Combination Cooking Goal 1: Combination Cooking. Combination Cooking combine 2 cooking techniques dry + moist cooking method=combo cooking brown food.

Slides:



Advertisements
Similar presentations
A very large or overfull amount. May be almost double the level amount
Advertisements

Cooking Methods Dry Heat and Moist Heat.
Daily Appetizer Review Question: What is bottom to top shelving order? Why is it important when storing food in the refrigerator?
FOOD AND NUTRITION – Unit 8 Terms
Cooking Methods ProStart Year 1, Chapter 5.
Goal 1: Moist Heat Cooking
Basic Techniques of Food Preparation ( 6.14) Breads and Cereals Breads and Cereals 1. Quick Breads: biscuits, muffins, pancakes, coffee cakes  Sift dry.
Moist Heat Cooking Methods CHRM 1030 Foundations.
Moist and Combination Cooking Methods
Conventional Cooking Techniques FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today.
Section 15.1 How Cooking Alters Food
Dry Cooking Techniques Objective Methods of Dry Cooking Baking Roasting Sauteing Stir Frying Frying Pan Frying Deep Frying Grilling.
Dry Cooking Moist Cooking Combination Cooking
Cooking Methods/Techniques
Cooking Methods Dry & Moist Heat.
Cooking with meat.. Grilling You should have a thick cut of meat around 1 ¼‘” – 1 ½” to avoid burning the meat if it is too thin. Let steak become room.
Cooking Methods, terminology and how food cooks.
The Three Principle Cooking Methods
General Terms Conduction: Method of transferring heat by direct contact. Convection: The movement of molecules through air or liquid. Radiation: Heat.
Moist-Heat Cooking Methods, Combination Cooking Methods
 Heat is a type of energy. When two items of different temperatures have contact, energy, in the form of heat, transfers from the warmer item to the.
Cooking Methods Chapter 9.
DRY AND MOIST HEATING METHODS How do culinarians determine the correct cooking method?
© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Unit 22: Braising and.
1. Q: When cooking meat in advance and then reheating, the meat must be refrigerated within _____ hours of cooking until reheating for serving. (VII-285)
Creative Cooking 1 Cooking Methods. All cookery methods outlined in this unit require the application of heat from an outside source.
Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Methods of cooking Part 1 Cooking – the transfer of heat to food.
Culinary: Moist Heat Cooking Methods
Cooking Techniques Dry Cooking Techniques: Use a metal and the radiation of hot air, oil, or fat to transfer heat. No moisture is used in this cooking.
COOKING METHODS. How Microwaves Work Dry v. Wet Cooking Dry Cooking Methods Grilling Broiling Roasting Sautéing Stir Frying Pan Frying Deep Frying Moist.
 Cooking technique, temperature and cooking time affect nutritive value, texture, colour, aroma, and flavour.  Different methods bring out different.
Cooking Methods. Dry Heat Dry Heat: No water is used to cook food because heat is applied directly to the food. This technique helps to retain nutrients,
Pot Roast Pilaf Shallow Fry Bake. Mise en Place Pot Roast Heavy Stainless Steel Pot, 4lb roast, Mirepoix, tomato, beef broth with beef bouillion to intensify.
Cooking Principles Chapter 15. Ways that Cooking Alters Food  Microorganisms are destroyed - makes food safer to eat  Connective tissue breaks down.
Cooking Terms.
Cooking Methods Bake or Roast Definition To cook in an oven with dry heat  Always preheat the oven so food will cook evenly  Oven rack goes middle.
© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Unit 17: Sautéing Quick,
Moist-Heat Cooking Methods
Terminology and how food cooks.  Cooking kills bacteria: Some foods cannot be served raw, like poultry.  Cooking makes food easier to digest.  Cooking.
Summary of Coating Terms. Bread, dredge, and coat All are used to cover a food, often before frying, either to keep it from drying out or to give it a.
Preparing Meat, Poultry, and Fish. Lesson Objectives Improve the quality of meats, poultry, and fish served. Improved the variety of meats, poultry, and.
Poaching Moist Cooking Method Culinary Arts II Benners 6.03.
HFN20.  1. Dry Heat (Hot Air)  2. Moist Heat (Water)  3. Frying (Oil)
Pots and Pans. Crepe Pan Saucepan Use – for Simmering or Boiling.
Bell Ringer 1.What are the three methods of heat transfer? 2.Name one example of each heat transfer method that applies to cooking.
Basic Cooking Techniques. Choosing the right technique helps retain nutrients: –Nutrients can be destroyed by heat –Vitamins & minerals lost in juices.
Moist Cooking Techniques Section 15-3 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Moist Cooking Techniques Boiling: Bring liquid to 212  (at sea.
Cooking Methods. Heat is transferred by….. Conduction-a method of transferring heat by direct contact. Directly from one item to something touching it.
HOT FOOD PRODUCTION: TERMINOLOGY AND PRINCIPLES CAH II: 6.01.
Glencoe Visual Showcase Culinary Essentials. Begin by searing he food in a frying or roasting pan. 1 Braise Food Glencoe Visual Showcase.
Culinary: Moist Heat Cooking Methods. Shallow Poaching Items are partially submerged in a liquid containing an acidic ingredient Liquid temperature ranges.
Cooking Methods Chapter 9.
Basic Cooking Techniques
Food and Fitness Mrs. Swope Columbian High School
Moist Cooking Techniques
Beef.
Chapter 11 Cooking Meats and Game.
Conventional Cooking Techniques
Moist Cooking Techniques
COOKING TERMS.
Culinary Arts and Hospitality II Objective 6.04 Rebecca Benners
Cooking Methods ProStart Year 1, Chapter 5.
Notes on Meat.
Unit 24: Poaching and Simmering
How to cook meat! By Kayla Yeo.
Cooking Methods ProStart Year 1, Chapter 5.
Cooking Methods Students in Culinary Arts & Nutrition 1 should be able to identify and perform the following…
Cooking Methods.
Basic Cooking Techniques
Presentation transcript:

Combination Cooking Goal 1: Combination Cooking

Combination Cooking combine 2 cooking techniques dry + moist cooking method=combo cooking brown food using the dry heat method and then simmer food until it is fully cooked used for large, tough, flavorful meats makes meat more tender

1. Braising long slow cooking process meat is seared and then the pan is deglazed (add a small amount of liquid to the pan to loosen brown bits of food after searing or sauteing) meat is finished by cooking in a stock, sauce, or water on the stove top or in the oven produces a very flavorful, highly concentrated liquid served with the liquid after it has been strained, thickened and seasoned

Braising Method 1.Sear the food in a frying pan or dutch oven. 2.Remove food from pan. 3.Add vegetables. 4.Cook vegetable and deglaze the pan by adding a small amount of liquid. 5.Place meat back into the pan. 6.Add more liquid to cover 2/3 of the food. 7.Continue to cook (oven or stove top) until fork tender.

Braising Equipment Saute pan Cast iron skillet Stock pot Dutch oven Sauce pan range

2. Stewing completely covered food S`horter cooking time than braising

Stewing Equipment Saute pan Cast iron skillet Stock pot Sauce pan range

Stewing Method 1.Sear the food in a pan over high heat. 2.Completely cover the food with liquid. 3.Bring the stew to a simmer and cook until tender. 4.Add vegetables, if desired, part of the way through simmering the main food. (so that the vegetables do not over cook)