Cooking Methods: Vocabulary CULINARY ARTS Cooking Methods: Vocabulary Property of CTE Joint Venture CUL-CookingMethods-PowerPoint1.ppt 6/19/2018

Bellwork Brainstorm what foods you have eaten so far, in or outside the classroom. Try to “predict” or “guess” what cooking methods were used to cook these foods. Write the methods on a post-it note or piece of paper and share with a partner. Property of CTE Joint Venture CUL-CookingMethods-PowerPoint1.ppt 6/19/2018

Objectives After todays lesson, student will be able to: Define cooking methods terms and definitions. Write cooking terms, definitions and include examples. Identify a variety of cooking methods Property of CTE Joint Venture CUL-CookingMethods-PowerPoint1.ppt 6/19/2018

Purpose Purpose of today’s learning: During your time in this class, you will be exposed to the different types of cooking methods. You will also be responsible to understand the definitions and the terms used in this unit. 6/19/2018 Property of CTE Joint Venture CUL-CookingMethods-PowerPoint1.ppt

Culinary Cooking Methods Identification Introduction There are many types of cooking methods. Cooking methods fall into one of three categories; dry, moist and combination. Understanding these methods will greatly impact the following items: Guest satisfaction Menu development Profitability Kitchen design and layout Employee training Property of CTE Joint Venture CUL-CookingMethods-PowerPoint1.ppt 6/19/2018

Culinary Cooking Methods Identification Methods of Heat Transfer: There are three primary methods of transferring heat. Conduction- Heat is transferred from one object to another through Physical contact. Convection- Heat is transferred from the source to food through some type of medium. Radiation- Heat is transferred to food through waves of heat or energy. 6/19/2018 Property of CTE Joint Venture CUL-CookingMethods-PowerPoint1.ppt

Culinary Cooking Methods Identification “Is there any greater challenge than producing the perfect grill or barbeque? It must have a crust that gleams and crackles, an interior that is perfectly tender and moist, and a flavor that demands attention.” -Chris Schlesinger, owner, East Coast Grill & Raw Bar, Cambridge, MA, Author, Let the Flames Begin. http://rrracket.blogspot.com/2009/11/extra-well-done-grilling-in-silicon.html 6/19/2018 Property of CTE Joint Venture CUL-CookingMethods-PowerPoint1.ppt

Culinary Cooking Methods Identification Dry Heat Methods For all of the dry heat methods, heat is transferred to food through hot air, oils, or fats Grilling Broiling Roasting Baking Sautéing Stir-frying Pan frying Deep-frying Property of CTE Joint Venture CUL-CookingMethods-PowerPoint1.ppt 6/19/2018

Culinary Cooking Methods Identification Grilling Food cooked over a heat source Heat source can be wood, charcoal, electric, gas Grilling is typically one of the first steps in cooking, i.e. grill marks Outer skin has a darkened, crisp, crust Taste is a rustic, smoky flavor Typically grilled foods include poultry, seafood, meat, vegetables Considered a healthy cooking method www.buzzle.com/articles/instructions-for-broiling-hamburgers.html 6/19/2018 Property of CTE Joint Venture CUL-CookingMethods-PowerPoint1.ppt

Culinary Cooking Methods Identification Broiling Food cooked under a heat source Temperature is varied depending how close food is to the heat source Heat source can be electric or gas Broiling is often a last step, to brown or to melt toppings Typically broiled foods include meats and poultry Considered a healthy cooking method Property of CTE Joint Venture CUL-CookingMethods-PowerPoint1.ppt http://www.recipetips.com/kitchen-tips/t--322/grilling-and-broiling-chicken.asp 6/19/2018

Culinary Cooking Methods Identification Pan Frying Food is cooked at medium to high heat Oil should cover half of the food Typical pan fried food would be chicken, fish, potatoes Not considered a healthy cooking method http://wflavors.blogspot.com/2008_10_01_archive.html Property of CTE Joint Venture CUL-CookingMethods-PowerPoint1.ppt 6/19/2018

Culinary Cooking Methods Identification Deep-Frying Typically cooked at a temperature of approximately 350° Oil should completely cover the food Typical deep-fried food includes chicken, potatoes, fish, pastries Not considered a healthy cooking method www.ehow.com/how_7445649_reuse-deep_frying-oil.html Property of CTE Joint Venture CUL-CookingMethods-PowerPoint1.ppt 6/19/2018

Culinary Cooking Methods Identification Sautéing Cooks quickly over high heat Uses small amounts of fat Use a pan with sloping sides Typically used for delicate foods such as seafood, tender cuts of meats, and veggies Considered a healthy cooking method www.everydaytweet.com/2009/04/april-29th-is-national-shrimp-scampi-day.html Property of CTE Joint Venture CUL-CookingMethods-PowerPoint1.ppt 6/19/2018

Culinary Cooking Methods Identification Stir-Frying Uses small amounts of fat Uses a wok Uses medium to high heat Typically used for smaller cuts of meat, tender cuts, vegetables, and Chinese food Considered a healthy cooking method www.recipetips.com/kitchen-tips/t--933/how-to-stirfry-turkey.asp Property of CTE Joint Venture CUL-CookingMethods-PowerPoint1.ppt 6/19/2018

Culinary Cooking Methods Identification Baking Uses hot air Traditionally refers to pastry items – bread is baked Heat is contained in an enclosed space such as an oven Considered a healthy cooking method Baking and roasting are the same cooking method www.edtcorp.com/applications/applications.html www.realbakingwithrose.com/recipes/bread/ Property of CTE Joint Venture CUL-CookingMethods-PowerPoint1.ppt 6/19/2018

Culinary Cooking Methods Identification Roasting Uses hot air Traditionally refers to meats and vegetables May be done in an enclosed space such as an oven May be done over or next to an open flame Commonly used with large cuts of meat www.hudsonfamilytable.com/2008/08/20/hft-classic-roasted-chicken/ 6/19/2018 Property of CTE Joint Venture CUL-CookingMethods-PowerPoint1.ppt

Culinary Cooking Methods Identification Moist Cooking Methods For all moist cooking methods, heat is transferred to the food through water or steam There are 4 moist cooking methods: Boiling Poaching Simmering Steaming Property of CTE Joint Venture CUL-CookingMethods-PowerPoint1.ppt 6/19/2018

Culinary Cooking Methods Identification Boiling Food is immersed completely in boiling liquid (bubbles vigorously break the surface) Helps evaporate the hot liquid (i.e. thicken Stocks, gravies, enrich soup flavor) A must for certain foods (i.e. pasta and rice) Examples of foods typically boiled: pasta, potatoes, stocks bobscooking.com/2011/04/boiling-water-made-easy/ Property of CTE Joint Venture CUL-CookingMethods-PowerPoint1.ppt 6/19/2018

Culinary Cooking Methods Identification Blanching Blanching is cooking in liquid just long enough to cook the outer parts of the food. The food is usually placed in cold water to stop the cooking process. ceramiccanvas.com/2009/09/corn-soup-with-basil-oil/ Property of CTE Joint Venture CUL-CookingMethods-PowerPoint1.ppt 6/19/2018

Culinary Cooking Methods Identification Poaching Uses a smaller amount of water than boiling Water should barely bubble The liquid can be water or broth Examples include fish fillets, unshelled eggs, poultry www.foodland.com/recipe/poached-eggs 6/19/2018 Property of CTE Joint Venture CUL-CookingMethods-PowerPoint1.ppt

Culinary Cooking Methods Identification Simmering Uses the same amount of water as boiling Bubbles should barely break the surface of the water Easily confused with boiling Typically used with tougher cuts of meat (i.e. corned beef) Property of CTE Joint Venture CUL-CookingMethods-PowerPoint1.ppt 6/19/2018

Culinary Cooking Methods Identification “Steamed foods get a bad rap, but a perfectly steamed dish of fish or vegetables bursts with a wonderful flavor, as long as you care enough to do it right.”-Mai Pham, Chef, Lemongrass Restaurant, Sacramento, CA , Author, Plea of the Vietnamese Table http://eatingchina.com/recipes/steamed-fish.htm Property of CTE Joint Venture CUL-CookingMethods-PowerPoint1.ppt 6/19/2018

Culinary Cooking Methods Identification Steaming: Is a moist cooking method that cooks food in a closed pot or steamer that traps heated water vapors and cooks the food as it circulates around the food. http://www.seriouseats.com/2010/06/how-to-steam-in-a-wok.html http://www.traditionaloven.com/articles/79/steaming-veggies-while-cooking-vegetables Property of CTE Joint Venture CUL-CookingMethods-PowerPoint1.ppt 6/19/2018

Culinary Cooking Methods Identification Combination Methods Uses both moist and dry heat methods Includes both braising and stewing Property of CTE Joint Venture CUL-CookingMethods-PowerPoint1.ppt 6/19/2018

Culinary Cooking Methods Identification Braising Food is browned in a small amount of fat, then liquid is added Seared to lock in juices and flavor One half to two thirds of the food item is covered with liquid Retains its form during cooking Whole or large pieces of food are braised Typical foods braised are roast, ribs, and brisket http://www.reluctantgourmet.com/braising_meats.htm Property of CTE Joint Venture CUL-CookingMethods-PowerPoint1.ppt 6/19/2018

Culinary Cooking Methods Identification Stewing Food is generally cut in bite-sized pieces Like braising, the food is browned in a small amount of fat, then liquid is added Food item is fully covered with water Characteristics of stewed food are rich flavor and fork tenderness Property of CTE Joint Venture CUL-CookingMethods-PowerPoint1.ppt http://www.foodandwine.com/recipes/beef-stew-in-red-wine-sauce 6/19/2018

Closure What are some methods of cooking you want to use before the end of the year? Please take a moment to think about the method. Be prepared to give the method, tell us if it is dry, moist or combination and why do you want to try that method? Finally give an example of a dish or item you would like to prepare. Property of CTE Joint Venture CUL-CookingMethods-PowerPoint1.ppt 6/19/2018