Basic Cooking - Methods Of Cookery


1. Cookery is the science of preparing food to ensure that it will appeal to the eye, be palatable, and be easily digested and that it will retain a maximum of its nutritional benefit.

2. Cooking is the application of heat in order to:

a. Destroy bacteria or other micro-organisms and

any parasites that may be rpesent in raw food.

b. Soften the muscular fibres in meat.

c. Break down the starch grains in vegetables.

d. Generally make food easier to digest.


3. Foods are cooked by two basic methods:

a. MOIST HEAT : Moist heat is the application of

heat with the addition of water, milk, stock, etc. This

method is generally used for the less tender cuts of

meat, fruits and vegetables, and specifically for those

items that require a softening process. There are four

types of cooking with moist heat.

i. Boiling: is cooking in water or another liquid

at a temperature of 100o C.

ii. Simmering or stewing: is cooking in water or

another liquid at a temperature within a few

degrees of boiling point.

iii. Braising: is similar to simmering, and is a

combination of roasting and stewing, it is used

mainly for cooking inferior joints, poultry, offals

and certain vegetables. Meat or poultry should be

sealed quickly in a hot oven on a bed of roots. It

should then be half covered with brown stock,

covered with a lid and put back into the oven at a

lower temperature about 180o C to raise. Meat

cooked in this way retains its own juices and also

absorbs the flavour of the vegetables with which

it is cooked.

iv. Steaming: is cooking by passing steam from

a closed boiler to a closed chamber or wet

steaming oven; or by placing a steamer over an

open boiler containing boiling water. Although in

many respects steaming has the same effects as

boiling, it is a more gradual process and allows

the natural juices to be retained more completely.

It is a satisfactory and economical means of

cooking puddings and potatoes.

b. DRY HEAT: Dry heat is a direct application of

heat without the addition of a liquid. There are four

basic methods of cooking with dry heat.

i. Grilling: is cooking by direct heat over coal,

coke or charcoal, or under a gas flame or electric


ii. Roasting: is cooking by dry heat in an oven.

Meat or poultry to be roasted should be put into a

baking tray basted with dripping and placed in a

very hot oven for just sufficient time to seal the

pores of the flesh and prevent the loss of

nutritious juices during the subsequent cooking

process. Cooking should then proceed at a lower

temperature of about 180o C.

Comments 4 comments

Eaglekiwi profile image

Eaglekiwi 6 years ago from -Oceania

Great information ,thankyou.

Super Chef profile image

Super Chef 6 years ago from Around the world Author

Its a pleasure. Glad to see it was helpful for at least one person. Thanks

eventsyoudesign profile image

eventsyoudesign 5 years ago from Nashville, Tennessee

Love the information you provide in this article. I just love your site. I love to read and learn about food and your articles make it so easy to learn. Thanks for sharing. Teresa

nice very imformative 5 years ago

I like this topic for people who who do not have enough knowledge in variety of ways of food preparation. I like this as guide for students in Home Technology and Economics class researches. I hope you can add more for our guide to Basic Cookery. Please add strategies in introducing each type of cooking foods which makes students love to experience.

Thanks. More Power . Glory Cojuangco


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