PPT-Moist Cooking

Methods CAH I 103 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. 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.. Meat Thermometer. A thermometer is the best way to ensure properly cooked meat.. It should be placed in the center, thickest part of the meat, away from the fat and bone.. Internal Temperatures. Whole Meats (Seafood, pork, beef, veal, lamb). 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.. How Microwaves Work. Dry v. Wet Cooking. Dry Cooking Methods. Grilling. Grilling. cooks food with radiant heat from a source located below it.. Some of the juices are actually reduced directly on the food while the rest drip away.. 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. Objective. Recognize when poaching is an appropriate cooking method to use.. Moist-Heat and Combination Cooking Methods for Meat and Poultry. Moist heat is able to cook foods more effectively at lower temperatures than dry heat. Identify . the different cooking . methods (level 3-7). Define some of the . advantages and disadvantages of different cooking methods . (Level 8- GCSE). Keywords: . Texture, taste, appearance, dry, moist, fry, nutrition . The Importance of Choosing the Right Technique. Choosing the right technique helps retain nutrients:. nutrients can be destroyed by heat (. eg. ., Vitamin C). vitamins and minerals can be lost in juices or boiling water. Glorious Meats!. What is the main nutrient found in meats?. You need 4-6 oz. of protein. Bone affects serving size. ¼ lb. boneless meat/person. ½ lb. moderate bone meat/person. 1 lb. large bone (turkey)/person. 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.. Meat Thermometer. A thermometer is the best way to ensure properly cooked meat.. It should be placed in the center, thickest part of the meat, away from the fat and bone.. Internal Temperatures. Whole Meats (Seafood, pork, beef, veal, lamb). 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. 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. To identify the changes that occur when food is . cooked. To outline three methods of heat transfer. To describe: . moist cooking methods. dry cooking methods. methods that use fat. Reasons for Cooking Food.