PPT-Balanced Cooking Methods and Techniques

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. 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.. 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. 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: . 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. 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.. 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: . 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. 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.. D1.HCC.CL2.01. . Slide . 1. Apply basic techniques of commercial cookery. This unit comprises three Elements:. Select and use equipment. Apply wet methods of cookery. Apply dry methods of cookery. .