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Published byToby Bruno Taylor Modified over 8 years ago
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Cooking Methods
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Heat is transferred by….. Conduction-a method of transferring heat by direct contact. Directly from one item to something touching it Convection-is a movement of molecules through air or liquid. Boiling water or air circulated during baking. Two types –Natural Convection- Warm rises while cool falls –Mechanical-causes heat to circulate more evenly and quickly through fans or stirring. Radiation-Heat is transferred by waves of energy. Microwaves, Grilling, Broiling
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Cooking Methods Moist Heat Cooking Methods-food is cooked in a hot steam or water based liquid –Boiling-water reach highest temp-212 the water in bubbling rapidly –Simmering-to cook just below boiling point 205- 185. Bubbling gently –Poaching-food is cooked in small amount of hot liquid 160 to 180. Hot but not bubbling –Steaming-cooking food over but not in boiling water. To cook by direct steam –Blanch to partially cook foods in boiling water or liquid
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Cooking Methods Cooking with Fat –Saute to cook with a small amount of fat –Pan Broil-to cook uncovered in a skillet or saute pan without fat –Deep Fat Frying-food is immersed in hot oil.Food is submerged in hot fat –Pan Fry-to cook in a moderate amount of hot fat –Fry-to cook in hot fat
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Things to remember when deep frying Most food are fried between 350-375 Don’t overcrowd the basket If frying strong flavored food don’t fry in same oil and mild foods Fry as close to service as possible
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Dry Heat Cooking Method-cooking food without liquid or extra fat –Roasting-to cook foods by surrounding them with hot dry air in an oven or on a spit over an open fire. Uncovered pan –Baking-Same as roasting but usually done to baked goods such as cakes, cookies, muffins and breads –Broiling-Cooking with flames directly on top of product. radiant heat from above, High heat. Salamander is a special type of broiler. Broil tender items –Grilling-flames cook from bottom of open grill over a heat source –Barbequing-Grill with a basting sauce
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Things to remember when you saute Never overcrowd the pan Sear food quickly Preheat pan before sauteing Deglaze after sauteing
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Microwave Cooking Radiation Needs water or moisture to be able to heat Never place metal or foil in microwave
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Combination Cooking Methods Braise-First seared, then cooked in a small amount liquid covered. Cheaper and larger tough meat are used. Example beef short ribs, chuck or shoulder roast, brisket Stew-Sear small piece of meal and then cover with large quantity of water and bring to a boil and simmer
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