Welcome to Lesson 4.5!
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Why baking and cooking methods necessary ?
Cooking techniques and procedures, as well as food preparation and presentation, are referred to as cooking methods. Methods and techniques are means of comprehending how to use food and kitchen tools, as well as food safety and the cost of food to prepare a meal.
To become a great chef or home cook, you must first learn and master the various sorts of food procedures. Cooking techniques enable you to use a wide range of products and kitchen equipment to get consistent, flavorful outcomes in your cooking.
Methods of Cooking
Methods of Cooking
(1) Baking
(1) Baking
Definition- is cooking food by dry heat in an oven/involves applying a dry convection heat to your food in an enclosed environment.
Methods
(a) Dry baking: during the baking process steam rises from the water content of the food; it combines with the dry heat of the oven to cook the food (cakes, pastry, baked jacket potatoes)
(b) Increased humidity baking: during the baking process with some foods (bread) the oven humidity is increased by placing a bowl of water into the oven to increase the water content of the food and to improve eating quality.
(c) Bain-marie: during the baking process food is placed in a container of water (bain-marie) to cook the food more slowly.
Advantages
(a) A wide range of savoury and sweet foods can be produced.
(b) Bakery products are appealing to the eye and to the mouth.
(c) Bulk cooking can be achieved with uniformity of colour and degree of cooking.
(d) Baking ovens have an effective manual or automatic controls
(e) Straightforward access for loading and removal of items.
Disadvantages
(a) Requires regular attention
(b) Expensive energy
Examples of foods which might be cooked by baking: - eggs - meat (steak, cornish pastries) - chicken - vegetables (potatoes) - apples - fruit flans - cakes - bread.
(2) Frying
(2) Frying
Definition - This means cooking your food in fat. Frying is one of the quickest ways to cook food, with temperatures typically reaching between 175 – 225ºC.
There are several variations of frying:
(1)Deep-frying, where the food is completely immersed in hot oil
(2)Stir-frying, where you fry the food very quickly on high heat in an oiled pan
(3)Pan-frying, where food is cooked in a frying pan with oil; and
(4)Sauteing, where the food is browned on one side and then the other with a small quantity of fat or oil.
Advantages
(a) Quick cooking method
(b) No loss of soluble nutrients
(c) Good colour
Disadvantages
(a) Suitable for expensive cuts of meat
(b) Not easily digested
(c) Requires constant supervision
(3) Roasting
(3) Roasting
Definition-Roasting is basically a high heat form of baking, where your food gets drier and browner on the outside by initial exposure to a temperature of over 500F. This prevents most of the moisture from being cooked out of the food. The temperature is then lowered to between 425 and 450F to cook through the meat or vegetables.
Method
(a) Placing prepared foods (meat, poultry) on a roosting spit over/in front of radiating heat;
(b) Placing prepared foods in an oven with: - dry heat - forced air convected heat - convected heat combined with microwave energy
Advantages
(a) Good quality meat and poultry is tender when roasted
(b) Meat juices from the joint are used for gravy
(c) Use of energy and oven temperature can be controlled
(d)Cooking can be observed(transparent oven doors)
(e) Straightforward access, adjustment or removal of items
(f) Continual basting with meat juices adds to a distinctive flavour
Disadvantages
(a) Requires regular attention
(b) Expensive energy
Examples of foods which might be cooked by roasting: - meat (lamb, beef, pork, veal) - poultry and game (duck, chicken, pheasant) - vegetables (potatoes, parsnips)
(4) Grilling
(4) Grilling
Definition - Grilling is
Methods - Grilled foods can be cooked:
(a) over heat (charcoal, barbecues, gas or electric grills)
(b) under heat (gas or electric grills, gas or electric salamanders over fired grills)
(c) between heat (electrically heated grill bars or plates)
Advantages
(a) Food can be quickly cooked to order
(b)Charring foods gives them a pleasing appearance and better flavour
(c) Better control as food is visible during cooking
Disadvantages
(a) More suitable for expensive cuts of meat
(b) Requires skill
Examples of foods which might be cooked by grilling: - fish (cod, herring, mackerel, plaice) - meat (chops, steak) - vegetables (mushrooms, tomatoes) - savouries - toasted items (bread, muffins, tea cakes)
(5) Steaming
(5) Steaming
Definition Steaming is cooking prepared foods by steam (moist heat) under varying degrees of pressure.
Methods
(a) Atmospheric or low pressure steaming: food may be cooked by direct or indirect contact with the steam:
- direct: in a steamer or in a pan of boiling water (steak);
- indirect between two plates over a pan of boiling water.
(b) High pressure steaming: in purpose-built equipment which does not allow steam to escape; steam pressure builds up, the temperature increases and cooking time is reduced.
Advantages
(a) Retention of nutritional value
(b) Some foods become lighter and easier to digest
(c) Low pressure steaming reduces the risk of overcooking
(d) High pressure steaming enables food to be cooked quickly, because steam is forced through the food, cooking it rapidly
(e) Labour-saving and suitable for large-scale cookery
(f) High speed steamers enable frequent cooking of small quantities of vegetables. Vegetables are freshly cooked, retaining colour, flavour and nutritive value.
(g) With steamed fish, natural juices can be retained; they are served with the fish or used to make an accompanying sauce.
(h) Economical on fuel (low heat is needed and a multi-tiered steamer can be used).
Disadvantages
(a) Foods can look unattractive
(b) It can be a slow method
Examples of foods which might be cooked by steaming: - fish (sole) - meat (tongue, ham, bacon) - vegetables (almost all)
(6)Poaching
(6)Poaching
Definition- Poaching is cooking food in the required amount of liquid at just below boiling point. This involves a small amount of hot liquid, ideally at a temperature between 160 and 180F.
Methods
(a) Shallow poaching: foods (fish, chicken) are cooking in the minimum of liquid (water, stock, milk or wine). The liquid is not allowed to boil; it is kept at a temperature close to boiling.
(b) Deep poaching: foods are cooked in enough water to cover them, brought to the boil and then simmered (eggs) or placed into simmering liquid and cooked gently.
Advantages- Poached food is easily digestible.
Disadvantages - Skill is required for poaching food - It is not a suitable method for many foods
Examples of foods which might be cooked by poaching - farinaceous (gnocchi) - eggs - fish (sole) - fruits (fresh and dried) - poultry (chicken)
(7)Simmering
(7)Simmering
Definition - This involves cooking liquid on top of a stove in a pot or pan. It should be carried out on a low heat, and you will see bubbles appearing on the surface of the liquid as your dish cooks.
(8)Broiling
(8)Broiling
Similar to grilling, the heat source comes directly from the top.
You should be able to adjust your oven setting to broiling, but be careful, as this cooking methods works quickly and your meal could easily become burned.
Favourite dishes for broiling include chicken, beef and fish.
(9)Blanching
(9)Blanching
Here the food is part-cooked, and then immediately submerged in ice cold water to stop the cooking process.
All sorts of vegetables can be blanched, including green beans, asparagus ,and potatoes.
(10) Braising
(10) Braising
Definition - Braising is a method of cooking in the oven. The food is cooked in liquid in a covered pan or casserole. It is a combination of stewing and pot roasting.
Methods
(a) Brown braising: joints and portion cuts of meat are marinaded and may be larded and then sealed quickly by browning on all sides in a hot oven or in a pan on the stove. Sealing the joints helps retain flavour and nutritive value and gives a nice brown colour. Joints are then placed on a bed of root vegetables in a braising pan.
(b) White braising: vegetables and sweetbreads are blanched, refreshed and cooked on a bed of root vegetables with white stock in a covered container in the oven
Advantages
(a) Older, tougher joints of meat and poultry can be used
(b) maximum flavour and nutritive value are retained
(c) variety of presentation and flavour is given to the menu
Examples of foods which might be cooked by braising: - farinaceous (rice) - meat (lamb, beef) - poultry (duck) - vegetables (celery, onions)
(11) Stewing
(11) Stewing
Definition - Stewing is a long, slow cooking method where food is cut into pieces and cooked in the minimum amount of liquid, water, stock or sauce. The food and the cooking liquid are served together.
Methods - All stews have a thickened consistency. Stewed foods may be cooked - in a covered pan on the stove; - in a covered pan in the oven.
Advantages
(a) Meat juices are retained as part of the stew
(b) Correct slow cooking results and very little evaporation
(c) Economic on fuel
(d) Nutrients are conserved
(e) Tough foods are tenderised
(f) Economical in labour because the foods can be bulk cooked
Disadvantages - Stewing is a slow cooking method.
Examples of foods which might be cooked by stewing: - fish (e.g. bouillabaisse – French fish soup / stew) - meat (goulash, minced beef, Irish stew, white stew of veal) - poultry (chicken fricassee, curried chicken) - vegetables (ratatouille)
FOUR BASIC BAKING METHODS
FOUR BASIC BAKING METHODS
WHISKING METHOD
The whisking method requires the wet mixture to be whisked in order to incorporate air and body. Usually, this wet mixture is made up of eggs and sugar, which are whisked to the ribbon stage. The dry ingredients are sieved very well and are then folded gently through the egg mixture in batches of two, sometimes three.
The batter must be folded until there are no traces of flour but must not be overmixed. Since there is little to no raising agent in this cake, the whisking must be done properly for the cake to rise properly. Whisking method cakes are great too if people are looking to eat less fat, or are after a lighter sponge cake as they mostly contain no butter.
Whisking is also an important method in dishes that contain meringue such as this 6 Layer of Almond Meringue Cake. So get your whisk out and loosen up that wrist, this cake is ideal for your next lunch gathering.
CREAMING METHOD
The creaming method is the base of many baked goods, especially cakes and cookies. The method requires thorough creaming, or blending together, of butter and sugar before any other ingredient is added. During the creaming, it is important to keep going until the butter and sugar mix is pale, light, and creamy.
Also known as the 'sugar-shortening' method, the sugar and shortening fat are blended together first and then creamed by added mixing. During creaming, small air cells are formed and then incorporated into the mix. This mix becomes larger in volume and softer inconsistency.
MELTING METHOD
A simple and quick method of baking, cakes made by the melting method are often more dense and moist than cakes made by other methods. Generally, ginger breads and fruit cakes are made by this method.
The butter or fat used in the cake is often melted together in a pot before the eggs and then the dry ingredients are added because there’s no beating or whisking in this method, a chemical raising agent such as baking powder is used to help the cake rise – so be certain to add it.
RUBBING IN METHOD
The rubbing-in method is the process of rubbing fat (butter, lard, margarine) into flour with your fingertips. Alternatively, the fat can also be 'cut' into the flour with two knives, a pastry cutter, or even a food processor and can thus also be called the “cutting-in method”.
Often the first method we’re taught as kids of the four basic baking methods, the rubbing-in method does, in fact, require a bit of skill and a light touch. The process works by the fat, usually butter, being worked into the flour by a method of rubbing the pieces through the fingers. This will create a breadcrumb or sand-like texture.
Sugar is usually added, and then a little liquid to create a dough. The trick with any rubbing in method is as soon as your liquid is evenly combined, stop working it. Simply form it into a shape that works for your recipe or very gently and carefully roll it out and then stop handling it.
Video Materials
Learning Activity 13
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References :
https://crushmag-online.com/four-basic-baking-methods/
https://www.studential.com/university/student-cooking/cooking-methods
https://culinaryagents.com/resources/cooking-methods-baking
https://sc-s.si/joomla/images/Cookery%20Processes.pdf
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