1. Conventional Cooking Techniques
Unit 2
Chapter 9.3

2. Bell Ringer
What was the last dish that you have cooked?

3. braising Pan broil steam boil Stir fry simmer roasting Deep fat fry
baking
broiling
Pan fry
Have student find the definitions for the vocab terms and fill them out in their own words… then have each student come up and erase a word and talk about it …. Put their name where the word was
Boiling
Simmering
Steaming
Pressure cooking
Roasting and baking
Broiling
Pan broiling
Pan Frying
Deep fat frying
Sauteing
Braising
Stir Frying
Pressure cook
sauteing

4. Moist vs Dry Heat Moist-Heat Cooking Dry-Heat Cooking
Includes methods in which food is cooked in hot liquid, steam or a combination of the two
Can help tenderize
Foods absorb (rice)
Broths can flavor
Dry-Heat Cooking
Cooking food uncovered without added liquid or fat.

5. Moist Heat Methods
Boiling
Simmering
Steaming
Pressure Cooking

6. Boiling
When a liquid reaches boiling temperature, it forms large bubbles that rise to the surface and break
Water boils art 212 F and 100 C
What foods do you boil?

7. Simmering
Bubbles in the liquid rise gently and just begin to break the surface
Water simmers at about 186 F-210 F (86-99 C)
To simmer:
Bring liquid to a boil
Add food
Reduce heat
Foods that cannot be boiled can usually be simmered

8. Simmering Two techniques that use simmering: Stewing Poaching
Covering small pieces of food with a liquid and then simmering until done
Poaching
Simmering whole foods in a small amount of liquid
What do you poach?
Eggs, fish and fruit

9. Steaming Method of cooking food over, but not in, boiling water.
Usually with a steamer basket
Foods retain their color, shape, and flavor well
Few nutrients are lost
What foods do you steam?

10. Pressure Cooking Cooks food in steam under pressure
Makes high temperatures possible so food takes less time to cook

11. Dry heat Methods
Roasting and baking
Broiling
Pan broiling

12. Roasting and Baking
Cooking food uncovered in a conventional or convection oven
Roasting generally refers to cooking meat or poultry
Baking is used with breads, cookies, vegetables, & casseroles
Preheating
Important so that the oven is the
right temperature when the food
is placed inside

13. Baking and Roasting Pan placement
Place them opposite each other or diagonal
If pans touch each other or the walls a hotspot is created
An area of concentrated heat

14. Broiling Cooking food under direct heat
Broiler pan is placed below a burner or heating element. The heat radiates down onto the food, cooking it quickly
Cooking on grill is similar

15. Pan-Broiling Food is cooked in a heavy skillet over heat
Range top method of dry heat
For example, burgers, steak and pork

16. Frying Involves cooking food in oil or melted fat Methods:
Sautéing: to brown or cook foods in a skillet with a small amount of fat over low to medium heat.
Pan-frying: similar to sautéing but with larger pieces of meat. Used to brown meat
Deep-fat frying: food is immersed in hot fat and cooked until done

17. Combination Methods Braising Stir frying
Combines browning (frying) food with simmering
Brown the food first then add liquids and seasoning
Stir frying
Combines frying and moist heat cooking
Food is fried quickly in a small amount of
Oil and then add liquid

18. Activity
Using the recipe books…..find a recipe for each of the different moist and dry heat methods!
On your own sheet of paper write the name of the cookbook, the name of the recipe, and finally the page number you found it on 