Cooking methods When heat applied on food, this is referred as cooking methods T Two types of cooking methods Moist heat cooking methods Dry heat cooking methods Moist heat cooking methods Boiling Blanching Poaching Simmering Steaming Braising Stewing Dry heat cooking methods Baking Grilling Rousing Sauting !rying Blanch Partial cooking process, "#$%#& doneness Blanchir is the !!rench term T Two ways to 'lanch Start from 'oiling li(uid Start cold li(uid 'rought to 'oil !rom 'oiling li(uid Drop food in hot li(uid !!rom coldd Put in cold )i(uid and 'ring to 'oil Why Blanch Reduce 'itterness Reduce salt content of cured meats Preparation for the *nishing cooking method Prepare food for free+ing )oosen skins of food such as tomatoes ntensify the color of -egeta'les .lean meats 'efore use Poach .ook food gently li(uid at /ust 'elow 'oiling point )i(uid 'u''les stay at the 'ottom of the 'ot T Temperature is 01. $2%. 3 li(uid at this temperature will ha-e 'u''les on the 'ottom of the pot and will stay and not disrupt the 'ody li(uid Poaching techni(ues Deep poach Shallow poach Deep Poach !ood is totally su'merged Shallow !ood is placed in cold 4a-orful li(uid !ood is partly su'merged Simmer T To cook /ust 'elow the 'oiling point )i(uid has 'u''les /ust 'egging to 'reak the surface Small 'u''le slowly appears on the li(uid5s surface T Temperature is 21.$ Boil Bouille is the !rench term .ook food in a li(uid Bu''les of li(uid are 'reaking are on the surface "##.6%"%! temperature Parboil Partial cooking !ood is 'oiled 'rie4y in li(uid 7sed for dense food like carrots and potatoes Par'oiled food is added to items that cook (uicker !ood is par'oiled to ensure that all ingredients will *nish cooking at the same time Since food continue cooking after 'eing remo-ed from 'oiling li(uid, par'oiled food should 'e shocked Steam 8ealthy way to coo, nutrients are preser-ed .ook food in a steamer or on a rack o-er 'oiling water The food does not came into direct contact with the li(uid Steaming retains9 !la-or Shape T Te:ture ;utrients Braise )ong, slow cooking method Main item, usually meat, is seared and 'rowned )ong simmering in small (uantity of stock or li(uid Pot is co-ered T Tough cuts of meat are 'raised Dau'e !!rench method of 'raising meat in red wine stock Pot-roast Poaching techni(ues Deep poach Shallow poach Deep Poach !ood is totally su'merged Shallow !ood is placed in cold 4a-orful li(uid !ood is partly su'merged Simmer T To cook /ust 'elow the 'oiling point )i(uid has 'u''les /ust 'egging to 'reak the surface Small 'u''le slowly appears on the li(uid5s surface T Temperature is 21.$ Boil Bouille is the !rench term .ook food in a li(uid Bu''les of li(uid are 'reaking are on the surface "##.6%"%! temperature Parboil Partial cooking !ood is 'oiled 'rie4y in li(uid 7sed for dense food like carrots and potatoes Par'oiled food is added to items that cook (uicker !ood is par'oiled to ensure that all ingredients will *nish cooking at the same time Since food continue cooking after 'eing remo-ed from 'oiling li(uid, par'oiled food should 'e shocked Steam 8ealthy way to coo, nutrients are preser-ed .ook food in a steamer or on a rack o-er 'oiling water The food does not came into direct contact with the li(uid Steaming retains9 !la-or Shape T Te:ture ;utrients Braise )ong, slow cooking method Main item, usually meat, is seared and 'rowned )ong simmering in small (uantity of stock or li(uid Pot is co-ered T Tough cuts of meat are 'raised Dau'e !!rench method of 'raising meat in red wine stock Pot-roast .ooking method similar to 'raising Pot roasting is used tough cut of meat Meat is 'rowned and 'raised Slowly cooked in co-ered pot in the o-en Stew Slow method of cooking !ood is 'arely co-ered in li(uid Pot is co-ered T Tough cuts of meat are stewed .omparing 'raising and stewing Both are moist cooking methods Both are long and slow cooking methods Braising )arger cuts of meat )ess li(uid used Stew Smaller cuts of meat more li(uid More li(uid used Baking .ook food in an o-en using dry heat When meat is cooked in the o-en, the method is roasting When 'read, pastry or cakes is cooked in the o-en, the method is 'aking Bake Blind 3 term used in pastry Refers to ad-ance 'aking of pastry crust 'efore *lling with sweet or sa-ory mi:ture <nsures that the pastry stays crisp after the *lling is added ;ecessary if the *lling need no cooking or 'rief cooking 8ow to 'ake 'lind )ine a pie tin rolled$out pastry dough Prick dough with fork Place 'aking paper o-er the pastry Weight down with ceramic or dried 'eans Grilling !ood is cooked directly a'o-e the heat source !ood has 'rown e:terior and moist center The intense heat seals in the /uices 'y forming a crust on the surfaces of the food Grilling gi-es grill marks on food Broil Dry heat cooking method !ood cooked directly 'elow the heat source .omparing grilling and 'roiling =n 'oth method, food is cooked directly e:posed to heat GGrriilllliinngg BBrrooiilliinngg 88eeaataa ''oo--ett hheff oooodd 88eeaat'' eelloowtt hheff oooodd Roasting Similar to 'aking 7sed for meat, poultry, and -egeta'les !ood e:posed to the heat o-er a grill, or the radiant heat of an o-en !at is added to keep the meat moist during roasting Sautéing !!ry (uickly in small amount of hot fat Similar to frying 'ut in-ol-es mo-ing the food around the frying pan to pre-ent 'rowning Small amount of oil is used to grease the pan and pre-ent 'urning of food Frying .ook food in hot fat Deep Fry !ood is completely su'merged in hot fat or oil T Temerature and oil is important in deep frying Soya oil is ideal, has high smoking in deep frying Sun4ower oil is not used, has low smoke point When the fat is not hot, the food a'sor's fat and 'ecomes greasy When the fat is too hot, the food on the e:terior 'efore cooked inside Dry Fry .ooking in a frying pan without fat or oiloil Pan Fry .ooking food (uickly in a frying pan with no fat or with minimum amount of fat Shallow ry Suita'le for foods that will not 'urn easily 7sed on foods coated with 4our, 'readcrum's or 'atter !!ry the food, turn o-er and fry the other side Stir fry from Method originates asia !ood is cut into small pieces .ooked rapidly while tossed constantly, in a work Sear 3lso called as sei+e or seal .ooking, meat, poultry, or -egeta'les with hot o-er high heat until the surface is 'rown Searing helps seal in the foods /uices Pro-ides crispy e:terior while center is moist Seared food is eaten rare or roasted or 'raised Barbe!ue The food is cooked on a mesh o-er hot coals !oods are marinated .ooking Techni(ues "cid rinse 3 'ath of acidulated water used to pre-ent discoloration of peeled fruits and -egeta'les that 'rown when e:posed to air> "d#ust Taste 'efore ser-ing 3dd seasoning if necessary to achie-e the right taste "erate To pass dry ingredients through a *ne$mesh sifter Why aerate Remo-e large particles ncorporate air to make ingredient lighter "rrange 3esthetically place meat garnish on the ser-ing dish "u Bleu Term applied to cooking meat and *sh =n meat .ooked to under done =n *sh Poaching fresh whole *sh, slime turns to 'luish hue Bard Barding is done only on lean meats The practice of wrapping fat on lean cuts of meat The alternati-e techni(ue is larding Why 'ard 3dd moisture 3dd 4a-or 8ow to 'ard Wrap pieces of fat such as 'acon, around a lean cut of meat Remo-ed the fat 'efore the meat is cooked to 'rown the meat Baste 3rroser is the !rench term for 'aste 7sed on roasted meat or -egeta'les When using marinade to 'aste, 'oil marinade to pre-ent cross contamination Why 'aste 3dd 4a-or 3dd color ?eep the food moist Seal the 4a-or 8ow to 'aste Brush or spoon li(uid fat or /uices o-er meat during roasting Beat This techni(ue is used on eggs or sauces !ork or mi:er is used to 'eat ingridients Why 'eat Make a mi:ture smooth Remo-es lump in sauces ntroduce air omelet 8ow to 'eat Brisk regular o-en and under motion rather than circular motion Bind Thicken hot li(uid 'y stirring thickening agent 3lso mean to cause a mi:ture a cohere as a homogenous product 'y adding a 'inding ingredient <:ample is minced meat and onion, 'inder is 'read crum's Blackened This techni(ue gi-es the food a crust and sears in the /uices The outside of meat is 'lackened while the inside of the meat remains tender and moist Meat or *sh is coated with mi:ture of spices a cast$iron skillet is heated until oil reached smoke point Spices include Paprika .ayenne pepper White pepper Garlic powder =nion powder Dried thyme Dried oregano Blend .om'ining two or more ingredients to produce own uni(ue character and (uality ngredients are completely mi:ed that identities are undistinguisha'le from one another Why 'lend ='tain e(ual distri'ution throughout the mi:ture 8ow to 'lend Stir ingredients with spoon or puree ingredients with 'lender Bloom Soften and re$hydrate gelatin in warm li(uid 'efore use Bread Roll in 'read crum' Break 3lso referred to as separate When two or more ingredients fail to hold together in one uniform state 8ollandaise, for e:ample, 'reak or separate from a smooth sauce into one that is oily and curled$looking Brown 3 procedure in-ol-ing the searing of y/e outer part of meat to seal in the /uices of the meat to seal in the /uices of the meat Brown in 'utter .ook in 'utter until lightly colored Brown on the top Put a dish sauced or not, sprinkled with grated cheese, into the o-en or under a 'roiler Why 'rown on top ='tain light coloring .rispy surface Boning Remo-e 4esh from the 'one or /oint of meats and poultry Boning knife is used Bruise .ulinary term used to descri'e the partial crushing