PPT-Cooking Techniques, Seasonings and Flavorings

Cooking Cooking is the transfer of energy from a heat source to food Cooking affects nutritional value texture color aroma and flavor Dry Heat Applies heat directly with flame or indirectly by surrounding food with heated air or fat. we will: . Prepare you to lead six courses in home cooking. Provide tips for success in leading the classes. Review the course materials. Discuss planning and promoting your cooking class series . Welcome Facilitators! . Herbs . Plants used in food for flavor. Basil . One of the most popular herbs used in food. Used to flavor various dishes such as soups, fish, meat, stews, etc. . To store fresh basil, place bunch of basil in a container with water and keep at room temperature covered loosely. 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.. 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. Seasonings The University of Mississippi Culinary Techniques for Healthy School Meals 2nd Edition • ET80-09 2009 Culinary Techniques for Healthy School Meals Objectives Improve the quality of fo 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:. Herbs . Plants used in food for flavor. Basil . One of the most popular herbs . used . in food. Used to flavor various dishes such as soups, fish, meat, stews, etc. . To store fresh basil, place bunch of basil in a container with water and keep at room temperature covered loosely. 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. Seasonings. Ingredients added to food to improve its flavor. Added in small quantities. You usually do not taste the individual seasoning—you just notice an improvement of the flavor. Seasonings Improve Flavor. Seasonings & Flavorings. Seasonings & Flavorings. Enhancing the natural flavor of foods is part of the art of cooking.. Using seasonings & flavorings correctly is a skill that develops over time.. Priscilla A. Martel. Flavors and. Flavorings. Chapter 6 – Part 3. On Cooking. Labensky, Hause & Martel. Sarah R. Labensky, CCP. Alan M. Hause. Priscilla A. Martel. Flavors and. Flavorings. Chapter 6 – Part 3. 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. Most people buy their meat in the form of cuts, joints or mince. Meat is also bought ready prepared, e.g. sausages, ham, burgers, kebabs.. Knowing where meat comes helps you know how to prepare, cook and serve it.. . 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..