Hotel Management · Food Production · Unit 3
🔥 Basic Cooking Principles, Stocks & Sauces
Heat transfer, cooking methods, stocks, thickening agents, mother sauces and deglazing - explained simply.
🗺️ Unit at a Glance
🔥1. Heat TransferConduction, convection, radiation
🍳2. Cooking MethodsMoist, dry, fat based, microwave
🍲3. StocksTypes, components, method, storage
🥄4. ThickeningsRoux, slurry, liaison and more
🥫5. SaucesMother sauces, derivatives, modern sauces
🍷6. DeglazingPan sauces from fond
🔥 1. Heat Transfer
Cooking is simply moving heat into food. Heat travels in three ways:
💡 Most cooking uses more than one type at once. A roasting oven uses convection (hot air), radiation (hot walls) and conduction (pan to food).
🍳 2. Cooking Methods
💧 Moist Heat Methods
Cooking in water, stock or steam. Food stays soft and juicy; no browning.
| Method | Temperature | Details and examples |
|---|---|---|
| Boiling | 100°C | Rapid bubbles; rice, pasta, potatoes, eggs |
| Simmering | 85 to 95°C | Gentle bubbles; dal, stocks, soups |
| Poaching | 70 to 85°C | Barely moving liquid; eggs, fish, fruit |
| Steaming | 100°C steam | Idli, dhokla, momos, vegetables (keeps nutrients) |
| Blanching | Boiling water then cold water | Peeling tomatoes, setting green colour |
| Stewing | Simmering, covered | Small pieces cooked in the sauce itself |
🔥 Dry Heat Methods
Cooking with hot air, radiant heat or metal surfaces, with no added liquid or fat. Gives browning and a roasted flavour.
| Method | How it works | Examples |
|---|---|---|
| Roasting | Hot air in an oven or on a spit | Roast chicken, roasted vegetables |
| Baking | Enclosed oven, mostly for flour products | Bread, cakes, biscuits |
| Grilling | Heat from below (bars, charcoal) | Kebabs, steaks, tikka |
| Broiling / Salamander | Heat from above | Gratins, browning cheese |
| Toasting | Dry heat for colour and crispness | Bread, nuts, spices |
| Tandoor | Clay oven, very high radiant heat | Naan, tandoori roti, tandoori chicken |
🛢️ Dry Heat Using Fat
| Method | Fat used | Examples |
|---|---|---|
| Shallow frying / Pan frying | Little fat, to half the food's height | Cutlets, omelette, parathas |
| Deep frying | Food fully covered; 175 to 190°C | Pakoda, samosa, French fries |
| Sautéing | Small amount of fat, high heat, constant tossing | Mushrooms, sauteed vegetables |
| Stir frying | Wok, |
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