Conventional Cooking Techniques - PowerPoint Presentation

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Slide1

Conventional Cooking Techniques

Unit 2

Chapter 9.3Slide2

What was the last dish that you have cooked?

Bell RingerSlide3

boil

simmer

steam

Pressure cook

roasting

baking

broiling

Pan broil

Pan fry

Deep fat fry

sauteing

braising

Stir frySlide4

Moist-Heat CookingIncludes methods in which food is cooked in hot liquid, steam or a combination of the two

Can help tenderize

Foods absorb (rice)

Broths can flavor

Dry-Heat Cooking

Cooking food uncovered without added liquid or fat.

Moist vs Dry HeatSlide5

Boiling

Simmering

Steaming

Pressure Cooking

Moist Heat MethodsSlide6

When a liquid reaches boiling temperature, it forms large bubbles that rise to the surface and break

Water boils art 212 F and 100 C

What foods do you boil?

BoilingSlide7

Bubbles in the liquid rise gently and just begin to break the surfaceWater simmers at about 186 F-210 F (86-99 C)

To simmer:

Bring liquid to a boil

Add food

Reduce heat

Foods that cannot be boiled can usually be simmered

SimmeringSlide8

Two techniques that use simmering:StewingCovering small pieces of food with a liquid and then simmering until done

Poaching

Simmering whole foods in a small amount of liquid

What do you poach?

Eggs, fish and fruit

SimmeringSlide9

Method of cooking food over, but not in, boiling water.Usually with a steamer basket

Foods retain their color, shape, and flavor well

Few nutrients are lost

What foods do you steam?

SteamingSlide10

Cooks food in steam under pressureMakes high temperatures possible so food takes less time to cook

Pressure CookingSlide11

Roasting and bakingBroilingPan broiling

Dry heat MethodsSlide12

Cooking food uncovered in a conventional or convection oven

Roasting generally refers to cooking meat or poultry

Baking is used with breads, cookies, vegetables, & casseroles

Preheating

Important so that the oven is the

right temperature when the food

is placed inside

Roasting and BakingSlide13

Pan placement Place them opposite each other or diagonal

If pans touch each other or the walls a

hotspot

is created

An area of concentrated heat

Baking and RoastingSlide14

Cooking food under direct heatBroiler pan is placed below a burner or heating element. The heat radiates down onto the food, cooking it quickly

Cooking on grill is similar

BroilingSlide15

Food is cooked in a heavy skillet over heatRange top method of dry heatFor example, burgers, steak and pork

Pan-BroilingSlide16

Involves cooking food in oil or melted fatMethods:Sautéing: to brown or cook foods in a skillet with a small amount of fat over low to medium heat.

Pan-frying: similar to sautéing but with larger pieces of meat. Used to

brown

meat

Deep-fat frying: food is immersed in hot fat and cooked until done

FryingSlide17

Braising

Combines browning (frying) food with simmering

Brown the food first then add liquids and seasoning

Stir frying

Combines frying and moist heat cooking

Food is fried quickly in a small amount of

Oil and then add liquid

Combination MethodsSlide18

Take a look at your petri dishes and answer the questions on your worksheet

Microorganism LabSlide19

Assignment

Create a puzzle with the Preparation Tasks that we have just learned

Switch with a partner and have them do your puzzle

http://www.puzzle-maker.com/CW/

http://www.discoveryeducation.com/free-puzzlemaker/?CFID=13688296&CFTOKEN=90587594Slide20

Using the recipe books…..find a recipe for each of the different moist and dry heat methods!On your own sheet of paper write the name of the cookbook, the name of the recipe, and finally the page number you found it on

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Activity