Strand 7 Students will compare and contrast various cooking techniques and how seasonings and flavorings create and enhance the natural flavors of food.

Standard 1: Various cooking techniques Cooking is the transfer of energy from a heat source to food. Cooking affects the following aspects of food: Nutritional value Texture Color Aroma flavor

Dry Cooking/Dry Heat *Dry heat: applies heat directly as with flame or indirectly by surrounding food with heated air or fat. Techniques: bake, grill, broil, roast, saute/stir-fry, pan fry, deep fry Dry cooking concentrates flavors because moisture on the surface evaporates and can create *caramelization Caramelization: browning with produces richness

Moist cooking/Moist heat *Moist heat applies heat to food by submerging directly in hot liquid or steam. Methods: *Poaching: 160-180, submerging food in liquid Simmering: 185-205 Boiling: 212 Water boils at 212 at sea level. They will need to be adjusted with altitude. Cooking time will also be increased Blanching and parboiling are also done in boiling water, but the food is submerged only for a short time to partially cook the food. *Blanching: cooking a food in boiling water, then immediately shocking it with cold water to stop the cooking process

Moist cooking/Moist heat Moist heat cooking can help to tenderize less tender food Flavor and nutrients can be lost from food when using moist heat

Combination (using both dry and moist cooking methods) In both combination methods, the first step is to brown the food using a dry heat method. The second step is to complete cooking by simmering the food in a liquid. Used for less tender cuts of meat, as well as some poultry and vegetables *Braising: used for large pieces of food. Stewing is used for small, uniform size pieces that are dredged in flour before being sauteed. Combination cooking methods create a richness in the flavor and also tenderizes meat.

Standard 2: Creation and enhancement of flavor Flavor: the sensory properties of food. Perceived with taste, aroma, temperature, appearance (color, arrangement), texture Four universal tastes: sweet, sour, salty, bitter The Chinese recognize hot/spicy as a fifth taste Indian cuisine tries to balance six tastes, including all five + astringent The taste umami, long recognized in Japan, and recently widely accepted by western cultures, is also called savory.

Seasoning Ingredients that enhance the flavor of food without changing the natural flavor Salt is the most basic and commonly used seasoning. Monosodium Glutamate (MSG) comes from seaweed and intensifies the natural flavors of most of the foods it is added to. (No effect on milk or fruit)

Flavoring An item that adds a new taste to food and/or alters its natural flavors. Herbs Spices Vinegars Condiments Extracts Onions Lemon Nuts

*Herbs *Herbs: The leaves, stems, and flowers of aromatic plants Available fresh and dry. When using dry instead of fresh, use ½-1/3 of the amount of fresh asked for in the recipe Fresh herbs are usually added at the end of cooking, and dried are added at the beginning. Store dried herbs in airtight containers away from heat and light. Fresh herbs should be loosely wrapped in a damp cloth and refrigerated.

*Spices *Spices: Bark, buds, fruit, roots, seeds, or berries Usually used in dry form, available whole or ground. Add whole at the beginning of cooking, and ground towards the end. Store in airtight containers and avoid light. Pepper is the most commonly used spice

Vinegars Thin, sour, acidic liquid that can be used to add flavor during cooking and/or as a condiment. Often named for the ingredient it is made from: Wine vinegars are made from wine and contain no alcohol Cider = apples, rice = rice Balsamic vinegar is made from grapes, reduced and aged in wooden barrels for 4-50 years. It has a high acid level, but a sweetness that helps cover the tartness.

*Condiments *Condiments: Sauces that are served as an accompaniment to foods. May be used to alter or enhance flavor. Common condiments: ketchup, mustard, salsa, soy sauce, fish sauce, barbecue sauce, hot sauce, and even pickled foods.

*Extracts *Extracts: Concentrated flavors that are used most often in baking. Common extracts: vanilla, almond, lemon

Onions: scallions, leeks, shallots, chives, garlic. Used in many foods. Fresh are stronger than dried Lemon: use only the zest or juice. Use fresh whenever possible Nuts: add flavor, texture, color

Guess! Herbs and spices guessing Extract guessing

Create FOUR multiple choice/matching/true-false “test” questions about what we just learned.