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Basic Cooking Principles

The document discusses basic cooking principles and methods. It defines cooking as a process that uses heat to change the taste, aroma, appearance and digestibility of food. It then describes 14 common cooking methods such as sautéing, simmering, braising and grilling. These methods involve using dry, moist or a combination of heat transfers like conduction, convection and radiation to cook foods. The document also defines cooking terminology used in the kitchen.

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Mai Hien
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65 views35 pages

Basic Cooking Principles

The document discusses basic cooking principles and methods. It defines cooking as a process that uses heat to change the taste, aroma, appearance and digestibility of food. It then describes 14 common cooking methods such as sautéing, simmering, braising and grilling. These methods involve using dry, moist or a combination of heat transfers like conduction, convection and radiation to cook foods. The document also defines cooking terminology used in the kitchen.

Uploaded by

Mai Hien
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Basic Cooking Principles

Terminology
and how food cooks!

www.shms.com  
A World Leader   Management!
in Hospitality
Cooking…

… is a process of converting raw ingredients into a


palatable dish, through the use of heat.!
!
!
It include a vast range of methods, tools and !
combinations of ingredients.!

A World Leader in Hospitality Management!


You cook food because…

Cooking changes the taste, aroma and appearance of


food.!
!
Cooking makes food easier to digest.!
!
Cooking kills bacteria: Some foods cannot be served
raw, like poultry.!

A World Leader in Hospitality Management!


Food is made up of…

Water, which evaporates when cooked.!


Fats, which melt when cooked.!
Proteins, which coagulate, or become firmer when
cooked.!
Vitamins and minerals which are destroyed by
cooking.!
Carbohydrates!
! ! – sugars, which caramelize or become
! ! brown when cooked.!
! ! – starches, which gelatinize or absorb !
! ! water and swell when cooked.!

A World Leader in Hospitality Management!


Heat transfer

Heat travels to food from its source in a number of


ways:!

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Radiation

Heat travels directly from its source. !

Like when heat radiates from the coals on a barbeque


to the food.!

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Convection

Heat travels in another medium.!

!
Like hot air in an oven, boiling liquid, hot fat in a deep
fryer and through stem !.

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Conduction

Heat travels from the source to a cooking vessel. When


something hot touches the food.!

Like when a steak is cooked in a hot frying pan.

A World Leader in Hospitality Management!


Cooking Methods

Cooking methods are the techniques we use in the


kitchen to get the results we want.

Traditionally, there exists 14 basic cooking principles

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!
Dry heat methods

Dry heat methods mean cooking without any water or


steam, although some kind of cooking oil is often used. !
!
Dry heat methods are for foods which are naturally
tender.!

! A World Leader in Hospitality Management!


Pan frying

…which means to cook in a moderate amount of fat


over a moderate heat. Usually breaded foods like
cutlets or chicken are pan fried.!

Moderate heat & a moderate amount of fat!


!
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Deep frying

which means to submerge something !


completely in cooking oil, like French fries…!

!
Fairly high heat (180°C), food is completely submerged!

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Roasting

…which means to cook by exposing food !


to hot, dry air in an oven with fat.!
!
!
!
!
!
!
!
!
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Baking

…which means to cook by exposing food !


to hot, dry air in an oven without fat and without liquid.!

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!
Gratinating

…which means to cook using high temperature from


above only in a oven or a salamander.!

To cook by exposing to hot, dry air!


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Grilling

…which means to cook food on metal bars over radiant heat.!

!
To cook on bars, over radiant heat Barbequing is almost
identical, except that the heat traditionally comes from wood or
charcoal.!
! A World Leader in Hospitality Management!
Casseroling

…which means to cook tender meat with little fat, starting


covered in oven with frequent basting.!

Start at 150°C covered ! ! Finish at 180°C uncovered!


!
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Moist heat methods

Moist heat methods mean cooking food in water or


steam.!

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Poaching

…which means to cook food in water that is hot but not


bubbling. Usually tender, delicate foods, like eggs or
fish.!

!
When the liquid reaches 70°C – 80°C!
! A World Leader in Hospitality Management!
Boiling

…which means to cook food in water that is bubbling


rapidly. Usually foods like pastas or hardy vegetables.!

!
!
When the liquid reaches 100°C!
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Blanching

…which means to partial cook food in water or steam


that is bubbling rapidly. Usually foods like vegetables,
pastas, bones.!

Bubbling very rapidly. Chill very rapidly.!


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Steaming

…which means to cook food by exposing it to steam.!

Usually vegetables and fish!

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Glazing

…which means finish to cook meat or vegetables,


basting with concentrated stock obtained or added to
give a glaze to food by basting frequently..!

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Combination methods

Combination methods mean cooking food using first a


dry heat and then adding liquid or steam.!
!
Combination methods are used to tenderize tough cuts
of meat.!

! A World Leader in Hospitality Management!


Braising

…which means to brown the food first and then cook it


covered in the oven, with moisture added!

!
Braised dishes are always cooked covered because
this keeps the moisture in. Braising tenderizes tough
cuts of meat or poultry.!

A World Leader in Hospitality Management!


Stewing

…which means to cut food into bite size pieces, brown


it and then cook it covered, with moisture added.!

!
Stewed dishes are always cooked covered because
this keeps the moisture in. Stewing tenderizes tough
cuts of meat or poultry.!
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Other cooking Methods

As used in Kitchen…!

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Sautéing

…which means to toss quickly in a pan!


with very little fat and a fairly high heat.!

!
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Pan broiling

…which means to cook something in a pan!


with moderate heat and no fat.!

Usually foods which have their own fat, like steaks,!


burgers or bacon!
!
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Griddle

…which means to cook food on a flat, hot surface. !


This is very common because a griddle can cook !
many foods quickly.!
!
!
!
!
!
!
!

A World Leader in Hospitality Management!


Simmering

…which means to cook food in water that is bubbling!


gently. Usually foods that need to cook for a long time.
e.g. sauces and soups!
!

!
When the liquid reaches 80°C – 90°C!

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Cooking Terms

Reduce means to simmer a liquid so some of it


evaporates. This concentrates the flavors.!
!
Parcook means to partly cook food.!
!
Parboil means to partly cook by boiling.!
!
Parbake means to partly cook by baking.!
!
Blanch is to partly cook by boiling or steaming.!

A World Leader in Hospitality Management!


Cooking Terms

Glaze means to add a shine to the food.!


!
Deglaze means to swirl a liquid in a pan to dissolve
cooked particles of food.!
!
Sweat means to cook in fat over low heat.!
!
Sear means to brown the surface of a food quickly,
usually by sauteeing or pan broiling.!

A World Leader in Hospitality Management!


Cooking Terms

Season means to enhance the natural flavors.!


!
Flavor means to add a new taste to food.!

A World Leader in Hospitality Management!


!
!
!
Daniel Brito!
Executive Academic Chef!
MB-FB Office, 2nd floor!
abrito@shms.com!

A World Leader in Hospitality Management!

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