1. Glencoe Culinary Essentials Chapter 15 Cooking Techniques 1 Contents Chapter 15 Cooking Techniques  Section 15.1 How Cooking Alters Food  Section 15.2 Dry Cooking Techniques  Section 15.3 Moist Cooking Techniques

2. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 2 Cooking is heating food to transform it in some way. Food is affected in different ways by different cooking techniques. Section 15.1 How Cooking Alters Food

3. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 3 Content Vocabulary Academic Vocabulary dry cooking technique evaporate moist cooking technique combination cooking coagulate pigment caramelization subject enhance

4. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 4 Cooking involves heating the food in a number of different processes. The degree of change that occurs during cooking depends on: the length of cooking time. the temperature. the cooking technique used. Cooking Techniques

5. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 5 The three types of cooking techniques are: dry moist combination Cooking Techniques dry cooking technique Cooking technique that uses oil, fat, the radiation of hot air, or metal to transfer heat. moist cooking technique Uses liquid instead of oil to create the heat energy that is needed to cook the food. combination cooking Uses both moist and dry cooking techniques.

6. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 6 Changes in Cooked Food A food’s nutritive value, texture, color, aroma, flavor, and appearance change during cooking. The length of time and the technique determine how much nutrition a food will retain.

7. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 7 During cooking, moisture is lost, food tissue breaks down, and proteins coagulate, all changing the texture. Changes in Cooked Food coagulate When proteins change from a liquid or semiliquid state to a drier, solid state.

8. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 8 Common pigments in food that can be affected by cooking include: chlorophyll flavonoids carotenoids Changes in Cooked Food pigment The matter in cells and tissue that gives them their color.

9. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 9 Cooking techniques that use fat create caramelization. The correct cooking technique can enhance the flavor of food. Changes in Cooked Food caramelization The process of cooking sugar to high temperatures to create aroma and flavor. enhance Increase the quality of.

10. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 10 Dry cooking causes moisture in food to evaporate into the air. Dry cooking techniques include baking, roasting, sautéing, stir-frying, pan-frying, deep-frying, grilling, and broiling. Section 15.2 Dry Cooking Techniques

11. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 11 Content Vocabulary Academic Vocabulary bake carryover cooking smoking roasting sear basting open-spit roast sautéing stir-frying wok effect delicate frying dredging breading batter heat lamp pan-fry deep-fried recovery time grilling griddle broiling

12. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 12 Dry cooking techniques include: baking smoking Dry Cooking Techniques bake Cook with dry heat in a closed environment, usually an oven. No fat or liquid is used. smoking A form of cooking using low heat, long cooking times, and wood smoke for flavor.

13. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 13 Dry cooking techniques include: roasting sautéing Dry Cooking Techniques roasting Cooking method that uses dry heat in a closed environment. Foods are placed on top of a rack that is inside a pan. This allows air to circulate all the way around the food. sautéing A quick, dry cooking technique that uses a small amount of fat or oil in a shallow pan.

14. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 14 Dry cooking techniques include: stir-frying frying Dry Cooking Techniques stir-frying A dry cooking technique similar to sautéing done with a wok. frying Cooking foods in hot fat or oil.

15. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 15 Dry cooking techniques include: grilling broiling Dry Cooking Techniques grilling A cooking method that places food on a heated grill. broiling To cook food directly under a primary heat source.

16. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 16 Moisture from the food evaporates into the air during dry cooking. A large food product will exhibit carryover cooking when baked in an oven. Dry Cooking Techniques carryover cooking The cooking that takes place after you remove something from a heat source.

17. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 17 Smoking can be done to meats, nuts, vegetables, and cheeses. During sautéing, you will want to seal the surface of the food. Dry Cooking Techniques What types of smoked foods have you eaten?

18. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 18 Foods are usually coated before frying by: dredging breading using batter Dry Cooking Techniques dredging Coat foods with flour; coating poultry parts with seasoned flour. breading A coating made of eggs and crumbs. batter A semi-liquid mixture that contains ingredients such as flour, milk, eggs, and seasonings.

19. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 19 Drain food well after frying on an absorbent surface. There are two options for frying: pan-frying and deep-frying. Dry Cooking Techniques pan-fry To cook by heating a moderate amount of fat in a pan before adding food. deep-frying To cook foods by completely submerging them in heated fat or oil.

20. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 20 Grilling is often used for tender foods that cook relatively quickly. Grilling can be done on a griddle. Broiling is often used for vegetables, meats, and poultry. Dry Cooking Techniques griddle A flat, solid plate of metal with a gas or electric heat source. broiling To cook food directly under a primary heat source.

21. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 21 Moist cooking involves heating food in a liquid. Sometimes moist cooking techniques are applied to food that has been partially cooked with a dry cooking technique. Section 15.3 Moist Cooking Techniques

22. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 22 Content Vocabulary Academic Vocabulary boiling boiling point convection blanching shocking parboiling simmering submerged extracted reduce poach steaming braising deglaze stewing

23. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 23 Moist cooking involves heating food in a liquid other than fat. Cooking in Liquid

24. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 24 Moist cooking techniques include: boiling blanching Cooking in Liquid boiling A moist cooking technique in which you bring a liquid, such as water or stock, to the boiling point and keep it at that temperature while food cooks. blanching Using the boiling method to partially cook food.

25. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 25 Moist cooking techniques include: parboiling simmering Cooking in Liquid parboiling Foods are put into boiling water and partially cooked. The cooking time for parboiling foods is longer than for blanching. simmering Food cooks slowly and steadily in a slightly cooler than boiling liquid.

26. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 26 Moist cooking techniques include: poaching steaming Cooking in Liquid poach To cook food in a flavorful liquid between 150°F (66°C) and 185°F (85°C). steaming Cooking vegetables or other foods in a closed environment filled with steam.

27. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 27 When liquid boils, convection occurs. Blanching is used to: simplify peeling. precook foods before freezing or service soften herbs. lock in color and nutrients. remove excess salt, blood, and strong flavors. Cooking in Liquid convection A process in which the liquid closest to the bottom of the pan is heated and rises to the top.

28. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 28 Simmering offers less shrinkage of the food and more control over evaporation. Poaching is a gentler way to cook foods in liquid, used for delicate foods such as fish and eggs. Steamers cook foods without dissolving the nutrients in the food. Cooking in Liquid What types of foods have you eaten that were prepared by steaming?

29. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 29 Combination cooking combines dry and moist heat methods. Combination Cooking

30. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 30 Two major combination techniques are: braising stewing Combination Cooking braising A long, slow cooking process; meat is first seared and the pan deglazed before the moist cooking technique is used. stewing A combination cooking technique. Stewed foods are cut into small pieces, and completely covered with liquid during cooking. Cooking time for stewing is generally shorter than for braising.

31. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 31 Braising can help make tough cuts of meat more tender. Cooking time is shorter for stewing than braising. Combination Cooking

32. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 32 Chapter Summary Section 15.1 How Cooking Alters Food There are three different cooking techniques: dry moist combination The cooking technique, temperature, and cooking time affect nutritive value, texture, color, aroma, and flavor.

33. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 33 Chapter Summary Section 15.2 Dry Cooking Techniques Dry techniques include: baking smoking roasting sautéing stir-frying pan-frying deep-frying grilling broiling

34. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 34 Chapter Summary Section 15.3 Moist Cooking Tchniques Moist cooking techniques include: boiling simmering poaching steaming Combination cooking techniques include: braising stewing

35. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 35 Review Start Do you remember the vocabulary terms from this chapter? Use the following slides to check your knowledge of the definitions. The slides in this section include both English and Spanish terms and definitions.

36. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 36 Show Definition Cooking technique that uses oil, fat, the radiation of hot air, or metal to transfer heat. Técnica de cocción que utiliza el aceite, la grasa, el aire caliente o un metal para transferir calor. dry cooking techniquetécnica de cocción seca

37. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 37 Show Definition To escape as vapor.Que se vuelve vapor. evaporateevaporar

38. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 38 Show Definition Uses liquid instead of oil to create the heat energy that is needed to cook the food. Utiliza líquido en lugar de aceite para crear la energía térmica que se necesita para cocinar la comida. moist cookingtécnica de cocina techniquehúmeda

39. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 39 Show Definition Uses both moist and dry cooking techniques. Utilizar ambas técnicas de cocción, tanto la seca y la líquida. combination cooking combinación de técnicas culinarias

40. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 40 Show Definition When proteins change from a liquid or semi- liquid state to a drier, solid state. Cuando las proteínas pasan de un estado líquido o semi-líquido a un estado sólido y seco. coagulatecoagular

41. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 41 Show Definition The matter in cells and tissue that gives them their color. La sustancia que da color a las células y tejidos. pigmentpigmento

42. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 42 Show Definition The process of cooking sugar to high temperatures to create aroma and flavor. El proceso de cocinar azúcar a altas temperaturas para crear un aroma y sabor. caramelizationcaramelización

43. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 43 Show Definition Cook with dry heat in a closed environment, usually an oven. No fat or liquid is used. Cocinar con calor seco en un entorno cerrado, por lo general un horno. No se utiliza ni grasa ni líquido. bakehornear

44. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 44 Show Definition The cooking that takes place after you remove something from a heat source. La cocción que ocurre después de que algo se quita de la fuente de calor. carryover cookingpost-cocción

45. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 45 Show Definition A form of cooking using low heat, long cooking times, and wood smoke for flavor. Una forma de cocinar que usa fuego lento, mucho tiempo de cocción, y humo de madera para el sabor. smokingahumar

46. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 46 Show Definition Cooking method that uses dry heat in a closed environment. Foods are placed on top of a rack that is inside a pan. This allows air to circulate all the way around the food. In general, roasting involves longer cooking times than baking. Método de cocinar que utiliza calor seco en un entorno cerrado. Los alimentos se colocan encima de una rejilla dentro de un recipiente. Esto permite la circulación del aire alrededor de la comida. En general, asar implica más tiempo de cocción que hornear. roastingasar

47. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 47 Show Definition To quickly brown food at the start of the cooking process. Dorar rápidamente los alimentos al inicio del proceso de cocción. searsoasar

48. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 48 Show Definition Moistening foods with melted fats, pan drippings, or another liquid during cooking. Humedecer los alimentos con grasa derretida, el jugo que queda en la cacerola u otro líquido durante la cocción. bastingrociar (bañar)

49. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 49 Show Definition To roast food over an open fire. Asar alimentos directamente sobre el fuego. open-spit roastingasar al fuego

50. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 50 Show Definition A quick, dry cooking technique that uses a small amount of fat or oil in a shallow pan. Una técnica de cocina rápida que utiliza una pequeña cantidad de grasa o aceite en una sartén poco profunda. sautéingsofreír

51. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 51 Show Definition A dry cooking technique similar to sautéing done with a wok. Una técnica de cocción seca similar a sofreír pero que se hace en un wok. stir-frying

52. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 52 Show Definition A large pan with sloping sides. Una sartén grande cuyos lados son pendientes. wok

53. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 53 Show Definition Cooking foods in hot fat or oil. Cocinar los alimentos en aceite o grasa caliente. fryingfreír

54. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 54 Show Definition Coat foods with flour; coating poultry parts with seasoned flour. Cubrir los alimentos con harina; recubrir las partes del ave con harina sazonada. dredgingcubrir con harina

55. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 55 Show Definition A coating made of eggs and crumbs. Un recubrimiento hecho de huevos y migas de pan. breadingempanizar

56. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 56 Show Definition A semi-liquid mixture that contains ingredients such as flour, milk, eggs, and seasonings. Una mezcla semi-líquida que contiene ingredientes como harina, leche, huevos y condimentos. battermasa para batir

57. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 57 Show Definition A lamp that uses light in the infrared spectrum to keep food warm during holding. Una lámpara que utiliza la luz infrarroja para mantener la comida caliente una vez que está lista para ser servida. heat lamplámpara de calor

58. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 58 Show Definition To cook by heating a moderate amount of fat in a pan before adding food. Cocinar calentando una cantidad moderada de grasa en una sartén antes de añadir los alimentos. pan-frysofreir

59. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 59 Show Definition To cook foods by completely submerging them in heated fat or oil. Cocinar los alimentos sumergiéndolos completamente en grasa o aceite caliente. deep-fryingfreír en mucho aceite

60. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 60 Show Definition The time it takes for the fat or oil to return to the preset temperature after food has been submerged. El tiempo necesario para que la grasa o aceite vuelva a tener la misma temperatura después de que los alimentos se han sumergido. recovery timetiempo de recuperación

61. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 61 Show Definition A cooking method that places food on a heated grill. Un método de cocción en que se pone la comida en un asador caliente. grillinga la parrilla

62. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 62 Show Definition A flat, solid plate of metal with a gas or electric heat source. Una placa de metal plana y sólida cuya fuente de calor es gas o electricidad. griddleplancha

63. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 63 Show Definition To cook food directly under a primary heat source. Cocinar los alimentos directamente sobre una fuente primaria de calor. broilingasado

64. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 64 Show Definition A moist cooking technique in which you bring a liquid, such as water or stock, to the boiling point and keep it at that temperature while food cooks. Una técnica de cocción, en la que un líquido, como agua o consomé, se lleva al punto de ebullición y se mantiene a esa temperatura para cocinar los alimentos. boilinghervir

65. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 65 Show Definition Temperature at which a liquid boils. Temperatura en la cual un líquido hierve. boiling pointpunto de ebullición

66. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 66 Show Definition A process in which the liquid closest to the bottom of the pan is heated and rises to the top. Un proceso en el que el líquido que se encuentra en el fondo del sartén se calienta y asciende hasta la superficie. convectionconvección

67. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 67 Show Definition Using the boiling method to partially cook food. Utilizar el método de ebullición para cocinar alimentos parcialmente. blanchingescaldar

68. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 68 Show Definition To plunge food into ice water after blanching. Inmersión de los alimentos en agua con hielo después de escaldarlos. shockingenfriar en agua con hielo

69. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 69 Show Definition Foods are put into boiling water and partially cooked. The cooking time for parboiling foods is longer than for blanching. Los alimentos se ponen en agua hirviendo y son parcialmente cocidos. El tiempo de cocción de los alimentos sancochados es más largo que el escaldado. parboilingsancochar (dar un hervor)

70. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 70 Show Definition Food cooks slowly and steadily in a slightly cooler than boiling liquid. La comida se cocina lenta y constantemente en un líquido cuya temperatura está un poco por debajo de la temperatura de ebullición. simmeringcocer a fuego lento

71. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 71 Show Definition To decrease the volume of. Disminuir en volumen. reducereducir

72. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 72 Show Definition To cook food in a flavorful liquid between 150°F (66°C) and 185°F (85°C). Cocinar la comida en un líquido rico en sabor, entre 150°F (66°C) y 185°F (85°C). poachescalfar

73. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 73 Show Definition Cooking vegetables or other foods in a closed environment filled with steam. Cocinar las verduras u otros alimentos al vapor en un entorno cerrado. steamingvapor

74. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 74 Show Definition A long, slow cooking process; meat is first seared and the pan deglazed before the moist cooking technique is used. Un proceso largo y lento de cocción; primero se dora la carne y se desglasa la sartén para usar el líquido en la cocción. braisingbraseado

75. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 75 Show Definition To use a small amount of liquid or fat to remove any leftover scraps of food from sautéing or searing from the pan. Utilizar una pequeña cantidad de grasa o líquido para remover los restos de alimentos que quedan al saltear o al soasar con la sartén. deglazedesglasar

76. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 76 Show Definition A combination cooking technique. Stewed foods are cut into small pieces, and completely covered with liquid during cooking. Cooking time for stewing is generally shorter than for braising. Una técnica para la cocción combinada. Las comidas guisadas se cortan en pedazos pequeños, y se cubren completamente con líquido durante su cocción. El tiempo de cocción para guisar es generalmente más corto que el de estofar. stewingguisar

77. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 77 Show Definition To expose to.Exponer a algo. subjectsometer

78. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 78 Show Definition Increase the quality of.Aumentar la calidad. enhancemejorar

79. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 79 Show Definition Result.Resultado. effectefecto

80. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 80 Show Definition Fragile.Frágil. delicatedelicado

81. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 81 Show Definition Covered in liquid.Cubierto en líquido. submergedsumergido

82. Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 82 Show Definition Drawn out.Sacado. extractedextraído

83. End of Chapter 15 Cooking Techniques