1. 1 Cooking Techniques Chapter 48

2. 2 Cooking Equipment Cookware Cookware Pots and pans used on top of range Pots and pans used on top of range **some items do both **some items do both Bakeware Bakeware Equipment used in oven Equipment used in oven **some items do both **some items do both

3. 3 Cookware similarities Most have covers to retain steam Most have covers to retain steam Most have handles Most have handles Casseroles = can be used for both cooking and serving Casseroles = can be used for both cooking and serving –Usually have covers, small handles

4. 4 Page 471 Page 471 Tools for making cooking more easy Tools for making cooking more easy Ex. Colander, strainer, steamer, tongs, cooling rack, ladle, turner, slotted spoon Ex. Colander, strainer, steamer, tongs, cooling rack, ladle, turner, slotted spoon

5. 5 Cookware Page 472 Page 472 Cookware on the range Cookware on the range Dutch oven, griddle, skillet, double boiler, saucepan, pot Dutch oven, griddle, skillet, double boiler, saucepan, pot

6. 6 Bake ware Page 473 Page 473 Baking sheet, muffin pan, pie pan, cake pan, roasting pan, broiler pan, casserole, loaf pan Baking sheet, muffin pan, pie pan, cake pan, roasting pan, broiler pan, casserole, loaf pan

7. 7 When baking breads or muffins in pans with a dark finish, many cooks reduce oven temperature by 25 degrees When baking breads or muffins in pans with a dark finish, many cooks reduce oven temperature by 25 degrees –Darker finishes brown foods quickly. Reducing heat allows food to bake inside without burning outside.

8. 8 Materials Aluminum Aluminum –Lightweight and durable, heats evenly, rapidly, darkens and does stain Stainless steel Stainless steel –Attractive, tough, durable, easy to clean, heats slowly and unevenly

9. 9 Enamel pots & pans Enamel pots & pans –Attractive, chip easily and cannot be scoured Cast-iron pots/skillets Cast-iron pots/skillets –Durable, heats well, heavy and may rust if not dried thoroughly

10. 10 Glass/glass ceramic Glass/glass ceramic –Durable, attractive, go from freezer to oven to table, microwave safe, easily chip and break Plastic Plastic –Durable, stain-resistant, easy to clean, suitable for microwave and not oven

11. 11 Cookware has some nonstick surfaces Cookware has some nonstick surfaces Easy clean up Easy clean up Saute and fry without fat Saute and fry without fat

12. 12 More About Cookware For safety and efficiency, cookware should have heat-resistant, easy-to-grip handles or knobs and snug-fitting covers to hold in steam. For safety and efficiency, cookware should have heat-resistant, easy-to-grip handles or knobs and snug-fitting covers to hold in steam. The bottom should be flat to heat evenly and help keep the item from tipping over. The bottom should be flat to heat evenly and help keep the item from tipping over.

13. 13 Oldest nonstick material is soapstone, or steatite. It has been used for hundreds of years, particularly for griddles. Oldest nonstick material is soapstone, or steatite. It has been used for hundreds of years, particularly for griddles. This rock is made up mostly of talc, so it is easily shaped and slightly oily—two excellent qualities in a nonstick surface This rock is made up mostly of talc, so it is easily shaped and slightly oily—two excellent qualities in a nonstick surface

14. 14 FYI In some regions, a skillet is called a spider. In some regions, a skillet is called a spider. Why??? Why???  Some skillets had attached legs for cooking over an open fire. The legs made the skillet resemble a spider

15. 15 Different Cooking Methods 1. Moist Heat 1. Moist Heat Boiling, simmering, stewing Boiling, simmering, stewing Figure 48.1 Page 475 Figure 48.1 Page 475 Use liquids or steam foods Use liquids or steam foods Absorbing water, makes foods tender, blends flavors Absorbing water, makes foods tender, blends flavors

16. 16 Boiling – cooking in liquid at high temps Boiling – cooking in liquid at high temps Simmering –cook with small amount of water (simmer) Simmering –cook with small amount of water (simmer) Stewing – more water but at a simmer Stewing – more water but at a simmer

17. 17 Braising Braising Liquid (small amount) should simmer just enough to create steam. If steam escapes around the edge of the pan lid, the liquid is boiling. Liquid (small amount) should simmer just enough to create steam. If steam escapes around the edge of the pan lid, the liquid is boiling. Reduce heat and add more liquid if necessary to prevent evaporation and scorching. Reduce heat and add more liquid if necessary to prevent evaporation and scorching.

18. 18 2. Dry heat 2. Dry heat Roasting – in oven Roasting – in oven Broiling –directly under or over glowing heat Broiling –directly under or over glowing heat Brown and crisp on outside, moist and tender on inside Brown and crisp on outside, moist and tender on inside Figure 48.2 Figure 48.2

19. 19 3. Cooking with fat – deep frying/ stir frying 3. Cooking with fat – deep frying/ stir frying Quick and produces flavorful foods Quick and produces flavorful foods Disadvantage it adds fat and calories Disadvantage it adds fat and calories Choose oils that are unsaturated (canola or olive) Choose oils that are unsaturated (canola or olive) Nonstick spray a good choice Nonstick spray a good choice Figure 48.3 Figure 48.3

20. 20 Special Bags Special plastic, vapor-proof cooking bags are available for cooking less tender meats in the oven. Special plastic, vapor-proof cooking bags are available for cooking less tender meats in the oven. Small amount of liquid is added to the bag with the food Small amount of liquid is added to the bag with the food Follow instructions carefully to prevent bursting or splattering Follow instructions carefully to prevent bursting or splattering

21. 21 When Food is Done 1. Look at the food and touch it 1. Look at the food and touch it Meats =no pink inside Meats =no pink inside Loaf of bread = tap with knuckles, sounds hollow Loaf of bread = tap with knuckles, sounds hollow Cakes = press lightly in middle and it springs back Cakes = press lightly in middle and it springs back

22. 22 2. Pierce the Food with a Fork 2. Pierce the Food with a Fork Pierce veggies and see if they are tender crisp Pierce veggies and see if they are tender crisp Pierce meat, juices run clear Pierce meat, juices run clear

23. 23 3. Use a thermometer 3. Use a thermometer Meats and poultry best way to check Meats and poultry best way to check

24. 24 Some whole poultry is sold with a built-in thermometer that is designed to pop up when the bird is done. Some whole poultry is sold with a built-in thermometer that is designed to pop up when the bird is done. These are not always reliable, however. Another test is to try moving a leg in the socket. These are not always reliable, however. Another test is to try moving a leg in the socket. When it moves easily, the bird is done. When it moves easily, the bird is done.

25. 25 4. Use wooden or metal tester 4. Use wooden or metal tester Pierce cake, breads with toothpick or a knife for custard Pierce cake, breads with toothpick or a knife for custard

26. 26 5. Taste a sample 5. Taste a sample Taste a veggies to see if it is tender crisp Taste a veggies to see if it is tender crisp Taste pasta to see if al dente Taste pasta to see if al dente

27. 27 Some ovens have hot spots, places that are hotter than the temperature set. Locating these spots allows cooks to adjust cooking times or position food racks and bakeware accordingly. Some ovens have hot spots, places that are hotter than the temperature set. Locating these spots allows cooks to adjust cooking times or position food racks and bakeware accordingly.

28. 28 More about Fats When fats used in frying start to smoke, they have reached their smoking point, at which they begin to break down and taste and smell bad. When fats used in frying start to smoke, they have reached their smoking point, at which they begin to break down and taste and smell bad. Butter, olive oil, margarine have the lowest smoking points, which can be raised by blending in other vegetable oils. Butter, olive oil, margarine have the lowest smoking points, which can be raised by blending in other vegetable oils.

29. 29 More About Frying If frying fat catches fire, turn off the heat immediately and cover the pan with a lid or pour baking soda or salt over the flames. If frying fat catches fire, turn off the heat immediately and cover the pan with a lid or pour baking soda or salt over the flames. The fire will die from lack of oxygen. Never pour water on a grease fire or try to grab the pan. The fire will die from lack of oxygen. Never pour water on a grease fire or try to grab the pan.

30. 30 What Am I????

31. 31 What am I???

32. 32 What am I???

33. 33 What am I??

34. 34 What am I??

35. 35 What am I???

36. 36 What am I??

37. 37 What am I??

38. 38 Cookware or bakeware??

39. 39 What am I?

40. 40 Activities Students list the foods in your favorite meal and then all the cookware and bakeware used to prepare them. Students list the foods in your favorite meal and then all the cookware and bakeware used to prepare them. How aware are students to the items needed to create the foods they enjoy How aware are students to the items needed to create the foods they enjoy

41. 41 Activity Students review recipes for tasks that require the tools shown on page 471. Students review recipes for tasks that require the tools shown on page 471. Identify the task and tool needed to complete it. Identify the task and tool needed to complete it.

42. 42 Activity Make a list of moist-heat methods and the foods that would match the type of heat. Make a list of moist-heat methods and the foods that would match the type of heat.