13 Different Methods or Types of Cooking | Food Production

Different methods of cooking

Cooking in Food production is the process of preparing food by using heat. There are many different types of cooking food, and each one produces a unique result. Some cooking methods use dry heat, such as baking and roasting, while others use moist heat, such as boiling and steaming.

Different cooking methods also require different equipment and techniques. For example, grilling and frying require a stove top or grill, while baking and roasting require an oven.

Each cooking method has its own set of advantages and disadvantages, and the choice of which method to use depends on the type of food being prepared, the desired result, and personal preference. Understanding the different methods of cooking can help you become a more skilled and versatile cook.

So the understanding different methods of Cooking is very important because if you understand how a cooking method works, you can choose the best foods to use with that method.

Different types of Cooking or Methods of Cooking 

Cooking methods are broadly classified as Dry heat methods and moist heat method.

Dry heat methods are those in which the heat is conducted without moisture, that is, by hot air, hot metal, radiation, or hot fat. We usually divide dry heat methods into two categories:

  • Without fat / Air as Medium
  • With fat as Medium

Other hand Moist heat methods are those in which the heat is conducted to the food product by water (including stock, sauces gravies etc.) or by steam.

Different Methods of Cooking Chart

Methods of cooking

1) Blanching

Actually it is not a direct methods of Cooking. It is done for various reasons and one of them is brightening of the commodity.


We can use this method of cooking various purposes like removing strong flavour from a commodity to even increasing it’s shelf life.

In Blanching their are 3 types of Blanching see

Hot Water Blanching – In this method of Blanching the food commodity is immersed in the boiling water and cooked for the require time.

Cold Water Blanching – In this method of Blanching the food is immersed in cold water and then brought to boil.

Oil Blanching – This method of Blanching uses oil as a medium to blanch the commodity and it’s done to remove the skin from certain vegetables such as peppers.

In Blanching required temperature is determined by the thickness, texture and density of the food.


Equipment use in Blanching

Stock pot, Dipping basket, Western spider, Chinese Spider, Steam Jacket, Kettle, Deep fat fryer and Sauce pan.

2) Poaching

It is methods of cooking define as a moist cooking process in which food is gently simmered in the liquid which is brought to and maintain at a temperature just below boiling point.

Water or flavour milk can be use in poaching, even milk or wine is used at times for poaching.

Poaching is the fast methods of cooking and it liquid forms the base of many sauces this is main reason for given to food Poaching.

The method of heat transference in poaching is conduction. The temperature range of poaching is usually between 70 to 96 degree Celsius.

Equipment use in Poaching – Sauteuse, Perforated spoon, Fish slice, Salmon kettle, Gestronome tray and aur la plat.


3) Boiling

Boiling means cooking the food in boiling water or water based liquid such as Milk or Stock.

It is more relevant to Vegetables. They are cooked quickly in rapidly boiling salted water and for a very short time.

This gives a firm and pleasant texture, keeps the colour and ensures that the vegetable will retain most of it’s nutrients.

Temperature range for Boiling – The food items are rarely unless intended for a particular use. The food is mostly cooked in a simmering temperature ranging from 85 to 96 degree Celsius. Some food boiled to cook fast like pasta.

Equipment use in Boiling – Brat pans, Chinois, Colander and Boiling kettle.

4) Steaming

Cooking by steam under varying degrees of pressure called Steaming.

Steaming cooks the food by surrounding it with hot steam. The steam circulating around the food provides an even, moist environment that allows the food retain most of it’s flavours and natural juices.

This is very ancient art of cooking and very popular in Asia, unlike the western world.


Temperature Ranges


With Pressure – 120 to 180 degree Celsius.

Without Pressure – 103 to 105 degree Celsius.

With water Steam – 105 to 120 degree Celsius.

With dry Steam – 100 to 105 degree Celsius.

Equipment use – Pressure cooker, Atmospheric steamers, High compression streamer, Convection streamer, perforated tray and dim sum basket.

5) Stewing

It may be define as a long slow, gentle and moist cooking process, during which small tough second grade quality meats are made tender and palatable.

Stews are classified into three Categories


1) Brown stew – This stews is brown in colour and use for red meats such as beef, lamb or pork.

2) White Stew – It is white to blonde in colour and use for white meats such as poultry and veal.

3) Miscellaneous stew – These are those stews that are neither brown or white.

Temperature range – It is important that the temperature is maintained between 80 and 90 degree Celsius.

Equipment use – Cast iron pans, brat pans, forced air convection oven, cocotte, crockpot and tagine.

6) Braising

It is a long, slow, gentle and moist process during which commodities particularly covered with a liquid are cooked in an enclosed container in an oven.

Temperature Range – The internal temperature of the sauce and the food commodity should be between 80 to 90 degree Celsius. And since Braising is done in an oven it will be important to keep the temperature control to 180 degree Celsius.

Equipment use in Braising – some kinds of pan, other than this frying pan,  a sauce pan, and an oven.

7) Poeling

Poelet utilizes only prime quality foods. It is usually used to prepare first quality meats, poultry and some game and the process involves cooking of meat in a closed container in a melted butter.

Temperature Range – The internal temperature of the sauce and the food commodity should be between 80 and 90 degree Celsius.

Equipment use – Same as Braising.

8) Roasting

Cooking food in an oven, typically using dry heat. This method is often used for meats and vegetables.

It is the most preferred method of cooking used in Western cookery. Roasting is done for meat, poultry and certain root vegetables such as carrots, potatoes and celeriac.

There are various interpretation of Roasting we see in below

Spit Roasting – It is very popular in Greece and some other Mediterranean countries, here the meat is marinated and cooked on an open flame.

Tandoor – It is method of roasting in Indian cooking in which a clay oven is used where the meat is chargrilled to impart a smoky flavour to the dish.

Barbecue – open fire roasting or Greeling is again very similar to spit fire the only difference is that the meat is cooked over the radiated heat from the fuel and not directly cooked in flame.

Pot Roasting – This is a very ancient method of cooking meats in a closed container over a stove or wood charcoals. The dry heat created inside the pot covered with a lid helps to cook the meat.

Rotisserie – This is the modern version of spit roasting where the meats are skewered onto a metal rod that rotates in front of a heat that is produced either by the electric filament or by gas burners.

In all the aforementioned methods of roasting there is one things in common and that is food cooked by the dry heat surrounding the commodity.

Temperature rang – Convection ovens are used the temperature could range between 180 and 240 degree Celsius.

Equipment use for Roasting – Air convection ovens, combi ovens, Roasting tray, Bain-marie, Carving board, Carving knife and a fork.

9) Grilling

Cooking food on a grill, using direct heat from charcoal or gas. This method is often used for meats, fish, and vegetables.

Grilling means cooking food by radiant heat  or direct heat.

Temperature Range – Temperature are often difficult to determine in grilling process as there are many factors that influence the temperature. One of them is the usage of equipment and the other is the fuel used in cooking.

The temperature of the radiated heat source may be at times as high as 700 degree Celsius but the surface temperature of the food will be between 180 to 200 degree Celsius.

Equipment use – Charcoal, Gas, and even electricity, Bar grill, ridged grilled plate, Hot plate, Contact grill and Salamander.

10) Sauteing

In this method, the food is continuously tossed in a pan.

Temperature Range – The temperature range can vary from 150 to 200 degree Celsius.

Equipment use for Sauteing – Normal frying pans and Sauce pan. Chinois may be used to strain the sauce.

You may also like Different types of Gravies  Indian Gravies and Regional Gravies

11) Frying

Cooking food in hot oil or fat in a pan or skillet. This method is used for a wide range of foods, such as eggs, meat, and vegetables.

It is probably the fastest methods of cooking used in the kitchen. It also involves cooking of only prime quality food where the emphasis is laid on the cuts, as it directly affects the product.

Two terms commonly use in frying

Smoke point – This is the stage when the oil begin to give a haze or smoke.

Flash point – This is the stage where the temperature surpasses the smoke point and at this point the oil becomes vulnerable and can catch fire and ignite.

Temperature Range – The temperature range may vary from 160 to 190 degree Celsius and this will depend upon the smoke point of the oil.

Equipment used – Various types of equipments are used in frying. Some of them are Deep fat fryer, kadhai, pressure fryer, spider, jhara and fish slice.

12) Baking

Cooking food in an oven using dry heat. This method is often used for bread, pastries, and casseroles.

It is a cooking principle that is applied only to bakery confectionery and patisserie which would essentially be flour based products.

Temperature Range – The temperature range can be between 100 and 250 degree Celsius.

Equipment use – Baking trays, Baking moulds, cutters, dough mixers, and ovens.

13) Microwave Cooking

It is a fairly recent cookery innovation. There are many inventions such as infrared cooking and induction cooking but these are really not principle of cooking but equipment through which cooking is conducted.

Equipment use in Microwave cooking – Microwave oven, glass bowl and plastic containers.

Types of cooking methods for meat

Types of cooking method for meat will depend on the cut of meat, the desired level of doneness, and personal preference. For example, a flank steak would be best cooked by grilling, while a brisket would be best cooked by smoking.

FAQ: Types of Cooking Methods

Types of cooking methods for vegetables

As the same meat the best cooking method for vegetables will depend on the type of vegetable, the desired level of doneness, and personal preference. For example, broccoli would be best cooked by steaming, while zucchini would be best cooked by sautéing.

Types of cooking methods for meat

Types of cooking method for meat will depend on the cut of meat, the desired level of doneness, and personal preference. For example, a flank steak would be best cooked by grilling, while a brisket would be best cooked by smoking.


In conclusion, there are many different methods of cooking, each with its own unique benefits and drawbacks. Some methods, such as baking and roasting, are more gentle and help to preserve the natural flavors of food. Others, such as frying and grilling, add a bit of char and crispiness. Still others, such as boiling and steaming, help to tenderize meats and vegetables.

The best method of cooking for a particular dish will depend on the ingredients being used and the desired outcome. For example, a delicate fish fillet might be best cooked by poaching or steaming, while a hearty stew might be better suited for braising or slow cooking.

With so many different methods to choose from, there is no one right way to cook. The most important thing is to experiment and find what works best for you. With a little practice, you will be able to cook like a pro in no time!


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