METHODS OF COOKING PROF. VIJENDER NOONWAL DEPT OF
Description: METHODS OF COOKING PROF. VIJENDER NOONWAL DEPT OF HMCT BAKING Baking is a go-to cooking method for a good reason the warm air that circulates during the baking process cooks foods evenly all the way through, so you run less risk of ending
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slide1. METHODS OF COOKING PROF. VIJENDER NOONWAL
DEPT OF HMCT<br>
slide2. BAKING Baking is a go-to cooking method for a good reason — the warm air that circulates during the baking process cooks foods evenly all the way through, so you run less risk of ending up with one piece of food that’s crunchy and nearly raw, and another that’s mushy and overcooked.<br>
slide3. BAKING Baking is very similar to roasting, but foods don’t necessarily need to be caramelized, so less oil or other fats can be used (making this a healthy choice if you’re baking vegetables on their own).<br>
slide4. BAKING A slightly less healthy — but still delicious — option is to bake vegetables in a pie crust, piece of puff pastry, or other pastry to add contrasting textures and flavors to your meal, and to create an elegant presentation.<br>
slide5. BAKING One thing to note: some moist vegetables (such as tomatoes) can make pastry crust soggy. To prevent this problem, partially bake, or blind bake, the crust before adding a moist vegetable mixture or filling.<br>
slide6. ADVANTAGE Flavor and textures are improved.
Variety of dishes can be made.
Uniform and bulk cooking can be achieved. Ex- bun and bread.<br>
slide7. DISADVANTAGE Special equipment and skills are required.<br>
slide8. FAT AS A MEDIUM OF COOKING FRYING:
ROASTING
GRIDDLING/BARBECUING<br>
slide9. FRYING It is a method in which the food is cooked in fat or oils, that is heated till smoke point. The frying temperature varies from 160 -195 0 It is divided into 3 types:
STIR FRYING/SAUTEING
SHALLOW FRYING
DEEP FRYING<br>
slide10. STIR FRYING/SAUTEING A simple, nearly foolproof method, sautéing is a delicious way to cook almost any vegetable.<br>
slide11. STIR FRYING/SAUTEING It’s great for greens, which will wilt and become tender in no time, or for other soft or delicate veggies, like asparagus, peas or snow peas, mushrooms, peppers, summer squash, and onions.<br>
slide12. STIR FRYING/SAUTEING Sautéing is also good for those trying to stick to a healthy eating plan — it requires only a small amount of oil or fat, and it’s easy to use healthier options like olive oil, which adds rich, fruity flavor to any vegetable dish.<br>
slide13. STIR FRYING/SAUTEING To sauté, start by cutting your vegetables into equally sized pieces so they cook evenly in the pan.
Heat a pan over medium- high heat and film with oil. When the oil begins to shimmer, add your vegetables and cook until they reach desired tenderness, stirring them occasionally around the pan during cooking.<br>
slide14. STIR FRYING/SAUTEING Stir-frying uses very little oil and cooks vegetables quickly, so they keep their texture and taste.<br>
slide15. STIR FRYING/SAUTEING Cut the vegetables into small, even-sized pieces, add a little oil to a preheated wok or frying pan and heat until just smoking.<br>
slide16. STIR FRYING/SAUTEING Start with the vegetables that need the longest cooking and keep stirring as they cook.
Don’t overfill the pan, as they will steam rather than fry – cook in batches instead. If you are adding a sauce, do so at the very end, then toss to coat and serve immediately.<br>
slide17. SHALLOW FRYING Here the food is cooked in fat or oil but not enough to cover it.<br>
slide18. SHALLOW FRYING Heat is transferred to the food partially by conduction by contact with the heated pan and partially by convection currents of foods.<br>
slide19. SHALLOW FRYING This prevents local burning of the food by keeping away the intense heat of frying pan.
Ex- paranthas, chapattis, fish, cutlets and tikkas.<br>
slide20. SHALLOW FRYING The finished dish will be crispy brown outside, soft and tender inside.
The iron content of food increase when iron tavas are used. Non stick coating frying pan can be used.<br>
slide21. DEEP FRYING Food is totally immersed in hot oil and cooked by vigorous convection currents and cooking is uniform on all sides of the foods.<br>
slide22. DEEP FRYING Cooking can be rapidly completed in deep fat frying because the temperature used is 180- 220 degree C.<br>
slide23. DEEP FRYING In most foods, this high temperature results in rapid drying out of surface and the production of a hard crisp surface, brown in color.
The absorption of fat by the food increases the calorific value of food.<br>
slide24. DEEP FRYING Generally some 10% of oil is absorbed but larger amount of fat is absorbed when oils are used repeatedly.
Samosa, papads, chips, pakodas, etc are made by deep fat frying.<br>
slide25. DEEP FRYING The Stir-frying uses very little oil and cooks vegetables quickly, so they keep their texture and taste.
Cut the vegetables into small, even-sized pieces, add a little oil to a preheated wok or frying pan and heat until just smoking.<br>
slide26. DEEP FRYING Start with the vegetables that need the longest cooking and keep stirring as they cook.
Don’t overfill the pan, as they will steam rather than fry – cook in batches instead.
If you are adding a sauce, do so at the very end, then toss to coat and serve immediately<br>
slide27. ADVANTAGES A taste is improved, along with the textures.
Increase the calorific value.
Fastened method of cooking.
In shallow frying, the amount of oil consumption can be controlled.<br>
slide28. DISADVANTAGES Sometimes the food may become oily and soggy with too much absorption of oil.
More attention is required while cooking.
The food becomes very expensive.
Fried food takes long time to digests.
Repeated use of heated oils may produce harmful substances and reduce the smoking point.<br>
slide29. ROASTING Roasting isn’t just for potatoes – root vegetables, squashes and tomatoes all taste wonderful cooked this way.
Roasting works by intensifying flavours and causing natural sugars to caramelise, creating a crisp outer coating and a tender centre.<br>
slide30. ROASTING For the best results, preheat the oven to 220°C or 450 °F, gas mark 7 and if you’re using root vegetables, preheat the cooking oil for a crisp finish.
Cut large vegetables into even-sized chunks and toss in olive oil and fresh herbs, if you wish.<br>
slide31. TYPES OF ROASTING POT ROASTING
OVEN ROASTING
SPIT ROASTING
POELING
ENCASSEROLE
ENCOCOTTE<br>
slide32. POT ROASTING Cooking is done in a covered pan or pot, only quality meats such as small joints and birds are used.
The birds are tied to retain their shapes. The average cooking time is 20 minutes.<br>
slide33. OVEN ROASTING This is done in a roasting tray in an oven with the aid of fat and first class meat; poultry and certain vegetables are used.
The average time for cooking is 15 minutes per 455 gm (1lb).<br>
slide34. OVEN ROASTING it is cooked at 450 °F and then reduced to 300 °F.
The cooked meat should be removed from the roasting tray and the excess fat poured off.<br>
slide35. OVEN ROASTING The roasting tray should be placed on the fire and the juices allowed to caramelize and the brown stock added and brought to boil.
This brown gravy is called Jus roti and the process is known as de-glaze.<br>
slide36. SPIT ROASTING It is the original form of roasting. It is cooking by direct heat, basted with fat.
A spit is constantly revolved to ensure even colouring and cooking.
First class quality of small pieces of meat are used and the meat pieces should be juicy (succulent).<br>
slide37. POELING It is similar to pot roasting but the difference is, the item is cooked entirely only in butter.
Usually poultry and game are poeled. The poultry is wrapped in thin slices of pork fat, covered with or without buttered paper, placed in a pot and basted with melted butter while it is cooking, covered with a tight fitting lid.<br>
slide38. POELING Madiera wine or simple red wine with aromatic vegetables are used to give unique flavor to the dish.
It is then strained, grease removed and poeling is done in special earthenware utensils and served as the accompanying sauce. Special poeling is known as “Encasserole” and “Encocotte”.<br>
slide39. ENCASSEROLE The food item is poeled with the butter but without the aromatic vegetables.
Brown stock is added separately into the pan and simmered, the extra butter is removed and the poeled pieces is put into the earthen utensils and kept hot in a bain marie and served in the same utensil.<br>
slide40. ENCOCOTTE The process is same as Encasserole, except the food item is garnished with vegetables such as mushrooms, the bottoms of artichokes, small onions, carrots, turnips etc, which are turned shaped (tourne) and cooked in butter before being used.<br>
slide41. GRIDDLING/BARBECUING Griddling and barbecuing are direct heat cooking methods, which produce vegetables with a crisp coating and a tender centre.
For the best results, make sure your barbecue or griddle pan is hot before you start. Slice the vegetables so they sit flat in the pan, then brush with a little oil.<br>
slide42. GRIDDLING/BARBECUING Avoid pricking them while they are cooking, as this will release their juices and dry them out.
To get the char-grilled stripe effect, don’t move them as they cook – just turn them once.<br>
slide43. COOKING WITHOUT HEAT/COLD COOKING PICKLING
GERMINATION<br>
slide44. PICKLING Pickling isn’t just for cucumbers! It adds a deliciously pungent, briny flavor to any vegetable you choose to use — though this method works especially well for naturally firm, crisp vegetables that will stand up to the pickling process, and won’t turn to mush.<br>
slide45. PICKLING A quick pickle (one that is not vacuum sealed in a canning jar) can last for up to 2 months in the refrigerator and takes only minutes to make.
To start, boil your pickling liquid — usually 1 or 2 parts vinegar to one part water — along with your favorite herbs and spices for flavoring.<br>
slide46. PICKLING Boil mixture for about five minutes, then pour the hot liquid over prepared vegetables. Allow pickles to cool before refrigerating.
To process (in other words, to vacuum seal and preserve) your pickle, first put your vegetables into sterilized canning jars, leaving 1/4 inch of headspace.<br>
slide47. PICKLING Pour the hot pickling liquid over them, and then seal the jars. Place jars in a large pot of boiling water (lids should be covered by at least 1 inch of water), and boil for 10 to 15 minutes.
Remove jar from water and fully cool on counter-top, without moving, Store in a cool, dark place for up to 1 year.<br>
slide48. GERMINATION Germination is the process by which an organism grows from a seed or similar structure.
The most common example of germination is the sprouting of a seedling from a seed of an angiosperm or gymnosperm. Sprouts (Sprouted beans) are best example germination.<br>
DEPT OF HMCT<br>
slide2. BAKING Baking is a go-to cooking method for a good reason — the warm air that circulates during the baking process cooks foods evenly all the way through, so you run less risk of ending up with one piece of food that’s crunchy and nearly raw, and another that’s mushy and overcooked.<br>
slide3. BAKING Baking is very similar to roasting, but foods don’t necessarily need to be caramelized, so less oil or other fats can be used (making this a healthy choice if you’re baking vegetables on their own).<br>
slide4. BAKING A slightly less healthy — but still delicious — option is to bake vegetables in a pie crust, piece of puff pastry, or other pastry to add contrasting textures and flavors to your meal, and to create an elegant presentation.<br>
slide5. BAKING One thing to note: some moist vegetables (such as tomatoes) can make pastry crust soggy. To prevent this problem, partially bake, or blind bake, the crust before adding a moist vegetable mixture or filling.<br>
slide6. ADVANTAGE Flavor and textures are improved.
Variety of dishes can be made.
Uniform and bulk cooking can be achieved. Ex- bun and bread.<br>
slide7. DISADVANTAGE Special equipment and skills are required.<br>
slide8. FAT AS A MEDIUM OF COOKING FRYING:
ROASTING
GRIDDLING/BARBECUING<br>
slide9. FRYING It is a method in which the food is cooked in fat or oils, that is heated till smoke point. The frying temperature varies from 160 -195 0 It is divided into 3 types:
STIR FRYING/SAUTEING
SHALLOW FRYING
DEEP FRYING<br>
slide10. STIR FRYING/SAUTEING A simple, nearly foolproof method, sautéing is a delicious way to cook almost any vegetable.<br>
slide11. STIR FRYING/SAUTEING It’s great for greens, which will wilt and become tender in no time, or for other soft or delicate veggies, like asparagus, peas or snow peas, mushrooms, peppers, summer squash, and onions.<br>
slide12. STIR FRYING/SAUTEING Sautéing is also good for those trying to stick to a healthy eating plan — it requires only a small amount of oil or fat, and it’s easy to use healthier options like olive oil, which adds rich, fruity flavor to any vegetable dish.<br>
slide13. STIR FRYING/SAUTEING To sauté, start by cutting your vegetables into equally sized pieces so they cook evenly in the pan.
Heat a pan over medium- high heat and film with oil. When the oil begins to shimmer, add your vegetables and cook until they reach desired tenderness, stirring them occasionally around the pan during cooking.<br>
slide14. STIR FRYING/SAUTEING Stir-frying uses very little oil and cooks vegetables quickly, so they keep their texture and taste.<br>
slide15. STIR FRYING/SAUTEING Cut the vegetables into small, even-sized pieces, add a little oil to a preheated wok or frying pan and heat until just smoking.<br>
slide16. STIR FRYING/SAUTEING Start with the vegetables that need the longest cooking and keep stirring as they cook.
Don’t overfill the pan, as they will steam rather than fry – cook in batches instead. If you are adding a sauce, do so at the very end, then toss to coat and serve immediately.<br>
slide17. SHALLOW FRYING Here the food is cooked in fat or oil but not enough to cover it.<br>
slide18. SHALLOW FRYING Heat is transferred to the food partially by conduction by contact with the heated pan and partially by convection currents of foods.<br>
slide19. SHALLOW FRYING This prevents local burning of the food by keeping away the intense heat of frying pan.
Ex- paranthas, chapattis, fish, cutlets and tikkas.<br>
slide20. SHALLOW FRYING The finished dish will be crispy brown outside, soft and tender inside.
The iron content of food increase when iron tavas are used. Non stick coating frying pan can be used.<br>
slide21. DEEP FRYING Food is totally immersed in hot oil and cooked by vigorous convection currents and cooking is uniform on all sides of the foods.<br>
slide22. DEEP FRYING Cooking can be rapidly completed in deep fat frying because the temperature used is 180- 220 degree C.<br>
slide23. DEEP FRYING In most foods, this high temperature results in rapid drying out of surface and the production of a hard crisp surface, brown in color.
The absorption of fat by the food increases the calorific value of food.<br>
slide24. DEEP FRYING Generally some 10% of oil is absorbed but larger amount of fat is absorbed when oils are used repeatedly.
Samosa, papads, chips, pakodas, etc are made by deep fat frying.<br>
slide25. DEEP FRYING The Stir-frying uses very little oil and cooks vegetables quickly, so they keep their texture and taste.
Cut the vegetables into small, even-sized pieces, add a little oil to a preheated wok or frying pan and heat until just smoking.<br>
slide26. DEEP FRYING Start with the vegetables that need the longest cooking and keep stirring as they cook.
Don’t overfill the pan, as they will steam rather than fry – cook in batches instead.
If you are adding a sauce, do so at the very end, then toss to coat and serve immediately<br>
slide27. ADVANTAGES A taste is improved, along with the textures.
Increase the calorific value.
Fastened method of cooking.
In shallow frying, the amount of oil consumption can be controlled.<br>
slide28. DISADVANTAGES Sometimes the food may become oily and soggy with too much absorption of oil.
More attention is required while cooking.
The food becomes very expensive.
Fried food takes long time to digests.
Repeated use of heated oils may produce harmful substances and reduce the smoking point.<br>
slide29. ROASTING Roasting isn’t just for potatoes – root vegetables, squashes and tomatoes all taste wonderful cooked this way.
Roasting works by intensifying flavours and causing natural sugars to caramelise, creating a crisp outer coating and a tender centre.<br>
slide30. ROASTING For the best results, preheat the oven to 220°C or 450 °F, gas mark 7 and if you’re using root vegetables, preheat the cooking oil for a crisp finish.
Cut large vegetables into even-sized chunks and toss in olive oil and fresh herbs, if you wish.<br>
slide31. TYPES OF ROASTING POT ROASTING
OVEN ROASTING
SPIT ROASTING
POELING
ENCASSEROLE
ENCOCOTTE<br>
slide32. POT ROASTING Cooking is done in a covered pan or pot, only quality meats such as small joints and birds are used.
The birds are tied to retain their shapes. The average cooking time is 20 minutes.<br>
slide33. OVEN ROASTING This is done in a roasting tray in an oven with the aid of fat and first class meat; poultry and certain vegetables are used.
The average time for cooking is 15 minutes per 455 gm (1lb).<br>
slide34. OVEN ROASTING it is cooked at 450 °F and then reduced to 300 °F.
The cooked meat should be removed from the roasting tray and the excess fat poured off.<br>
slide35. OVEN ROASTING The roasting tray should be placed on the fire and the juices allowed to caramelize and the brown stock added and brought to boil.
This brown gravy is called Jus roti and the process is known as de-glaze.<br>
slide36. SPIT ROASTING It is the original form of roasting. It is cooking by direct heat, basted with fat.
A spit is constantly revolved to ensure even colouring and cooking.
First class quality of small pieces of meat are used and the meat pieces should be juicy (succulent).<br>
slide37. POELING It is similar to pot roasting but the difference is, the item is cooked entirely only in butter.
Usually poultry and game are poeled. The poultry is wrapped in thin slices of pork fat, covered with or without buttered paper, placed in a pot and basted with melted butter while it is cooking, covered with a tight fitting lid.<br>
slide38. POELING Madiera wine or simple red wine with aromatic vegetables are used to give unique flavor to the dish.
It is then strained, grease removed and poeling is done in special earthenware utensils and served as the accompanying sauce. Special poeling is known as “Encasserole” and “Encocotte”.<br>
slide39. ENCASSEROLE The food item is poeled with the butter but without the aromatic vegetables.
Brown stock is added separately into the pan and simmered, the extra butter is removed and the poeled pieces is put into the earthen utensils and kept hot in a bain marie and served in the same utensil.<br>
slide40. ENCOCOTTE The process is same as Encasserole, except the food item is garnished with vegetables such as mushrooms, the bottoms of artichokes, small onions, carrots, turnips etc, which are turned shaped (tourne) and cooked in butter before being used.<br>
slide41. GRIDDLING/BARBECUING Griddling and barbecuing are direct heat cooking methods, which produce vegetables with a crisp coating and a tender centre.
For the best results, make sure your barbecue or griddle pan is hot before you start. Slice the vegetables so they sit flat in the pan, then brush with a little oil.<br>
slide42. GRIDDLING/BARBECUING Avoid pricking them while they are cooking, as this will release their juices and dry them out.
To get the char-grilled stripe effect, don’t move them as they cook – just turn them once.<br>
slide43. COOKING WITHOUT HEAT/COLD COOKING PICKLING
GERMINATION<br>
slide44. PICKLING Pickling isn’t just for cucumbers! It adds a deliciously pungent, briny flavor to any vegetable you choose to use — though this method works especially well for naturally firm, crisp vegetables that will stand up to the pickling process, and won’t turn to mush.<br>
slide45. PICKLING A quick pickle (one that is not vacuum sealed in a canning jar) can last for up to 2 months in the refrigerator and takes only minutes to make.
To start, boil your pickling liquid — usually 1 or 2 parts vinegar to one part water — along with your favorite herbs and spices for flavoring.<br>
slide46. PICKLING Boil mixture for about five minutes, then pour the hot liquid over prepared vegetables. Allow pickles to cool before refrigerating.
To process (in other words, to vacuum seal and preserve) your pickle, first put your vegetables into sterilized canning jars, leaving 1/4 inch of headspace.<br>
slide47. PICKLING Pour the hot pickling liquid over them, and then seal the jars. Place jars in a large pot of boiling water (lids should be covered by at least 1 inch of water), and boil for 10 to 15 minutes.
Remove jar from water and fully cool on counter-top, without moving, Store in a cool, dark place for up to 1 year.<br>
slide48. GERMINATION Germination is the process by which an organism grows from a seed or similar structure.
The most common example of germination is the sprouting of a seedling from a seed of an angiosperm or gymnosperm. Sprouts (Sprouted beans) are best example germination.<br>