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 ID: 584357
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Slide1
Basic Cooking TechniquesSlide2
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
overcooking toughens proteinSlide3
Moist Heat Methods
Food cooked in hot liquid or steam.Boilingwater boils at 100oC
high nutrient loss
evaporation (
eg
. thickening a sauce)
suitable for rice, pasta, eggs, tougher cuts of meatSlide4
Moist Heat Methods
Food cooked in hot liquid or steam.Simmeringwater simmers at 86oC to 99o
C
suitable when food needs time to cook (
eg
., soup; stew; etc
.)
Stewing: cover food with liquid, simmer until
done.
Poaching: simmering food in small amount of liquid.Slide5
Moist Heat Methods
Food cooked in hot liquid or steam.Steamingfood placed above boiling/simmering waterlimited loss of nutrients, food retains colour, shape, and flavoursuitable for fish, vegetablesSlide6
Moist Heat Methods
Food cooked in hot liquid or steam.Pressure Cookingcooks food in steam above 100oCcooks faster
and
makes food
tender (
eg
. beans, tough meats)Slide7
Dry Heat Methods
Food cooked uncovered without added liquid or fat.Roastingbest for large tender cuts of meat or poultry, vegetablesrack in shallow pan drains fat
produces crispy brown crustSlide8
Dry Heat Methods
Food cooked uncovered without added liquid or fat.Broilingfood placed directly under top element in oven
cooks
quickly – watch carefully,
or food will burn
used for melting or browning
suitable for tender meat, poultry, seafood, vegetablesSlide9
Dry Heat Methods
Food cooked uncovered without added liquid or fat.Pan Broilingin a frying pan on top of the stove with no added fat or liquid
s
ears the surface of the meat, sort of like proper broiling would
used
for thin steaks, thin
chops,
fish
filletsSlide10
Frying
Food cooked in fat.Sautéingbrown food in small amount of fat using low to medium
heat
s
uitable for cooking
onions, peppers, small pieces of
meat,
or fishSlide11
Frying
Food cooked in fat.Deep Fat Fryingfood immersed in hot oilmust use a thermometer to ensure accurate temperature of oil before frying
s
uitable for
french
fries,
doughnuts, battered foodsSlide12
Combination Methods
Uses both moist and dry heat methods.Braisingbrown food first (eg. pan frying)cover in liquid
simmer in
dutch
oven or covered pot on stove top at 180
o
F or 350
o
C
suitable for tougher cuts of meat, stewsSlide13
Combination Methods
Uses both moist and dry heat methods.Stir Fryingsmall pieces of food cooked quickly in small amount of fat at a high heatliquid added at the last
minute;
food is steamed briefly