Cooking Methods Chapter 15

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					Cooking Methods
      Chapter 15

       Section 15-1, 15-2and 15-3
Cooking Technique
 Dry Cooking – uses a metal and the
  radiation of hot air, oil or fat to
  transfer heat. No moisture is used to
  complete this cooking process.
 Any moisture that comes from the
  food evaporates, or escape, into the
 Baking is a dry cooking technique.
Dry Heat Cooking
 Baking-completed in a closed
  environment, cooked usually in the
  oven. No fat or liquid is needed. Food
  is generally cooked uncovered.
 Larger pieces of food generally will
  carryover it’s cooking about 5- 10
Dry Heat Cooking
 Roasting- Uses dry heat and a
  closed environment
 These foods are placed on a rack
  inside a pan this process will allow air
  to circulate around the food.
 Roasting involves longer cooking
  times than baking
 Like with baking you still can do
  carryover cooking
Dry Heat Cooking
 Sautéing and stir frying-
 A quick dry heat method that uses a
  small amount of fat or oil in a shallow
 Most sautéed foods are serve with a
Dry Heat Cooking
 To sauté preheat your pan on high
  heat then add your fat or oil. When
  the fat reaches the smoking point add
  the food
 Avoid over crowding the pan because
  this cools down the temperature of
  the oil preventing the food to cook
Dry Heat Cooking
 Stir Frying-
 Similar to sautéing

 Uses a wok or a large pan that has
  sloping sides.
 Requires less cooking time than
 Requires constant stirring
Dry Heat Cooking
 Frying (Deep Fat)
 During this process the food becomes
  sealed with the contact of the hot oil.
  The natural moisture in the food
  becomes steam, which bubbles up to
  the surface.
 Foods can be Dredged, breaded or
  battered for the frying process.
Dry Heat Cooking
 Standard breading Procedure
 Flour- Batter-Flour

 Dip product in the flour first so that
  the egg wash or batter will coat the
  product being fried.
 Egg wash generally consist of 3
  parts egg and 1 part water or milk
 Lastly recoat in flour or desired
  breading material
Dry Heat Cooking Method
 Baste the cut of meat with oil prior to
  placing it on the grill.
 Do not move the meat once it is
  placed on the grill this will ruin the
  cross hatch marks that will be created
 Food can also be grilled on the
 The griddle is a flat cooking surface
  that reached temperatures up to 350
Dry Heat Cooking Method
 Broiling
 Cooking food under direct heat

 When broiling the temperature is
  controlled by how close the food is
  close to the heat source.
 Depending on the thickness of the
  food place it further away from the
  heat source and thinner closer
Moist Cooking Method
Moist Cooking Techniques
 Boiling
 A moist heat technique in which you
  bring liquid to the boiling point and
  keep it at that temperature while the
  food cooks.

   Water begins to boil at 212 degrees
    at sea level.
Moist Cooking Method
   Blanching
   It is a quick way to partially cook food.
   This method can change the foods
    color, flavor and texture.

   Parboiling
   Similar to blanching
   The cooking time is longer than with
   Used to tenderize meat fibers
Moist Cooking Method
 Simmering
 This involves cooking food in liquids.
  When you simmer foods it cooks
  slowly and steadily in slightly cooler
  liquids that are heated between 185-
  200 degrees.
 Poaching

 Gentle method of cooking food than
  simmering. Cooked in liquids at 150-
  180 degrees
Moist Cooking Method
 Steaming
 Involves cooking vegetables or foods
  in closed environment
 Steam is created when water reaches
  it boiling point and turns into vapor
  disperses as tiny drops in the air.
Combination Cooking
 Braising
 Long and slow cooking process that
  can produce very flavorful results.
 Braising can make cuts of meat that
  are tough more tender.

 Stewing
 Stewing is when food is completely
  submerged in the liquid during the
  cooking process.
What do you remember
 What is dry heat cooking?
 What is the difference between
  baking and roasting?
 What is the difference between
  sautéing and stir frying?
 Why should you not move meat once
  placed on the grill?
 What is broiling?

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