CATEGORIES OF COOKERY METHODS

Question 1

What are the two categories of cookery methods ?

Answer 1

1. Dry heat method

2. Moist heat method

Question 2

What is a dry heat method ?

Answer 2

• These methods do not use liquids as a cooking medium.
• Rather heat is transferred to the food through direct contact with the cooking medium via convection, conduction or radiation.
• Examples→ shallow-frying, baking, stir-frying, roasting, deep-frying or grilling

Question 3

What is a moist heat method ?

Answer 3

• These methods use liquids such as water, stock, milk or fruit juice as a cooking medium.
• Heat is transferred to the food via convection
• Examples→ boiling, poaching, steaming, braising and stewing.
• Cooking pasta in boiling water, poaching pears in syrup

Question 4

Why do we use a range of methods of cookery

Answer 4

• ​​Quality or texture of produce: tougher meat cuts and fibrous fruit and vegetables require different cookery methods from tender meat cuts and fleshy fruit and vegetables
• Weather: cookery methods are different depending on the climate, e.g. fast cooking techniques are used in tropical areas; slower methods that require a lot of fuel are used more in colder climates
• Season: availability of ingredients varies according to the seasons and some cookery techniques might not be appropriate for all ingredients
• Variety: chefs can showcase their skills by using many different cooking techniques in their menus and within individual dishes
• Cost: as profit margins become increasingly tight, the cost of ingredients becomes more important. As a result, chefs need to explore cookery methods that are appropriate to cheaper cuts of meat and use seasonal vegetables. Offal is becoming more popular as it can be prepared in interesting
• Quantity: no of people in which you are trying to cater for
• Time: Food items that can be left for a period of time without attention and can impart the flavour without disruption