1. Goal 1: Moist Heat Cooking

2. Moist Heat Cooking
uses liquid instead of oil to create the heat energy that is needed to cook the food
Sometimes a moist cooking technique is applied to foods that have already been partially cooked using a dry heat cooking technique.
Foods are completely submerged.

3. 1. Boiling
bring a liquid (usually water or stock) to the boiling point and kept at that temperature while the food cooks
boiling point 212 degrees at sea level
When liquid boils, convection occurs.

4. Convection
liquid at the bottom of the pan heats first and then rises to the top while the cooler liquids descends to the bottom
sets off a circular motion in the pan and keeps the food in constant motion
keeps food from sticking to the pan

5. Boiling Continued cooks food rapidly
very few foods are cooked completely by boiling
Pasta “yes” fish “NO”
vegetables- can loose nutrients

6. Boiling Method
Heat water or other liquid until bubbles rise to the surface and break. (212 F)
Put food in boiling liquid.
Boil until done.

7. Boiling Equipment Stock pan Sauce pan Range Colander/strainer
Slotted spoon

8. 2. Blanching a boiling method to partially cook food
quick way to change the flavor and keep the color in foods

9. Blanching Method
Completely submerge food in a boiling liquid and briefly cook.
Remove the food from the liquid.
Briefly plunge the food into ice water to stop the cooking process. (shocking)
Continue with second stage of the cooking process. (ex: saute)

10. Reasons to Blanch Foods
simplify peeling of vegetables and fruits
precook foods before they are frozen
soften herbs
lock in the color of foods
help preserve a food’s nutrients
remove salt from ham or pork
remove blood or strong flavors from meats
cook food partially to prepare it for faster service later

11. Blanching Equipment Stock pot Sauce pan Range Metal bowl Slotted spoon
Strainer

12. 3. Parboiling similar to blanching longer cooking time than blanching
put into boiling water and partially cook
recipes should give you the exact time
Ex: ribs are parboiled (to tenderize and reduce grill time) and then grilled

13. Parboiling Equipment Stock pot Sauce pan Range Slotted spoon Strainer
Tongs

14. Parboiling Method Completely submerge food in a boiling liquid.
Cook food for the allotted time.
Finish cooking food using second cooking method.

15. 4. Simmering most commonly used moist cooking method
used to make food moist and tender
slowly cook food in a steady slightly cooler liquid ( F)
The bubbles in the liquid rise slowly but do not break the surface.
very little convection occurs
gentle process
less shrinkage of food, evaporation, and breakup
also used to reduce the volume of a liquid to make it thicker

16. Simmering Method
Completely submerge food in a simmering liquid (stock, juice, water).
Cook food for the allotted time or until you achieve the appropriate product.
Remove the food from the liquid.

17. Simmering Equipment
Stock pot
Sauce pan
Range
Slotted spoon
Strainer

18. 5. Poaching most gentle method of moist heat cooking
cook food in a flavorful liquid between F
Ex: fish and eggs
just enough liquid to cover food
Poaching liquid can be used to make a sauce.

19. Poaching Method Completely submerge food in a simmering liquid.
Cook food for the allotted time or until you achieve the appropriate product.
Remove the food from the liquid.

20. Poaching Equipment Stock pot Sauce pan Range Metal bowl Slotted spoon
Strainer

21. 6. Steaming nutritious way of cooking
closed environment filled with steam (pot with tight fitting lid)
steam is created inside the pot then water reaches the boiling point and turns to vapor (the high temperature from the steam cooks the food)
food never touches the liquid
fast cooking method

22. Steaming Equipment Stock pot with lid Sauce pan with lid Range
Steam basket
Pressure Cooker (uses pressure to increase the temperature and cook food even more quickly)

23. Steaming Method Place steamer basket inside stock pan or sauce pan.
Pour water into pan up to the basket.
Heat water to a simmer.
Place food into steamer basket.
Cover with the lid.
Allow water to boil.
Remove food after appropriate time.