PPT-The Science of Cooking Food - Raising agents

LOs Why raising agents are used in baking and how they work The different types of raising agents What happens if too much raising agent is used Raising Agents Mechanical Something we do creaming whisking sieving kneading etc. Elke Scholten. Food Physics Group, Wageningen University. The Netherlands. What is (molecular) Gastronomy?. The study and application of chemistry, physics, and other scientific principles on cooking processes, preparation, and materials. Molecular Gastronomy. Part 3. 1. 1. 2. Grand . Hôtel. or Cuisine . Classique. George . Auguste. Escoffier (1846. – 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. He is a near-legendary figure among chefs and gourmets, and was one of the most important leaders in the development of modern French cuisine.. 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. Choice Behaviors & Consumption of Fruits and Vegetables. What are the impacts of cooking . programs on children's eating behavior, food choices, and attitudes . towards fresh . food?. Study 1: Research Review of Studies on Cooking Interventions . 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. Colorado . State . Library . Beth . Crist, Youth . & Family . Services Consultant. Ashley Kazyaka, Library Development . Support. What is STEAM?. Inclusion of Arts. Arts as a broad mindset. Integration of subjects, not just existing apart from each other. 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: . The Story: 12 Sick, One Thing in Common. What Happened?. May 2014. Center for Disease Control identified 12 people sick in four different states. Seven were hospitalized.. Symptoms:. Bloody diarrhea and severe stomach cramps for greater than 72 hours. foods, . and are usually used in baked . goods.. Raising . agents are added to baked products during the . preparation stage. . They . create . gas, air . or . steam which expands when heated and causes the food to rise. . Bacteria. Are a type of biological cell. Some forms of bacteria are harmful, hygiene processes kill the cells preventing illness.. Binary Fission. The term used when bacteria multiplies.. The 4C’s. Bread:. Dough contains . yeast. , which ferment sugars to . carbon dioxide. . Further expands on baking.. Scones:. Made with . baking powder . that reacts with water to form . carbon dioxide. Choux buns. . 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..