PPT-Cooking Techniques

Dry Cooking Moist Cooking Combination Cooking Dry Cooking Techniques Dry cooking techniques include baking roasting sautéing stirfrying panfrying deepfrying grilling and broiling. What these women fail to realize is that there is a invisible killer in their kitchen burning biomass fuels causes almost 500000 deaths every year in India alone Source WHO 2009 This booklet illustrates how Philips Designs Philanthropy by Design ini 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.. March 16, 2015. What we will cover today:. The objectives & purpose of creating a global measurement system. The process of developing the conceptual frameworks & draft indicators. Conceptual frameworks. Tisa Keller. Grilling . Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. There are various ways to grill a piece of beef. . Some examples are . Methods. CAH I . 1.03. 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. 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. March 16, 2015. What we will cover today:. The objectives & purpose of creating a global measurement system. The process of developing the conceptual frameworks & draft indicators. Conceptual frameworks. Microwave ovens generate electromagnetic waves (called microwaves) which makes water move. This motion leads to friction, and friction leads to heating. Microwave heating works by heating water in foods by making water molecules vibrate. That is why dry foods like . Basic cooking skills. Understanding basic nutrition and identifying healthy meal options. Following simple recipes and understanding cooking instructions and terms. Learning about food safety and kitchen safety. 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.. What is needed for a good recipe?. Ingredients. Directions. Equipment. Temperature Terms. Servings/Yield. When choosing a recipe. Likes/Dislikes. Time. Ingredients on Hand. Cooking Skill. Budget. Changing a Recipe. 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. invites an Italian-American nonna to cook with her, sharing traditional Italian recipes and fond memories of growing up in Italian in America. Rossella has traveled the country and performed cooking d