The different ways of how to cook food
The Army school of catering teaches all of it's chefs the different methods and ways of cooking food. Listed below are the methods of cookery that you will be using as you learn to develop and become an Army chef. Understanding all the methods of cooking means you will be adaptable as and when circumstances require it, to get food on the plate not matter what equipment you have available.
Boiling
Strictly speaking there are only a few times when food is actually boiled; in most instances food is simply simmered. Boiling occurs at around 100°C, whereas simmering requires a few degrees less. Simmering is said to occur when the surface of the liquid is mildly agitated and is not bubbling too vigorously.
* Boiling involves conduction and convection, occurring simultaneously.
Poaching
Poaching is de ned as cooking in a minimum amount of liquid that, ideally, should never be allowed to boil but should merely simmer gently. Foods suitable for poaching vary, as does the length of the cooking time required. Foods commonly poached include poultry, fruit and eggs. The liquids used in poaching include water, milk, wine, stock, acidulated water and bouillon.
* Poaching involves conduction and convection, occurring simultaneously.
Deep frying
Deep frying involves cooking food in hot fat or oil. It is important that the fat or oil selected
to cook with can reach a high temperature without burning or smoking. Re ned sun ower oils are a good choice for deep frying.
* Deep frying involves conduction and convection, occurring simultaneously, as well as convection occurring on its own.
Shallow Frying
Shallow frying is described as cooking food in shallow fat or oil, often in a frying pan, sauté pan or griddle plate. Any fats or oils are suitable to use and, as a general rule, the side of the food item to be presented on the plate is cooked first. All foods are turned only once during cooking, but in some instances, such as when sautéing potatoes, the food items are tossed in the pan.
* Shallow frying involves conduction.
Steaming
Steaming cooks food by transferring heat from boiling water vapour (steam) to the food placed above it. Many foods can be steamed, such as vegetables, poultry and various puddings. The steaming process eliminates the risk of overcooking protein and means that steamed products are easily digested.
* Steaming involves conduction and convection, occurring simultaneously.
Stewing
Stewing is the slow cooking of foods in a liquid. The food and liquid are then served together. This method is economical and has many nutritional advantages, the most important being that stewing tenderises meat, making the older and cheaper cuts of meat palpable.
* Stewing involves conduction and convection, occurring simultaneously.
Braising
Braising involves placing food in a pan with a tight fitting lid (to prevent evaporation) and can be described as a combination of roasting and stewing. This method allows the food to cook in its own juices, thereby retaining flavour. Unlike stewing, the braised food item is removed from the liquid that it has been cooking in on serving, and is then “masked” by the cooking liquid once it has been properly presented on the serving platter.
* Braising involves conduction and convection, occurring simultaneously.
Grilling
To grill food means to cook it on greased bars, often with the aid of fat or oil, over a direct heat. Only first class meat, poultry, sh and game may be grilled. The grill bars should be heated before cooking (often using charcoal, gas or electricity) and brushed with oil to prevent the food sticking. Grilled foods are typical a-la-carte
dishes and are normally cooked in the style that the customer states that they prefer (such as rare, medium or well done).
* Grilling involves radiation and conduction, occurring simultaneously.
Roasting
Roasting is de ned as a method of cooking using dry, convected heat in an oven, with the aid of fat for basting. Only first class cuts of meat, game and poultry can be roasted.
* Roasting involves conduction and convection, occurring simultaneously.
Baking
Baking means to cook food by dry heat, usually in an oven. The dry heat causes any liquid in the food to evaporate (turn to steam). The foods most commonly baked include breads, cakes, pastries and potatoes.
* Baking involves conduction and convection, occurring simultaneously.
Microwave
Microwaves cook food by producing millions of tiny waves (called micro waves!) which travel in straight lines and bounce around. These waves rub against other waves travelling in opposite directions, creating friction and heat. These heated waves then pass through the food placed in the microwave, cooking it. In order to create this heat the microwaves need moisture (water), which is why foods containing a high quantity of water, such as leaf vegetables, cook much faster in a microwave than dryer foods, such as meat. Most foods take less time to cook in a microwave than they do in a conventional dry heat oven, but they will not colour or brown (unless you have a grill attachment). *Microwave cooking involves radiation.
