Students in Culinary Arts & Nutrition 1 should be able to perform the following…

Slides:

Advertisements

Similar presentations

MEAT PREPARATION Dry-Heat Preparation Tender Cuts Roasting Pan frying

Advertisements

Daily Appetizer Review Question: What is bottom to top shelving order? Why is it important when storing food in the refrigerator?

BASIC COOKING PRINCIPLES

Preparing Fruits, Vegetables, & Legumes. What counts as a serving? three-fourths cup (6oz.) 100 percent fruit or vegetable juice one medium fruit (e.g.

FOOD AND NUTRITION – Unit 8 Terms

Cooking Methods ProStart Year 1, Chapter 5.

Chapter 9 Cooking Methods

Chapter 26 Cooking Methods

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

Dry-Heat Cooking Methods Kitchen Essentials | Chapter 5.

Cooking Methods Dry & Moist Heat.

CA-ICA-7a: Identify basic dry heat cooking methods.

The Three Principle Cooking Methods

Cooking Techniques.

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.

L Why cook? l Cooking to preserve nutrients involves: »surface area exposure »holding time »cooking time, temperature »amount of water Food Production.

DRY AND MOIST HEATING METHODS How do culinarians determine the correct cooking method?

Creative Cooking 1 Cooking Methods. All cookery methods outlined in this unit require the application of heat from an outside source.

COOKING PRINCIPLES. Cooking Cooking is generally understood to be the transfer of heat into food items to render these more palatable, easier digestible.

On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education,

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.

METHODS OF HEAT TRANSFER Conduction Heat travels through something solid solid. © PDST Home Economics.

Cooking Methods, Inspection, and Grading. Common Cooking Methods Moist-heat cooking cooking methods, principally simmering, poaching, boiling, and steaming,

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,

Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Copyright.

Chapter 18 Cooking principals.

Following a Recipe. Recipes A recipe is a list of ingredients and directions for preparing a specific food. Not all recipes are written in the same way.

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.

FOOD PREPARATION Preparation Terms.

Cooking Terms. Bake To cook in a oven with dry heat. To cook in a oven with dry heat.

COOKING METHODS THE BASICS COOKING IS… THE TRANSFER OF HEAT TO FOOD.

Cooking Methods. Dry Heat Cooking Methods Roast / Bake This method is when you put the food into the OVEN and cook it without any added LIQUID or FAT.

+ Food preparation Basic method of heating food Dr. Fatimah Yousef.

COOKING METHODS Review. For TOUGH CUTS COOKING METHODS Braising Stewing Sous Vide CUTS OF MEAT Short Ribs Corned Beef Pork Butt Lamb Shank Osso Bucco.

Chapter 47 and 48 Study Guide Mrs. Millard Independent Living.

Bell Ringer 1.What are the three methods of heat transfer? 2.Name one example of each heat transfer method that applies to cooking.

Mixing and Cooking Terms. Beat: To thoroughly mix ingredients and incorporate air using a spoon, wire whisk, mixer, or food processor with an up-and down.

Basic Cooking Techniques. Choosing the right technique helps retain nutrients: –Nutrients can be destroyed by heat –Vitamins & minerals lost in juices.

Cooking Methods. Heat is transferred by….. Conduction-a method of transferring heat by direct contact. Directly from one item to something touching it.

Foods 2. Put in place, get everything out and ready to cook.

Heat and Food Chapter 4 Components of food Proteins Carbohydrates Fruit and vegetable fiber Fats Minerals, Vitamins, Pigments, flavor components.

Cooking Methods Chapter 9.

What are the proper cooking temperatures for: Beef (whole/ground): Pork (whole/ground): Veal (whole/ground): Lamb (whole/ground): Poultry: Seafood:

BASIC COOKING PRINCIPLES

Conventional Cooking Techniques

MEAT PREPARATION Dry-Heat Preparation Tender Cuts Roasting Pan frying

Cooking Methods ProStart Year 1, Chapter 5.

Heat and Food Heat and Food.

Cooking Methods Graphic Organizer Information

Cooking Methods Students in Culinary Arts & Nutrition 1 should be able to identify and perform the following…

MEAT PREPARATION Dry-Heat Preparation Tender Cuts Roasting Pan frying

Cooking Terms The Language of the Recipe

Chapter 8: Breakfast Foods

Cooking Methods ProStart Year 1, Chapter 5.

Cooking Terms The Language of the Recipe

MEAT PREPARATION Dry-Heat Preparation Tender Cuts Roasting Pan frying

Cooking Methods Students in Culinary Arts & Nutrition 1 should be able to identify and perform the following…

Presentation transcript:

Students in Culinary Arts & Nutrition 1 should be able to perform the following…

Three Cooking Method Categories 1. Dry Heat Cooking a. with Fat  sauté b. without fat  bake  microwave cooking 2. Moist-Heat Cooking  boil  simmer  steam 3. Combination Cooking Mr. Okoren

Dry Heat Cooking – With Fat Cooking food uncovered with added fat or oil Fat is heated to a high temperature

Dry Heat Cooking - With Fat - Sauté Students in Culinary Arts & Nutrition 1 should be able to perform the following technical task:  Sauté Cook quickly in small amounts of fat Fat must be hot when food is added to pan

Dry-Heat Cooking – Without Fat Cooking food uncovered without added liquid or fat Types depend on the placement of the heat source

Dry Heat Cooking - Without Fat - Bake Students in Culinary Arts & Nutrition 1 should be able to perform the following technical task:  Bake Cook food by surrounding items with hot, dry air in an oven What it looks like: oven must be preheated bake in center of oven if one item (adjust racks as needed) if multiple items baked at once, stagger pans (upper left and lower right) and rotate half-way through bake time

Dry Heat Cooking – Without Fat – Microwave Cooking Students in Culinary Arts & Nutrition 1 should be able to perform the following technical task:  Microwave Cooking Cook food with waves of radiation rather than with heat

Moist Heat Cooking - Boil Students in Culinary Arts & Nutrition 1 should be able to perform the following technical task:  Boil Cook food submerged in a liquid that has reached the boiling point What it looks like: Air bubbles continuously rise, break the surface, and escape as steam Temperature reaches 212⁰F

Moist Heat Cooking - Simmer Students in Culinary Arts & Nutrition 1 should be able to perform the following technical task:  Simmer Cook food completely submerged in a liquid below the boiling point What it looks like: Air bubbles rise slowly and just barely break the surface Temperatures between 185 ⁰ F ⁰ F

Moist Heat Cooking - Steam Students in Culinary Arts & Nutrition 1 should be able to perform the following technical task:  Steam Cook food over, but not directly in, boiling liquid in a covered pot What it looks like: Steamer basket/insert suspends food above boiling liquid