1. Cooking Methods
Chapter 9

2. Equipment for Cooking
Section 9.1

3. The Range Consists of a cooktop, an oven, and a broiler
Cooktops have dials or push button controls
Heating Units – energy sources in ranges used to heat food
Oven temperatures range from “warm” 200°F to “broil” 500°F

4. Ranges
Gas ranges require both a gas line and 120-volt electrical circuit
Electric ranges require 240-volt electrical circuit. Can be glass-ceramic top or coils

5. Freestanding
Have finished sides so you can have them at the end of a counter
Look built-in when placed between counters
Most popular style

6. Slide-in Ranges Slide-in ranges sit on the floor
Available in gas or electric
Some have a single oven and some have two ovens

7. Drop-in Ranges Drop-in ranges sit on a cabinet base
Available in gas or electric
Some have a single oven and some have two ovens

8. Convection Oven
Convection cooking uses a stream of heated air to bake and roast foods
Saves energy, reduces cook time, and promotes more even cooking

9. Built-ins Separate cooktops and ovens
May be built into a wall or a countertop or island
Separate units offer greater flexibilty

10. Cleaning
Self-cleaning ovens – use very high temperatures to burn away spills
Consumer must wipe away a small amount of ash
Continuous cleaning ovens – have specially coated walls
Food spills oxidize over time during normal operation
Cost less than self-cleaning ovens but some find them less effective

11. Microwaves
Microwaves can defrost, cook, and reheat food in a fraction of the time required by conventional ovens
Saves 75% of the energy used by ovens

12. Microwave Styles
Countertop microwaves are the most popular and offer the greatest features
Over-the-range microwaves – two types
Type 1 - Above the stove with a light and a vent
Type 2 – The top half of a built-in oven unit

13. Small Appliances

14. Toasters & Toaster Ovens
Toaster – most common kitchen appliance
Two or four slice models
Toaster ovens – bake or broil small food items

15. Electric Skillets
Thermostat controls the temperature throughout the entire cooking process
Skillet should have a high dome lid to provide maximum capacity and versatility

16. Portable Electric Burner
Works like the cooktop on a range
Popular in apartments and dorm rooms
Use with caution to avoid fires

17. Slow Cookers Versatile, timesaving appliances
Combine ingredients in the morning and the meal is done in the evening
Two heat setting, high and low, some have a warm setting

18. Broiler/Grill
A small, portable electric grill used to broil or grill food indoors

19. Rice Cooker/Steamer
Used to cook large quantities of rice or to steam vegetables
Controlled heat cooks all types of rice perfectly

20. Cookware

21. Cookware Equipment for cooking on top of the range
Available in a variety of materials
As a general rule all cookware should be washed in hot soapy water

22. Saucepans One long handle and often come with a cover
Sizes range from ½ quart to 4 quarts
Usually made of metal or heat proof glass

23. Pots Larger and heavier than saucepans
Sizes range from 3 quarts to 20 quarts
Has two small handles, one on each side
Most pots come with covers

24. Skillets Used for browning and frying foods
Sometimes called “frying pans”
Vary in size
Often have a matching cover

25. Double Boiler Consists of two saucepans and a cover
A smaller one fitting in a larger one
Boiling water in the bottom pan gently heats food in the top pan

26. Dutch Oven A heavy gauge pot with close fitting cover
May be used on the range or in the oven
May come with a rack to keep meat and poultry from sticking to the bottom

27. Steamer
Basketlike container that is placed inside a saucepan containing a small amount of boiling water
Holes in the steamer allow steam to pass through and cook food

28. Pressure Cooker Heavy pot that has a locked-on cover and a steam gauge
Steam builds up inside the pot, causing very high cooking temperatures that cooks food more quickly

29. Bakeware

30. Bakeware Consists of pans of different sizes and shapes
Light-colored pans transfer oven heat quickly and give baked products a light, delicate crust
Dark pans absorb heat and produce thick brown crusts
Glass pans absorb more heat than metal pans
Reduce oven temperature by 25°F

31. Loaf Pan Deep, narrow, rectangular pan
Used for baking breads and meatloaf

32. Cookie Sheet Flat, rectangular pan
Designed for baking cookies and biscuits
Has 2 – 3 open side

33. Baking Sheet Similar to a cookie sheet 4 shallow sides
About 1 inch deep
Used for sheet cakes, pizza, chicken pieces, and fish

34. Cake Pan Available in assorted sizes and shapes Assorted materials
Dark, non-stick
Glass
Light-colored
Disposable

35. Tube Pan Variation on the standard cake pan
Central tube to help trap added air
Used for angel food, sponge, and chiffon cakes

36. Pie Pans Shallow, round pans with slanted sides
Used for pies, tarts, and quiches

37. Muffin Pan Used for baking muffins
Available in 6 and 12 cup capacities

38. Roasting Pan Large, heavy duty pan Oval or rectangular in shape
Used for roasting meats and poultry
May be covered or uncovered

39. Casserole A covered or uncovered pan
Used for baking and serving main dishes and desserts
Various sizes available

40. Aluminum Foil Pans Disposable pan made of foil
Useful for special, one time occasions
Funerals
Picnics
Housewarming
Can be recycled

41. Cooking Tools

42. Turner
Used to lift and turn flat foods
Hamburgers
Pancakes
eggs

43. Tongs
Used to grip and lift hot bulky foods
Broccoli spears
Ribs

44. Basting Spoon
Used to stir and baste foods during cooking

45. Baster A long tube with a bulb on the end
Used for suctioning up juices for basting

46. Ladle Has a small bowl and long handle
Used for dipping hot liquids from pan

47. Pastry Brush Used to brush hot foods
Used to brush pastries with glaze or egg wash

48. Skewers Long rods made of metal or bamboo with one end pointed
Pieces of food are threaded onto the skewers for cooking or serving

49. Oven Thermometer
Used to measure the internal temperature of meat and poultry
Cannot be used with thin food or in a microwave
Available in digital and analog

50. Instant-read Thermometer
Used to measure the internal temperature of food at the end of cooking
Cannot be used while food is cooking in the oven
Available in digital and analog

51. Wire Cooling Rack Used for holding baked goods during cooling
Used to hold hot pans when they are removed from the heat

52. Potholders and Oven Mitts
Thick cloth pads used to protect hands while handling hot containers