3
Extension 1:
Methods of Cooking
Method
Examples
Dry heat
Grilling
Barbecuing
Baking
Roasting
Moist heat
Boiling
Learn the changes to the nutritive
value and the palatability of foods
when cooked using different
methods.
Braising
Poaching
Steaming
Stewing
LINK
●
Pressure cooking
Using fat
Maillard reaction
(p. 8 textbook)
Deep-fat
Shallow
Stir-fry
Dry
Dry heat
Grilling and barbecuing
Application of
principle
Advantages
Disadvantages
Suitable foods
●
Food is cooked by radiation (and thicker foods by convection)
●
Intense radiant heat from the grill
●
Food cooks quickly, sealing in flavour, moisture and nutrients
●
Pre-heat the grill before cooking
●
To prevent food sticking, brush grill grid with oil
●
Fast method of cooking
●
Suitable for a variety of foods
●
Reduces fat content of food
●
Improves colour and flavour of food
●
Needs constant attention
●
Food overcooks quickly
●
Only suits thin pieces of food
Meat, fish, chicken, fruit, vegetables, au gratin dishes, toast, sandwiches
2
LESS STRESS MORE SUCCESS
Baking
Application of
principle
Advantages
Disadvantages
Suitable foods
●
Uses dry radiant heat in the oven
●
Heat transferred by convection currents
●
Top shelf is the hottest
●
Steam prevents food drying out
●
Fan ovens distribute heat evenly
●
Ovens must not be overfilled; air needs to circulate
●
Several items can be cooked together
●
Food is crisp and full of flavour
●
A wide variety of foods can be baked
●
Opening the door frequently causes cakes and sponges to fall
●
Slow method of cooking
●
Foods cook at different times in non-fan ovens
●
Some foods may dry out: cover with foil
Meat, fish, vegetables, breads, cakes, biscuits, puddings
Safety Point !
Use oven gloves when removing hot dishes from the oven.
Pot roasting
Application of
principle
Advantages
Disadvantages
Suitable foods
●
Combination of roasting on the hob and stewing
●
Foods are cooked at high temperature
●
Food is basted to prevent drying out
●
Convenient
●
Meat and vegetables can be used
●
Needs constant attention
●
Food dries out easily
●
Food burns easily
Meat, vegetables, game
METHODS OF COOKING
3
Roasting
Application of
principle
Advantages
Disadvantages
Suitable foods
●
Convection and conduction
●
Food is cooked in the oven at high temperature
●
Foods need regular basting with fat
●
Quick roast tender cuts of meat, slow roast tougher cuts of meat
●
Needs little attention except basting
●
Complete meal can be cooked in the oven
●
Economical
●
Excellent colour, flavour and texture
●
Meat can dry out if not basted
●
Overcooking causes food to dry out
Meat, poultry, game, vegetables, nuts
Safety Point!
Remove roasting dish from the oven using oven gloves.
Moist heat
Poaching
Application of
principle
Advantages
Disadvantages
Suitable foods
Allow food to reach
room temperature
before roasting. Prepare
food and calculate
cooking time.
●
Cooking is by conduction and convection
●
Some foods need to be poached starting with cold liquid; others can
be put into warm liquid
●
Foods cook gently in moving liquid between 80ⴗC and 90ⴗC (below
simmering)
●
A variety of liquids can be used (stock, wine, milk, syrup)
●
Liquid can improve flavour
●
Food becomes more digestible
●
Ideal for high-protein foods, e.g. fish
●
Requires constant attention
●
Range of suitable foods is limited
●
Foods overcook quickly
Eggs, fish, fruit
4
LESS STRESS MORE SUCCESS
Boiling
Application of
principle
Advantages
Disadvantages
Suitable foods
●
Cooking is by conduction and convection
●
Food is cooked in a fast-moving liquid at 100ⴗC in an open or covered
saucepan
●
When food reaches boiling point, heat is turned down and food is
simmered at 90ⴗC
●
A minimum amount of liquid is used for vegetables
●
Flavours are improved with herbs/spices
●
Quick, easy method of cooking
●
Drained liquids can be used for soups and sauces
●
Nutrients dissolve into cooking liquid
●
Needs attention to prevent overcooking
●
Overcooking results in loss of flavour and high loss of nutrients
Vegetables, fresh and salted meat, fish, eggs, cereals (pasta, rice)
Others: boiling is used when making sauces, preserves, stock and syrup
Stewing and casseroling
Application of
principle
Advantages
Disadvantages
Suitable foods
●
Combines conduction and convection
●
Even-sized pieces of food are cooked in liquid in a saucepan with a
well-fitting lid
●
Cooked on the hob (80–90ⴗC) or in the oven (casseroling at 160ⴗC)
●
Serve cooking liquid with food
●
Collagen changes to gelatine in meat
●
Tenderises tough cuts of meat
●
Nutrients retained in cooking liquid
●
Complete meal can be cooked in one pot
●
Economical method of cooking
●
Long, slow method of cooking
●
A little loss of colour, can be bland
●
Overcooking causes food to fall apart
Tough, cheap cuts of meat, poultry, fish, fruit, vegetables
Safety Point !
Use oven gloves to remove casserole dish from oven.
METHODS OF COOKING
5
Steaming
Application of
principle
Advantages
Disadvantages
Suitable foods
●
Food is cooked over steam rising from a saucepan of boiling water on
the hob
●
Food does not come into contact with the water
●
Can be done using two plates over a saucepan, a steamer, bamboo
baskets, a pressure cooker, or in a pudding bowl
●
Never allow the saucepan to boil dry
●
Little loss of nutrients
●
Suits a variety of foods
●
Economical
●
Food easy to digest
●
Slow method of cooking
●
Uneconomical for some foods
●
Foods may lack flavour and colour
Thin pieces of meat, poultry and fish, puddings, egg custards,
vegetables
Pressure cooking
Application of
principle
●
By increasing pressure, food cooks at higher temperatures
●
Steam cannot escape, food cooks quickly
Advantages
●
Saves time and energy
●
Little loss of nutrients
●
Little change in colour and flavour
●
Complete meal can be cooked in one pot
●
Danger of overcooking food
●
Needs constant attention
●
Danger of scalding from steam
Disadvantages
Suitable foods
Meat, poultry, preserves, vegetables, rice, complete meals, puddings
LINK
Core topics, chapter 3 (p. 109
textbook)
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LESS STRESS MORE SUCCESS
Braising
Application of
principle
Advantages
Disadvantages
Suitable foods
●
Combines stewing and steaming
●
Foods cooked on a bed of diced vegetables (mirepoix) in small
amount of liquid and basted regularly
●
Must cover pot with tightly fitting lid
●
Little loss of nutrients
●
Complete meal can be cooked in one pot
●
Suitable for the tougher cuts of meat
●
A slow method of cooking
●
Can lack colour unless browned/sautéed
●
Some loss of nutrients
Meat, root vegetables, chicken
Using hot oil or fat: frying
Shallow frying
Application of
principle
Advantages
Disadvantages
Suitable foods
●
Heat is conducted from the hob via the frying pan to the food
●
Food is cooked in a small amount of hot fat/oil in a shallow pan
●
Maximum thickness of food – 25 mm
●
Quick method of cooking
●
Easy method, little skill involved
●
Food develops crisp texture
●
Needs constant attention
●
Danger of spattering of fat/oil
●
Increases fat intake in diet
●
Food can be soggy if overcooked
Meat, fish, fish cakes, eggs, vegetables
METHODS OF COOKING
Deep frying
Application of
principle
Advantages
Disadvantages
Suitable foods
●
Food is immersed in hot oil or fat in a deep saucepan or deep-fat fryer
●
Food can be coated in batter or breadcrumbs
●
Thermostatically controlled fryers are safer than deep saucepans
●
Quick method of cooking
●
Foods are crisp and tasty
●
Increases fat intake in the diet
●
Foods can be greasy and soggy
Fish, meat, chips, vegetables, doughnuts, cocktail sausages, fritters
Dry frying
Application of
principle
Cooking food in a shallow pan without fat or oil or with a thin
sprayed-on layer of oil
Advantages
Healthy method of cooking
Disadvantages
●
Needs constant attention
●
Foods can stick if left unattended
Suitable foods
Rashers, sausages, minced meat
Stir frying
Application of
principle
●
Food is tossed in hot oil in a wok
●
Food cooks very quickly
Advantages
●
A quick method of cooking
●
Healthy cooking (uses little oil)
●
Needs constant attention
●
Food will stick if not stirred
Disadvantages
Suitable foods
Vegetables, thinly sliced meats/poultry
Microwave cooking
LINK
●
Go to Household appliances: microwave ovens
(p. 208 textbook)
LINKS
●
●
●
Dietary guidelines
(p. 45 textbook)
Meal planning
(p. 106 textbook)
Food safety and
hygiene (p. 170
textbook)
7