PPT-Heat transference and cooking

methods 1 Topics Heating foods Moistheat method Dryheat method Types of heat transfer Conduction Convection Conduction vs Convection Radiation Measuring heat 2 Heating foods Objectives of Food Production. ProStart Year 1, Chapter 5. Heat Transfer . Conduction – transfer of heat from one item to another. Surface to surface like a pot or in the air.. Convection – transfer of heat caused by the movement of molecules from a warmer area to a cooler one. Forced hot air is an example.. Dry Cooking. Moist Cooking. Combination Cooking. Dry Cooking Techniques. Dry cooking techniques include baking, roasting, . sautéing, . stir-frying, pan-frying, deep-frying, grilling, and broiling.. Tisa Keller. Grilling . Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. There are various ways to grill a piece of beef. . Some examples are . Is hostile or verbally abusive.. Is easily persuaded to do what others want them to do.. Looks up to their opposite-sex parent.. Is sexually loose. . Looks to the opposite sex for leaders or nurturers.. FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7. Kowtaluk, Helen and Orphanos Kopan, Alice. . Food For Today. . McGraw Hill-Glencoe. 2004.. Moist-heat Methods. Involves cooking foods in hot water, steam, or a combination. Food Service Occupations 1 . Cooking Methods and Techniques. Different cooking methods and techniques are required for different food preparations. Type of preparation required for a food item before cooking depends on:. Unit 2. Chapter 9.3. What was the last dish that you have cooked? . Bell Ringer. boil. simmer. steam. Pressure cook. roasting. baking. broiling. Pan broil. Pan fry. Deep fat fry. sauteing. braising. Stir fry. _____ 1. Dishes holding food stay cool in a microwave oven.. _____ 2. Only containers made especially for microwave ovens can be used for cooking in a microwave oven.. _____ 3. Food in a microwave oven cooks very evenly.. RICE IN FOODSERVICE. Ideal flavor carrier for traditional and global dishes.. Essential ingredient in foodservice kitchens, usually stocked in bulk.. Professional chefs need to know the basics of preparing rice & train kitchen staff on the fundamentals.. Is hostile or verbally abusive.. Is easily persuaded to do what others want them to do.. Looks up to their opposite-sex parent.. Is sexually loose. . Looks to the opposite sex for leaders or nurturers.. Basic cooking skills. Understanding basic nutrition and identifying healthy meal options. Following simple recipes and understanding cooking instructions and terms. Learning about food safety and kitchen safety. Dry Heat: No water is used to cook food because heat is applied directly to the food. This technique helps to retain nutrients, color, texture and taste.. Some examples include: Baking, Broiling, Grilling, Roasting, and Sautéing. Preparing . Proteins and Dairy. Cooking Techniques. Brown. . Browning is the process of partially cooking the surface of meat. Removes excessive fat . Gives the meat a brown color crust and rich flavor. Al Dente - To cook pasta until it has a slight resistance to the bite . “. firm to the tooth. ”. .. Baste - To moisten meat with a liquid, such as melted butter or a sauce, while cooking. . Batter - A mixture of flour & liquid, thin enough to pour & coat food..