PPT-Basic Cooking Techniques

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. we will: . Prepare you to lead six courses in home cooking. Provide tips for success in leading the classes. Review the course materials. Discuss planning and promoting your cooking class series . Welcome Facilitators! . 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:. 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. RICE IN FOODSERVICE. Ideal flavor carrier for traditional and global dishes.. Essential ingredient in foodservice kitchens, usually stocked in bulk.. Professional chefs need to know the basics of preparing rice & train kitchen staff on the fundamentals.. 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. Front-end Detectors for the Submm . Andrey. . Baryshev. . Lecture on . 17 Oct 2011. Basic Detection Techniques – Submm receivers (Part 3) . 2. Outline. Direct . detectors (principle). Photo-detectors. Definition. Uses oil, fat, the radiation of hot air or metal to transfer heat. No moisture is used. Moisture from food evaporates (liquid escapes from a pan as vapor). 1. . Sauteing. Quick, dry cooking technique that uses a small amount of fat or oil in a shallow pan to cook foods. 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. Most people buy their meat in the form of cuts, joints or mince. Meat is also bought ready prepared, e.g. sausages, ham, burgers, kebabs.. Knowing where meat comes helps you know how to prepare, cook and serve it.. 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.. . 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.. 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. .