1. Chapter 15 Cooking Techniques

2. Food Fun Facts
Apples are more efficient than caffeine at waking you up in the morning
The average chocolate bar has 8 insect legs in it.
Honey is the only food that does not spoil.
Coca-Cola was originally green. VS

3. Fun Food Facts Splenda is 600 times sweeter than sugar.
Peanuts are an ingredient in dynamite.
Pearls melt in vinegar.

4. Why do we use different cooking techniques
For a variety of flavors
Different textures of the food
Changes in the nutritive value

5. How the Nutritive value may change
Raw foods lose more nutrients the longer they are cooked
Example: Green beans lose nutrients two ways. Green beans lose nutrients just by being exposed to heat. Then nutrients are also lost by boiling because they are diluted in the liquid.

6. Why food changes texture
During the cooking process proteins breakdown and proteins coagulate.
Coagulate: When proteins in food change from a liquid or semi-liquid to a drier solid state.
Compare the differences between a soft cooked egg to a hard cooked egg

7. Cooking Technique Categories
Dry (heat) cooking Techniques: Use of a metal and the radiation of hot air, oil, and fat to transfer heat
Moist (heat) cooking Techniques: Use of liquid instead of oil to create the heat energy needed to cook food
Combination Cooking: this combines both dry and moist cooking techniques

8. How cooking creates amazing Aromas
Using various cooking techniques creates an appealing aroma (most the time)

9. Caramelization: is the process of cooking sugar to a high temperature
Caramelization: is the process of cooking sugar to a high temperature. This process can also affect the color and flavor of food.

10. Dry Cooking Techniques
Baking
Stir-frying
Roasting
Deep-Frying
Sautéing
Broiling
Frying
Pan-Fry

11. What type of cooking method is this?

12. What cooking method is this?

13. Moist Cooking Techniques
Boiling
Poaching
Steaming
Parboiling
Braising
Simmering
Stewing

14. What type of cooking method are these?