1. HOT FOOD PRODUCTION: TERMINOLOGY AND PRINCIPLES CAH II: 6.01

2. HOW COOKING ALTERS FOOD The degree of change that occurs during cooking depends on length of cooking time, the temperature, and cooking techniques used. Three methods of cooking techniques are dry, moist, and a combination of both.

3. HOW COOKING ALTERS FOOD Steaming and boiling food softens the fibers of food Grilling and broiling can toughen food fibers Moist heat methods help foods stay softer and dry heat methods causes foods to become more tough

4. HOT FOOD PRODUCTION METHODS Stir fry – a dry cooking method similar to sautéing that uses a wok, which is a large pan with sloping sides. Pan-Fry – a method of cooking in which a moderate amount of fat is heated in a pan before adding food Grill / Broil – broiling is a dry cooking method in which food is cooked directly under a primary heat source

5. HOT FOOD PRODUCTION METHODS Sautéing: a quick, dry cooking technique; uses a small amount of fat or oil in a shallow pan; mostly used with delicate foods that cook quickly like fish fillets, scallops, tender cuts of meat, vegetables and fruits Baking: using dry heat in a closed environment; no liquid or fat is used

6. HOT FOOD PRODUCTION METHODS Deep frying – dry heat method where food is completely submerged in heated fat or oil at temps between 350- 375 and cooked until done inside. Roasting: uses dry heat in a closed environment; foods commonly roasted are meat and poultry; placed on top of a rack that is inside of a pan to allow circulation.

7. HOT FOOD PRODUCTION METHODS Boiling – moist cooking technique where you bring a liquid to the boiling point and keep it there while food cooks Parboiling: foods are put into boiling water and cooked partially – maybe used to tenderize foods before further cooking Ex: ribs and grilling Blanching: moist cooking; plunge in boiling water, remove and “shock” food in cold water; soften, precook, lock in color and nutrients with this method

8. HOT FOOD PRODUCTION METHODS Simmering: moist cooking, cooks steadily and slowly in a liquid between 185ºF to 200ºF Poach – cooking foods in a flavorful liquid between 150ºF and 185ºF Steaming: moist cooking that uses the hot steam circulating to cook food

9. HOT FOOD PRODUCTION METHODS Stewing: combination cooking: foods are covered completely in liquid during cooking. Braise – a long, slow combination cooking technique in which food is seared and then simmered in enough liquid to cover no more than 2/3 of the food.

10. EQUIPMENT Broiler / Salamander – cooks food using direct heat from above; attached often to a range and is used for browning, glazing and melting foods. Convection Oven – cooks food by circulating the air in the oven

11. EQUIPMENT Grill – cooks food using direct heat from below Open burner range – will have 4-6 burner units that allow for individual controls and is more efficient than a flat top range

12. EQUIPMENT Wok – a large pan with sloping sides that is placed on top of a burner Tilting skillet – can be used to pour our liquid as well as a griddle, steamer, stockpot. Has a handle and sides for large quantities of food.

13. EQUIPMENT Combination Oven / Steamer – is an oven that also releases water in order to provide a moist cooking environment Hotel Pans – are used to cook, serve, and store food and typically used with a steam table Sheet pans – used to bake biscuits, cookies, sheet cakes, rolls, and meats

14. EQUIPMENT Skillet – used for sautéing and frying Sauté Pans –small pans used for pan frying and sautéing foods; can be straight sided or sloped Spatula and Tongs – used to remove hot foods from pans

15. HEAT TRANSFER Conduction – a pan is heated and that heat is transferred directly to the food Convection – air is heat and circulated and the hot air cooks the food Radiation – energy waves, like microwaves, are used to heat foods

16. HIGH AND LOW HEAT High heat toughens proteins and will cause food to dry out over time examples: grilling and broiling Low heat methods are best for large cuts of meat because they do not shrink examples: roasting

17. STANDARD BREADING METHODS Dredge food in seasoned flour, dip food into egg wash, and then quickly place in bread crumbs

18. PRINCIPLES OF HOT FOOD PRODUCTION Dredging – means to place a food in flour (with or without seasonings) and drag through until coated.

19. DEGREE OF DONENESS Certain foods must be cooked to exact temperatures Poultry and stuffed meats - 165 Ground or injected meats - 155 Pork – 145 Beef roasts and steaks – 145 Fish – 145 Food may also change texture and color as it is cooked longer

20. SAFETY AND SANITATION Cross contamination Occurs when raw and ready to eat food come into contact Occurs when two raw foods that require different internal cooking temperatures come into contact Sanitation procedures Wash, rinse, and sanitize cutting boards between uses Store foods according to the cooking temperature Cook foods to their proper internal temperature