PPT-Cooking Methods 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. 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.. /. ProStartProgram. /. ProStartProgram. NRAEF.org. /. ProStart. /. ProStartProgram. Foundations of Restaurant Management & Culinary Arts Curriculum. and. Exam Administration. Foundations of Restaurant Management and . 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:. 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. 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: . /. ProStartProgram. NRAEF.org. /. ProStart. /. ProStartProgram. Foundations of Restaurant Management & Culinary Arts Curriculum. and. Exam Administration. Foundations of Restaurant Management and . 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. 13-14 Overview. Involvement. Competition. Trainings. Community Partners. Communication. FUNDING. 13-14 Help. LA Seafood Money. ProStart Teacher Grant. Chapter Support for Events/Meetings. 14-15 Help. 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: . Nevada ProStart Culinary Competition Venue TBC in Las Vegas on February 2nd (3rd may be added depending on registrations) It’s FREE to compete: To avoid cancelations, we will charge $50 registration fee per student, refundable upon completion of all competition segments student has registered for. . 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.. AC 2.3 How menu meets customer needs- ORGANOLEPTIC. SIGHT: . Appearance and. presentation of the meal. Adding vegetables to a dish to increase fibre, vitamins and minerals may also affect the . colour.