Please explain method of cookery for my students "pathway to hospitality"

Certainly! Teaching the method of cookery is fundamental in any hospitality course, as it lays the groundwork for students to understand how different cooking techniques affect food preparation and presentation. In a commercial kitchen context, methods of cookery can be broadly categorized into several key techniques: ### 1. Dry Heat Cooking Methods These techniques do not involve water or liquids and typically use direct heat. Common methods include: - **Grilling**: Cooking food over an open flame or on a grill. Equipment such as gas or charcoal grills are essential for this method. - **Roasting**: Cooking food evenly in an oven with dry heat. Students should learn how to use convection ovens effectively for even cooking. - **Baking**: Similar to roasting but generally refers to cooking pastries and bread. An oven with accurate temperature control is vital here. ### 2. Moist Heat Cooking Methods These techniques use liquid or steam to cook food. Major methods include: - **Boiling**: Cooking food in water or broth at high temperatures. Stovetops and large stockpots are commonly used in commercial kitchens. - **Steaming**: Cooking food with steam. Steamer baskets or commercial steamers are vital for this process, allowing for healthful cooking that retains nutrients. - **Braising**: A combination of both dry and moist heat, braising involves searing food, then cooking it slowly with some liquid. ### 3. Combination Cooking Methods This method combines both dry and moist methods, maximising flavour and texture. - **Sous Vide**: A modern technique where food is vacuum-sealed and cooked in a water bath at precise temperatures. This method can be efficiently utilising immersion circulators found in many commercial kitchens. ### 4. Sous Vide Cooking As mentioned, sous vide has gained popularity in hospitality for its ability to ensure consistency and precision. It involves: - **Vacuum-sealing food** in plastic bags, then immersing them in a water bath at controlled temperatures for extended periods of time. This technique allows for even cooking and retains moisture and flavour. ### Equipment Considerations In a commercial kitchen, having the right equipment for each cooking method is crucial. Here are a few pieces that could enhance your students' learning and give them practical insights: - **Grills and Ovens**: For grilling and baking respectively. Brands like **Mibrasa**, **Culinaire**, and **Santos** offer reliable options for these techniques. - **Steamers**: Vital for all moisture-based cooking methods, brands like **Victorinox**, **Robata**, and **Mibrasa** provide excellent quality. - **Sous Vide Equipment**: Immersion circulators from brands like **Santos**, **Hoshizaki**, or **Culinaire** can introduce students to this modern cooking technique. ### Conclusion It's essential for students in hospitality to understand different cooking methods and the equipment associated with each. This knowledge not only helps in execution but also in maintaining quality and consistency in food preparation. By exploring various techniques, students will be better equipped to meet the diverse culinary demands of the hospitality industry. Encouraging hands-on practice with the right equipment will further reinforce their learning and boost their confidence in a commercial kitchen environment.