Dry Heat - PowerPoint Presentation

Slide1

Dry Heat Methods

Cooking Methods ReviewSlide2

Learning Targets:

Understand how dry heat affects food

Identify a variety of dry heat methodsSlide3

Performance Target

Use a variety of dry heat methods

Determine

doneness in foods prepared by dry heat methods.Slide4

Standards

PLC 5.0 Food Safety

PLC 6.0 Kitchen Safety

ACF 5 Food Preparation

Demonstrate how to read and follow a standard recipe

Demonstrate proper scaling and measurement techniques

Demonstrate a variety of cooking techniquesSlide5

Methods of Heat Transfer

Any cooking method changes:

The way a food looks

The way a food tastes

Nutritive value

In dry heat, heat is transferred by:

Radiant heat (rays coming from glowing/red hot heat source such as burning coals, flames or a hot electric element) – think baking/rotisserie

Metal that conducts heat from a burner to the food – griddle

By oil that is heated when a pan transfers heat from the burner to the oilSlide6

Changes to food

Visually:

Heat source causes the outside of food to dry as it cooks

Outside color changes: foods prepared by dry heat are golden or deep brown

Foods that contain sugars turn brown when they get hot enough (

carmelization

)

Also protein rich foods also brown when heated

Texturally:

Outer layer of food stiffens, sometimes see distinct crust

Eggs, meat, fish, poultry all become firm

Other foods become softer - onionsSlide7

Maintaining Moisture

Dust food with flour

Grilled/broiled Meat/veg – soaked in oil, marinade, herbs/spices

Coat in batter/breading before frying

BEST WAY -don’t overcookSlide8

Dry heat methods

Eight basic methods:

Grilling and broiling

Roasting and baking

Sauteing

and stir-frying

Pan frying and deep fryingSlide9

Grilling and Broiling

Food placed on rack for cooking.

Radiant heat source is located below the rack holding the foodSlide10

Grilling and Broiling

Griddle sometimes used to prepared grilled foods

Uses a solid, flat metal plate above the heat sourceSlide11

Broiling

Similar to grilling, except the heat source is located ABOVE the foodSlide12

Roasting and Baking

Dry heat techniques where food is cooked by hot air trapped inside an oven

No significant difference between roasting and baking

Difference is between SIZE of food

ROAST – indicates whole item or large piece of food

BAKE – indicates smaller pieces of a larger foodSlide13

Roasting v. Baking

Roast

BakeSlide14

Sauteing

Saute

– cooking tech. that cooks food quickly, often uncovered, in a very small amount of fat in a pan over high heat

Foods suitable for

sauteing

– tender and thin enough to cook in a short time

Food often coated with flour before

sauteing

Fat keeps food from sticking to panSlide15

Saute

How to

Saute

:

Let pan heat up first

Once hot, add oil

When you add food to the pan, the pan cools off. More food = longer time to get hot again (recovery time)

Success of a

saute

= short recovery time

Turn

sauteed

food halfway through cooking

Resists temptation to move food around unless cooking too quickly or starting to get too dark Slide16

Saute variations

Stir Frying

Made in wok (pan w/ round bottom and sloping sides)

Foods cut into small strips to cook quickly

CONSTANTLY STIR FOOD as it cooks

Searing

Cook food in small

amt

of fat just long enough to color the outside of food

Pan broiling

Like

sauteing

, except you use NO fat (cause foods already have high fat content – think bacon)

AKA dry

sauteing

Sweating/smothering

Lower heat, food cooked uncovered in small

amt

of fat

Food softens, releasing moisture, not allowed to brownSlide17

Variations example

Stir Fry

Sear

SweatSlide18

Pan Fry v. Deep Fry

Pan fry

Food cooked in hot oil in a pan

Oil should come halfway up the sides of the food

Turn foods only onceSlide19

Pan Fry Do’s

DO - Heat oil

How do you know?

NEVER PUT WATER IN OIL!!!!

Use a thermometer

Stick a wooden spoon into oil. When you see bubbles form and rise to top – its hot enough

Put a little flour in oil – if it bubbles/sizzles, its hot enough

Do lower rather than drop food into oil

Do watch you oil – if you see smoke rising, lower your temp. Its an indication you’ve reached the “smoke point” – where oil quality begins to degradeSlide20

Don’t

Don’t add food before it’s hot, food will absorb oil = greasy food

Don’t crowd the pan – this reduces

the temperature of the oil and increases recovery timeSlide21

Pan Fried Foods usually coated

Seasoned Flour

Simply flour seasoned with salt and pepper

Standard Breading

Flour -> Egg -> Breading – Think chicken

katsu

Batter

Blend of flour and liquidSlide22

Determine Doneness

How to tell if food is done?

Visually – outside is golden brown

Chicken/Pork – no blood/red juices, no red flesh

Texture – firm or crispy depending on food

Things to consider:

Carryover cooking – foods continue to cook even after coming out of heat

Should take foods out before totally done

Resting Food –

Allows food to carry over cook and reach its proper doneness

Food is moister, juices redistribute within food

Allows time for proper plating and presentationSlide23

Circle Map for thinking

A great way to visually see your information!

In the center – write “Dry Cooking Methods”

You have 8 Dry Cooking Methods and 8 outer sections

Define each method and create an illustration to remind you

of the method