3 Extension 1:

Methods of Cooking
Method Examples
Dry heat Grilling
Barbecuing
Baking Learn the changes to the nutritive
Roasting value and the palatability of foods
when cooked using different
Moist heat Boiling
methods.
Braising
Poaching
Steaming LINK
Stewing Maillard reaction
Pressure cooking (p. 8 textbook)
Using fat Deep-fat
Shallow
Stir-fry
Dry

Dry heat
Grilling and barbecuing
Application of Food is cooked by radiation (and thicker foods by convection)
principle Intense radiant heat from the grill
Food cooks quickly, sealing in flavour, moisture and nutrients
Pre-heat the grill before cooking
To prevent food sticking, brush grill grid with oil

Advantages Fast method of cooking

Suitable for a variety of foods
Reduces fat content of food
Improves colour and flavour of food

Disadvantages Needs constant attention

Food overcooks quickly
Only suits thin pieces of food

Suitable foods Meat, fish, chicken, fruit, vegetables, au gratin dishes, toast, sandwiches
2 LESS STRESS MORE SUCCESS

Baking
Application of Uses dry radiant heat in the oven
principle Heat transferred by convection currents
Top shelf is the hottest
Steam prevents food drying out
Fan ovens distribute heat evenly
Ovens must not be overfilled; air needs to circulate

Advantages Several items can be cooked together

Food is crisp and full of flavour
A wide variety of foods can be baked

Disadvantages Opening the door frequently causes cakes and sponges to fall
Slow method of cooking
Foods cook at different times in non-fan ovens
Some foods may dry out: cover with foil

Suitable foods Meat, fish, vegetables, breads, cakes, biscuits, puddings

Safety Point !
Use oven gloves when removing hot dishes from the oven.
Pot roasting
Application of Combination of roasting on the hob and stewing
principle Foods are cooked at high temperature
Food is basted to prevent drying out

Advantages Convenient
Meat and vegetables can be used

Disadvantages Needs constant attention

Food dries out easily
Food burns easily

Suitable foods Meat, vegetables, game

 METHODS OF COOKING 3

Roasting
Application of Convection and conduction
principle Food is cooked in the oven at high temperature
Foods need regular basting with fat
Quick roast tender cuts of meat, slow roast tougher cuts of meat

Advantages Needs little attention except basting

Complete meal can be cooked in the oven
Economical
Excellent colour, flavour and texture

Disadvantages Meat can dry out if not basted

Overcooking causes food to dry out

Suitable foods Meat, poultry, game, vegetables, nuts

Safety Point!
Remove roasting dish from the oven using oven gloves.
Allow food to reach
room temperature
before roasting. Prepare
Moist heat food and calculate
cooking time.
Poaching
Application of Cooking is by conduction and convection
principle Some foods need to be poached starting with cold liquid; others can
be put into warm liquid
Foods cook gently in moving liquid between 80C and 90C (below
simmering)

Advantages A variety of liquids can be used (stock, wine, milk, syrup)

Liquid can improve flavour
Food becomes more digestible
Ideal for high-protein foods, e.g. fish

Disadvantages Requires constant attention

Range of suitable foods is limited
Foods overcook quickly

Suitable foods Eggs, fish, fruit

4 LESS STRESS MORE SUCCESS

Boiling
Application of Cooking is by conduction and convection
principle Food is cooked in a fast-moving liquid at 100C in an open or covered
saucepan
When food reaches boiling point, heat is turned down and food is
simmered at 90C
A minimum amount of liquid is used for vegetables
Flavours are improved with herbs/spices

Advantages Quick, easy method of cooking

Drained liquids can be used for soups and sauces

Disadvantages Nutrients dissolve into cooking liquid

Needs attention to prevent overcooking
Overcooking results in loss of flavour and high loss of nutrients

Suitable foods Vegetables, fresh and salted meat, fish, eggs, cereals (pasta, rice)
Others: boiling is used when making sauces, preserves, stock and syrup

Stewing and casseroling

Application of Combines conduction and convection
principle Even-sized pieces of food are cooked in liquid in a saucepan with a
well-fitting lid
Cooked on the hob (8090C) or in the oven (casseroling at 160C)
Serve cooking liquid with food
Collagen changes to gelatine in meat

Advantages Tenderises tough cuts of meat

Nutrients retained in cooking liquid
Complete meal can be cooked in one pot
Economical method of cooking

Disadvantages Long, slow method of cooking

A little loss of colour, can be bland
Overcooking causes food to fall apart

Suitable foods Tough, cheap cuts of meat, poultry, fish, fruit, vegetables

Safety Point !
Use oven gloves to remove casserole dish from oven.
 METHODS OF COOKING 5

Steaming
Application of Food is cooked over steam rising from a saucepan of boiling water on
principle the hob
Food does not come into contact with the water
Can be done using two plates over a saucepan, a steamer, bamboo
baskets, a pressure cooker, or in a pudding bowl
Never allow the saucepan to boil dry

Advantages Little loss of nutrients

Suits a variety of foods
Economical
Food easy to digest

Disadvantages Slow method of cooking

Uneconomical for some foods
Foods may lack flavour and colour

Suitable foods Thin pieces of meat, poultry and fish, puddings, egg custards,
vegetables

Pressure cooking
Application of By increasing pressure, food cooks at higher temperatures
principle Steam cannot escape, food cooks quickly

Advantages Saves time and energy

Little loss of nutrients
Little change in colour and flavour
Complete meal can be cooked in one pot

Disadvantages Danger of overcooking food

Needs constant attention
Danger of scalding from steam

Suitable foods Meat, poultry, preserves, vegetables, rice, complete meals, puddings

LINK
Core topics, chapter 3 (p. 109
textbook)
6 LESS STRESS MORE SUCCESS

Braising
Application of Combines stewing and steaming
principle Foods cooked on a bed of diced vegetables (mirepoix) in small
amount of liquid and basted regularly
Must cover pot with tightly fitting lid

Advantages Little loss of nutrients

Complete meal can be cooked in one pot
Suitable for the tougher cuts of meat

Disadvantages A slow method of cooking

Can lack colour unless browned/sauted
Some loss of nutrients

Suitable foods Meat, root vegetables, chicken

Using hot oil or fat: frying

Shallow frying
Application of Heat is conducted from the hob via the frying pan to the food
principle Food is cooked in a small amount of hot fat/oil in a shallow pan
Maximum thickness of food 25 mm

Advantages Quick method of cooking

Easy method, little skill involved
Food develops crisp texture

Disadvantages Needs constant attention

Danger of spattering of fat/oil
Increases fat intake in diet
Food can be soggy if overcooked

Suitable foods Meat, fish, fish cakes, eggs, vegetables

 METHODS OF COOKING 7

Deep frying
Application of Food is immersed in hot oil or fat in a deep saucepan or deep-fat fryer
principle Food can be coated in batter or breadcrumbs
Thermostatically controlled fryers are safer than deep saucepans

Advantages Quick method of cooking

Foods are crisp and tasty

Disadvantages Increases fat intake in the diet

Foods can be greasy and soggy

Suitable foods Fish, meat, chips, vegetables, doughnuts, cocktail sausages, fritters

Dry frying
Application of Cooking food in a shallow pan without fat or oil or with a thin
principle sprayed-on layer of oil

Advantages Healthy method of cooking

Disadvantages Needs constant attention

Foods can stick if left unattended

Suitable foods Rashers, sausages, minced meat

Stir frying
Application of Food is tossed in hot oil in a wok LINKS
principle Food cooks very quickly Dietary guidelines
Advantages A quick method of cooking (p. 45 textbook)
Healthy cooking (uses little oil)
Meal planning
(p. 106 textbook)
Disadvantages Needs constant attention Food safety and
Food will stick if not stirred hygiene (p. 170
textbook)
Suitable foods Vegetables, thinly sliced meats/poultry

Microwave cooking

LINK
Go to Household appliances: microwave ovens
(p. 208 textbook)