Food production methods

FOOD PRODUCTION METHODS

Boiling

  • Uses heated water to cook food.
  • Ideal for cooking pasta, eggs, or vegetables.
  • Requires careful timing to prevent overcooking; overcooked food loses nutritional value and taste.

Steaming

  • Cooks food using the heat from steam.
  • A healthy cooking method because it doesn’t require oil and keeps more nutrients intact than boiling.
  • Utilised for vegetables, fish, and dumplings.

Grilling

  • Involves cooking food over direct heat.

  • Food is placed on a grill rack which is then heated, either from below or from above.

  • Works best for meats and vegetables; used extensively in barbecue cuisine.

Sautéing

  • Cooks food quickly in a small amount of oil over direct heat.

  • Pieces of food must be small and even for proper cooking.

  • Constant movement is important to prevent food from burning; hence the name, which comes from the French word for ‘jump’.

Deep-Frying

  • Fully submerges food in hot oil to cook it.

  • Ideal for cooking chips, doughnuts, or tempura.

  • Oil must be at the right temperature; too hot, and food will burn on the outside while remaining raw on the inside.

Roasting

  • Cooks food in an oven using indirect, diffused heat (as in an oven) or by a fire.

  • Commonly used for cooking meat, poultry and vegetables.

  • The slow cooking process helps tenderise the meat.

Baking

  • Uses heat from an oven to cook food.

  • Normally used for bread, pastries, and desserts.

  • Temperature and cooking time varies depending on the recipe; precision is key.

Braising

  • Slow-cooking method that uses a small amount of liquid in a covered pot.

  • The food is first seared at a high temperature and then finished in a covered pot at a lower temperature.

  • Ideal for tougher cuts of meat that need to be tenderised.

Microwaving

  • Applies heat directly to the food molecules, cooking food from the inside.

  • Fast and convenient, but doesn’t provide the same texture or flavour as traditional cooking methods.

  • Ideal for reheating or defrosting food, but not suitable for all foods and recipes.

Simmering

  • Similar to boiling but done at a lower temperature.

  • Because the bubbles are smaller and rise to the surface slowly, simmering is gentler and less likely to break apart the food.

  • Suitable for cooking dishes with meats and vegetables over a long period.

Poaching

  • Cooks food gently in nearly boiling water.

  • Ideal for delicate foods like eggs and fish.

  • The water or cooking liquid used often has added herbs or spices for flavour.

Remember that every cooking method comes with its own unique set of rules and requirements, and different dishes can call for different methods. Mastering food production methods is key to producing high-quality dishes.