Methods of Cooking

1. Methods of Cooking The preparation of many foods involves the application of heat in certain ways the choice of cooking method to be used will be influenced by: • Food to be cooked. • Amount of preparation • Facilities available ;fuel, storage, equipment etc • Time available • Needs of individual being catered for. • Individual preference. Methods of cooking are classified according to how heat is applied Moist-heat applied through the medium of liquid Dry – heat applied directly to food. Frying – heat applied through the medium of fats or oils Microwave – heat generated by electromagnetic waves.

2. Moist Methods Relatively low temperatures are used which may prolong the cooking time of some foods. The liquid medium may be water, steam, stock milk ,fruit juice wine or beer. Moist methods Include: Boiling / Simmering Poaching Steaming Pressure cooker Slow Cookers Stewing Braising

3. Boiling Food is cooked in boiling water to tenderise them, the water reaches 100 degrees c which causes rapid movement of the water molecules due to heat transfer by convection currents. It is best to boil vegetables in a small amount of water for as little time as possible to conserve their vitamins Adv • Water is readily available • Food is unlikely to burn though it may disintegrate if overcooked. Dis – • Nutrients may be lost • Some flavour is lost from meat Suitable Foods Muscular cuts of meat: • Lamb- middle neck • Beef –brisket, silverside • Pork – Knuckle, ham • Most Veg • Eggs • Pasta, Rice cereal • Fish Poaching / Simmering Very gentle methods of cooking Poached food is cooked in a shallow pan of simmering liquid, which can be flavoured. It is a good way of cooking: Suitable Foods : • Eggs • Fish • Some fruits, such as pears and peaches

4. Steaming Steamed food is cooked over boiling water, either on a hob or in an electric steamer. A gentler method of cooking The steam rises and cooks the food without it being actually in the water.(convection). The food keeps more of its water soluble vitamins. Steamers are economical with fuel because several foods can be cooked at once in layers Adv – Loss of nutrients is reduced as the food does not come in direct contact with the water. • Makes the food easy to digest as it has a lighter texture. • Little attention is required while the food is cooking except replenish the water. • Food is unlikely to be overcooked. Dis – • Food takes a long time to cook Suitable Foods • Potatoes & other Veg, Fish, pudding Pressure cooker Adv – • Economical on fuel • Meals can be prepared quickly • Nutrient loss is reduced though heat destruction still occurs. • Whole meals can be cooked in one pan • Tough cuts of meat can be cooked quickly. Dis – • Careful timing is important to prevent foods such as veg from being overcooked. Suitable foods • Soups & stocks. • Stews & casseroles • Jam making & fruit boiling • Vegetables • Puddings

5. Slow Cookers : cooking can make cheap tough cuts of meat really tender. They can be plugged in and left all day. Adv- • The pot can be left unattended little fuel is used • Tough cuts of meat can be tenderised Dis – • Meat & poultry may have to be browned beforehand. • Pulses & beans may not cook properly Braising Similar to stewing but uses less liquid, cooked for several hours at a low temperature Adv – • A whole meal cooked in one pot • Tough cuts of meat can be used Dis – May need to be grilled at the end to give colour Suitable Foods • Beef, Rabbit, lamb, Poultry, offal Stewing Slow method of cooking on the hob or in the oven for a period of several hours. The heat is transferred to the food through a mixture of conduction and convention Adv • Tenderiser tough cuts of meat • Nutrients lost are kept to a minimum as the liquid is served with the meal • Improves certain fruits as the cellulose is softened eg rhubarb • Large variety of stews & casseroles can be prepared • A whole meal can be prepared in one container. Dis – • Long slow method of cooking • Little variation in texture Suitable Foods • Beef, Lamb,Poultry • Fruit

6. Dry MethodHigher temperatures are used in dry cooking Roasting involves cooking foods in a hot oven with a little fat turning occasionally to give a crispy surface. Heat is transferred by conduction which causes the water to evaporate from the food which concentrates the flavours in the food You can roast: • meat and poultry • potatoes and other root vegetables Adv – • Tenderises suitable joints • Little attention is required except to baste the joint Dis • A lot of moisture is lost by evaporation • Meat may shrink • High temp may result in toughening of protein Baking Baked foods are cooked in a hot oven without adding any extra fat. The heat causes the food to rise and then set. It is important to ensure the oven is hot , so that the process of rising starts straight away. It is important not to open the oven door during baking as the cold, heavy air that will get drawn in causes the baked food item to sink. In gas ovens the hottest part is the top as the hot air rises to the top by convection. Many electric ovens are fan assisted which means that a fan blows the hot air around so that the temperature is the same on all shelves, they also can cook the food quicker so the cooking time may have to be reduced You can bake: Bread, pastry and cakes, • Fish .potatoes.

7. Grilling • Is the cooking of food by Radiation. The surface of the food is quickly sealed and the flavour is well developed. • The food must be moistened with fat to prevent drying out and turned frequently to ensure even cooking. • Food is placed on a very hot grill until it browns, then the heat is turned down until the food is cooked through. • The food should not be more than 2.5- 3.5 cm thick to allow heat penetration • Grilled food can be cooked indoors on a grill or outdoors on a barbeque It is a good way of cooking tender meat and poultry, fish and vegetables • Grilling is healthier than frying as it uses less fat. Barbecuing Is a method of cooking where foods are cooked on a metal grill over hot , glowing charcoal, or on a modern gas barbecue The food is cooked by radiation, from the hot coals and if charcoal is used it gives the food a smoky flavour. The food needs to be turned frequently to ensure even cooking. The temperature of the coals must be controlled so that the food cooks right the way through and not just on the outside. If not cooked properly the food may cause food poisoning. Suitable foods are small meat and poultry joints, sausages, burgers, kebabs, fish . Sweet corn , mushrooms tomatoes & potatoes

8. Frying • A Quick, convenient method of cooking which involves high temperatures. • The fat or oil used for deep fat frying must be suitable for heating up to 200oC without burning. • Reduced fat spreads have a high water content and are not suitable for frying as the water causes the fat to spit when heated and so is dangerous. There are four types of frying • Deep • Shallow • Dry • Stir

9. Deep frying Involves the immersion of food in a pan of hot fat.Deep fried foods are high in Fat but • Less fat is absorbed if the oil is very hot when the food is put into it. • Food that are deep fried ,should be coated to prevent overcooking and to prevent the food breaking up and absorbing too much fat. • Suitable protective coatings include, eaten egg, breadcrumbs, oatmeal and egg, milk and flour batter. • When the food is placed in the hot fat the egg in the coating coagulates rapidly and thus forms a protective layer around the food. The food inside continues to cook by conduction and retains its flavour and texture. • Deep fat fryers are safer because they control the oil temperature. • Food should be drained on kitchen paper. • Do not allow oil to become too Hot or it will smoke and rapidly catch fire. • If it catches fire, turn off the heat and cover with a lid or thick damp cloth to exclude the oxygen • Oil should only be used a few times because every time it is used the oil molecules break up and start to effect the flavour. Shallow frying • Involves the cooking of food in a layer of hot fat that comes half way up the food. • Heat is conducted from the base of the pan to one surface of the food at a time. This means the food has to be turned at regular intervals to ensure even cooking. • Food that is shallow fried does not necessarily have to be coated beforehand as the frying can be fairly gentle

10. Dry frying • Some foods e.g. bacon and sausages can be fried without the addition of fat as They contain sufficient fat to prevent sticking to the pan. • Non stick pans are most suitable for this form of frying Stir Frying • Originated in the Far East and traditionally done in a wok . • All ingredients should be finely chopped. into small pieces so that it cooks quickly. • A teaspoon of oil is heated in the wok and the food is put in and stirred continuously to ensure even cooking. • Few nutrients are lost and the food remains crisp and well flavoured. • It is a quick and healthy method of cooking.

11. Microwaves are radio waves. they are absorbed by fat, sugar and water but pass through glass, ceramics and plastic They move at the speed of light and have a very high frequency, i.e they vibrate millions of times a second. If absorbed into an object the vibrations of the microwave agitate the molecules within the object, causing friction, which causes a rise in temperature as the energy is converted into heat energy so the food cooks Microwaves are reflected, transmitted or absorbed by different materials. Reflection Microwaves are reflected from metal which does not heat up. Inside an oven, microwaves bounce off the metal walls, hit the food and are absorbed by it. Transmission Some materials e.g. paper, china and some plastics allow microwaves to pass through them but do not heat up. Absorption Some materials e.g. food absorb the microwaves and become hot. As food cooks quickly there is less chance of nutrients being destroyed . They can be used to defrost food. Microwaves