Methods of cooking

Methods of cooking

1. Dry heat methods

   • Baking
     • Food is cooked using the dry hot heat of the oven.
     • Examples: Cakes, pastries, puddings, bread and biscuits
   • Roasting
     • Food is cooked using the dry hot heat of the oven, but it is covered in fat to prevent it drying out.
     • Examples: Joints of meat, vegetables
   • Toasting
     • Dry radiant heat is applied to food.
     • Examples:Bread, nuts, seeds, whole spices
   • Grilling
     • Small pieces of food are cooked by the radiant heat above or below the food
     • Examples: Sausages, bacon, chops

2. Moist heat methods

   • Boiling
     • Starchy food is cooked in boiling water
     • Examples: Potatoes, pasta, rice
   • Simmering
     • Food submerged in water or another liquid that is gently bubbling
     • Examples: Meat, fish, eggs, sauces, vegetables
   • Poaching
     • Food is cooked in a small amount of gently simmering water
     • Examples: Meat, fish, eggs
   • Stewing
     • Food is submerged in a liquid and cooked slowly to develop the flavours
   • Braising
     • Usually in the oven, surrounded by liquid with the meat cooking ontop of the vegetables
     • Examples: Tough cuts of meat, vegetables
   • Pressure Cooking
     • Examples: Tough cuts of meat, vegetables
     • Food is cooked in pressure
   • Steaming
     • Examples: Tender meat, fish, vegetables
     • Food is cooked in the steam of boiling water
   • Blanching
     • Examples: Leafy vegetables
     • Food is plunged briefly in boiling water
   • Sous vide
     • Examples: Meat and fish
     • Food is vacuum packed and slowly heated in water

3. Frying methods

   • Shallow frying
     • Examples: Chicken, steak, sausages, vegetables
     • Small pieces of food are cooked in shallow oil
   • Deep frying
     • Examples: Chips, chicken pieces, fish fillets
     • Foods are submerged into very hot oil
   • Stir frying
     • Very small pieces of meat and vegetables are cooked quickly in minimal amounts of oil.
     • Examples: Thin strips of meat, vegetables