Food-Service-Manual-for-Health-Care-Institutions

Four basic methods of production use a form of heat. They are conduction, convection,
radiation, and induction. Conduction is the transfer of heat through direct contact from one
item or substance to another. Conduction is used in grilling, frying, boiling, and to some extent
in roasting and baking.
Convection is the distribution of heat by the movement of liquid air or steam. In convection
ovens and steamers, a fan circulates heat, which is transferred more quickly, causing faster
cooking.
Radiation is where energy is transferred by waves from the source to the food. The waves
do not pass energy but induce heat by molecular action entering the food; microwave is a type
of radiation.
Induction is the use of electromagnetic fields to cause the molecules of metal cooking surfaces
to produce heat.
Basic cooking methods apply to all food products. These methods use either dry or moist
heat. Table 19.5 lists the terms used in food preparation.
Table 19.5. Cooking Terms
Term Heat Source Equipment Food Item
Baking Dry heat Variety of ovens All food items
Barbecuing Dry heat Grills, ovens Meat, poultry
Blanching Moist heat Steam kettles Vegetables, fruit
Boiling Moist heat Steam kettles, stockpot Pasta
Braising Dry or moist Fryer, steam-jacket kettle Cereal, rice
Broiling Radiant heat Specially designed equipment Meat, poultry, tender cuts of
meat
Deep-fat frying Dry heat Deep-fat fryer Fish and poultry
Pressure fryer Fish, shellfish, chicken,
Convection oven vegetables
Griddling Dry heat Griddle Meat, eggs, pancakes,
sandwiches
Grilling Dry heat Grill, gas, electric, charcoal Meat, fish, vegetables
Oven frying Dry heat Oven Chicken, fish, meat
Panfrying Dry heat Skillet, fryer, steamer, oven Chicken, eggs, onions
Poaching Moist heat Shallow pan on top of range Fish, eggs, fruit
Roasting Dry heat Variety of ovens Poultry, tender cut of meats,
vegetables
Searing Dry heat Skillet, fryer Meat
Sautéing Dry heat Skillet, fryer Poultry, fish, tender cuts of
meat, vegetables
Simmering Moist heat Steamer, stockpot Soup, sauce, meat, poultry
Stewing Moist heat Steamer, fryer, pot on top Vegetables, fruits, poultry,
of stove dumplings, pasta, rice, cereal
Stir-fry Dry heat Fryer, skillet, wok Vegetables, chicken, pork,
shrimp, tender beef
Food Production
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