2011 winter.

Slides:

Advertisements

Similar presentations

Methods of Cooking Cooking Methods fall into two categories they are:

Advertisements

All-in-One White Sauce. Ingredients: 600ml milk, 50g butter or margarine, 50g plain flour, 1 x 5ml teaspoon mustard paste.

Method of cooking.

The Original Condiment.  Definition: With a few exceptions, a sauce is a liquid + thickening agent + seasonings.

FOOD AND NUTRITION – Unit 8 Terms

RECIPE: for dumplings cake  2 glasses flour  1 glasses hot water  pinch of salt  tablespoon oil.

Assignment 707.  It has been strained  The stock should not be cloudy  It should not have an over powering fish aroma  It should be translucent and.

Guess the methods 1. Cooking methods 2 Baking Boiling Frying Mashing Parboiling Roasting Steaming.

Dry Cooking Moist Cooking Combination Cooking

Eggs © PDST Home Economics. EGGS ARE…….  A cheap protein food  Versatile  Cooked quickly  Suitable for all ages.

Cooking Methods, terminology and how food cooks.

Cooking Techniques.

 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.

MY FAVORITE RECIPE BY MELANIE TRUJILLO ANGEL LASAGNA WITH CHICKEN AND MUSHROOMS.

Foods I Unit 4: Culinary Terms. To cook in the refrigerator Ex: Chill the pudding pie in the refrigerator in order to solidify.

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

Functional properties of food. Year 11: Objectives What Understand functional properties of foods How Research into functional properties and their uses.

Food Properties Lesson Objectives To understand the different functions of food. Know the different words used to describe food functions.

Gelatinization of Starch Learning Targets: Thicken foods using gelatinization of starch. Define gelatinization and tell how it occurs.

Sauces Sauces are used to add flavour, moisture and nutritive value. Sauces are liquids that are thickened. Can be part of a dish like in lasagne or served.

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.

Pasta Pasta Pasta Pasta Pasta. Composition Pasta is the Italian word for “paste” Made from semolina flour and water Rolled thin and formed into different.

Cooking with Milk. Scum/Skin Scum/Skin Solid layer formed when milk is heated Solid layer formed when milk is heated Made from proteins Made from proteins.

Objectives To know what gelatinisation is and how it thickens a liquid To understand flavours that can be added to different types of sauces Outcome To.

SAUCES A sauce is a liquid which has been thickened by any of the following: A roux- equal quantities of fat and flour, cooked. Corn flour- blended to.

Cooking Terms—(67) Foods—Unit 8.

Terminology and how food cooks.  Cooking kills bacteria: Some foods cannot be served raw, like poultry.  Cooking makes food easier to digest.  Cooking.

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.

+ How to make Chicken, Broccoli, Ziti Alfredo Suzy Steeves ENL 310 2/12/15.

Classic Macaroni and Cheese Adapted from Erin Wade and Allison Arevalo INGREDIENTS For the béchamel: 4 cups whole milk 8 tablespoons unsalted butter (1.

HFN20.  1. Dry Heat (Hot Air)  2. Moist Heat (Water)  3. Frying (Oil)

© British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills fruit smoothie.

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.

At the end of this lesson you will be able to:

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

Principles of Cooking Cooking is defined as the transfer of energy from a heat source to food. This energy alters food’s molecular structure. Changing.

For more detailed instructions, see the Getting Started presentation.

Basic Cooking Techniques

Churros Adiev Alexander.

Cooking Principles 18. Cooking Principles 18 Objective Understand the reasons food is cooked.

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

Cooking Methods!.

BASIC COOKING PRINCIPLES

Pasta Carbonnara.

Healthier Cooking Practices

Foods I Unit 4: Culinary Terms

ENGLISH IN USE 13 COOKING.

For more detailed instructions, see the Getting Started presentation.

WJEC EDUQAS LEVEL 1 / 2 Hospitality and Catering.

Cooking Methods ProStart Year 1, Chapter 5.

Heat and Food Heat and Food.

Pasta Pasta Pasta Pasta Pasta

PowerPoint 255 Healthier cooking © Food – a fact of life 2007.

Cooking Methods Graphic Organizer Information

PowerPoint 255 Healthier cooking © Food – a fact of life 2007.

Southern Fried Chicken

Chapter 8: Breakfast Foods

Exam conditions *SILENCE* Pens down 13.50

Ingredients (serves 2):

Cooking Methods ProStart Year 1, Chapter 5.

FOOD & COOKERY: Year 7 & 8 NUTRIENTS Carbohydrates: Sources?

Ingredients ingredients [noun - plural] the foods that are needed to cook a certain dish This dish tastes very nice because we used fresh ingredients.

Cooking Methods.

Basic Cooking Techniques

Presentation transcript:

2011 winter

How to ensure a quality product when frying [3] 2

How to ensure a quality product when frying: Make sure that the fat is hot enough when you start frying Drain the fat off before serving Do not re use oil Frying similar sized pieces of food together. 3

2012 summer

(3) smell appearance (colour) flavour digestibility

Water-soluble vitamins? Vitamin C B vitamins

p poaching steaming s Moist = involves water boiling

2013 winter

(b) State two problems that could occur when making a cheese sauce. [2] How much detail do they need here? How do you know?

roux coating grated season

(b) State two problems that could occur when making a cheese sauce. [2] The sauce might be too thick or too thin lumpy burnt raw-tasting (the flour hasn’t cooked)

2015 winter

boiling baking deep frying