Chapter 15 Cooking Techniques

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Presentation transcript:

Chapter 15 Cooking Techniques

Food Fun Facts Apples are more efficient than caffeine at waking you up in the morning The average chocolate bar has 8 insect legs in it. Honey is the only food that does not spoil. Coca-Cola was originally green. VS

Fun Food Facts Splenda is 600 times sweeter than sugar. Peanuts are an ingredient in dynamite. Pearls melt in vinegar.

Why do we use different cooking techniques For a variety of flavors Different textures of the food Changes in the nutritive value

How the Nutritive value may change Raw foods lose more nutrients the longer they are cooked Example: Green beans lose nutrients two ways. Green beans lose nutrients just by being exposed to heat. Then nutrients are also lost by boiling because they are diluted in the liquid.

Why food changes texture During the cooking process proteins breakdown and proteins coagulate. Coagulate: When proteins in food change from a liquid or semi-liquid to a drier solid state. Compare the differences between a soft cooked egg to a hard cooked egg

Cooking Technique Categories Dry (heat) cooking Techniques: Use of a metal and the radiation of hot air, oil, and fat to transfer heat Moist (heat) cooking Techniques: Use of liquid instead of oil to create the heat energy needed to cook food Combination Cooking: this combines both dry and moist cooking techniques

How cooking creates amazing Aromas Using various cooking techniques creates an appealing aroma (most the time)

Caramelization: is the process of cooking sugar to a high temperature Caramelization: is the process of cooking sugar to a high temperature. This process can also affect the color and flavor of food.

Dry Cooking Techniques Baking Stir-frying Roasting Deep-Frying Sautéing Broiling Frying Pan-Fry

What type of cooking method is this?

What cooking method is this?

Moist Cooking Techniques Boiling Poaching Steaming Parboiling Braising Simmering Stewing

What type of cooking method are these?