1. Chapter 8: Breakfast Foods
Introduction to Culinary Arts: Presentations
Chapter 8 Cooking Methods
Sec.
8.1
Dry-Heat Methods
Sec.
8.2
Moist-Heat Methods
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Chapter 8: Breakfast Foods

2. 8.1: How Dry Heat Affects Foods
Dry-Heat Methods
Sec.
8.1
How Dry Heat Affects Foods
Methods of Heat Transfer
Radiant heat: rays from glowing, red hot source to food
Metal transfers heat from burner to food
Oil transfers heat from pan and burner to food
Changes to food include color, texture, flavor and nutritional value
Carmelize: surface sugars turn brown
Maillard reaction: proteins turn brown
8.1: How Dry Heat Affects Foods

3. 8.1: How Dry Heat Affects Foods (continued)
Dry-Heat Methods
Sec.
8.1
How Dry Heat Affects Foods (continued)
Maintaining Moisture in Foods
Dust or soak foods prior to cooking
Avoid overcooking
Nutritional Value
Nutritional (or nutritive) value: healthful benefits of food
Heat causes loss of nutritive value
Prepared, Convenience, and Partially Cooked Foods
8.1: How Dry Heat Affects Foods (continued)

4. 8.1: How Dry Heat Affects Foods (continued)
Dry-Heat Methods
Sec.
8.1
How Dry Heat Affects Foods (continued)
Prepared, Convenience, and Partially Cooked Foods
Professional kitchens often use foods that have been partially prepared, or parcooked, ahead of time.
8.1: How Dry Heat Affects Foods (continued)

5. Dry-Heat Methods Dry-Heat Methods Grilling and Broiling
Sec.
8.1
Dry-Heat Methods
Grilling and Broiling
Food cooked by radiant heat
Grilling: food cooked on rack or griddle with heat source below
Broiling: food cooked with heat source above
8.1: Dry Heat Methods

6. 8.1: Dry Heat Methods (continued)
Sec.
8.1
Dry-Heat Methods (continued)
Roasting and Baking
Food cooked by hot air trapped in oven
Difference between roasting and baking is food size
Water bath: baking pan in pan of water to control heat
8.1: Dry Heat Methods (continued)

7. 8.1: Dry Heat Methods (continued)
Sec.
8.1
Dry-Heat Methods (continued)
Sautéing
Technique that cooks quickly with heat from pan
Condition the pan: allow pan to heat before sautéing and then add oil
Recovery time: amount of time needed for pan to regain heat after adding food
8.1: Dry Heat Methods (continued)

8. 8.1: Dry Heat Methods (continued)
Sec.
8.1
Dry-Heat Methods (continued)
Variations of Sautéing
Stir-frying: cook in wok (pan with round bottom and high sides)
Searing: cook just long enough to color outside of food
Pan-broiling (dry-sautéing): use high heat but no fat
Sweating: cook food uncovered over low heat in small amount of fat; pan is covered in variation called smothering
8.1: Dry Heat Methods (continued)

9. 8.1: Dry Heat Methods (continued)
Sec.
8.1
Dry-Heat Methods (continued)
Pan-Frying
Hot oil halfway up sides of food
Average oil temperature 350°F
Oil seals in moisture and juice
Most foods coated prior to frying
Seasoned flour
Standard breading
Batter
Deep-frying
Hot oil covers food
8.1: Dry Heat Methods (continued)

10. 8.1: Determining Doneness
Dry-Heat Methods
Sec.
8.1
Determining Doneness
Carryover Cooking
Retained heat continues to cook food after it is removed from heat source
Length of time depends on size of food
Factor into cooking time
Resting Food
Allows time for proper doneness
Food is moister
Allows for plating and presentation
8.1: Determining Doneness

11. 8.2: How Moist Heat Affects Foods
Moist-Heat Methods
Sec.
8.2
How Moist Heat Affects Foods
Heat Transfer
Food cooked through direct contact with hot liquid or with steam rising from hot liquid
Changes to Food
Little change to internal or external color of food
Foods become firmer or softer
8.2: How Moist Heat Affects Foods

12. 8.2: How Moist Heat Affects Foods
Moist-Heat Methods
Sec.
8.2
How Moist Heat Affects Foods (continued)
Nutritional Value
Reduce loss of nutrients by cooking food as short a time as possible
Prepared, Convenience, and Partially Cooked Foods
Moist-heat used to fully prepare or partially prepare foods that will be finished or reheated later
Chilled and packaged
Reheated in water bath or microwave
8.2: How Moist Heat Affects Foods

13. 8.2: Moist Heat Cooking Methods
Moist-Heat Methods
Sec.
8.2
Moist Heat Cooking Methods
1. Steaming
Trapped steam circulates around the food
Food retains more nutrients
2. Poaching 3. Simmering, 4. Boiling
Food completely covered by hot water
Process dependent on temperature of water
Rolling boil: rapid boiling
8.2: Moist Heat Cooking Methods

14. 8.2: Combination Cooking Methods
Moist-Heat Methods
Sec.
8.2
Combination Cooking Methods
Food first seared in hot oil; then cooked in flavorful liquid or sauce
Braising: food left in whole or large pieces, partially covered with liquid
2. Stewing: small pieces cooked covered with liquid
8.2: Combination Cooking Methods

15. 8.2: Determining Doneness
Moist-Heat Methods
Sec.
8.2
Determining Doneness
Proper Doneness
1. Blanching: food added directly to boiling water, removed, and put in ice water
2. Parcooked: partially cooked food using liquid or steam
3. Parboiled: partially boiled food
4. Fully cooked: food cooked all the way through
Test for Doneness
1. Appearance
2. Fork-tender
8.2: Determining Doneness