Unit 2 Chapter 93 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 ID: 533226
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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
Activity