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Unit 4: Cooking Methods and Techniques Unit 4: Cooking Methods and Techniques

Unit 4: Cooking Methods and Techniques - PowerPoint Presentation

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Unit 4: Cooking Methods and Techniques - PPT Presentation

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 ID: 487579

meat cooking heat vegetables cooking meat vegetables heat item food water method saut

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Slide1

Unit 4: Cooking Methods and Techniques

Food Service Occupations 1 Slide2

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:

the nature of the item,

the size of the item,

and the method used to prepare it.

Cooking techniques, as with preparation techniques, vary depending upon the type of food item to be cooked. Slide3

Cooking Methods and Techniques

Recipes specify the food items required for a given food preparation and list

steps

or procedures required for preparation.

Recipe quantities may have to be adjusted based on the number of servings required.

Cooking is subjecting foods to heat in order to make them more digestible.

Different methods are used to apply heat to

foods, and depend on the nature of the itemSlide4

Meat Cooking

Meat cooking uses dry heat, moist heat, or a combination of cooking methods.

Different cuts of meats require different cooking methods.

Example

: If the food item is tough, a lengthy cooking method is required for the best results. If the food item is tender, a quick cooking method is used for the best results. Slide5

Dry Heat cooking

Dry heat cooking is a cooking method that uses hot air, hot metal, a flame, or fat to conduct heat to the food without any moisture.

W

ill

brown

foods.

Dry

heat cooking methods

include:

Deep

frying, pan drying

,

roasting/baking,

broiling,

panbroiling

, griddling, sautéing, and grilling.

Meats

that are best cooked using dry cooking methods are those that are very tender, with little connective tissue, and that can be served medium-rare.Slide6

Moist Heat COoking

Moist heat methods are those in which heat is conducted by water (including stocks and sauces) or by steam.

Will not

brown through

caramelization

.

Because

of this, the natural flavor and smell of the food is heightened.

Moist

heat cooking methods commonly used for meats include steaming, simmering, and poaching.

Combination

methods use both dry heat and moist heat, and include stewing and braising.

Meats

high in connective tissue will be tough unless the tissue is broken down slowly by moist heat. Slide7

Deep Frying

Deep frying is a cooking method where food is completely covered with a hot oil. Meat cooked in this manner should be battered or breaded. Battered items are deep fried using the swimming method, where items are slowly dropped into the hot oil without a basket. If a basket were used for frying battered items, they would stick to each other and the basket when cooking. Breaded items are deep fried using the basket method, where a fry basket is filled and submerged into the hot fat of the duration of the cooking time.

Tips:

For best results use only hydrogenated vegetable shortening or oil designed for use in deep fat frying at a temperature of 350°. Also, fry until golden brown to avoid dryness and lack of taste. Finally, drain off excess grease to help retain crispness. Slide8

Roasting

To roast is to surround food with dry, indirect heat in an oven. The roast is not covered. The term baking is used interchangeably with roasting, but for the most part, baking refers more to breads and pastries. It is common to baste when roasting by brushing or ladling juices or fat over the item during the cooking process.

Tips:

Seasoning meat with salt and pepper ahead of time allows it to penetrate the meat. Meat may be placed fat side up or down. Roasting at lower temperatures (325°-350°) will reduce meat shrinkage. The roasting time depends on four factors: type of meat, oven temperature, degree to which is it done, and the grade of the meat.Slide9

Broiling

The broiling of meat is similar to roasting, but in broiling, direct heat is used. The meat is exposed to the flame in gas cooking and to the heating element in electric cooking.

Tips:

To broil effectively turn the flame or heat to the highest point. Brushing the meat with an oil will help prevent sticking. Also, seasoning the meat with salt and pepper ahead of time will enhance the flavor. When broiling meat always place into a preheated broiler, and turn the food item once it is brown on top. Finally, broiling time depends on the item, grade, size, degree to which it is done, and thickness. Slide10

Panbroiling

In panbroiling, cooking is accomplished by contact with a heated surface, such as a frying pan or sauté pan. No covering and no fat is used.

Tips:

Season meat ahead of time on both sides. Browning both sides will help develop flavor. Cooking at a moderate temperature will prevent excessive browning, and make the meat juicier. Cooking time depends on the cut of meat, type of meat, thickness, degree to which it is done, and quality of meat. Slide11

Sautéing

Sautéing is a cooking method where heat is transferred to food through contact with a hot surface, such as a frying pan or sauté pan. To sauté lightly means “to brown.” No covering and little fat is used. The difference between panbroiling and sautéing is that in panbroiling no fat is used, but in sautéing a small amount is used.

Tips:

Always preheat your pan before adding meat. Also, seasoning with salt and pepper ahead of time will penetrate the meat. Coating meat in flour will help brown the meat evenly, as well as browning quickly in a small amount of fat. Slide12

poaching

To poach means to cook foods in a shallow amount of liquid held between 160° F and 180° F. Poaching is used for very delicate foods such as fish fillets and eggs.

Tips:

Bring the liquids to a boil first then drop the temperature between

160° F and 180°

F and gently lower the food item in. Do not overcooked or food will become tough and rubbery. Slide13

braising

Meat is cooked at a low temperature in a small amount of liquid (water, stock, thin sauce, or a combination of these) in a covered container until done. Meat is usually browned before cooking.

Tips:

Seasoning both sides of the meat ahead of time will also enhance the flavor of the food. Also, by adding a mirepoix, tomato sauce, and a liquid the flavor and moisture will be heightened. Finally, by covering the pot this will keep the flavor in and allow the meat to cook evenly.Slide14

stewing

When stewing, meat is first browned and then covered in liquid and cooked at a low temperature until tender. Vegetables are added to the meat and liquid near the end of the cooking time. Braising is used for larger cuts of meat while stewing is used for smaller cuts.

Tips:

Always preheat the pot. Cut meat into cubes and season with salt and pepper for best results. Brown the meat (brown stew) for a more enhanced flavor. Cover the meat with a liquid and a lid. Cook at a low temperature (~250° ) in order to reduce meat shrinkage and flavor preservation. Add vegetables once meat is three-fourths done. Slide15

Cajun style: blackened

Cajun style blackened cooking is a method of preparing certain foods names after the Cajun people located in southern Louisiana. Blackened fish is the most popular blackened item, as well as redfish, orange roughy, halibut, steaks, ribs, and chicken.

For best results dip the food in melted shortening, which helps the spice adhere to the item being blackened. Place food in the Cajun spice blend. Next place the item in a preheated hot iron skillet blackening one side at a time. Remove the item from the skillet and finish cooking the item in the oven. Slide16

Stir Frying

Stir-frying is an Oriental cooking method of sautéing and stirring at the same time. Peanut oil is most often used. Stir-frying is a quick method of cooking that helps retain the natural crispiness of meat and vegetables.

Using a wok or skillet add oil and heat to high temperature. Add foods to the wok placing foods with longer cooking times first. Sauté and stir food and then add liquids (rice wine, soy sauce, stock) and continue to simmer until desired doneness. Thicken with a starch if necessary and remove from heat. Slide17

Roasting fresh vegetables

Roasting is done using dry heat in an oven with little or no water. Fresh vegetables are preferred for this technique rather than frozen. Beans and potatoes are examples of vegetables that are roasted. Cooking times vary depending on size, variety and maturity, and cut size of the vegetable.Slide18

Sautéing fresh vegetables

Sautéing is a method in which food is cooked quickly in a small amount of fat or oil. Sautéing is done over high heat in a sauté pan, using caution to not allow the small amount of fat in the pan to burn. Sautéing and stir frying are similar. The difference is that sautéing is done in a shallow pan with sloped sides and stir frying is done in a wok. Always preheat the pan before adding vegetables. Turn and lightly sauté on second side quickly to avoid shrinkage.Slide19

Grilling fresh vegetables

Grilling is a method of cooking vegetables over a heat source on open metal grates. Grilling vegetables will give them a smoky and charred flavor. For this method, vegetables are placed in a metal pan or arranged on skewers and placed directly on the grill. Turn the vegetables frequently to ensure all sides are evenly cooked.Slide20

Boiling vegetables

Boiling is probably the most common of the moist heat cooking methods by name, but probably really one of the least actually used in a professional kitchen. When foods are boiled, a large amount of water is heated to 212 ° F. Slide21

Simmering vegetables

To simmer means to cook in a liquid that is bubbling very lightly. The liquid should be between 185° F and 205° F. The simmering method is performed by bringing the water to a simmer, adding the vegetables, and bringing the water back to a simmer. Little water is used and the vegetables are cooked for only a short time. Most vegetables may be simmered in water. Too much water or overcooking destroys the flavor and causes loss of nutrients in cooked vegetables. Most frozen vegetables should be cooked frozen and not thawed out. Add 1 tsp. of salt for every quart of water used. Add vegetables to simmered water and bring back to a second simmer and then start the

cooking time. Slide22

Blanching vegetables

Blanching is a quick method used to only partially cook an item. Blanching can make vegetables easy to peel, partially soften hard vegetables, brighten or set color in produce, or eliminate bitter or undesirable flavors. Usually when vegetables are blanched, they are immediately refreshed or shocked in ice water to stop the cooking process. Boil water and place item in rapidly boiling water. When peel begins to loosen or color brightens on the vegetable remove the item from the boiling water and submerge in ice water.Slide23

Steaming vegetables

Steaming is another moist heat cooking method. Almost all vegetables may be steamed. Steaming is done by placing vegetables in a perforated kettle or on a rack inside a covered pot over boiling water, with steam forced into and through the container. The movement of the steam around the food will cook the food gently and evenly on all sides. In a commercial kitchen, foods can also be cooked in a commercial convection steamer. A convection steamer will use steam in combination with pressure to cook foods even quicker. Slide24

baking

Baking is the primary cooking method used in preparing breads, quickbreads, cookies, pies, cakes, and other pastries. Baking, like roasting meats, is cooking by surrounding the items with dry heat in an oven. Baking time

v

aries depending upon the size of the item, the temperature of the oven, the type of item being baked, and the particular ingredients used. Before placing an item in the oven, always set the thermostat. Preheat the oven about 30 minutes before using to ensure correct oven temperature when ready to use. Slide25

Baking ingredients

Ingredient

Function

Flour/ Eggs

Structure

(stabilizer):

Think of the boards inside walls of a house, they keep house standing

Sugar

Moisture (liquefier): keeps item moist, also adds color when baked

Water/

Milk/ Oil/ Fats

Moisture (liquefier): keeps item

moist

Yeast/ Baking Soda/

Baking Powder

Leavening agent (

leavener

): gives food rise and airiness

Meringue Powder

Blended powder

mixture that produces meringue when mixed with water and sugar

Cream of Tartar

White powered chemical compound

used to retain whiteness in bakery products.

Flavoring

Adds

depth of flavor and interest to itemSlide26

Adjusting Recipes

Recipes

may

have to be adjusted to accommodate the number of expected guests on a given occasion. Recipes for commercial kitchens are commonly based on yields of 25, 50, or 100 servings.

Working factor

is the number you will multiple each ingredient by in order to get the correct amount.

Working Factor =

required yield

recipe yield

For example, in the given recipe, the approximate yield is 100 servings. However, there are 235 expected guests. To adjust the recipe from 100 servings to 235 servings, a working factor is required. A working factor is determined by dividing the required yield by the recipe yield.

235

= 2.35 (multiply each ingredient by this working factor number)

100

36 lbs. beef tenderloin X 2.35 = 84.6 lbs.

Slide27

Converting a recipe

After you have multiplied each ingredient by the working factor, you may find you have

ODD

measurements.

For example, if you came up with 20 Tablespoons, we would never want to measure 20 individual Tablespoons

Instead, we could convert that measurement into cups

20T= 1 ¼ cups

See next page for common conversion factorsSlide28

Converting a recipe

Conversion chart to help convert measurements:

3t. = 1T.

4 T. = ¼ c

.

16T. = 1 c.

4 c. = 1 qt.

4 qt. = 1 gal.

2 c. = 1 pt.

1 lb. = 16 oz.

8 oz. = 1 c.Slide29

Kitchen calculator