PPT-Custards Introduction-Cooking Method

Sauces Stove TopStirred BakedWater Bath FrozenTurned Introduction What is a Custard A custard is a culinary preparation made by tempering steeped cream or milk into an egg yolk or combination of yolk and whole eggs base It is the coagulation of the egg protein which gives the custard its thickened form This is achieved by gently heating the custard either by low heat on a stove topStirred Method in a double boiler Ribbon stage Method or in a water bath in the oven Baked Method. Flash. Mat/. Poultrty. /Seafood. Blank. next. The highest quality USDA grade of beef is. 1. p. rime.. 1. The connective tissue that breaks down during long, slow, moist-heat cooking is called. 2. collagen. C. allum. methods of cooking. Hospitality . Poaching . Poaching is a wet method of cooking.. Food items are usually poached in sauce pans or fish kettles.. Poaching is a fast method of cooking.. It is a healthy method of cooking.. 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:. Methods. CAH I . 1.03. Boiling. The Method. A rapid. . MOIST cooking method where liquid is heated to the boiling point (212 ºF) and kept at that temperature while . the . food cooks and . the . water cooks the food through convection. C. allum. methods of cooking. Hospitality . Poaching . Poaching is a wet method of cooking.. Food items are usually poached in sauce pans or fish kettles.. Poaching is a fast method of cooking.. It is a healthy method of cooking.. . 214 Evans Library | 205 West Campus Library. writingcenter.tamu.edu | 979-458-1455. . Research Posters. How . Are. Posters Used?. Know Your Audience. Experts: . Facts, figures, and explanations. Nutritious and Versatile. An educator’s guide provided by the . Kentucky Pork Producers Association. Module 4. Cooking Methods & Tips. Recipe Resources. Cooking Methods. Pork may be cooked many ways, revealing its incredible versatility.. . of. . Cooking. Cooking is defined as the transfer of energy from a heat source to food. This energy alters food’s molecular structure. Changing the taste, aroma and appearance of food. The method you select gives the finished product a specific texture, appearance, aroma and flavor.. 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.. 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: . “Where’s the cream filling”. Coil Pages 149 – 164. Custards - Defined. A liquid thickened by coagulation of egg proteins. Whole eggs. Yolks. Whites. Custards - Richness. Final Product depends on 2 things. 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: . 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. Cooking is defined as the transfer of energy from a heat source to food. This energy alters food’s molecular structure. Changing the taste, aroma and appearance of food. The method you select gives the finished product a specific texture, appearance, aroma and flavor..