Presentation on theme: "Microwave cooking Enables the cook to heat smaller items and individual portions of food. Not generally used for primary cooking. Microwaves cook rapidly."— Presentation transcript:
microwave cooking Enables the cook to heat smaller items and individual portions of food. Not generally used for primary cooking. Microwaves cook rapidly and therefore do not break down connective tissue. Use the defrost setting to defrost slowly, lower power enables the food to defrost more evenly.
review of terms write a definition for the following a. bake b. blanch c. deep fry d. deglaze e. sauté f. moist heat cooking liquids g. roast h. simmer i. poach j. boil k. sweat l. sear
flavor, flavor, flavor The flavor of the main ingredient should stand out. The cook’s job is to enhance this flavor, by combining other ingredients to build depth of flavor. These combinations and harmony of flavors is called a flavor profile.
the five senses SIGHT: Appearance, (color,shape, presentation) SMELL: Aroma, Olfactory (relating to the smell) TOUCH: Texture, (moistness, dryness, crispness, softness, temperature) TASTE: Combination of flavors and aroma.
primary and supporting Primary flavor THE FLAVORS OF THE MAIN INGREDIENT Supporting flavor SUPPRT AND ENHANCE THE PRIMARY FLAVORS note: read example on page 77 of text.
flavoring principles i. Every ingredient should have a purpose ii. Ingredients can be harmonizing or contrasting iii. Contrasting ingredients should be in balance iv. Consider all the elements of the meal
seasoning enhancing the flavor without changing the flavor 1. The most important time for flavoring liquid is at the end of cooking. 2. The last unwritten step is ‘adjust seasoning’. 3. Season lightly at each stage of cooking, to avoid over seasoning at the end. 4. Do not add much seasoning when using concentrated cooking methods.
flavoring adding a new flavor to a food, therefor changing or modifying the original flavor 1. Added at the beginning, middle, or the end, depending on the cooking method and the ingredients. 2. fresh herbs, sherry, flamed brandy, and some condiments can be added at the end of cooking. 3. Most flavors require heat to release their flavors. 4. Too much cooking can result in loss of flavor. 5. Volatile flavors; evaporate when heated, thus the aroma of food when cooking.
the top ten flavorings 1. SALT: The most important ingredient. You can never take salt out. 2. PEPPER: White, black, green. Picked and processed differently. i. Black pepper: Whole and crushed used to flavor stocks, and red meat. ii. White pepper: Used in light colored foods, blends well with may foods. iii. Green peppercorns: Expensive, luxury item. Can be packed inwater, brine, or vinegar.
3. Red Pepper or Cayenne: Unrelated to black and white pepper, is from the same family as paprika and sweet bell pepper. Small amounts to give spicy hotness without altering the flavor. 4. Lemon juice: For enliving the flavor sauces and soups. 5. Onion, garlic, shallots, and other member of the onion family: Used in all stations of the kitchen, even bakeshop. 6. Wine, Brandy, and other alcoholic beverages: Used to flavor sauces, soup, and entrées. Brady should be flamed to reduce the high alcohol content. Wines require some cooking or reduction to produce the desired flavor.
7. Fresh Herbs: Superior to dried herbs whenever possible. It is important to know these by sight and or smell.
8. Prepared Mustard: A blend of ground mustard seed, vinegar, and other spices. used to flavor meats, salads, and salad dressings. French Dijon, German Dusseldorf ora grainy stylr are three of the most common in the kitchen. 9. Grated lemon and orange rind: Used in sauces, meats, and poultry, and in the bakeshop. Only the ZEST is used, not the white pith. 10. Monosodium glutamate (MSG): A flavor enhancer that works on the taste buds. Used in Asian cooking. Known for its allergic reactions such as headaches and chestpains.