Cooking Methods Chapter 9

Equipment for Cooking Section 9.1

The Range Consists of a cooktop, an oven, and a broiler Cooktops have dials or push button controls Heating Units – energy sources in ranges used to heat food Oven temperatures range from “warm” 200°F to “broil” 500°F

Ranges Gas ranges require both a gas line and 120-volt electrical circuit Electric ranges require 240-volt electrical circuit. Can be glass-ceramic top or coils

Freestanding Have finished sides so you can have them at the end of a counter Look built-in when placed between counters Most popular style

Slide-in Ranges Slide-in ranges sit on the floor Available in gas or electric Some have a single oven and some have two ovens

Drop-in Ranges Drop-in ranges sit on a cabinet base Available in gas or electric Some have a single oven and some have two ovens

Convection Oven Convection cooking uses a stream of heated air to bake and roast foods Saves energy, reduces cook time, and promotes more even cooking

Built-ins Separate cooktops and ovens May be built into a wall or a countertop or island Separate units offer greater flexibilty

Cleaning Self-cleaning ovens – use very high temperatures to burn away spills Consumer must wipe away a small amount of ash Continuous cleaning ovens – have specially coated walls Food spills oxidize over time during normal operation Cost less than self-cleaning ovens but some find them less effective

Microwaves Microwaves can defrost, cook, and reheat food in a fraction of the time required by conventional ovens Saves 75% of the energy used by ovens

Microwave Styles Countertop microwaves are the most popular and offer the greatest features Over-the-range microwaves – two types Type 1 - Above the stove with a light and a vent Type 2 – The top half of a built-in oven unit

Small Appliances

Toasters & Toaster Ovens Toaster – most common kitchen appliance Two or four slice models Toaster ovens – bake or broil small food items

Electric Skillets Thermostat controls the temperature throughout the entire cooking process Skillet should have a high dome lid to provide maximum capacity and versatility

Portable Electric Burner Works like the cooktop on a range Popular in apartments and dorm rooms Use with caution to avoid fires

Slow Cookers Versatile, timesaving appliances Combine ingredients in the morning and the meal is done in the evening Two heat setting, high and low, some have a warm setting

Broiler/Grill A small, portable electric grill used to broil or grill food indoors

Rice Cooker/Steamer Used to cook large quantities of rice or to steam vegetables Controlled heat cooks all types of rice perfectly

Cookware

Cookware Equipment for cooking on top of the range Available in a variety of materials As a general rule all cookware should be washed in hot soapy water

Saucepans One long handle and often come with a cover Sizes range from ½ quart to 4 quarts Usually made of metal or heat proof glass

Pots Larger and heavier than saucepans Sizes range from 3 quarts to 20 quarts Has two small handles, one on each side Most pots come with covers

Skillets Used for browning and frying foods Sometimes called “frying pans” Vary in size Often have a matching cover

Double Boiler Consists of two saucepans and a cover A smaller one fitting in a larger one Boiling water in the bottom pan gently heats food in the top pan

Dutch Oven A heavy gauge pot with close fitting cover May be used on the range or in the oven May come with a rack to keep meat and poultry from sticking to the bottom

Steamer Basketlike container that is placed inside a saucepan containing a small amount of boiling water Holes in the steamer allow steam to pass through and cook food

Pressure Cooker Heavy pot that has a locked-on cover and a steam gauge Steam builds up inside the pot, causing very high cooking temperatures that cooks food more quickly

Bakeware

Bakeware Consists of pans of different sizes and shapes Light-colored pans transfer oven heat quickly and give baked products a light, delicate crust Dark pans absorb heat and produce thick brown crusts Glass pans absorb more heat than metal pans Reduce oven temperature by 25°F

Loaf Pan Deep, narrow, rectangular pan Used for baking breads and meatloaf

Cookie Sheet Flat, rectangular pan Designed for baking cookies and biscuits Has 2 – 3 open side

Baking Sheet Similar to a cookie sheet 4 shallow sides About 1 inch deep Used for sheet cakes, pizza, chicken pieces, and fish

Cake Pan Available in assorted sizes and shapes Assorted materials Dark, non-stick Glass Light-colored Disposable

Tube Pan Variation on the standard cake pan Central tube to help trap added air Used for angel food, sponge, and chiffon cakes

Pie Pans Shallow, round pans with slanted sides Used for pies, tarts, and quiches

Muffin Pan Used for baking muffins Available in 6 and 12 cup capacities

Roasting Pan Large, heavy duty pan Oval or rectangular in shape Used for roasting meats and poultry May be covered or uncovered

Casserole A covered or uncovered pan Used for baking and serving main dishes and desserts Various sizes available

Aluminum Foil Pans Disposable pan made of foil Useful for special, one time occasions Funerals Picnics Housewarming Can be recycled

Cooking Tools

Turner Used to lift and turn flat foods Hamburgers Pancakes eggs

Tongs Used to grip and lift hot bulky foods Broccoli spears Ribs

Basting Spoon Used to stir and baste foods during cooking

Baster A long tube with a bulb on the end Used for suctioning up juices for basting

Ladle Has a small bowl and long handle Used for dipping hot liquids from pan

Pastry Brush Used to brush hot foods Used to brush pastries with glaze or egg wash

Skewers Long rods made of metal or bamboo with one end pointed Pieces of food are threaded onto the skewers for cooking or serving

Oven Thermometer Used to measure the internal temperature of meat and poultry Cannot be used with thin food or in a microwave Available in digital and analog

Instant-read Thermometer Used to measure the internal temperature of food at the end of cooking Cannot be used while food is cooking in the oven Available in digital and analog

Wire Cooling Rack Used for holding baked goods during cooling Used to hold hot pans when they are removed from the heat

Potholders and Oven Mitts Thick cloth pads used to protect hands while handling hot containers