Basic Cooking Methods

Method of Cooking
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Basic Cooking methods
Learning Objectives
▪ Conversion Temperature
▪ Identify equipment and Ingredient
▪ Explain and understand each method of cooking
▪ Understand cooking temperature
Heat Transfer
▪ Conduction – transfer of heat from one item to another.

Surface to surface like a pot or in the air.
▪ Convection – transfer of heat caused by the
movement of
molecules from a warmer area to a cooler one. Forced hot
air is an example.
▪ Radiation – no physical contact between heat source and
the food. Heat is created by moving water molecules in the
food creating friction. Goes from the outside of the food
inside through conduction.
Heat Sources
Conduction Convection Radiation
Conversion Temperature
Celsius to Fahrenheit Conversion Chart Formula

The formula below will help you to convert from Celsius into Fahrenheit.
F = (Celsius x 1,8) + 32
Fahrenheit to Celsius Conversion Formula
The formula below will help you to convert from Fahrenheit into Celsius (or
Centigrade).
C = (Fahrenheit - 32) / 1,8
COOKING
▪ Change texture, taste, flavor and color

▪ Kill microorganism
▪ Easy to digest
▪ Increases variety
Basic Cooking Method
Dry Heat Cooking Moist Heat Cooking Fat Cooking
Dry Heat Cooking
Dry Heat Cooking
▪ Cooking techniques where heat is transferred to food without

using any liquid,
▪ Heat can be from top, bottom, top and bottom or rounds of
food
▪ Food is cooked in direct heat, such as a grill, or with indirect
heat, such as an oven
▪ Food must be naturally soft or prepared by adding moisture
▪ Lightly charred exterior, moist interior, slightly smoky flavor
▪ Sauces are made separately
Dry Heat Cooking
▪ Roasting
▪ Baking
▪ Griddling
▪ Grilling
▪ Broiling
▪ Barbeque - Barbequing
▪ Smoking
Roasting
▪ Cooked through contact with dry, heated air

(convection)
▪ Full, rich flavor
▪ Desired doneness and color at same time
▪ Browned exterior
- Maillard reaction (browns the proteins)
- Seared before placing in oven
▪ Moist interior
▪ Pan drippings foundation for sauces and
gravy,
▪ E.g. Roasted Chicken, Roasted beef ribs, etc.
Roasting Ingredients
Characteristics of items to be roasted

▪ Tender
▪ Well marbled (intramuscular fat)
▪ Larger than single portion
Foods suitable for roasting

▪ Meats
▪ Seafood
▪ Vegetables
Roasting Equipment
▪ Roasting Pan
▪ Roasting rack
▪ Thermometer
▪ Oven
▪ Trays
▪ Roasting pan
Roasting Equipment
Baking
▪ Similar Roasting
▪ Baking is lower temperature than Roasting requires a

higher temperature (400°F and above) to create a
browned, flavorful "crust" on the outside of the food
being cooked.
▪ Baking for cake, cookies and bread
▪ Baking when food is placed in casserole
▪ Baking when food is wrapped with aluminum foil,

banana leaf, puff pastry or paper bread
▪ E.g. Baked potato, lasagna, moussaka, beef

wellington etc.
There are some terms in roasting
▪ Searing: browning the meat with high temperature to seal the

juice from meat
▪ Basting: Moist the meat with fat or liquid to add color and flavor
▪ Barding: wrap meat with fat
▪ Larding: put fat into the meat
Searing Basting
Barding Larding
Barding and basting video
Roasting video
Grilling, Gridling and Broiling
Grilling Broiling
Heat source below the food Heat source above the food
Ingredients
Characteristics of items to be grilled/broiled

▪ Tender
▪ Have intramuscular fat (marbling) content
▪ Portion size
Foods suitable for grilling/broiling

▪ Meats
▪ Seafood
▪ Vegetables (tender, high moisture content)
Grilling, Gridling and Broiling Equipment
▪ Grill
▪ Broiler
▪ Griddle
▪ Tongs
▪ Spatula
▪ Sheet pans
▪ Grill brush
▪ Kitchen Fork
Utensil
Equipment
Griddle French Flat Top
Grill Broiler
Grilling
▪ Direct, high heat from below

▪ The name of equipment is “Grill or Grille”
▪ Temperature ; 160 C to 180 C
▪ E.g. Grilled beef tenderloin, Grilled Chicken Breast, Grilled lamb
chop, etc.
Grilling Video
Griddling
▪ Direct, high heat from below
▪ The name of equipment is “Griddle or Hot Plate”
▪ E.g. Griddled Pork Chop, Sausages, Griddled chicken breast, etc.
Griddling Video
Broiling
▪ Direct, high heat from above
▪ The name of equipment is “Broiler ”
▪ E.g. Broiled Beef Tenderloin, Broiler lobster, etc.
Broiling Video
Barbecue - Barbecuing
▪ The original technique is cooking using smoke at low temperatures and
long cooking times (several hours)
▪ Indirect heat or hot smoke from below or above
▪ Using charcoal to make smoky flavor
▪ Food should be marinated or brines and highly seasoning
▪ E.g. Lamb BBQ, Satay, short rib BBQ, etc.
Barbecuing Video
Smoking
▪ Smoking, in food processing, the exposure of cured meat and
fish products to smoke for the purposes of preserving them and
increasing their palatability by adding flavor and imparting a
rich brown color.
▪ E.g. Smoked salmon, sausages, smoked beef, etc.
There are 2 kinds of smoking method:
▪ Hot Smoking Method : 65 °C – 80 C for 6 – 8 hours
▪ Cold Smoking Method : 40°C – 50 C for 5 – 6 days
Smoking Video
Moist Heat Cooking
Moist Heat Cooking
▪ Cooking with liquids (water, broth, etc.)

▪ Moist heat is usually for hard ingredients
▪ Moist heat conductor is liquid
▪ Moist heat faster than cooking dry heat
Moist-Heat Cookery Equipment
▪ Bamboo steamer
▪ Cartouche (parchment paper lid)
▪ Perforated hotel pan
▪ Pot
▪ Sauteuse
▪ Sautoir
▪ Thermometer
Moist Heat Cooking
▪ Boiling
▪ Simmering
▪ Blanching
▪ Poaching
▪ Steaming
▪ Pressure Cooking
▪ Stewing
▪ Braising
▪ Sous Vide
Boiling
▪ The amount of liquid used is more than food (completely
submerged food).
▪ 212°F / 100 C
▪ Few foods are truly “boiled”
- Dried beans, grains, meals, eggs, etc.
▪ Boiling can use cold or hot water.
▪ Boiling equipment is called Boiler or Pot
Simmering
▪ 205°F/85°C – 95 °C
▪ Tenderizing method
▪ Sturdy vegetables, legumes, stewing method, stock, sauces and
soup
▪ Tough meat cuts
Blanching
▪ Is dipping food ingredients in boiling liquid
▪ The liquid used can be water (water blanching) or oil (oil
blanching)
▪ Blanching:
- clean bones from dirt
- Make it easy to peel
- Prepare half-cooked ingredients
Steaming
▪ Temperature +212 °F+ /100C

▪ Gentle vapor bath, Min item never in direct contact with liquid
▪ Covered tightly during cooking
▪ Delicate flavor and texture
▪ Sauces made separately
▪ Foods suitable for steaming
- Chicken or game birds, fish, shellfish, fruits, rice and vegetables
Poaching
▪ Characteristics of items to be poached

- Tender
- Portion sized
▪ Foods suitable for poaching
- Meats, fish, shellfish, fruits, vegetables, and eggs
▪ Cooking medium heat
▪ Should contribute flavor to food and sauce prepared from cooking
liquid (if applicable)
- Stock, court bouillon, wine, vinegar, citrus juices, etc
▪ Aromatic Ingredients
- Shallots, vegetables, herbs, spices, citrus zest
▪ Equipment
- Cartouche & thermometer
2 Kinds of Poaching
▪ Shallow Poaching
▪ Deep Poaching
Shallow Poaching
▪ Less liquid used

▪ Combination of steam and acidic liquid with aromatics
▪ Lightly covered to trap steam
▪ Portion-size cuts
▪ “Cuisson” (poaching liquid) always used to make sauce
▪ Often cooked in oven2
Deep Poaching
▪ Completely covered with liquid

▪ Portion size or larger cuts
▪ Cooking liquid not generally used for sauce
▪ NEVER covered
▪ Cooked on range
Poaching
Poaching fish Poaching fruit
Poaching egg Poaching chicken
Poaching Tips
Shallow-Poaching
▪ Smaller, individually portioned items
▪ Cover once removed from the poaching liquid
▪ Started in cold liquid for a clear broth
Deep-Poaching
▪ Larger items
▪ Cover once removed from the poaching liquid
▪ Start in hot liquid
Poaching egg video
Poaching salmon video
Pressure Cooking
Pressure cooking is the process of cooking food,
using water or other cooking liquid, in a sealed
vessel known as a pressure cooker. This simulates
the effects of long braising within a shorter time.
E.g. Bandeng Presto, Pepes, Ketupat, etc.

Braising Stewing
▪ Size: large, multi-portion ▪ Size: small pieces
▪ Liquid: covers ⅓ to ½ item ▪ Liquid: covers item
▪ Garnish: cooked separately ▪ Garnish: cooked with item or
separately
▪ Sauce: strained
▪ Sauce: not strained
▪ Cooked: in oven
▪ Cooked: in oven or on range
▪ E.g. Braised beef, Osso bucco,
Lamb shank ▪ E.g. Stewed beef, Rendang,
lamb curry, etc.
Braising and Stewing Ingredients
▪ Less tender cuts

▪ Highly exercised
▪ Mature animals
▪ Less expensive cuts
▪ Suitable foods
▪ Beef
▪ Veal
▪ Lamb
▪ Pork
▪ Poultry
▪ Game (feathered and furred)
▪ Organ meats
▪ Vegetables
Braising
Stewing
Braising Video
Braising Video
Stewing Video
Sous vide
▪ Sous vide or Vacuum cooking is a method of vacuum sealing food
into plastic and then simmering the package in water to heat
throughout.
▪ Sous vide technique that keeps the integrity of food.
▪ The temperature and cooking time varies according to the product
requirements.
Fat Cooking
Fat Cooking
Deep frying Pan frying
Sautéing Stir Frying
Fat Cooking
Deep frying :
▪ Is a cooking method in which food is submerged in hot fat, most
commonly oil
Pan Frying :
▪ Is a cooking by the use of minimal cooking oil or fat, typically using
just enough oil to lubricate the pan
Sautéing
▪ Is a method of cooking and tossing food that uses a small amount
of oil or fat in sauteuse pan
Stir Frying
▪ Similar sautéing or Chinese sautéing and the name of equipment is
“wok”
Fat/Oil
▪ Frying Oil
▪ Salad oil
▪ Corn oil
▪ Butter oil
▪ Margarine
▪ Fat
▪ Olive oil
▪ Bean oil
Pan-Frying & Deep-Frying
▪ Use neutral oils / fats

▪ High smoke point
▪ Items are usually coated or breaded
▪ Sauces are prepared separately, i.e. ..
▪ Remoulade Sauce
▪ Tartar Sauce
▪ Chutney
Pan-Frying
Deep-Frying
Pan-Frying
Uses more fat than sautéing and stir frying, less than deep-frying
Pan-Frying Fats and Oils
▪ High smoking point
▪ Examples:
▪ Clarified butter
▪ Neutral-flavored oil (sunflower, corn, etc.)
▪ Olive oil
▪ Rendered fats
▪ Oil temperature = +/- 350°F/ 175 C°C
Pan-Frying Ingredients
▪ Characteristics of items to be pan fried

▪ Tender
▪ Single portion size or small pieces
▪ Foods suitable for pan-frying
▪ Veal
▪ Chicken
▪ Pork
▪ Seafood
▪ Vegetables and starches
▪ Pre-prepared items (i.e. fritters)
Deep-Frying
▪ Item completely submerged in fat
▪ Cooked to order
▪ Served immediately
Deep-Frying Fats and Oils
▪ High smoking point
▪ Examples:
▪ Neutral-flavored oil (safflower, corn, etc.)
▪ Rendered fats such as lard
▪ Temperature = 300°F - 375°F/ 149 – 191 C
▪ Blanching in oil - 300°F / 149 C(i.e. French Fries)
Deep-Frying Ingredients
▪ Characteristics of items to be pan fried

▪ Tender
▪ Small pieces able to be completely cooked by the time the
▪ coating achieves the proper browning
▪ Foods suitable for pan-frying

▪ Vegetables
▪
White meat or poultry
▪ Seafood (light fleshed)
▪ Vegetables
▪ Potatoes
▪ Cheeses
▪ Cooked meat preparations
Basket Method Swimming Method
Sauté and Stir-Fry Tips
Sauté Stir-Fry
▪ Don’t overcrowd the ▪ Work in batches

pan ▪ Use bit-size pieces
▪ Use naturally tender ▪ Use high heat
ingredients ▪ Keep items constantly
▪ Use fond for sauce moving
▪ Make only enough sauce
to just coat ingredients
Sautéing
Sauté
▪ To jump” – you should be able to hear it

▪ High heat (Hot pan – Hot oil)
▪ Rapid technique
Perfect mise en place required
▪ Correct amount
▪ Correct size
▪ Small amount of fat used
▪ Sauces generally made in the pan by
▪ Deglazing the pan
▪ Reducing sauce to “nappé”
▪ Object is to cook, color & correct doneness at the same time
Sauté Ingredients
▪ Characteristics of items to be sautéed
▪ Tender
▪ Portion size or small pieces
▪ Cooked to order
▪ Foods suitable for sautéing

▪ Meats – loin, rib, tenderloin, breast
▪ Seafood
▪ High-moisture vegetables
▪ Pre-cooked vegetables (to finish or re-heat)
▪ Cooking mediums – need high smoke points

▪ Clarified butter
▪ Neutral-flavored oil (i.e. vegetable oil)
▪ Rendered fats
Sauté Equipment
Sauteuse Sautoir
Stir-Frying
▪ Similar to sautéing
▪ Item cooked over very high heat
- Use little fat
- Fat must have high smoke point
▪ Usually done in work
▪ Food is constantly kept moving (toss method)
▪ Sauces generally made in the pan
Stir-Fry Ingredients
Characteristics of items to be stir-fried

▪ Tender
▪ Portion size or small pieces
▪ Cooked to order
Foods suitable for Stir-Frying

▪ Beef, veal, pork, lamb, and poultry
▪ Seafood
▪ High-moisture vegetables
▪ Par-cooked vegetables and potatoes ( as a means to finish or re-
heat)
Stir-Fry Equipment
▪ Frying Spatula - Used in dominant hand: to push and scoop

the food
▪ Ladle - Used in opposite hand: to catch and transfer food
▪ Chopstick
▪ Woks
▪ Sauté pan (sauteuse) can be used but must work in small
batches
▪ Spider
▪ Kitchen Towel
Stir-Fry Equipment
Stir Frying Video

Basic Cooking Methods

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Basic Cooking Methods

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Method of Cooking

▪ Conduction – transfer of heat from one item to another.

Celsius to Fahrenheit Conversion Chart Formula

Fahrenheit to Celsius Conversion Formula

▪ Change texture, taste, flavor and color

▪ Cooking techniques where heat is transferred to food without

▪ Cooked through contact with dry, heated air

Characteristics of items to be roasted

Foods suitable for roasting

▪ Baking is lower temperature than Roasting requires a

▪ Baking for cake, cookies and bread

▪ Baking when food is wrapped with aluminum foil,

▪ E.g. Baked potato, lasagna, moussaka, beef

▪ Searing: browning the meat with high temperature to seal the

Characteristics of items to be grilled/broiled

Foods suitable for grilling/broiling

Griddle French Flat Top

▪ Direct, high heat from below

There are 2 kinds of smoking method:

▪ Cooking with liquids (water, broth, etc.)

▪ Temperature +212 °F+ /100C

▪ Characteristics of items to be poached

▪ Less liquid used

▪ Completely covered with liquid

Poaching fish Poaching fruit

E.g. Bandeng Presto, Pepes, Ketupat, etc.

▪ Less tender cuts

Deep frying Pan frying

▪ Use neutral oils / fats

▪ High smoking point

▪ Characteristics of items to be pan fried

▪ High smoking point

▪ Characteristics of items to be pan fried

▪ Foods suitable for pan-frying

▪ Don’t overcrowd the ▪ Work in batches

▪ To jump” – you should be able to hear it

▪ Foods suitable for sautéing

▪ Cooking mediums – need high smoke points

Characteristics of items to be stir-fried

Foods suitable for Stir-Frying

▪ Frying Spatula - Used in dominant hand: to push and scoop

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