1. Cooking Methods

2. 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

3. 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

4. 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

5. 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

6. 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

7. Things to remember when you saute Never overcrowd the pan Sear food quickly Preheat pan before sauteing Deglaze after sauteing

8. Microwave Cooking Radiation Needs water or moisture to be able to heat Never place metal or foil in microwave

9. 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