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Basic Cooking Principles
Basic Cooking Principles
) (methods of cooking)
COOKING METHODS
b. Place the item in rapidly boiling water, bring the water back to a
boil, remove the item and cool rapidly.
STEAMING
BRAISING
STEWING
1. The food items are normally cut into small cubes. Tougher cuts of
meat and harder vegetables are cooked by this method.
2. The liquid is normally at simmering point and is enough to just
cover the entire foodstuff.
3. In stewing, a lot of the nutrients, flavor and taste of the food item
is transferred to the liquid.
Stewing is almost the same as simmering and the principles are the
same. Simmering refers to a preliminary method of cooking whereas
stewing refers to the making of a dish.
.
DRY HEAT METHODS
Baking applies to bread, pastries and cakes & cookies. Fish could also
be baked.
b. Use lower heat for larger and thicker items and for items that have
to be well done. Use higher heat for thinner pieces and for pieces to
be cooked rare. This is done so that the inside and the outside cook
at the same time.
c. Preheat the broiler. This helps to sear the product faster and the
hot broiler will make the desired marks on the food item.
d. Dip the food item in oil to prevent sticking and to minimize drying.
But be careful as too much oil could cause a fire.
e. Turn the food over only once, to cook from both sides and to avoid
overhandling.
SAUTE
1. The French word sauter means `to jump’, referring to the action of
tossing small pieces of food on a sauté pan. However, larger slices of
meat or vegetables could be sautéed without actually tossing.
a. Preheat the pan before adding the food to be sautéed. The food
must be seared quickly, or it will begin to simmer in its own juices.
3. The amount of fat used depends on the food being cooked. Only a
small amount will be required for eggs, but meat and fish items
would require a bit more.
3. Use good quality fat. The best fat for frying has a high smoke
point.
4. Replace 15 – 20% of the fat with fresh amounts after daily use.
5. Discard spent fat. Old fat loses frying ability, browns excessively
and imparts an off flavor.
6. Avoid frying strong and mild flavored foods in the same fat, if
possible. French fries should not taste like fried fish.
- Food particles: dust off loose crumbs before frying and skim the fat
often
PRESSURE FRYING