

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Roasting & Baking
 These are the process of surrounding a food with dry,
heated air in an enclosed area.

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ROASTING
Advantages:-
 Minimal fire risk
 Meat juices from the meat can be used for gravy which
enhance the flavor
 Gives a variety to the menu
Disadvantages:-
 Constant attention is required
 Losses of nutrients like amino acids

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ROASTING
Safety Rules
 The correct degree of cooking of meats must be
accurately measured to protect from parasitic worms
and pathogenic bacteria

 Care should be taken when handling oven trays to

prevent spillages of hot fat

 Safe practices should be observed in operational

procedure, clothing and footwear

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Sautéing
 It uses conducted heat from the sauté pan with the aid
of a little oil/fat to cook the food
 Stir frying is similar but is generally done with a Wok

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Pan Frying/ Shallow Frying
 It is similar to sautéing & deep frying where the heat is
conducted to the food from the heated pan using a
moderate amount of oil/fat. There is also some
convection of heat through the medium of fat.

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Deep Frying
 It uses conduction & convection to transfer heat to the
food submerged in the hot fat.

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 FRYING
Advantages:-
 Taste is improved, along with the texture
 Increases the calorific value.
 Fastest method of cooking
 In shallow fat frying the amount of oil consumption can be
controlled
Disadvantages:-
 The food may become oily or soggy with too much absorption of
oil.
 The food becomes very expensive
 Fried food takes long time to digest.
 Repeated use of heated oils may produce harmful substances and
reduce the smoking point
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FRYING
Safety Rules
 All personnel must be trained in correct usage of the
equipment
 The proper level of frying medium should be used
 The fryer must not be overloaded as this may cause hot
oil/fat overflow.
 Drain wet foods and then dry with absorbent paper.
This prevents splatters of hot fat
 Pans must be moved carefully on the stove top to
prevent splattering and burns

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Moist Heat Cooking Methods
 Poaching
 Boiling
 Steaming
 Sous vide

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Poaching
 It uses convection to transfer heat to cook foods that
don’t need higher temperature or time.
 Water temperature for poaching eggs should be
around 160 to 180ºF (71-82ºC).
 As a rule of thumb, bring the water to a boil, then
reduce it to a simmer before cooking.

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Poaching eggs

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POACHING
Advantages:-
 Foods with delicate texture may be cooked without
breaking up.
 Poached foods are easily digested
 No fat needs to be added to cook the food

Disadvantages:-
 Poaching is not particularly suitable for large pieces of food
 There is some flavor and nutrient loss from the food the
cooking liquid
 There is little development in color and flavor
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POACHING
Safety Rules
 Equipment should be matched to the quantity of food
to prevent spillages.
 Care should be taken in handling dishes which are
brought to temperature on the top of the stove and
then transferred to the oven

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Boiling
 It uses convection to transfer heat from the liquid to
the food. In boiling there is a large amount of rapidly
bubbling liquid to cook the food.

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BOILING
Advantages
 Tougher, cheaper cuts of meat may be used
 Heat transfer is fairly rapid and efficient
 The food is not likely to burn
 The food remains moist

Disadvantages
 Flavor and some color may be lost from the food into liquid
 Loss of nutrients (especially water-soluble vitamins) may
be high
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BOILING
Safety Rules
 The boiling utensil should be matched with the
quantity of food to be cooked
 The food handler should take care when placing foods
into or removing items from boiling liquids
 When reducing liquids adequate ventilation should be
available to prevent dampness

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Steaming
 Steaming uses convection for transferring heat from
the steam to the food being cooked.

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Combination Cooking Methods
 Braising
 Stewing

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Braising
 It uses both dry & moist cooking methods.
 Braised foods are first browned using a little fat, then
liquid is added, the pan is then covered & the food is
simmered.

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Stewing
 It is similar to braising but is generally used on smaller
cuts of meat & the cooking time is shorter as compared
to braising.

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Thank You

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