1. Section 15.1 How Cooking Alters Food
Cooking is heating food to transform it in some way.
Food is affected in different ways by different cooking techniques.

2. Cooking Techniques
Cooking involves heating the food in a number of different processes.
The degree of change that occurs during cooking depends on:
the length of cooking time.
the temperature.
the cooking technique used.

3. Cooking Techniques The three types of cooking techniques are: dry
moist
combination
dry cooking technique
Cooking technique that uses oil, fat, the radiation of hot air, or metal to transfer heat.
moist cooking technique
Uses liquid instead of oil to create the heat energy that is needed to cook the food.
combination cooking
Uses both moist and dry cooking techniques.

4. Changes in Cooked Food
A food’s nutritive value, texture, color, aroma, flavor, and appearance change during cooking.
The length of time and the technique determine how much nutrition a food will retain.

5. Changes in Cooked Food
During cooking, moisture is lost, food tissue breaks down, and proteins coagulate, all changing the texture.
coagulate
When proteins change from a liquid or semiliquid state to a drier, solid state.

6. Changes in Cooked Food
Common pigments in food that can be affected by cooking include:
chlorophyll
flavonoids
carotenoids
pigment
The matter in cells and tissue that gives them their color.

7. Changes in Cooked Food
Cooking techniques that use fat create caramelization.
The correct cooking technique can enhance the flavor of food.
caramelization
The process of cooking sugar to high temperatures to create aroma and flavor.
enhance
Increase the quality of.

8. Section 15.2 Dry Cooking Techniques
Dry cooking causes moisture in food to evaporate into the air.
Dry cooking techniques include baking, roasting, sautéing, stir-frying, pan-frying, deep-frying, grilling, and broiling.

9. Dry Cooking Techniques
Dry cooking techniques include:
baking
smoking
bake
Cook with dry heat in a closed environment, usually an oven. No fat or liquid is used.
smoking
A form of cooking using low heat, long cooking times, and wood smoke for flavor.

10. Dry Cooking Techniques
Dry cooking techniques include:
roasting
sautéing
roasting
Cooking method that uses dry heat in a closed environment. Foods are placed on top of a rack that is inside a pan. This allows air to circulate all the way around the food.
sautéing
A quick, dry cooking technique that uses a small amount of fat or oil in a shallow pan.

11. Dry Cooking Techniques
Dry cooking techniques include:
stir-frying
frying
stir-frying
A dry cooking technique similar to sautéing done with a wok.
frying
Cooking foods in hot fat or oil.

12. Dry Cooking Techniques
Dry cooking techniques include:
grilling
broiling
grilling
A cooking method that places food on a heated grill.
broiling
To cook food directly under a primary heat source.

13. Dry Cooking Techniques
Moisture from the food evaporates into the air during dry cooking.
A large food product will exhibit carryover cooking when baked in an oven.
carryover cooking
The cooking that takes place after you remove something from a heat source.

14. Dry Cooking Techniques
Smoking can be done to meats, nuts, vegetables, and cheeses.
During sautéing, you will want to seal the surface of the food.
What types of smoked foods have you eaten?

15. Dry Cooking Techniques
Foods are usually coated before frying by:
dredging
breading
using batter
dredging
Coat foods with flour; coating poultry parts with seasoned flour.
breading
A coating made of eggs and crumbs.
batter
A semi-liquid mixture that contains ingredients such as flour, milk, eggs, and seasonings.

16. Dry Cooking Techniques
Drain food well after frying on an absorbent surface.
There are two options for frying: pan-frying and deep-frying.
pan-fry
To cook by heating a moderate amount of fat in a pan before adding food.
deep-frying
To cook foods by completely submerging them in heated fat or oil.

17. Dry Cooking Techniques
Grilling is often used for tender foods that cook relatively quickly.
Grilling can be done on a griddle.
Broiling is often used for vegetables, meats, and poultry.
griddle
A flat, solid plate of metal with a gas or electric heat source.
broiling
To cook food directly under a primary heat source.

18. Video to show Dry Cooking Methods
Chef Ramsey, Stuff Roasted Chicken

19. Section 15.3 Moist Cooking Techniques
Moist cooking involves heating food in a liquid.
Sometimes moist cooking techniques are applied to food that has been partially cooked with a dry cooking technique.

20. Cooking in Liquid
Moist cooking involves heating food in a liquid other than fat.

21. Cooking in Liquid Moist cooking techniques include: boiling blanching
A moist cooking technique in which you bring a liquid, such as water or stock, to the boiling point and keep it at that temperature while food cooks.
blanching
Using the boiling method to partially cook food.

22. Cooking in Liquid Moist cooking techniques include: parboiling
simmering
parboiling
Foods are put into boiling water and partially cooked. The cooking time for parboiling foods is longer than for blanching.
simmering
Food cooks slowly and steadily in a slightly cooler than boiling liquid.

24. Cooking in Liquid Moist cooking techniques include: poaching steaming
To cook food in a flavorful liquid between 150°F (66°C) and 185°F (85°C).
steaming
Cooking vegetables or other foods in a closed environment filled with steam.

25. Cooking in Liquid When liquid boils, convection occurs.
Blanching is used to:
simplify peeling.
precook foods before freezing or service
soften herbs.
lock in color and nutrients.
remove excess salt, blood, and strong flavors.
convection
A process in which the liquid closest to the bottom of the pan is heated and rises to the top.

26. Cooking in Liquid
Simmering offers less shrinkage of the food and more control over evaporation.
Poaching is a gentler way to cook foods in liquid, used for delicate foods such as fish and eggs.
Steamers cook foods without dissolving the nutrients in the food.
What types of foods have you eaten that were prepared by steaming?

27. Combination Cooking
Combination cooking combines dry and moist heat methods.

28. Combination Cooking Two major combination techniques are: braising
stewing
stewing
A combination cooking technique. Stewed foods are cut into small pieces, and completely covered with liquid during cooking. Cooking time for stewing is generally shorter than for braising.
braising
A long, slow cooking process; meat is first seared and the pan deglazed before the moist cooking technique is used.

29. Combination Cooking
Braising can help make tough cuts of meat more tender.
Cooking time is shorter for stewing than braising.