PPT-Colonial Food and Cooking

Natalie Anantua 7C2 1D1 New England Colonies In the New England colonies the colonists ate succotash which is a dish that mixes lima beans and corn Indian corn pumpkins green corn whale and shark . Rebecca Grossman. 7C1 ID4. Early Settlers. Early settlers brought with them small amounts of extra food. Once they arrived in the new world they relied on what was around them to survive. They hunted for meat but needed to balance what they ate. . 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.. General Terms. Conduction: Method of transferring heat by direct contact.. Convection: The movement of molecules through air or liquid.. Radiation: Heat is transferred as waves of energy.. Moist-heat cooking: Food is cooked in hot liquid, steam, or a combination of the two.. 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.. Empire & Aftermath. February 2017. Introduction. Economic . development . – a . term used frequently in 20th century by economists, policymakers, intellectuals. Concept has a longer history, connected to ideas about modernisation, industrialisation, westernisation.. What is cooking?. Is the process of preparing food for eating by applying heat. The ability to cook food meant a longer, healthier life. Foods are cooked because:. Cooked food is safer to eat. Cooked food is more digestible. 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. Planners and equipment out please.. Do not talk over the teacher. . Raise your hand to participate. . Star Challenge. Objective:. . To understand the different methods of cooking in an oven.. Outcomes: . Table of Contents. Colonial Women. Clothing. Colonial Homes. Colonial Food. Colonial Food-continued. Colonial Food-continued. Garden. Daily Chores. Quilting. Candle-Making. Home Décor. Women’s Rights . 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.. methods. 1. Topics. Heating foods. Moist-heat . method. Dry-heat . method. Types of heat transfer. Conduction. Convection. Conduction vs. . Convection. Radiation. Measuring heat. 2. Heating foods. Objectives of Food Production. . Chapter 8. Learning Objectives. Explain the difference between a seasoning and a flavoring ingredient and give examples of each.. Identify appropriate times for adding seasoning and flavoring ingredients to the cooking process for best flavor..