1. Foods and Nutrition 6.1 Cooking Techniques

2. Cooking Techniques Dry Cooking: uses a metal and the radiation of hot air, oil, or fat to transfer heat Uses no moisture Uses no moisture Moisture from food evaporates Moisture from food evaporates

3. Moist Cooking: uses liquid to create heat energy needed to cook food

4. Combination Cooking: uses both moist and dry methods

5. Dry Cooking Techniques Baking – heat oven to 350 degrees, place food in pan and bake until done Roasting – season food, place meat fat side up on rack in open roasting pan, don’t add water, don’t cover, roast in oven at 325 degrees until proper temperature is reached on meat thermometer Sauteing and stir frying – add small amount of fat to pan, heat till high heat, add food and saute/stir fry until done

6. panfrying – brown meat on both sides in small amount of fat, season, do not cover, cook until done, turning occasionally Panbroiling – place meat in heavy frying pan, don’t add water, don’t cover, cook slowly, turning occasionally, cook until desired doneness Deep-frying – heat enough oil to cover food until temperature desired is reached. Add food and cook until golden brown or reaches appropriate temperature

7. Grilling – heat grill to desired temperature, add food to grill, turn occasionally, cook until desired temperature is reached Broiling – place oven rack in the highest position, turn oven broiler on, place food on broiler pan, place pan on top rack and cook until brown, turn and brown other side making sure to reach desired temperature

8. Moist Cooking Techniques Boiling/cooking in liquid – place meat in pot, cover with liquid, cover and cook below boiling point until tender Parboiling – boil food partially Simmering – cook just below the boiling point

9. Combination Braising/stewing – brown meat on all sides, add small amount of liquid, cover with lid, cook at low temperature until tender

10. 6.2 Enhancing Food

11. Seasonings Ingredients that enhance, without changing the natural flavor of food, such as salt and pepper

12. Flavor Enhancers Increase the way you perceive the food’s flavor without changing the actual flavor, such as MSG

13. Flavorings Ingredients that change the natural flavor of foods, such as extracts

14. extracts Concentrated flavorings such as lemon and vanilla

15. Salt Most commonly used seasoning; heightens flavor of foods Table salt – iodized and uniodized Table salt – iodized and uniodized Rock salt – used to make ice cream Rock salt – used to make ice cream Sea salt – more coarse, crunchy salt Sea salt – more coarse, crunchy salt

16. Pepper Most widely used spice; forms used are ground, whole, and cracked Black pepper Black pepper White pepper White pepper Red pepper Red pepper

17. Onions Scallions – green onion Leeks – similar to green onion but tougher Shallots – mild onion flavor Chives – finest green onion garlic

18. lemon Lemon juice and zest (colorful covering) are used Pith – white part is not used due to bitterness

19. Monosodium glutamate (msg) Comes from seaweed Intensifies the natural flavor of food; some customers may have an allergic reaction or be sensitive to it

20. Herbs and spices Parts of plants used to enhance flavor of foods

21. When to Season and Add Flavor Added at different times depending on the dish – read directions Remember to taste foods before adding seasonings or flavorings

22. 6.3 Herbs

23. Herbs Leaves and stems of plants grown in mild climates Used: fresh or dried Fresh herbs are half as strong as dried ones Fresh herbs are half as strong as dried ones

24. Basil – tender, leafy stems, mild licorice-like flavor, used in soups, tomato sauce, salads, pizza, vegetables, chicken, pesto Bay Leaf – comes from evergreen bay laurel tee, used in soups, stews, vegetables, meats, remove before eating Cilantro – from coriander plant, bright green leaves, long stems, distinct odor, unique flavor, used in sauces and salsa Dill weed – feathery-leaved herb, strong flavor associated with pickles, used in soups, salads, breads, and fish dishes

25. Marjoram – member of mint family with warm, mild flavor, used in soups, stews, sauces, and meat dishes Mint – used in sauces, pastries, tea, chocolate Oregano – slightly bitter, used in soups, sauces, tomato dishes, pizza, and meat Parsley – soothing effect on taste buds, used in soups, sauces, and garnishes Rosemary – evergreen shrub with needlelike leaves, strong flavor, used in soups and poultry

26. Sage – member of mint family, used in soups, stews, stuffings, sausages Thyme – shrub of mint family, sharp and spicy flavor, used in meats and poultry, and soups

27. Using Herbs Cold foods: add several hours before serving Hot foods: add fresh herbs at the end of cooking time; add dried herbs at the beginning of cooking time

28. Sachet: place herbs in cheesecloth, tie with twine and attach to pot handle Bouquet garni: tie fresh herbs and vegetables in a bundle

29. Storing Herbs Fresh: wrap loosely in a dap cloth and refrigerate dried: airtight containers in a cool, dark, dry place

30. 6.4 spices

31. Spices Obtained from bark, buds, fruit, roots, seeds, or stems of plants and trees Used: in dried form Available: whole or ground

32. Allspice – dried unripe berry of pimiento tree, combines flavors of nutmeg, clove, cinnamon, used in pickles, meats, fish, sausages, and desserts Cinnamon – thin dried inner bark of evergreen tree of laurel family, has spicy and warm flavor, used in meats, desserts, sweet potatoes Celery seeds – tiny seed with strong celery flavor, used in sauces, dressings, and pickling Chili powder – dried and ground blend of cumin, garlic, onion, and chili peppers, used in meat and egg dishes

33. Cayenne – from hot red peppers that are ground into powder, strong flavor, used in meat dishes Cumin – dried, ripened fruit of an herb in the parsley family, used in chili, and mexican dishes Dill seeds – slightly sharp taste, used in soups and fish dishes Fennel seeds – from tall, hardy plant in parsley family, used in pickling and sausages and tomato sauces

34. Saffron – yellow spice from crocus plant, sweet scent but bitter taste, most expensive spice in world, used in spanish and italian dishes Pepper and peppercorns – smooth, woody vine that climbs tree trunks to produce grapelike clusters of small berries Nutmeg – kernel of fruit or seed of evergreen nutmeg tree, dried and removed from shell, sweet, warm, and spicy flavor, used in baked goods and meat dishes Mustard seeds – small, round, smooth seeds of watercress family, tangy flavor, used in dressings and sauces

35. Paprika – from dried, ripe, red sweet peppers, used in soups and meat dishes Ginger – underground stem of plant from Asia, used in baked goods and asian meat dishes

36. Using Spices Whole spices: need more cooking time than ground spices Cold food: add any form to cold food several hours before serving

37. Storing spices Store in airtight containers away from direct sunlight Store in a cool, dry place at temperatures of 50-70 degrees