Pots, Pans, and Containers

Slides:

Advertisements

Similar presentations

Measuring Tools Liquid Measuring Cup Dry Measuring Cups

Advertisements

Cooking Methods Dry Heat and Moist Heat.

a hand-held, hand-powered tool used to prepare food

Equipment & Terms. Measuring & Equivalents Review Statements Brown sugar – pack it into the cup (like wet sand) Brown sugar – pack it into the cup (like.

Kitchen Equipment.

The Professional Kitchen Equipment. Preparation Equipment in. circular blade that rotates at high speed that is used to cut foods into uniform.

Draper Valley Lemon Rosemary Chicken Click on green arrow to go forwards.

BASIC COOKING PRINCIPLES

Kitchen Equipment.

Cooking Methods ProStart Year 1, Chapter 5.

Hospitality. Poaching Poaching is a wet method of cooking. Food items are usually poached in sauce pans or fish kettles. Poaching is a fast method of.

Chapter 9 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.

Cooking Methods Chapter 9.

Kitchen Equipment.

Basic Kitchen Essentials in Pictures Criteria Used in Selections Measuring Cutlery Stirring and Mixing Stove Top Cooking Casseroles and Roasters Baking.

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

Pots, Pans, and Containers

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

Write the number and its use

PANS AND POTS. match it is used to make sauces, cook vegetables, soups. Lids fit tightly to accelerate cooking It is used to make stews, soups, casseroles,

Cooking Methods Dry & Moist Heat.

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

Kitchen Utensils and Techniques

Pots, Pans, and Containers

The Three Principle Cooking Methods

DRY HEAT METHODS COOKING METHODS REVIEW. LEARNING TARGETS: Understand how dry heat affects food Identify a variety of dry heat methods.

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

HFN 2O1 Food and Nutrition Mrs. Filinov Cookware and Bakeware Mrs. Filinov.

Processing Equipment. Mixers Agitator Attachments.

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.

Pink slides are by authors above, and are available online at: transfer-and-cooking-methods#

Dry Measuring Cups To measure dry ingredients like flour, sugar, brown sugar, etc.

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.

Part 2 Equipment Page 462.

DRY COOKING METHODS CAH I SAUTÉING The Method  quick  DRY cooking technique  uses a small amount of fat or oil in a shallow pan. Mostly used.

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.

TFJ3C Mrs. Hyndman. Colander Rinse food or drain liquids from solid food Pasta, vegetables…

Pots and Pans. Crepe Pan Saucepan Use – for Simmering or Boiling.

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.

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.

HOT FOOD PRODUCTION: TERMINOLOGY AND PRINCIPLES CAH II: 6.01.

Slope-Sided Sauté Pan/Sauteuse : used for general sautéing and frying; sloping sides allow the cook to flip and toss items. Sizes: 6-14 inches (

Hotel Pan Designed to hold foods in service counters. Also used for baking, steaming, and subsequent serving. Metal or plastic pans. LEARN the names of.

Cooking Methods Chapter 9.

Pots, Pans, and Containers

Cooking Methods!.

Chapter 11 Cooking Meats and Game.

BASIC COOKING PRINCIPLES

Conventional Cooking Techniques

MEAT PREPARATION Dry-Heat Preparation Tender Cuts Roasting Pan frying

Cooking Methods ProStart Year 1, Chapter 5.

Equipment Identification

Cooking Methods Graphic Organizer Information

Pots, Pans, and Containers

MEAT PREPARATION Dry-Heat Preparation Tender Cuts Roasting Pan frying

Chapter 8: Breakfast Foods

Chapter 21: Equipping the Kitchen.

Cooking Methods ProStart Year 1, Chapter 5.

The Incredible EGG!.

Career Paths Unit 6: Kitchen Tools.

Cooking Methods.

Basic Cooking Techniques

Presentation transcript:

Pots, Pans, and Containers Uses of Pots and Pans Slope-Sided Sauté Pan/Sauteuse : used for general sautéing and frying; sloping sides allow the cook to flip and toss items. Sizes: 6-14 inches (160-360 mm) top diameter Cast-iron Skillet: used for pan-frying when steady, even heat is desired.

Pots, Pans, and Containers Uses of Pots and Pans Double Boiler: a pot with two sections. The lower section holds boiling water. The upper section holds foods that must be cooked at low temperatures and cannot be cooked over direct heat. Size of top section: 4-36 quarts (liters).

Pots, Pans and Containers Uses of Pots and Pans Sheet or Bun Pan Used for baking cakes, rolls, and cookies. Also for baking or broiling certain meats and fish. Sizes: full pan, 18 × 26 inches (46 × 66 cm). half-pan, 18 × 13 inches (46 × 33 cm).

Pots, Pans, and Containers Uses of Pots and Pans Bake Pan Used for general baking. Available in a variety of sizes. Roasting pan Deeper and heavier than a bake pan. Used for roasting meats and poultry.

Pots, Pans, and Containers Uses of Pots and Pans Fish Poacher Long, narrow, straight-sided pan with a removable rack insert. Used for poaching whole fish. Wok Round-bottomed steel pan with two loop handles. Used for stir-frying. Best used with special burner units that have a high heat.

Pots, Pans, and Containers Uses of Pots and Pans Hotel Pan Designed to hold foods in service counters. Also used for baking, steaming, and subsequent serving. Bain Marie Used for storage and for holding foods in a bain-marie (water bath). Sizes: 1-36 quarts (liters).