Transcript File

FOOD SERVICE
OCCUPATIONS 1
UNIT 4: COOKING METHODS AND TECHNIQUES
COOKING METHODS AND TECHNIQUES
• Different cooking methods and techniques
are required for different food preparations
• Type of preparation required for a food item
before cooking depends on:
• the nature of the item,
• the size of the item,
• and the method used to prepare it.
• Cooking techniques, as with preparation
techniques, vary depending upon the type
of food item to be cooked.
COOKING METHODS AND TECHNIQUES
• Recipes specify the food items required for a
given food preparation and list steps or
procedures required for preparation.
• Recipe quantities may have to be adjusted
based on the number of servings required.
• Cooking is subjecting foods to heat in order to
make them more digestible.
• Different methods are used to apply heat to
foods, and depend on the nature of the item
MEAT COOKING
• Meat cooking uses dry heat, moist
heat, or a combination of cooking
methods.
• Different cuts of meats require different
cooking methods.
• Example: If the food item is tough, a lengthy
cooking method is required for the best results. If
the food item is tender, a quick cooking method
is used for the best results.
DRY HEAT COOKING
• Dry heat cooking is a cooking method that
uses hot air, hot metal, a flame, or fat to
conduct heat to the food without any
moisture.
• Will brown foods.
• Dry heat cooking methods include:
• Deep frying, pan drying, roasting/baking, broiling,
panbroiling, griddling, sautéing, and grilling.
• Meats that are best cooked using dry cooking
methods are those that are very tender, with
little connective tissue, and that can be served
medium-rare.
MOIST HEAT COOKING
• Moist heat methods are those in which heat is
conducted by water (including stocks and sauces) or
by steam.
• Will not brown through caramelization.
• Because of this, the natural flavor and smell of the food
is heightened.
• Moist heat cooking methods commonly used for meats
include steaming, simmering, and poaching.
• Combination methods use both dry heat and moist
heat, and include stewing and braising.
• Meats high in connective tissue will be tough unless the
tissue is broken down slowly by moist heat.
DEEP FRYING
Deep frying is a cooking method where food is
completely covered with a hot oil. Meat cooked in
this manner should be battered or breaded. Battered
items are deep fried using the swimming method,
where items are slowly dropped into the hot oil
without a basket. If a basket were used for frying
battered items, they would stick to each other and
the basket when cooking. Breaded items are deep
fried using the basket method, where a fry basket is
filled and submerged into the hot fat of the duration
of the cooking time.
Tips: For best results use only hydrogenated vegetable
shortening or oil designed for use in deep fat frying at
a temperature of 350°. Also, fry until golden brown to
avoid dryness and lack of taste. Finally, drain off
excess grease to help retain crispness.
ROASTING
To roast is to surround food with dry, indirect
heat in an oven. The roast is not covered.
The term baking is used interchangeably with
roasting, but for the most part, baking refers
more to breads and pastries. It is common to
baste when roasting by brushing or ladling
juices or fat over the item during the cooking
process.
Tips: Seasoning meat with salt and pepper
ahead of time allows it to penetrate the
meat. Meat may be placed fat side up or
down. Roasting at lower temperatures (325°350°) will reduce meat shrinkage. The roasting
time depends on four factors: type of meat,
oven temperature, degree to which is it done,
and the grade of the meat.
BROILING
The broiling of meat is similar to roasting, but
in broiling, direct heat is used. The meat is
exposed to the flame in gas cooking and to
the heating element in electric cooking.
Tips: To broil effectively turn the flame or heat
to the highest point. Brushing the meat with
an oil will help prevent sticking. Also,
seasoning the meat with salt and pepper
ahead of time will enhance the flavor. When
broiling meat always place into a preheated
broiler, and turn the food item once it is
brown on top. Finally, broiling time depends
on the item, grade, size, degree to which it is
done, and thickness.
PANBROILING
In panbroiling, cooking is
accomplished by contact with a
heated surface, such as a frying pan or
sauté pan. No covering and no fat is
used.
Tips: Season meat ahead of time on
both sides. Browning both sides will help
develop flavor. Cooking at a
moderate temperature will prevent
excessive browning, and make the
meat juicier. Cooking time depends on
the cut of meat, type of meat,
thickness, degree to which it is done,
and quality of meat.
SAUTÉING
Sautéing is a cooking method where heat is
transferred to food through contact with a
hot surface, such as a frying pan or sauté
pan. To sauté lightly means “to brown.” No
covering and little fat is used. The difference
between panbroiling and sautéing is that in
panbroiling no fat is used, but in sautéing a
small amount is used.
Tips: Always preheat your pan before adding
meat. Also, seasoning with salt and pepper
ahead of time will penetrate the meat.
Coating meat in flour will help brown the
meat evenly, as well as browning quickly in a
small amount of fat.
POACHING
To poach means to cook foods in a
shallow amount of liquid held
between 160° F and 180° F. Poaching
is used for very delicate foods such as
fish fillets and eggs.
Tips: Bring the liquids to a boil first then
drop the temperature between 160° F
and 180° F and gently lower the food
item in. Do not overcooked or food
will become tough and rubbery.
BRAISING
Meat is cooked at a low temperature in a
small amount of liquid (water, stock, thin
sauce, or a combination of these) in a
covered container until done. Meat is usually
browned before cooking.
Tips: Seasoning both sides of the meat
ahead of time will also enhance the flavor of
the food. Also, by adding a mirepoix, tomato
sauce, and a liquid the flavor and moisture
will be heightened. Finally, by covering the
pot this will keep the flavor in and allow the
meat to cook evenly.
STEWING
When stewing, meat is first browned and then
covered in liquid and cooked at a low
temperature until tender. Vegetables are added
to the meat and liquid near the end of the
cooking time. Braising is used for larger cuts of
meat while stewing is used for smaller cuts.
Tips: Always preheat the pot. Cut meat into
cubes and season with salt and pepper for best
results. Brown the meat (brown stew) for a more
enhanced flavor. Cover the meat with a liquid
and a lid. Cook at a low temperature (~250° ) in
order to reduce meat shrinkage and flavor
preservation. Add vegetables once meat is
three-fourths done.
CAJUN STYLE: BLACKENED
Cajun style blackened cooking is a method of preparing certain
foods names after the Cajun people located in southern Louisiana.
Blackened fish is the most popular blackened item, as well as
redfish, orange roughy, halibut, steaks, ribs, and chicken.
For best results dip the food in melted shortening, which helps the
spice adhere to the item being blackened. Place food in the
Cajun spice blend. Next place the item in a preheated hot iron
skillet blackening one side at a time. Remove the item from the
skillet and finish cooking the item in the oven.
STIR FRYING
• Stir-frying is an Oriental
cooking method of
sautéing and stirring at
the same time. Peanut
oil is most often used.
Stir-frying is a quick
method of cooking
that helps retain the
natural crispiness of
meat and vegetables.
• Using a wok or skillet add
oil and heat to high
temperature. Add foods
to the wok placing foods
with longer cooking times
first. Sauté and stir food
and then add liquids (rice
wine, soy sauce, stock)
and continue to simmer
until desired doneness.
Thicken with a starch if
necessary and remove
from heat.
ROASTING FRESH VEGETABLES
Roasting is done using dry heat in an oven with little or
no water. Fresh vegetables are preferred for this
technique rather than frozen. Beans and potatoes are
examples of vegetables that are roasted. Cooking
times vary depending on size, variety and maturity,
and cut size of the vegetable.
SAUTÉING FRESH VEGETABLES
Sautéing is a method in which food is cooked quickly in
a small amount of fat or oil. Sautéing is done over high
heat in a sauté pan, using caution to not allow the small
amount of fat in the pan to burn. Sautéing and stir frying
are similar. The difference is that sautéing is done in a
shallow pan with sloped sides and stir frying is done in a
wok. Always preheat the pan before adding
vegetables. Turn and lightly sauté on second side
quickly to avoid shrinkage.
GRILLING FRESH VEGETABLES
Grilling is a method of cooking vegetables over
a heat source on open metal grates. Grilling
vegetables will give them a smoky and charred
flavor. For this method, vegetables are placed
in a metal pan or arranged on skewers and
placed directly on the grill. Turn the vegetables
frequently to ensure all sides are evenly
cooked.
BOILING VEGETABLES
Boiling is probably the most common of the
moist heat cooking methods by name, but
probably really one of the least actually used in
a professional kitchen. When foods are boiled,
a large amount of water is heated to 212 ° F.
SIMMERING VEGETABLES
To simmer means to cook in a liquid that is bubbling very lightly.
The liquid should be between 185° F and 205° F. The simmering
method is performed by bringing the water to a simmer, adding
the vegetables, and bringing the water back to a simmer. Little
water is used and the vegetables are cooked for only a short
time. Most vegetables may be simmered in water. Too much
water or overcooking destroys the flavor and causes loss of
nutrients in cooked vegetables. Most frozen vegetables should
be cooked frozen and not thawed out. Add 1 tsp. of salt for
every quart of water used. Add vegetables to simmered water
and bring back to a second simmer and then start the
cooking time.
BLANCHING VEGETABLES
Blanching is a quick method used to only partially cook an item.
Blanching can make vegetables easy to peel, partially soften
hard vegetables, brighten or set color in produce, or eliminate
bitter or undesirable flavors. Usually when vegetables are
blanched, they are immediately refreshed or shocked in ice
water to stop the cooking process. Boil water and place item in
rapidly boiling water. When peel begins to loosen or color
brightens on the vegetable remove the item from the boiling
water and submerge in ice water.
STEAMING VEGETABLES
Steaming is another moist heat
cooking method. Almost all
vegetables may be steamed.
Steaming is done by placing
vegetables in a perforated kettle or
on a rack inside a covered pot over
boiling water, with steam forced into
and through the container. The
movement of the steam around the
food will cook the food gently and
evenly on all sides. In a commercial
kitchen, foods can also be cooked in
a commercial convection steamer. A
convection steamer will use steam in
combination with pressure to cook
foods even quicker.
BAKING
Baking is the primary cooking method used in preparing
breads, quickbreads, cookies, pies, cakes, and other
pastries. Baking, like roasting meats, is cooking by
surrounding the items with dry heat in an oven. Baking time
varies depending upon the size of the item, the temperature
of the oven, the type of item being baked, and the
particular ingredients used. Before placing an item in the
oven, always set the thermostat. Preheat the oven about 30
minutes before using to ensure correct oven temperature
when ready to use.
BAKING INGREDIENTS
Ingredient
Function
Flour/ Eggs
Structure (stabilizer): Think of the boards inside
walls of a house, they keep house standing
Sugar
Moisture (liquefier): keeps item moist, also adds
color when baked
Water/ Milk/ Oil/ Fats
Moisture (liquefier): keeps item moist
Yeast/ Baking Soda/
Baking Powder
Leavening agent (leavener): gives food rise
and airiness
Meringue Powder
Blended powder mixture that produces
meringue when mixed with water and sugar
Cream of Tartar
White powered chemical compound used to
retain whiteness in bakery products.
Flavoring
Adds depth of flavor and interest to item
ADJUSTING RECIPES
RECIPES MAY HAVE TO BE ADJUSTED TO ACCOMMODATE THE NUMBER OF EXPECTED GUESTS
ON A GIVEN OCCASION. RECIPES FOR COMMERCIAL KITCHENS ARE COMMONLY BASED ON
YIELDS OF 25, 50, OR 100 SERVINGS.
Working factor is the number you will multiple each ingredient
by in order to get the correct amount.
Working Factor = required yield
recipe yield
For example, in the given recipe, the approximate yield is 100 servings.
However, there are 235 expected guests. To adjust the recipe from 100
servings to 235 servings, a working factor is required. A working factor is
determined by dividing the required yield by the recipe yield.
235 = 2.35 (multiply each ingredient by this working factor number)
100
36 lbs. beef tenderloin X 2.35 = 84.6 lbs.
CONVERTING A RECIPE
• After you have multiplied each ingredient
by the working factor, you may find you
have ODD measurements.
• For example, if you came up with 20 Tablespoons,
we would never want to measure 20 individual
Tablespoons
• Instead, we could convert that measurement into
cups
• 20T= 1 ¼ cups
• See next page for common conversion factors
CONVERTING A RECIPE
• Conversion chart to help convert measurements:
• 3t. = 1T.
• 4 T. = ¼ c.
• 16T. = 1 c.
• 4 c. = 1 qt.
• 4 qt. = 1 gal.
• 2 c. = 1 pt.
• 1 lb. = 16 oz.
• 8 oz. = 1 c.
KITCHEN CALCULATOR