Chapter 8: Breakfast Foods Introduction to Culinary Arts: Presentations Chapter 8 Cooking Methods Sec. 8.1 Dry-Heat Methods Sec. 8.2 Moist-Heat Methods Click a section title to advance to that particular section. Advance through the slide show using your mouse or the space bar. Chapter 8: Breakfast Foods

8.1: How Dry Heat Affects Foods Dry-Heat Methods Sec. 8.1 How Dry Heat Affects Foods Methods of Heat Transfer Radiant heat: rays from glowing, red hot source to food Metal transfers heat from burner to food Oil transfers heat from pan and burner to food Changes to food include color, texture, flavor and nutritional value Carmelize: surface sugars turn brown Maillard reaction: proteins turn brown 8.1: How Dry Heat Affects Foods

8.1: How Dry Heat Affects Foods (continued) Dry-Heat Methods Sec. 8.1 How Dry Heat Affects Foods (continued) Maintaining Moisture in Foods Dust or soak foods prior to cooking Avoid overcooking Nutritional Value Nutritional (or nutritive) value: healthful benefits of food Heat causes loss of nutritive value Prepared, Convenience, and Partially Cooked Foods 8.1: How Dry Heat Affects Foods (continued)

8.1: How Dry Heat Affects Foods (continued) Dry-Heat Methods Sec. 8.1 How Dry Heat Affects Foods (continued) Prepared, Convenience, and Partially Cooked Foods Professional kitchens often use foods that have been partially prepared, or parcooked, ahead of time. 8.1: How Dry Heat Affects Foods (continued)

Dry-Heat Methods Dry-Heat Methods Grilling and Broiling Sec. 8.1 Dry-Heat Methods Grilling and Broiling Food cooked by radiant heat Grilling: food cooked on rack or griddle with heat source below Broiling: food cooked with heat source above 8.1: Dry Heat Methods

8.1: Dry Heat Methods (continued) Sec. 8.1 Dry-Heat Methods (continued) Roasting and Baking Food cooked by hot air trapped in oven Difference between roasting and baking is food size Water bath: baking pan in pan of water to control heat 8.1: Dry Heat Methods (continued)

8.1: Dry Heat Methods (continued) Sec. 8.1 Dry-Heat Methods (continued) Sautéing Technique that cooks quickly with heat from pan Condition the pan: allow pan to heat before sautéing and then add oil Recovery time: amount of time needed for pan to regain heat after adding food 8.1: Dry Heat Methods (continued)

8.1: Dry Heat Methods (continued) Sec. 8.1 Dry-Heat Methods (continued) Variations of Sautéing Stir-frying: cook in wok (pan with round bottom and high sides) Searing: cook just long enough to color outside of food Pan-broiling (dry-sautéing): use high heat but no fat Sweating: cook food uncovered over low heat in small amount of fat; pan is covered in variation called smothering 8.1: Dry Heat Methods (continued)

8.1: Dry Heat Methods (continued) Sec. 8.1 Dry-Heat Methods (continued) Pan-Frying Hot oil halfway up sides of food Average oil temperature 350°F Oil seals in moisture and juice Most foods coated prior to frying Seasoned flour Standard breading Batter Deep-frying Hot oil covers food 8.1: Dry Heat Methods (continued)

8.1: Determining Doneness Dry-Heat Methods Sec. 8.1 Determining Doneness Carryover Cooking Retained heat continues to cook food after it is removed from heat source Length of time depends on size of food Factor into cooking time Resting Food Allows time for proper doneness Food is moister Allows for plating and presentation 8.1: Determining Doneness

8.2: How Moist Heat Affects Foods Moist-Heat Methods Sec. 8.2 How Moist Heat Affects Foods Heat Transfer Food cooked through direct contact with hot liquid or with steam rising from hot liquid Changes to Food Little change to internal or external color of food Foods become firmer or softer 8.2: How Moist Heat Affects Foods

8.2: How Moist Heat Affects Foods Moist-Heat Methods Sec. 8.2 How Moist Heat Affects Foods (continued) Nutritional Value Reduce loss of nutrients by cooking food as short a time as possible Prepared, Convenience, and Partially Cooked Foods Moist-heat used to fully prepare or partially prepare foods that will be finished or reheated later Chilled and packaged Reheated in water bath or microwave 8.2: How Moist Heat Affects Foods

8.2: Moist Heat Cooking Methods Moist-Heat Methods Sec. 8.2 Moist Heat Cooking Methods 1. Steaming Trapped steam circulates around the food Food retains more nutrients 2. Poaching 3. Simmering, 4. Boiling Food completely covered by hot water Process dependent on temperature of water Rolling boil: rapid boiling 8.2: Moist Heat Cooking Methods

8.2: Combination Cooking Methods Moist-Heat Methods Sec. 8.2 Combination Cooking Methods Food first seared in hot oil; then cooked in flavorful liquid or sauce Braising: food left in whole or large pieces, partially covered with liquid 2. Stewing: small pieces cooked covered with liquid 8.2: Combination Cooking Methods

8.2: Determining Doneness Moist-Heat Methods Sec. 8.2 Determining Doneness Proper Doneness 1. Blanching: food added directly to boiling water, removed, and put in ice water 2. Parcooked: partially cooked food using liquid or steam 3. Parboiled: partially boiled food 4. Fully cooked: food cooked all the way through Test for Doneness 1. Appearance 2. Fork-tender 8.2: Determining Doneness