Creative Cooking 1Cooking Methods

All cookery methods outlined in this unit require the

application of heat from an outside source

That heat source could be:an ovena stove

charcoal heatgas grillcampfire

Microwave cooking will not be addressed at this time as it does

not require outside heat but relies on an entirely different

method to create heat and cook food.

Cookery Methods can be classified into three categories

• DRY HEAT METHODS• MOIST HEAT METHODS• COMBINATION METHODS

Dry Heat Methods

• Foods are cooked with direct heat – oven/broiler

• Or are cooked by transmission of heat from fat – oil – which is heated by the stove or other heat source

BROIL

• Food is cooked close to heat source- temp. of 550 degrees

• Can be done in oven (heating element on top)

• Broiler compartment of oven• Grill – heat on bottom

Advantages to broiling

• Develops crust on food, sealing in moisture

• Fat drips away – healthy method

Oven – broiler combination

Broiling pans in ovens help fat drip away

Outdoor grills also allow close heat and fat to drip away

Grills are of course not limited in size

Nor is what you can grill in it!

PAN BROIL

• Uses skillet on top of stove• Quickly browns food• Requires little if any fat /

Healthy

Pan Broiling is done in skillet

ROAST / BAKE

• Done in conventional or convection oven

• Develops crust on outside• Healthy method of cooking

A rack allows fat to drip away when roasting

Meat must be cooked to internal temperatures of 140 – 185degrees

Meat thermometer

Rib eye roast

Crown rib roast before cooking

Roast Turkey

DEEP FAT FRY

• Food is submerged in hot liquid fat which cooks food

• Quick• Achieves temperatures up to

390 degrees• Browns & crisps food

Favorite deep fried foods

donuts

elephant ears

Fries and chicken fingers

Fried Mozzarella Sticks

And of course – funnel cakes !

Deep fry pan with basket insert

PAN FRY

• Large pieces of food cooked in small amounts of oil

• Such as:

Fried chicken

SAUTE’

• Smaller, cut up pieces of food cooked in a small amount of fat

A saute’ pan has low sides for easier access to food

MOIST HEAT METHODS

• Food is cooked in liquid • Or by water heated - steam

BOIL

• Food is cooked in a large amount of water at a rapid boil

• Temp. of 212 degrees

• Cooks foods like – pasta or rice

Boiling rice

SIMMER- POACH

• Fragile foods cooked in liquid at a simmer – not boil

Soft or hard cooked eggs

Poached eggs

Poached eggs on toast

STEAM

• Food is cooked above boiling liquid by steam

Bamboo vegetable steamer

Electric vegetable steamer

Steamed lobster

COMBINATION METHODS

• Partially cooked in small amounts of fat

• Then simmered in liquid• Or covered and quickly

steamed

BRAISE / STEW

• Food is browned first in fat

Then simmered

Braised pot roast

Braising pan – allows browning, then a tight cover to simmer

Beef stew

STIR FRY

• Food is fried quickly, then steamed

Stir fried beef and vegetables

From ancient times to modern technology we have continued to create variations to standard

cooking methods

Pressure cooking uses steam and high amounts of pressure

What methods would a pressure cooker be?

Campfires use what type of heat?

This pot is being heated over a campfire, what type of method

would it be?

Smoker grill

Electric grills

Electric Skillet

Fish poacher

Turkey Cooker

*These have been known to start fires

Turbo cooker – from infomercials

Back to basics - An ancient oven of stone-mud and grass

This power point can be found on the school server:

• Sturedevil/Rdvol’ (R drive)• Look under departments – FACS –

McMahon – CC1