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Cooking Methods

The document discusses different cooking methods divided into moist heat, dry heat, and fry cooking methods. Moist heat methods use liquid and include boiling, poaching, steaming, braising, pressure cooking, and microwaving. Dry heat methods use air or fat and include roasting, sautéing, baking, and grilling. Fry cooking methods use hot oil and include deep frying, pan frying, and stir frying.

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Astrid Mauliasari
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319 views

Cooking Methods

The document discusses different cooking methods divided into moist heat, dry heat, and fry cooking methods. Moist heat methods use liquid and include boiling, poaching, steaming, braising, pressure cooking, and microwaving. Dry heat methods use air or fat and include roasting, sautéing, baking, and grilling. Fry cooking methods use hot oil and include deep frying, pan frying, and stir frying.

Uploaded by

Astrid Mauliasari
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Cooking Methods

Cooking methods are divided into three categories : moistheat cooking methods, dry-heat cooking methods, and fry cooking
methods.
Moist-heat cooking methods are cooking method that use a
liquid for cooking. Moist-heat cooking methods can used for
preparing pasta, rice, pulses and vegetables. The examples are
boiling, poaching, steaming, stewing or braising, pressure cooking,
and microwave cooking. Boiling use a lot of liquid to cook with
temperature around 100C. Boiling is similar with poaching, but
poaching cooked under boiling point, around 75 - 95C. When you
use boiling or poaching method, there would be a lot of nutrients
loss. For steaming, the ingredients and the liquid are separated,
with temperature of the liquid around 100C. This method is good
to keep the nutrients of food. Stewing or braising is cooking method
which the ingredient to be cooked is covered with liquid and cooked
until the liquid are reduced. Pressure cooking use airtight pressure
cooker to cooked with temperature around 105 - 120C. The last
is microwave cooking. Microwave cooking use electromagnetic
waves, and usually for reheating food. The food may cook unevenly
and frozen product may not conduct the heat well.
Dry-heat cooking methods are cooking method which the
heat is transferred to food with air or fat. Dry-heat cooking methods
can used for making foods from meat, poultry, fish, seafood, and
where a crust is desired. The examples are roasting, sauting,
grilling, and baking. Roasting use stove or oven to cook the
ingredients with temperature around 140 - 200C. If you going to
roast a meat, you can roast with high temperature first and

continue with low heat, so the juices of the meat sealed inside the
meat. Sauteing use a small amount of fat to transfer the heat.
Baking use hot air to cook, with temperature around 120 - 250C.
And grilling use radiant heat or contact heat to cook. There are
three grilling techniques : over-heat grilling, under-heat grilling, and
between-heat grilling. With grilling method, the fat from the
ingredients will drains out.
Fry cooking methods are cooking methods that use hot oil to
cook, with temperature around 140 - 190C. The examples are
deep-frying, pan-frying, and stir-frying/wok. Deep-frying use a lot of
fat, thats why the food is submerged in liquid fat. With this cooking
method, you can cook the food fastly. Pan-frying and stir frying use
a small amount of fat to cook. The different is in the equipment that
used to cook. Stir-frying use frying pan or wok to cook, and its a
traditional Chinese cooking method.
When cooking, there would be a lot of vitamin loss. To prevent
vitamin loss, there are a lot of thing you can do. You can wash
vegetables before peeling or cutting. You can peel thinly but better
if you cook with skin on and cut in large pieces. For salads, use raw
vegetables and fruits. You can use the smallest amount of water
and cook with the lid on. Dont cook too long, and serve the food
immediately. For canned vegetables, heat them with microwave
and do not too often to stir them while warming. For frozen
vegetables, you can put them in heated water or use microwave.

Astrid Mauliasari / Pastry 1B

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