Chapter 3 – Basic Cooking Methods
Introduction to Cooking Methods
Cooking methods refer to different ways of applying heat to food in order to prepare it. Different methods affect the texture, flavor, and nutritional value of food.
1. Boiling
Boiling involves cooking food in water or liquid at 100°C. It is commonly used for rice, pasta, eggs, and vegetables.
2. Steaming
Steaming cooks food using steam from boiling water. It preserves nutrients and is considered a healthy cooking method.
3. Frying
Frying involves cooking food in hot oil. It can be shallow frying or deep frying. It gives crispy texture.
4. Roasting
Roasting uses dry heat in an oven or over fire. It is commonly used for vegetables and meat.
5. Baking
Baking cooks food using dry heat in an oven. Used for cakes, bread, and cookies.
6. Grilling
Grilling cooks food over direct heat. It gives smoky flavor and is used for paneer, chicken, and vegetables.
7. Sautéing
Sautéing cooks food quickly in a small amount of oil over medium-high heat.
Quick Self-Check Questions
- What is boiling?
- Which cooking method preserves most nutrients?
- What is the difference between frying and sautéing?
- Which method is used for baking cakes?
