Methods of Cooking — Heat Transfer, Moist & Dry Heat, Boiling, Roasting, Grilling, Frying & More
Food Production · Part 4 · Module 17
Methods of Cooking — Heat Transfer, Moist & Dry Heat, Boiling, Roasting, Grilling, Frying & More
Every cooking method is a deliberate manipulation of heat and moisture. Understanding how heat transfers through conduction, convection and radiation — and how each affects protein, starch, fat and pigment — is the foundation of professional cookery.
🔥 How Heat Affects Food
Proteins
Become firm and coagulate when heated. As temperature increases: shrink, get firmer, lose moisture. Excessive heat → toughen and dry out. Most proteins coagulate at 71–85°C. Connective tissue (collagen) dissolves with slow moist heat.
Carbohydrates
Two key changes: Caramelization (browning of sugars — bread crust, roasted vegetables) and Gelatinization (starches absorb water and swell — key in sauce-making and baking). Acids inhibit gelatinization.
Fats
Begin to break down when heated. Smoke point = temperature at which fat starts to smoke and deteriorate rapidly (varies by fat type). Liquid fats = oils. Solid fats = higher melting points.
Fibre (Fruits & Vegetables)
Sugar makes fibre firmer (fruit cooked in sugar stays firm). Baking soda (alkali) makes fibre softer — vegetables become mushy, lose colour and vitamins. Softening of vegetables during cooking = breakdown of fibre.
📡 3 Methods of Heat Transfer
Conduction
Direct contact heat transfer. Copper/aluminium: fast · Stainless steel: medium · Glass/porcelain: slow · Air: very poor conductor
Convection
Movement of air/steam/liquid. Natural (hot rises, cool sinks) + Mechanical (fan in convection oven circulates faster)
Radiation
Energy waves → heat when striking food. Types: Infrared (broiling) + Microwave (water molecules vibrate)
Microwave: Radiation penetrates only 2 inches into food. Heat reaches centre by conduction. Completely waterless materials won’t heat in microwave.
💧 Moist Heat Methods
1. Boiling — Bouillir (100°C)
Cooking in liquid bubbling rapidly. Water boils at 100°C at sea level. Used for vegetables and starches. NOT ideal for meat/fish — high temp toughens proteins, rapid bubbling breaks delicate items.
2. Poaching — Pocher (71–82°C)
Hot but not bubbling liquid. Gentle cooking for delicate foods (fish, eggs). Two types: Shallow poaching (minimum liquid, fish/chicken, finish in oven) and Deep poaching (eggs in 8cm of water, whole fish, whole chicken).
3. Stewing — Étuver
Cooking cut pieces in liquid at simmering point. Liquid just covers food. Nutrients/flavour transfer to liquid. Used for cheaper tougher cuts. Both economical and nutritious.
4. Braising
Combination of moist and dry heat. Food browned first (dry) then slow-cooked in covered pot with small amount of liquid. Used for whole joints and tougher cuts. Long slow cooking breaks down connective tissue.
5. Blanching — Blanchir
Very brief cooking in hot water (or fat for French fries). Two methods: a) Cold water start → simmer briefly → cold water plunge. b) Boiling water → re-boil → remove → cool rapidly. Used for parboiling, removing skins, setting colour.
6. Steaming
Cooking by steam. No direct contact with water = better nutrient retention. Used for fish, vegetables, dim sum, puddings. Pressure steamers cook faster at higher temperature.
🔥 Dry Heat Methods (No Fat)
Roasting (Rôtir) / Baking (Cuire Au Four)
Surrounding food with hot dry air in oven. Roasting = meats/poultry on rack uncovered (covering creates moist heat). Baking = bread, pastries, cakes, fish. Rack allows air circulation. Bain-marie = water bath for gentle baking (custards).
Broiling (Heat from Above)
Cooking by radiant heat from ABOVE. Rapid high-heat method for tender meats, poultry, fish. Salamander = low-intensity broiler used for browning tops and melting. Control temperature by moving rack closer/further from heat.
Grilling (Heat from Below)
Open grid over heat source (charcoal, gas or electric). Traditional fuel: small charcoal. Items turned once for even cooking.
Griddling
Solid cooking surface (griddle), with or without fat. Temperature ~177°C (350°F). For pancakes, eggs, meats. Grooved griddles leave grill-like marks but no charcoal flavour.
🛢️ Dry Heat Methods (With Fat)
Sauté — “To Jump”
Cook in small amount of fat. French: sauter = to jump. Preheat pan before adding food (prevents simmering in own juices). Do NOT overcrowd pan. Dust meat with flour for browning. Deglazing = adding stock/wine to dissolve browned bits stuck to pan → becomes sauce.
Pan Frying — Frire
Moderate amount of fat, moderate heat. Similar to sautéing but more fat and longer time. Larger pieces. Turn over at least once for even cooking.
Deep Frying
Food submerged in hot fat. Quality indicators: minimum fat absorption, crisp exterior, cooked interior, retain moisture. Temperature of fat usually 175–190°C.
Pressure Frying
Deep frying in covered fryer that traps steam and increases pressure. Food cooks faster without excessive browning. Fat temperature can be lower (165°C vs 175°C). Accurate timing required — food cannot be seen.
🎯 UGC NET Key Points — Part 4 Module 17
◆ 3 heat transfer methods: Conduction, Convection, Radiation
◆ Copper/aluminium: best conductors · Air: worst conductor
◆ Natural convection: hot rises, cool sinks · Mechanical: fan in convection oven
◆ Microwave: radiation penetrates only 2 inches, rest by conduction
◆ Boiling = 100°C at sea level · Poaching = 71-82°C
◆ Caramelization = browning of sugars · Gelatinization = starch absorbs water and swells
◆ Smoke point = temperature at which fat starts to smoke and deteriorate
◆ Broiling = heat from above · Grilling = heat from below
◆ Salamander = low-intensity broiler (for browning tops, melting)
◆ Sauté (sauter) = “to jump” in French · uses small amount of fat
◆ Deglazing = adding liquid to pan after sautéing to dissolve browned bits
◆ Blanching (Blanchir): Blanc = white · briefly boiled then plunged in cold water
◆ Copper/aluminium: best conductors · Air: worst conductor
◆ Natural convection: hot rises, cool sinks · Mechanical: fan in convection oven
◆ Microwave: radiation penetrates only 2 inches, rest by conduction
◆ Boiling = 100°C at sea level · Poaching = 71-82°C
◆ Caramelization = browning of sugars · Gelatinization = starch absorbs water and swells
◆ Smoke point = temperature at which fat starts to smoke and deteriorate
◆ Broiling = heat from above · Grilling = heat from below
◆ Salamander = low-intensity broiler (for browning tops, melting)
◆ Sauté (sauter) = “to jump” in French · uses small amount of fat
◆ Deglazing = adding liquid to pan after sautéing to dissolve browned bits
◆ Blanching (Blanchir): Blanc = white · briefly boiled then plunged in cold water