Transcript Cooking Definition

Cooking Definition
Cooking is the transfer of energy from a heat source to a food.
The energy alters the food’s molecular structure, changing its
texture, flavor, aroma and appearance.
The effect of heat
 Proteins - coagulate
 Starches - gelatinize
 Sugars - caramelize
 water - evaporate
 Fats - melt
 Direct heat
Broiling, gratiné, spit cooking, roasting, BBQ
 Indirect heat
Pan-frying, stewing..
 Convection
Regular & convection oven, steamer, deep fryer, boiler
 Radiation
Microwave, Infrared heat, induction
When cooking food, some vitamin & mineral are lost.
Using appropriate cooking methods
will help retain nutrients.
Cooking methods principle
A. Moist heat Methods
Cooking with a moist heat dissolve the soluble substances
(vitamins, minerals, nutrients) and transfer them into
the cooking liquid. Note: They may be lost.
1. Poaching
To cook in a liquid that is hot but not actually bubbling (65C to 82C)
A.
B.
C.
D.
With agitation: E.g. Hollandaise
Without agitation: E.g. Custard,
crème caramel, brulée…
In water: E.g. Vegetables, eggs
In stock: E.g. Meats, fish
Note: The liquid is often brought to a full boil first. The heat is then
adjusted to maintain a steady temperature.
2. Simmering (95C to 98C)
To cook in a liquid that is bubbling gently
Note:
Simmering is a method of preparation
between poaching and boiling.
Most food cooked in a liquid are simmered
3. Boiling
To cook submerged in a liquid that is
bubbling rapidly.
Note:
Green vegetables should be start off
in boiling salted water.
4. Steaming
A.
B.
C.
To cook food by exposing them
directly to steam (100C to 150C)
Pressure steamer - Compartment is pressurized
Non-pressurized - Bamboo basket, potato basket…
In its own moisture - Baked potato, Papillote…
5. Blanching
To cook an item partially and very briefly,
usually in water or steam.
6. Stewing
To cook covered in a small amount of liquid,
usually after searing or sweating Searing is used for sealing and for flavor.
In most case the liquid is served with the product
as a sauce. (110C to 140C)
7. Braising
To cook covered in a small amount of liquid
(1/3 to 1/2 covered), usually after
browning in the oven.
A.
B.
C.
Red meat: Usually cooked well done for tougher
cuts than stewing - Beef rouladen, Sauerbraten…
White meats - Usually, not used for chicken or veal
Fish & Vegetables - Braised pike… Braised lettuce..
8. Pot roasting
Is the process by which the food is placed
in a covered pan in the oven with
mirepoix and butter/fat.Before the end
remove the lid and allow the meat to brown.
The cooking liquid is used for sauce.
E.g Beef pot roast, Buffalo…
9. Poeler - Pan braisingTo cook on stove top, covered in a small
amount of liquid, usually after searing
or sweating - In most case the liquid is
served with the product as a sauce.
Boiled foods are more likely simmered than boiled
because the rapid motion of boiling could damage
the food in the boiling process?
Cooking methods principle
B. Dry heat Methods
Cooking with a dry heat, moisture evaporates,
dries food.Taste and flavor become
stronger and more concentrated.
1. Broil / Grill / BBQ
Means to cook with radiant heat from above
or below ( 200C to 280C). Broiling is a
rapid, high heat method usually used for
tender cuts, some fish and vegetables.
E.g. Steak, chops, Brochettes, squash…
2. Griddling (150C to 200C)
To cook food on a solid cooking surface called
a griddle, with or without fat. Temperature
is usually lower than a broiler
E.g. fried eggs, Pancake, Hash browns,
minute steak..
3. Gratinée / Flaming (250C to 300C)
Means to brown the surface of a dish by
top heat only - salamander. The surface
of the dish is covered with at least one
fatty product or combination of: fat,
cheese, cream or egg
E.g. Baked Alaska, crème brulée, Onion soup, Eggs Benedicte …
4. Roasting
To cook foods by surrounding them with hot, dry air,
usually in the oven. The oldest form of cookery
is spit-roasting -over an open fireThe food should be roasted in a pre-heated oven at
210C to 250C to start and then finished at 150C
to 200C, basting continuously.
Cooking uncovered is essential to roasting.
E.g. Meat roast, veal, pork, poultry, game and some fish.
Time ratio is usually between 5 to 20 minutes per LB;
barding or larding can be used.
5. Baking (140C to 250C)
To cook foods by surrounding them with
hot, dry air, usually in the oven.
Food may be baked without adding
liquid or fat; it can also be baked in mould.
6. Sautéing (170C to 230C)
To cook foods quickly in a small amount of
fat, in a shallow pan called a “ sauteuse”
most used for a la minute cooking
E.g. Beef stroganoff, stir fry, vegetables…
7. Pan-frying
To cook foods in a moderate amount of fat,
in a fry-pan over medium heat on the top
stove. Similar to sautéing but with more fat
and usually longer cooking time.
E.g. Trout Meuniere, breaded veal cutlet, cordon bleu…
8. Pan broiling
To cook foods in a special pan
designed for pan broiling.
E.g. Steak, fish, brochettes…
9. Deep fry (325C to 375C)
To cook foods submerged in hot fat,
usually breaded or battered.
Can be dredged in flour as well.
10. Deep fry blanching (275C to 325C)
To blanch food in hot fat. To give the food
a preliminary cooking at a lower
temperature, then followed by finishing
at a higher deep-frying temperature
at the time of service.
Very rare/bleu - 40 to 45C
Rare - 49 to 51C
Medium rare - 51 to 55C
Medium - 55 to 57C
Medium well - 57 to 60C
Well done - 60 to 65C
A thermometer is the best tool
to indicate the doneness
of meats
Red = Rare
Reddish pink = Medium rare
Pinkish red = Medium
Clear / none = Well done
Pressing the roast
for a feeling of:
Soft, spongy, firm, or hard
Needle/Fork test
To test internal meat temperature
Shake test with a meat fork
To see if the meat slides of
easily or hang on
Cooking a roast at:
pre determined temperature
+
pre determined time
=
Time ratio cooking
Carry over cooking is the period
when the meat needs to rest after cooking to allow:
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Final stage of doneness while resting
Redistribution of its internal juices
The roast start to relax and loosen its tension
Increase tenderness and moisture
Is up to your imagination!
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Seasoning, flavoring, brining
Smoking
Barding / Larding
Adding wine / Liquor - marinatingBreading, battering, stuffing