1. Cooking Methods

2. Heat is applied to food to make it: Easier to digest Safer to eat Taste better

3. The main ways of cooking are: With Moisture  Moist heat Without Moisture  Dry heat

4. With Moisture Boiling Steaming Stewing Pot-roasting Braising Poaching Pressure-cooking Microwave cooking

5. Without Moisture Baking Roasting Rotisserie cooking Grilling & Barbecuing Frying  Sautéing  Shallow-frying  deep

6. Boiling Food is placed in a saucepan.  Food grown below ground put into a pot of cold water & bought to the boil.  Food grown above grown put into boiling water

7. Steaming Food is placed in a steamer with a perforated base

8. Steaming Food is placed in a greased bowl & covered & then placed in boiling water

9. Steaming Food is placed on a greased plate over a saucepan half-full of boiling water.

10. Boiling www.tvnzondemand.co.nz Kiwi Kitchen  Episode 4, 26 Jan 2008

11. Braising A combination of stewing & pot- roasting.

12. Pot-Roasting Food is browned in a small amount of hot fat & cooked slowly in a small amount of liquid

13. Stewing A slow gentle way of cooking small portions of food in liquid.  A stew if cooked in a saucepan on the stovetop (elements)  A casserole if cooked in the oven

14. Poaching Tender food is cooked for a short time in simmering water

15. Pressure-Cooking Uses an airtight pressure cooking. Saves time (& money) as food cooks quickly because it is under pressure.

16. Microwave A microwave oven changes electrical energy (electricity) to microwave (radio waves) energy.

17. Baking Food is cooked in an oven by radiated heat.

18. Roasting Food is cooked in an oven in a little hot fat in an uncovered dish (as for baking)

19. Rotisserie Cooking Food is put on a rotisserie (spit) and revolved.

20. Grilling & Barbecuing A quick method of cooking for small tender pieces of food.  Grill – heat comes form above  BBQ – heat comes from below

21. Frying Food is cooked in hot fat or oil

22. Shallow-Frying Food is cooked in oil / fat that comes partly up the side of the food.

23. Deep-Frying Food is totally immersed in hot fat. Hot fat is dangerous!

24. Reminders Choose fresh fat or oil with a high smoke point Heat to the required temperature, but avoid overheating Fry a small quantity at once to avoid reducing the temperature

25. Reminders When golden brown, remove from the fat and drain on crumpled absorbent paper to absorb excess fat. Reheat the fat before adding a second load. After use, allow the fat to cool. Strain it into a clean container and store it covered in the refrigerator. Clarify as needed.

26. What is the Bread test? The time taken for a 3cm cube of one- day-old bread to become golden brown.

27. Recommended Temperature for Frying FoodTemperatureBread Test Uncooked foods e.g. fish, fritters 177° - 190°C (350° - 375°F) 60 seconds Precooked foods e.g. croquettes 190° - 196°C (375° - 385°F) 40 seconds Wet foods e.g. potato chips 196° - 201°C (385° - 395°F) 20 seconds

29. Cooking Techniques How to do it

30. Bake Blind Bake a pastry case without filling

31. Chop Food is make smaller by various equipment  Knife  Kitchen scissors  Food processor  Blender

32. Creaming Soften butter & sugar is beaten until white light & fluffy

33. Dice Food is cut into small cubes

34. Fold Aerated food (e.g. egg whites) are combined with other ingredients. A metal spoon of rubber scraper are used NOT a wooden spoon

35. Knead Dough is worked until it is smooth & elastic

36. Rub-in To combine butter & flour until it looks like breadcrumbs / sand

37. Separate an Egg The egg whites & yolks are separated. No yolk can get into the egg white.

38. How to separate an egg

39. Flute Thumbs / fingers or the back of a knife are used to decorate the edge of a pie.