1. + Food preparation Basic method of heating food Dr. Fatimah Yousef

2. + Food preparation: Factors contributing to differences in prepared food including: The type of heat used. The cooking utensils. The amount of food prepared. Fresh or dried herbs. Dr.Fatimah Youaef 1 2013

3. + Methods of Heating Foods Heating not only destroys microorganisms that cause illness, but changes the molecular structure of foods, alerting their texture, taste, odor, and appearance. Moist-Heat Preparation. Dry-Heat Preparation. Combination methods, which involve dry heat and then a moist heat. Dr.Fatimah Youaef 1 2013

4. + Moist-Heat Preparation A method of cooking in which heat is transferred by water, any water-based liquid, or steam including: 1-Scalding 2-Poaching 3-Simmering 4-Stewing 5-Braising 6-Boiling 7-Steaming Dr.Fatimah Youaef 1 2013

5. + Moist-Heat Preparation cont’d 1-Scalding The temperature of scalding water is 66 °C (150 °F) and can be indicated visually by the appearance of large, still bubbles on the bottom of the pan. This process was most frequently used with milk to improve its function in recipes and destroy bacteria. http://www.youtube.com/watch?v=9rbunfkplmc Dr.Fatimah Youaef 1 2013

6. + Moist-Heat Preparation cont’d 2-Poaching: The temperature of poaching water is between (71–82 C). and can be indicated visually by the appearance of relatively motion bubbles appear on the bottom of the pan food is either partially or totally immersed in the poaching water. Poaching is used to prepare delicate foods, like fish and eggs.

7. + Moist heat… Poaching …which means to cook food in water that is hot but not bubbling. Usually tender, delicate foods, like eggs. Hot, but not bubbling.

8. + Moist-Heat Preparation cont’d 3-Simmering: Simmering takes place just below boiling but never lower than 82°c. When simmering, bubbles rise and barely break the surface. Simmering is considered a gentler cooking method than boiling. Foods traditionally cooked by simmering include rice and soups. http://www.youtube.com/watch?v=-DOtiErstIM Dr.Fatimah Youaef 1 2013

9. + Moist heat… Simmering Which means to cook food in water that is bubbling gently, usually foods that need to cook for a long time. Bubbling very gently.

10. + Moist-Heat Preparation cont’d 4-Stewing: Stewing is a form of simmering in which food is cooked in a small amount of liquid that will eventually becomes a sauce. In most stewing applications the contents are simmered for some time and then covered and finished in an oven. Dr.Fatimah Youaef 1 2013

11. + Moist-Heat Preparation cont’d 5-Braising: Braising is different than stewing although both are cooked in a small amount of liquid The primary difference is items braised are served separately, such as a pot roast with potatoes and carrots compared to a beef stew, which would be a stewing application. Dr.Fatimah Youaef 1 2013

12. + Moist-Heat Preparation cont’d 6-Boiling: Boiling water reaches a temperature of 212°F. Boiling applications are typically used for dried pasta and beans, as well as tougher textured vegetables. Dr.Fatimah Youaef 1 2013

13. + Moist heat… Boiling …Which means to cook food in water that is bubbling rapidly. Usually foods like pastas or hardy vegetables. Bubbling very rapidly.

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15. + Moist-Heat Preparation cont’d 7-Steaming: Steaming is a popular method to cook with, due to its ability for food to retain its texture, taste, color, and nutrients. In this application, food is cooked above boiling water but never touching it. A lid is in place in order to trap the steam. Popular applications of steaming are steamed vegetables. Dr.Fatimah Youaef 1 2013

16. + Moist heat… Steaming …which means to cook food by exposing it to steam. Usually vegetables.

17. + Dry-Heat Preparation A method of cooking in which heat is transferred by air, radiation, metal although some kind of cooking oil is often used. Examples of dry-heat preparation include: 1- Baking 2- Roasting 3-Broiling 4-Grilling 5-Frying Dr.Fatimah Youaef 1 2013

18. + Dry-Heat Preparation cont’d 1- Baking Baking is the heating of food by hot air in an oven Baking result can be effected by rack position and color of the pan Rack position For the best outcome, the food should be placed in the middle of the center rack Color of the pan Shiny metal pans reflect heat and are best for cakes or cookies Dr.Fatimah Youaef 1 2013

19. + Dry-Heat Preparation cont’d 2-Roasting Roasting is a similar to baking but the term is usually reserved for meat and poultry Unlike baking, food that is roasted is often basted with fat or other liquids to prevent them from drying during the cooking process Dr.Fatimah Youaef 1 2013

20. + Dry-Heat Preparation cont’d 3-Broiling Broiling is a cooking method very similar to grilling that can be achieved in the oven. Broiling consists of placing food very close to an intense heat source for quick cooking at a very high temperature. The heat source for broiling is above food, as opposed to being beneath food when grilling Dr.Fatimah Youaef 1 2013

21. + Dry-Heat Preparation cont’d 4-Grilling Just as with broiling, grilling involves exposing food to a very intense heat source for a short amount of time. Unlike broiling, the heat source is below the food rather than above The heat source for grilling can be direct flames from either gas or charcoal Dr.Fatimah Youaef 1 2013

22. + Dry-Heat Preparation cont’d Frying Frying utilizes fat to transfer heat to food. Although fat is a liquid at frying temperatures, it is still considered a dry-heat cooking method because it does not involve water Types of frying: 1-Sautéing 2-Stir-frying 3- Pan-frying  All are distinguished by the amount of fat used Dr.Fatimah Youaef 1 2013 Required a medium temperature

23. Dry heat… Sauté Fairly high heat, very little fat …which means to toss quickly in a pan. with very little fat and a fairly high heat.

24. Dry heat… Pan fry Moderate heat & a moderate amount of fat …which means to cook in a moderate amount of fat over a moderate heat. Usually breaded foods like cutlets or chicken are pan fried.

25. + Combination methods Combination methods mean cooking food using first a dry heat and then adding liquid or steam. Combination methods are used to tenderize tough cuts of meat.