DOWNLOAD️ FREE PDF Mysticism and Logic

COOKING METHODS
THE FOOD PYRAMID:
METHODS OF HEATING AND THEIR PROPERTIES
CONDUCTION- is the passage of heat through a solid, or from one solid to another, provided they are in contact(e.g a saucepan on
a hot plate.)
CONVECTION- is the passage of heat through liquids and gases.
RADIATION- is the passage of heat in straight rays from a hot object.
-Blanching water - 98°C - 100°C
Oil - 130°C - 150°C
Blanching is a cooking method done on the stove, used to pre-cook, cook or sanitize an ingredient in preparation for another
cooking method or for preservation.
5 Ways of Blanching:
1.Starting with cold water
2.Starting with warm water
3.Starting with Boiling hot water
4.Starting in Oil
5.Starting in Boiling Hot Water with Salt

Why do we Blanch:
- to clean and sanitize
- to destroy enzymes to extend the shelf life by freezing
- to improve the color of the ingredient
- to reduce the volume
STEPS: For Bones
Wash bones under cold running water
Place bones into pan and cover with cold water
Place Pan on stove and bring slowly to a boil
Skim off impurities and fat
After the bones boil for approximately 2 minutes, remove them
Drain water and wash bones first under running hot water and then cold water
-Poaching (Chef Gerd style) stove - 65°C - 80°C
oven - 165°C
Poaching is a cooking method done on the stove or in the oven the objective is to gently cook portioned tender meats which is high
protein foods
4 Types of poaching
- poaching in floating liquid
- shallow poaching
- poaching in a water bath with stirring
- poaching in a water bath without stirring
Where do we poach:
On the stove, in liquid
On the stove, in a water bath
In the oven, in a water bath
In a low or high pressure steamer
Court bouillon- is a poaching liquid for fish and seafood (water, white wine, white wine vinegar, spice sachet, bouquet garni,
matignon)
Poaching Liquids:
Court-Bouillon
Stocks
Stock syrups
Common problems
- fish having a rubbery texture due to poaching temperature is too high
- food discolors or breaks up due to high temperature

-Boiling
stove - 98°C - 100°C
Boiling is a cooking method done on the stove, in a pot. the objective is to completely immerse the food in liquid and cooked at
boiling point.
Steps for Boiling:
Liquid is brought to the boil quickly and maintained at a temperature of 100°C
A lid can be used to conserve energy while the liquid comes to the boil. However, the lid is removed while the food is
cooking.
The item to be boiled must be completely covered with liquid throughout the process.
Start with enough liquid to allow for evaporation
The liquid level may need to be topped up during the cooking process.
Any scum that rises to the surface must be skimmed off to prevent it from boiling back into the liquid and affecting the
quality of the food.
Why is it important to start boiling with cold water temperature with salt?
To cook evenly
-Simmering stove- 95°C - 98°C
Simmering is a cooking method done on a stove the objective is to gently cook high connective tissues of meat and to reduce the
liquid to enhance the flavour.
Steps for Simmering:
A lid can be used to conserve energy while the heats to simmering point; however, the lid is usually removed during the
cooking process.
The item to simmered must be completely covered with liquid throughout the process.
Start off with enough liquid to allow for evaporation
The liquid level may need to be toped up during the cooking process.
Any scum that rises to the surface must be skimmed off to prevent it from affecting the quality of the food.
Common problems in boiling and simmering
- overcooking
- undercooking
- not enough water to boil foods
- not maintaining a suitable heat so food takes longer to cook and discolors

-Braising oven vegetables - 140°C - 165°C
oven meat- 200°C - 180°C
Braising is a cooking method starting on the stove and finish in the oven it is use to cook large chunks of high connective meats
and whole vegetables to tenderize in a tightly lid container to create a liquid for the sauce.
Ratio of liquid
thickening agents
- 2/3 liquid for meat - Brown roux
- 1/3 liquid for vegetables - diluted cornstarch in water
- Flour
Common problems
- loss of liquid due to high temp.
- meat has shrunk because the oven was too hot during cooking
Reminder: if the liquid is too thick just add a little amount of water to reconstitute the sauce
Suitable foods for braising:
Lamb,beef,furred game and pork
Chicken,duck,goose, guinea fowl
-Glazing
stove
meat - 200°C - 165°C
vegetable 95°C - 98°C
Glazing is a cooking method done on a stove wherein butter is added in a heated pan plus sugar and liquid (stocks or water) the
liquid is reduced to a syrupy consistency to give the product its shinny appearance
-Deep fat frying
deep fat fryer
170°C - 180°C ( most of the time food is cooked at this temp. in DFF)
Deep fat frying is a cooking method done in a deep fat fryer the objective is to fully immerse the ingredient in oil or fat and to cook
the product evenly while the outside part is crisp (golden brown) and the inside juicy
Frying mediums
- peanut oil
- ghee (clarified butter)
- lard (animal fat)
- canola oil
Points to remember:
Season the food before coating
Shake or drain excess coating before frying
Keep a spider or frying basket on hand as a safety measure

Common Problems:
Food doesn’t brown
Food over cooked
Food browns before it is cooked
Food is soggy
-Oil not hot enough
-Fryer overload
-Oil too hot
-Temperature too low
-Oil old or contaminated
-Food covered after cooking
-Baking oven 130°C - 235°C
Baking is a cooking method done in an oven were food is subjected to the action of dry heat, the objective is to cook a product with
a dough or a crust
Exception: cooking en papillote – buttered parchment paper is cut into a heart shape, the product is then placed in the middle
then the parchment paper is folded to look like an empanada then the edges are crumpled to seal it in.
EN PAPILOTTE- refers to the cooking of food in a hot oven in a buttered and sealed envelope or bag made of alfoil or greaseproof
paper(parchment paper) cut in the heart shape. The edge of the greaseproof paper is paper is brushed with egg white and folded
over to seal in the juices.
-Roasting
oven (starts 200°C - 220°C)
Finish 180°C
Spit roasting start 220°C
Cook 180°C
Roasting is a cooking method, done in a spit or in the oven. The Objective is to cook it crispy outside and juicy inside. Tender
meats are cooked in a spit.
Basting- is where a small amount of fat is poured thinly over the food during roasting.
Common Problems:
Food tough and dry due to
-Overcooking
-Temperature too high
-Meat not basted enough or not turned in the oven
-Should have been barded or larded
-Cut of meat not suited to roasting.

Surface of meat burned
-Temperature too high
-Some edges overexposed to heat
-Not trussed properly
Suface of meat not browned
-Oven temperature not hot enough
-Grilling Grill 240°C - 190°C
Grillingis a cooking method, done on a gas griller, charcoal griller, electric griller, infrared griller the objective is to cook tender
portioned meat by smoking it and to make a grill marks to give juiciness, texture and color
Basting liquids
-
-
water
quick marinade
Reminder: you need to preheat the griller first
Pan frying/ sautéingstove 165°C - 200°C
Pan frying/sautéing is a cooking method, done on a stove, stainless steel pan, Teflon pan the objective is to caramelize or until
translucent and to create a dish with a sauce.
Stewing stove 95°C - 98°C
Stewing is a cooking method, done on a stove. The objective is to cook ingredients at simmering temperature in one pot fully
submerged in a liquid, ingredients are cut into small sizes or portioned. all the ingredients are served together as one dish.
Traditional stews
Points to remember:
-
-
-
-
-
civet
goulash
navarin
salmis
ragout
-food needs to be cut into an even size
- meats can be marinated prior to stewing
- meats of a tougher nature are suitable for stewing
Common problems
-
-
-
stock is too dark
meat is tough
sauce is greasy
-roux overcooked or stew burnt during cooking
- undercooked or cooking temperature is too high
-fat lest on meat
-stew not skimmed adequately

-stew left standing for too long before service
Steaming
stove -100°C
Steamer- 120°C
Steamingis a cooking method done on a stove or a steamer, were food is cook in an atmospheric or high pressure steamer with no
direct contact to the liquid. The objective is to gently cook tender meats items or fish/seafood/vegetables with a lid
Disadvantage
Advantages
-
no pan drippings
- the natural taste of food are preserved
-the cooking process is faster
-very nutritional way of cooking because no fats or oils are
used.
Food suitable for steaming:
Atmospheric steaming:
Meat-tender cuts( fillet,sirloin)
Poultry-any type, whole or portioned
Fruit-Dried only
Vegetables-Most vegetables
Pressure steaming:
Meat- any tough cuts
Offal-tongue and oxtail
Poultry-boilers
Vegetables-frozen
Seafood-any type
Puddings-sponge puddings
Safety points
-
-
-
check safety valves regularly for blockages or corrosion
when operating pressure steam doors, or lids, allow time for the inside pressure to reduce to a safe level before opening
stand at the hinged side of the doors of steaming cabinets when opening them.
Gratinating oven 240°C
Salamander 280°C
Gratinatingis a cooking method done in an oven or a salamander to create a crust, to brown food, to increase the flavor and aroma
to the dish