Presentation on theme: "Basic Techniques of Food Preparation ( 6.14) Breads and Cereals Breads and Cereals 1. Quick Breads: biscuits, muffins, pancakes, coffee cakes Sift dry."— Presentation transcript:
Basic Techniques of Food Preparation ( 6.14) Breads and Cereals Breads and Cereals 1. Quick Breads: biscuits, muffins, pancakes, coffee cakes Sift dry ingredients together Combine liquid ingredients Add liquid ingredients to dry ingredients; mix well but don’t overmix Bake in preheated oven Check doneness by inserting a knife in center of bread; knife will be clean 2. Cereal Products: rice, pasta, hot breakfast cereals Cook in water or other liquid Use as little water as possible Avoid rinsing rice and pasta before or after cooking; nutrients wash away Follow cooking time given on recipe or package; avoid overcooking because it destroys texture, appearance, and nutritive value.
Basic Food Preparation ( 6.14) Fruits and Vegetables Fruits and Vegetables –Cook in skins when possible –Cook whole or in large pieces –Avoid soaking in water or leaving exposed to air after peeling –Select pans the right size for amount being cooked –Steam or cook in small amount of water –Bring liquid to rapid boil before adding to food. Lower heat and cook on low boil –Cover pan while cooking and cook as quickly as possible; until tender –Avoid using baking soda in cooking water because it can destroy vitamins. Some people add this to shorten cooking time. –Follow manufacturer’s directions when stir frying, pressure cooking, and using the microwave. –Drain liquids to use for other uses like soups or stews.
Basic Food Preparation ( 6.14) Meat and Other Proteins Meat and Other Proteins 1. Fish Choose a variety of cooking methods like broil, grill, fry, bake Cook at low to medium temperature Cook until flesh flakes or separates easily with a fork Do not overcook because it will become dry and tough 2. Eggs Select desired cooking method ; boil, poach, scramble, bake, fry Cook at low temperature until just done Undercooked eggs will be runny and soft; overcooked are tough 3. Legumes Soak dried beans overnight in water or boil quickly to soften. Then simmer for a long time over medium heat Combine other sources of proteins with beans to provide complete protein. Beans are inexpensive and a good source of incomplete protein Cooked canned beans, lentils, and split peas without soaking
Basic Food Preparation ( 6.14) Milk and Milk Products Milk and Milk Products –Cook at low or moderate temperatures –Use double broiler or very low heat when cooking on top of stove –Stir milk and cheese when heating –Chop, grate, or slice cheese before adding to recipe –Add acid ingredients like lemon juice very slowly to prevent curdling