CLASSIFICATION OFCOOKING METHOD
CLASSIFICATION OFCOOKING METHOD
COOKING METHODS ARE CLASSIFIED AS"MOIST HEAT AND DRY HEAT".-MOIST HEAT METHOD:
MOIST HEAT METHOD ARE THOSE IN WHICH HEAT IS CONDUCTED TO THE FOOD PRODUCT BY HOT WATER;STREAM,STOCK OR SAUCE.-DYR HEAT METHOD:DRY HEAT METHOD ARE THOSE IN WHICH THE HEAT IS CONDUCTED WITHOUT MOSTURE,THAT IS BY HOT AIR ,METAL OR FAT.
METHOD COOKING
-BOILING
-POACHING
-STEAMING
-BRAISING
-EN POPILLOTTE
BAKING
-ROASTING
-GRILLING
-FRYING
-BROILING
This is cooking in lifquid usually water or stock, meats are boiled strongly for a few minutes to seal the pores,then the heat is reduced and the liquid allowed to simmer,vegetables grown above the ground are started in boiled water vegetables grawn below the ground are started in coldwater.
POACHING:
This is slow cooing in a minimum amount of liquid which should never be allowed to boil but just below the boiling points used mostly for fruits ,fish ,egg
Cooking in moist heat by steam either by placing the food in a perferated either by placing the food in aperferated container over a pot of boiling water or in a steamer.
The gently simmering of cut of piece of food in a samll a mount of liquid specially it isprepared in sauce.
A combination of roasting and stewing used for whole joint of meat ,the joints are ist sealed by browning on all sides,then placed in a casserole or braiser with inimum amount of liquid ,covered with tight fitting lid and cooked in the over or range it is also known as casseroling.
This method is used for fish and chicken breast ,the food is reasoned and enfolded tightley in wax paper or silicon paper or aluminium foil/paper ,so it can cook in its' own steam.
BAKING:
Hot air is circulated in a closed compartment is called over,the food is cooked in the overn,all types of bakery and pastry items are cooked by the help of baking method ex. breads,cooeis,rolls,patties,cakes,etc.
Cooking by dry heat in the overn at ist,the oven should be very hot <240*c>,to seal the meat then slow cooking should take place <170*c>,joints are basted frequently with own dripping
-oven roasting-the food is roasted in an over
-pt roasting-the food is roasted in a pot
- spit roasting-the food is roasted open five.
This is cooing by dry heat ,the food is cooked in thick metal oven the five it is operated by gas or electricity ,in this method ,specially spring items are used.
FRYING:
Cooking in a small amount of hot fat ,usually in a frying pan ,wher the food is browned on one side then turned so the other side can cook.
-shalow fat frying:
-not fully immersed
-flat frying pan
-less fat/oil
-less time
-less heat
-in sautee style
DEEP FAT FRYING:
-fully immersed
-deep frying pan or machine
-more fat/ oil
- more time
-more heat
- it is hot used
Broiling is cooked in dry heat is used along with grilling ,in pan broilling the food is cooked uncovered a hot metal such as a grill or rying pan, the grill or frying pan is oiled slightly tp prevent sticking.
This is like frying ,only the fat should be moderately hot,since the food should cook slowly with a minimum of brownin.
LINK REFER.SANTOSH
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