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 : is cooking prepared foods in water,
bouillon, stock, milk.
b) Poaching: is
cooking food in liquid just below boiling point.
c) 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.
d) Braising: is a
method of cooking in the oven, in a covered pan or casserole. It is a
combination of stewing and pot roasting.
e) Steaming: is
cooking prepared foods by steam (moist heat) under varying degrees of pressure.
f) Baking: is
cooking food by dry heat in an oven (the action is modified by steam).
g) Roasting: is
cooking in dry heat in an oven or on a spit with the aid of fat or oil.
h) Pot roasting:
is cooking on a bed of root vegetables in a covered pan. This method retains
maximum flavour of all ingredients.
i)Grilling is a
fast method of cooking by radiant heat (also called broiling).
j) Shallow frying
is cooking food in a small quantity of pre-heated fat or oil in a shallow pan
or on a flat surface.
a) Shallow fry:
cooking food in a small amount of fat or oil in a frying pan or saute pan.
b) Saute :
cooking tender cuts of meat and poultry in a saute or frying pan.
c) Griddle: are
placed on a lightly oiled, pre-heated griddle 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).
k) Deep frying is
cooking food in pre-heated deep oil or fat.
l) Microwaving :
Microwave cookery is cooking or reheating food using electromagnetic waves in a
microwave oven powered by electricity. Microwaves activate the water molecules
or particles of food, causing heat by friction which cooks or reheats the food.