Chapter 18: Cooking Methods

© Copyright 2017 by the National Restaurant Association Educational Foundation (NRAEF). All rights reserved.

HEAT TRANSFER

• Heat—type of energy
• Conduction
• Convection
• Radiation

2

HEAT TRANSFER

Conduction:
• Transfer of heat

oItems come into direct contact

oHeat transferred to air

oHeat transferred surface to surface

3

HEAT TRANSFER

Convection:
• Movement of molecules
• Warmer area to cooler
• Heating water or convection oven

HEAT TRANSFER

Radiation:
• No physical contact
• Infrared heat

oHeat absorbed, radiated to food

oBroiler

oAffects exterior of food—food browns

• Microwaves

oAgitate water molecules in food

oNo browning

oTough, rubbery, or dried out

Multiple Select

What are the 3 ways heat travels in items?

• Conduction

• Preparation

• Convection

• Radiation

Multiple Choice

Convection is the transfer of heat caused by the movement of molecules (air, water, or fat) from a warmer area to a cooler one.

• TRUE

• FALSE

DRY-HEAT COOKING METHODS

Dry-heat cooking method (without fat):
• Broiling
• Grilling
• Roasting
• Baking

Dry-heat cooking method (with fat):
• Sautéing
• Pan-frying
• Stir-frying
• Deep-frying

BROILING

• Rapid cooking method
• High heat
• Heat source above food
• Food browned on top
• Tender cuts of meat, young poultry, fish, some fruits/vegetables

GRILLING

• Simple dry-heat method
• Smaller pieces of food
• Cooked on grill rack—above heat source
• No liquid
• Small amounts of fat or oil

oAdd flavor

• Highly flavored outside, moist inside
• Smoky, slighted charred flavor
• Crosshatching
• Special woods—mesquite, hickory, apple

oAdd flavor

• Marinade

oUnique flavor

oMoist

ROASTING

• Hot, dry air
• Outer layers heat, juices turn to steam
• Juices create natural sauce
• Fish, tender meats and poultry, some fruits/vegetables
• Covered or uncovered
• Longer cooking times
• Food raised off of cooking pan
• Basting—adds flavor, moisture, color
• Golden-brown exterior
• Moist, tender interior

GRIDDLING

• Hot, flat surface
• Dry, heavy-bottomed fry pan or cast-iron skillet
• Even, golden-brown finish
• Slightly crisp exterior
• Steaks, chops, chicken breasts
• Griddle cakes

Multiple Choice

Dry heat cooking methods WITH fat include roasting, baking, grilling, broiling, and griddling.

• TRUE

• FALSE

SAUTÉING

• “Jump”
• Cooks food rapidly

oWater and vitamin loss low

oHigh amount of color and flavor

• Small amount of fat—adds flavor
• High heat
• Select cuts of meat, chicken, and fish/seafood

STIR-FRYING

• Related to sautéing
• Quick-cooking
• High heat
• Little fat
• Stir quickly
• Sauce created in pan
• Meats and vegetables—bite-sized pieces
• Wok—bowl-shaped pan

PAN-FRYING

• Cook in oil
• Less-intense heat
• Coat food with batter, seasoned flour, or breading
• Flavorful exterior
• Crisp, brown curst
• Juices and flavor retained
• Beef tenderloin, fish fillets

DEEP-FRYING

• Bread or batter coat food
• Immerse in hot fat
• Crispy coating
• Interior—moist and tender
• Batter

oCombines wet and dry ingredients

oPrimary dry ingredient—flour, cornmeal

oLiquid—beer, milk, water

oBinder—egg

• Breading

oSame components as batter

oNot blended together

Multiple Choice

The sautéing method cooks food rapidly in a small amount of fat over relatively high heat.

• TRUE

• FALSE

DEEP-FRYING

Swimming method:
• Item drops to bottom
• Swims to the surface
• Turn over

DEEP-FRYING

Basket method:
• Place in basket
• Lower into oil
• Lift when done

DEEP-FRYING

Double-basket method:
• Longer period of time
• Place basket on top of other basket
• Food does not float to surface

DEEP-FRYING

Recovery time:
• Time oil takes to reheat
• More items, longer recovery time

Smoking point:
• Fats and oils smoke
• Fat breaks down

Oil:
• Neutral flavor and color
• High smoking point—425°F (218°C)

MOIST-HEAT COOKING METHODS

• Delicately flavored, moist food
• Simmering
• Poaching
• Shallow poaching
• Blanching
• Steaming

SIMMERING

• Completely submerge food in liquid
• Constant, moderate temperature—185°F to 205°F (85°C to 96°C)
• Well-flavored liquid
• Less-tender cuts of meat
• Bubbles gently rise and break surface
• Do not boil—stringy and rubbery meat

POACHING

• Temperature—between 160°F and 180°F (71°C and 82°C)
• Liquid—surface motion, no air bubbles breaking
• Well-flavored liquid
• Tender food—chicken or seafood

Multiple Choice

150-170 Degrees F. is the temperature range for poaching.

• TRUE

• FALSE

BLANCHING

• Variation of boiling
• Parcooking—partially cook food, finish later
• Pre-prepare vegetables
• Two-step process
• Shocking

oPlunge into ice bath

oHalts cooking process

• Bright color

STEAMING

• Surround food by steam
• Steamer basket, steam cabinet, combi-oven
• Remove items with care

STEAMING

Without pressure:
• Steamer basket—boiling water
• Exposes food to steam—212°F (100°C)

With pressure:
• Commercial steam cabinet
• Combi-oven
• Direct contact with steam
• Temperature is higher
• Cooks faster

STEAMING

• Enhances flavor

oUse broth instead of water

• Tender food
• Small pieces
• Rack above liquid
• Do not remove lid—slows cooking process

STEAMING

• Food keeps nutritional value
• No added calories—fat or oil
• Mild, delicate flavor
• Fresher taste, color, appearance
• Cooking time is longer

Open Ended

What are some of the benefits of steaming food?

COMBINATION-COOKING METHODS

• Dry and moist-heat cooking
• Less tender food
• Braising—large cuts of meat
• Stewing—small pieces of food

BRAISING

• Sear in hot oil
• Partially cover with liquid
• Cover tightly
• Finish slowly—oven or stove top
• Seasonings—adds moisture and flavor
• Vegetables—end of cooking process
• Long, slow cooking

BRAISING

• Tough connective tissue—fork tender
• Few nutrients are lost
• Pot roasting—American term for braising

STEWING

• Similar to braising
• Pre-preparation different
• Cut into bite-sized pieces
• Sear or blanch
• Cook in oil
• Cover completely with liquid
• Cover pot

Multiple Choice

Which combination cooking method is best for LARGE CUTS OF MEAT?

• Braising

• Stewing

SOUS VIDE COOKING

• Cooked for a long time
• “Under vacuum”
• Airtight plastic bags
• Hot water
• Controlled heating—exact range
• Locks flavor molecules in with food

MICROWAVECOOKING

• Alters protein—tough
• No browning
• Glass and ceramic cookware, plastics
• Never use brown grocery bags, newspaper,

metal, or foil

Multiple Choice

What type of materials are SAFE for microwave use?

• Aluminum

• Steel

• Ceramic

DETERMINING DONENESS

• Desired texture
• Minimum internal temperature
• Check temperature

oLarge and small quantities

oIndividual portions

• Never assume—standardized cooking time
• Carryover cooking—continued cooking after removed from heat source

COOKING REQUIREMENTS FOR SPECIFIC FOOD

165°F (74°C) for 15 seconds:
• Poultry—including whole or ground chicken, turkey, or duck
• Stuffing made with TCS ingredients
• Stuffed meat, seafood, poultry, or pasta
• Dishes that include previously cooked TCS ingredients

COOKING REQUIREMENTS FOR SPECIFIC FOOD

155°F (68°C) for 15 seconds
• Ground meat—including beef, pork, and

other meat

• Injected meat—including brined ham and

flavor-injected roasts

• Mechanically tenderized meat
• Ground seafood—including chopped or

minced seafood

• Shell eggs that will be hot held for

service

Multiple Choice

What is the minimum internal temperature required for poultry?

• 165 degrees F.

• 170 degrees F.

• 185 degrees F.

COOKING REQUIREMENTS FOR SPECIFIC FOOD

145°F (68°C) for 15 seconds
• Seafood—including fish, shellfish, and crustaceans
• Steaks/chops of pork, beef, veal, and lamb
• Shell eggs that will be served immediately

COOKING REQUIREMENTS FOR SPECIFIC FOOD

145°F (68°C) for 4 minutes
• Roasts of pork, beef, veal, and lamb

COOKING REQUIREMENTS FOR SPECIFIC FOOD

135°F (57°C)
• Commercially processed, ready-to-eat food that will be hot

held for service

COOKING REQUIREMENTS FOR SPECIFIC FOOD

135°F (57°C)
• Fruit, vegetables, grains, and legumes that will

be hot held for service

Multiple Choice

What is the minimum internal temperature required for ready-to-eat food, vegetables, and grains?

• 120 degrees F.

• 135 degrees F.

• 140 degrees F.