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 Moistheat cooking Food is cooked in hot liquid steam or a combination of the two ID: 503842
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Cooking MethodsSlide2
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.
Dry-heat cooking: Cooking food uncovered w/out added liquid or fat.Slide3
Moist-Heat Cooking-In
W
ater
Boiling: A liquid has reached its highest temperature.
Water boils at 212˚ F
Nutrients are lost, so serve w/ liquid.
Corn, pasta, eggs, etc.
Simmering: To cook food in a liquid at temperatures just below boiling.
Water simmers between 185 ˚-210 ˚F
Nutrients are lost, so serve w/ liquid.
Rice, meat, etc.Slide4
Poaching: Whole or large pieces of food are cooked in a small amount of liquid at temperatures just below simmering.
Helps retain shape and tenderness of delicate foods
Fish, fruit, eggs, etc.
Steaming: Cooking food
over
(not in) boiling water.
Keep flavor and appearance in tact.
Vegetables, meat, etc.Slide5
Pressure-cooking: Food is placed in a high-pressure atmosphere by trapping steam in an airtight chamber.
Foods cook very fast due to high temps.
Potatoes, less tender cuts of meat, etc.
Braising: Large pieces of food is placed in a small amount of liquid in a pan with a tight-fitting lid.
Oven temps. 325˚F
Less tender cuts of meat, vegetables, etc.Slide6
Stewing: Small pieces of food are completely covered with a liquid and simmer slowly in a covered pan.
Less tender cuts of meatSlide7
Moist-Heat Cooking-in Fat
Frying/
sauteing
: Cooking food in a small amount of hot fat in a pan over moderate heat.
Sauteing
means to “jump”
Tender cuts of meat, vegetables, etc.
Pan-broiling: Food cooks in an uncovered pan in its own natural fat, with no fat added.
Hamburger, steak, etc.Slide8
Deep-fat frying: Food is cooked by immersing into hot fat.
Fat should be at 350˚F
Seafood, vegetables, bread, etc.
Stir-frying: Small pieces of food are stirred constantly and cooked quickly over high heat in a small amount of oil until just tender.
Chicken, vegetables, etc.Slide9
Dry-Heat Cooking
Dry-heat cooking: Cooking food uncovered without added liquid or fat.
Roasting/Baking: Cooking foods surrounded by heat in an oven.
Meat, cake, potatoes, etc.Slide10
Broiling: Cooking food under direct heat.
Tender meat, vegetables, etc.
Grilling: Food is placed on a grate over an open flame, and heat radiates upward.
Meat, vegetables, etc.Slide11
Microwave Cooking
Microwaving: Foods cook from energy in the form of electrical waves.
Cooks quickly, with little or no added water-preserves nutrients