PPT-Conventional Cooking Techniques

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. 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. Table of contents. Introduction. Chuan (Sichuan). . Hui. (Anhui). Lu (Shandong). Min (Fujian). Su (Jiangsu, . Huaiyang. cuisine). . Yue. (Hong Kong and Guangdong). Xiang (Hunan). Xinjiang. 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:. 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. Kiriakos Moustoukas. Thomas Boegelein. Karl Dawson. Conventional joining . t. echniques create a melt pool which has a detrimental effect on the nanoparticles in ODS steels.. Agglomeration and slagging off of nanoparticles in the melt pool deplete weld area of nanoparticles that improve high temperature creep resistance.. Blanch Sautée Grill Roast Purée How to Trim and Wash 1 Bunch of Broccoli Rabe Trim off any discolored tips from the bottom. Use a paring knife to peel the skin off the thicker stems. Wash the brocc 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.. Computed tomography in oral and maxillofacial radiology. Computed tomography (CT) is today commonly used in imaging of the maxillofacial area. Conventional CT examinations are usually performed in medical X-ray departments. However, a relatively new technique named cone-beam computed tomography (CBCT) or digital volume tomography (DVT) has now also become available for dental purposes. The advantage with this technique is a lower radiation dose compared to conventional CT. Common examples when DVT is used are; for diagnosing the position of impacted canines and suspected root . 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.. Overdevest. . et al . (2015). This document is licensed under a Creative Commons Attribution . NonCommercialNoDerivatives. 4.0 International License: . http://creativecommons.org/licenses/by-nc-nd/4.0/. 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..