On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education,

Slides:



Advertisements
Similar presentations
© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Unit 4: Food Science.
Advertisements

Daily Appetizer Review Question: What is bottom to top shelving order? Why is it important when storing food in the refrigerator?
BASIC COOKING PRINCIPLES
On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education,
On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education,
Cooking Methods ProStart Year 1, Chapter 5.
Principles of Baking Chapter 3 Sarah R. Labensky, Priscilla Martel and Eddy Van Damme On Baking 3 rd edition.
On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education,
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.
Moist Heat Cooking Methods CHRM 1030 Foundations.
On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education,
On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education,
Chapter 26 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.
Section 15.1 How Cooking Alters Food
Dry Cooking Moist Cooking Combination Cooking
Cooking Methods/Techniques
Dry-Heat Cooking Methods Kitchen Essentials | Chapter 5.
Cooking Methods, terminology and how food cooks.
Chapter 3 Principles of Baking. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook.
The Three Principle Cooking Methods
General Terms Conduction: Method of transferring heat by direct contact. Convection: The movement of molecules through air or liquid. Radiation: Heat.
 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.
Cooking Methods Chapter 9.
On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education,
L Why cook? l Cooking to preserve nutrients involves: »surface area exposure »holding time »cooking time, temperature »amount of water Food Production.
DRY AND MOIST HEATING METHODS How do culinarians determine the correct cooking method?
On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education,
On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education,
On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education,
On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education,
On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education,
CHAPTER On Cooking A Textbook of Culinary Fundamentals Fifth Edition Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey.
Basic Cooking Principles
On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey CHAPTER 10 PRINCIPLES OF.
On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education,
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.
Basic cooking principles Judgment, Knowledge, Experience.
On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education,
METHODS OF HEAT TRANSFER Conduction Heat travels through something solid solid. © PDST Home Economics.
Students in Culinary Arts & Nutrition 1 should be able to perform the following…
Cooking Methods, Inspection, and Grading. Common Cooking Methods Moist-heat cooking cooking methods, principally simmering, poaching, boiling, and steaming,
COOKING METHODS. How Microwaves Work Dry v. Wet Cooking Dry Cooking Methods Grilling Broiling Roasting Sautéing Stir Frying Pan Frying Deep Frying Moist.
Cooking Methods. Dry Heat Dry Heat: No water is used to cook food because heat is applied directly to the food. This technique helps to retain nutrients,
Cooking Principles Chapter 15. Ways that Cooking Alters Food  Microorganisms are destroyed - makes food safer to eat  Connective tissue breaks down.
CHAPTER On Cooking A Textbook of Culinary Fundamentals Fifth Edition Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey.
On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education,
Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Copyright.
Chapter 18 Cooking principals.
On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education,
.33w x.38h 9.0h x 6.58v.33w x.38h 9.44h x 6.58v.33w x.38h 9.44h x 6.21v On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah.
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 THE BASICS COOKING IS… THE TRANSFER OF HEAT TO FOOD.
+ Food preparation Basic method of heating food Dr. Fatimah Yousef.
How Cooking Alters Food Section 15-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Cooking Techniques Dry Cooking Techniques: Use a metal and the radiation.
Basic Cooking Techniques. Choosing the right technique helps retain nutrients: –Nutrients can be destroyed by heat –Vitamins & minerals lost in juices.
Heat and Food Chapter 4 Components of food Proteins Carbohydrates Fruit and vegetable fiber Fats Minerals, Vitamins, Pigments, flavor components.
On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education,
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.
Cooking Methods Chapter 9.
Cooking Principles 18. Cooking Principles 18 Objective Understand the reasons food is cooked.
Chapter 15 Cooking Techniques
Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel.
BASIC COOKING PRINCIPLES
Conventional Cooking Techniques
COOKING TERMS.
Heat and Food Heat and Food.
3 Principles of Baking.
Heat and Food Heat and Food.
Chapter 8: Breakfast Foods
Presentation transcript:

On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel

On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved Principles of Cooking Chapter 9 On Cooking Labensky, Hause & Martel Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel

On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved Principles of Cooking Chapter 9 On Cooking Labensky, Hause & Martel CLNART – 060 Culinary Orientation & Techniques Chef Louis Eguaras, PSB, CPFC Fall 2014

On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved bastecaramelization carryover cooking coagulation court bouillon cuisson gelatinization Maillard reaction recovery time Key Terms

On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved Learning Objectives Understand how heat transfers to foods by conduction, convection and radiation Understand how heat affects foods Understand the basic principles of various cooking methods After this lecture, you should be able to complete the following Learning Objectives 9.3

On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved Learning Objective Understand how heat transfers to foods by conduction, convection and radiation 9.1

On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved Movement of heat through direct contact Conduction 9.1 Heat Transfer

On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved Convection Transfer of heat through a fluid 9.1 Heat Transfer

On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved 9.1 Heat Transfer Convection Transfer of heat through a fluid

On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved Radiation Transfer of heat through waves Infrared cooking 9.1 Heat Transfer

On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved Microwave oven 9.1 Heat Transfer Radiation Transfer of heat through waves

On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved 9.2 Learning Objective Understand how heat affects foods

On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved Proteins Coagulate Coagulation Irreversible transformation of proteins from a liquid or semi-liquid to a solid 9.2 The Effects of Heat

On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved Sugars Caramelize The process of cooking sugars 9.2 The Effects of Heat Caramelization Sugar breaks down and darkens in the presence of protein and heat Maillard reaction

On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved Starches Gelatinize Gelatinization Process by which starch granules are cooked 9.2 The Effects of Heat

On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved Other Effects 9.2 The Effects of Heat Water evaporates as temperatures increase Fats melt

On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved 9.2 Understand the basic principles of various cooking methods Learning Objective

On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved Dry-heat cooking methods (air or fat) Grilling Roasting or Baking Broiling 9.3 Cooking Methods

On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved Roasting or Baking Baste Moisten foods during cooking to prevent drying and add flavor Carryover Cooking Cooking from residual heat 9.3 Cooking Methods Dry-heat cooking methods (air or fat) Broiling Grilling

On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved Deep Frying Pan-Frying Sautéing 9.3 Cooking Methods Dry-heat cooking methods (air or fat)

On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved Deep Frying Recovery time Time a cooking medium takes to return to temperature 9.3 Cooking Methods Dry-heat cooking methods (air or fat)

On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved Court Bouillon A liquid in which fish or vegetables are poached Cuisson Liquid used for shallow poaching 9.3 Cooking Methods 160°F –180°F (71°C –82°C) Poaching Moist-heat cooking methods (water or steam)

On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved 9.3 Cooking Methods 185°F –205°F (85°C –96°C) Simmering Moist-heat cooking methods (water or steam)

On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved 9.3 Cooking Methods 212°F (100°C) Boiling Moist-heat cooking methods (water or steam)

On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved Steaming 9.3 Cooking Methods Moist-heat cooking methods (water or steam)

On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved Braising 9.3 Cooking Methods Combination cooking methods

On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved Stewing 9.3 Cooking Methods Combination cooking methods

On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved Chapter Summary Understand how heat transfers to foods by conduction, convection and radiation Understand how heat affects foods Understand the basic principles of various cooking methods 9.3

On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey All Rights Reserved Principles of Cooking Chapter 9 On Cooking Labensky, Hause & Martel END

Feedback: Privacy Policy Feedback
Do Not Sell My Personal Information
About project: SlidePlayer Terms of Service

© 2024 SlidePlayer.com. Inc. All rights reserved.