COOKING METHODS

Defination:-

To know about methods of cooking that enhance particular flavour from product their is various methods for cooking but each has its specifications.

 Types of cooking methods

1.moist heat:- 

 blanching,poaching,boiling,steaming,stweing......

2.dry heat:- 

* Dry heat with oil:- 

saute'eing,stir-fry...........

* Dry heat:-

baking,roasting,microwave cooking

key Terms:-

Blanching:-

food product is immersed in hot boiling water and cooked for specific time period,

this process is completed after refreshing with cold ice like spinach.

water but some starchy product are not refreshed because they can absorb moisturelike potato based food ingredients.

poaching:-

temprature range for poaching just below of boiling point of water its 70-96 degree celsius.

this method mostly used for making poached egg, poached fish and other sauces.

Boiling:-

temprature range 100 degree celsius is calles boiling.

mostlt used for vegetables,eggs.....

steaming:-

temtrature range 115 to 180 degree celsius .

mostly used for steamed dumplings,vegetables,frozen vegetables ......

stew

food ingredients cooked in its own natural fat ,natural juice presents in cells.

saute'ing:-

food ingredient tossed with less oil.

mostly used for vegetables,meat.

baking:-

to cook the food product by dry hot air.

food product is cooked by its surrounding air.

mostly used in bakery,confectionary.

Roasting:-

temprature range 180 to 240 degree celsius but when food ingredient cooked or half cooked temprature should be down around 70 degree celsius.

their is various type of roasting use like -

pot roasting,BBQ, rotisserie.

mostly used for meat,vegetables, potato.

microwave cooking:-

food product is cooked by electro magnetic waves.

mostly used for potato,frozen food ingredients.