Cookery Processes
Cookery Processes
Cookery Processes
(COOKING METHODS)
A lot of cooking methods are used in catering and hotel industry. Each is
specific and has its advantages and disadvantages.
The cookery processes or cooking methods are:
a) Boiling
b) Poaching
c) Stewing
d) Braising
e) Steaming
f) Baking
g) Roasting
h) Pot roasting
i) Grilling
j) Shallow Frying
k) Deep Frying
l) Microwaving
1. Boiling
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1.1 Definition
1.2 Methods
1.3 Advantages
a) older, tougher joints of meat can be made palatable and digestible
b) appropriate for large-scale cookery
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c) economic on fuel
d) nutritious, well flavoured stock is produced
e) labor saving, requires little attention
f) safe and simple
g) maximum colour and nutritive value are retained with green vegetables
– but the boiling time must be kept to the minimum
1.4 Disadvantages
a) foods can look unattractive
b) it can be slow
c) loss of soluble vitamins in the water
2. Poaching
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2.1 Definition
Poaching is cooking food in the required amount of liquid at just below boiling
point.
2.2 Methods
2.3 Advantages
2.4 Disadvantages
- farinaceous (gnocchi)
- eggs
- fish (sole)
- fruits (fresh and dried)
- poultry (chicken)
3. Stewing
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3.1 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.
3.2 Methods
3.3. Advantages
c) Economic on fuel
d) Nutrients are conserved
e) Tough foods are tenderised
f) Economical in labour because the foods can be bulk cooked
3.4 Disadvantages
4. Braising
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4.1 Definition
4.2 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, with the liquid and other
flavourings, covered with a lid and cooked slowly in the oven.
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.
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4.3 Advantages
- farinaceous (rice)
- meat (lamb, beef)
- poultry (duck)
- vegetables (celery, onions)
5. Steaming
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5.1 Definition
5.2 Methods
5.3 Advantages
5.4 Disadvantages
- fish (sole)
- meat (tongue, ham, bacon)
- vegetables (almost all)
6. Baking
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6.1 Definition
Baking is cooking food by dry heat in an oven (the action is modified by steam).
6.2. 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).
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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.
6.3 Advantages
6.4 Disadvantages
- eggs
- meat (steak, cornish pastries)
- chicken
- vegetables (potatoes)
- apples
- fruit flans
- cakes
- bread.
7. Roasting
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7.1 Definition
Roasting is cooking in dry heat in an oven or on a spit with the aid of fat or oil.
7.2 Methods
7.3 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
7.4 Disadvantages
a) Requires regular attention
b) Expensive energy
8. Pot roasting
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8.1 Definition
8.2 Method
Food is placed on a bed of root vegetables and herbs, coated with butter or oil,
covered with a lid and cooked in an oven.
8.3 Advantages
8.4 Disadvantages
9. Grilling
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9.1 Definition
9.2 Methods
9.3 Advantages
9.4 Disadvantages
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10.1 Definition
10.2 Methods
a) Shallow fry: cooking food in a small amount of fat or oil in a frying pan or
saute pan. The food is first fried on the presentation side, then turned,
so that both sides are cooked and coloured.
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b) Saute:
- cooking tender cuts of meat and poultry in a saute or frying pan.
After cooking the fat is discarded and the pan is deglazed with
stock or wine as a part of the finished sauce.
- cooking potatoes or onions which are cut into slices and tossed
into hot shallow fat or oil in a frying pan till golden brown.
c) Griddle: Hamburgers, sausages, sliced onions are placed on a lightly
oiled, pre-heated griddle (solid metal plate) and turned frequently during
cooking.
d) Stir Fry: fast frying in a wok or a frying pan in a little fat or oil
(vegetables, strips of beef or chicken).
10.3 Advantages
a) Quick cooking method
b) No loss of soluble nutrients
c) Good colour
10.4 Disadvantages
a) Suitable for expensive cuts of meat
b) Not easily digested
c) Requires constant supervision
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11.1 Definition
11.2 Methods
Conventional deep-fried foods (except potatoes) are coated with mil kand
flour, egg and crumbs, batter or pastry to protect the surface of the food
from the intense heat, to prevent the escape of moisture and nutrients ad to
modify the rapid penetration of the intense heat.
The food is placed into deep pre-heated oil or fat, fried until cooked and
golden brown, drained and served.
11.3 Advantages
11.4 Disadvantages
12. Microwaving
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12.1 Definition
12.2 Advantages
12.3 Disadvantages
- farinaceous (pasta)
- fish (trout, salmon)
- vegetables (potatoes)
- pre-cooked meals
QUESTIONS
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