Hot Food Production: Terminology and Principles

1. Hot Food Production:Terminology and Principles CAH II: 6.01

2. How Cooking Alters Food • The degree of change that occurs during cooking depends on length of cooking time, the temperature, and cooking techniques used. • Three methods of cooking techniques are dry, moist, and a combination of both.

3. How cooking alters food • Steaming and boiling food softens the fibers of food • Grilling and broiling can toughen food fibers • Moist heat methods help foods stay softer and dry heat methods causes foods to become more tough

4. Hot Food Production Methods • Stir fry – a dry cooking method similar to sautéing that uses a wok, which is a large pan with sloping sides. • Pan-Fry – a method of cooking in which a moderate amount of fat is heated in a pan before adding food • Grill / Broil – broiling is a dry cooking method in which food is cooked directly under a primary heat source

5. Hot Food Production Methods • Sautéing: a quick, dry cooking technique; uses a small amount of fat or oil in a shallow pan; mostly used with delicate foods that cook quickly like fish fillets, scallops, tender cuts of meat, vegetables and fruits • Baking: using dry heat in a closed environment; no liquid or fat is used

6. Hot Food Production Methods • Deep frying – dry heat method where food is completely submerged in heated fat or oil at temps between 350-375 and cooked until done inside. • Roasting: uses dry heat in a closed environment; foods commonly roasted are meat and poultry; placed on top of a rack that is inside of a pan to allow circulation.

7. Hot Food Production Methods • Boiling – moist cooking technique where you bring a liquid to the boiling point and keep it there while food cooks • Parboiling: foods are put into boiling water and cooked partially – maybe used to tenderize foods before further cooking Ex: ribs and grilling • Blanching: moist cooking; plunge in boiling water, remove and “shock” food in cold water; soften, precook, lock in color and nutrients with this method

8. Hot Food Production Methods • Simmering: moist cooking, cooks steadily and slowly in a liquid between 185ºF to 200ºF • Poach – cooking foods in a flavorful liquid between 150ºF and 185ºF • Steaming: moist cooking that uses the hot steam circulating to cook food

9. Hot Food Production Methods • Stewing: combination cooking: foods are covered completely in liquid during cooking. • Braise – a long, slow combination cooking technique in which food is seared and then simmered in enough liquid to cover no more than 2/3 of the food.

10. Equipment • Broiler / Salamander – cooks food using direct heat from above; attached often to a range and is used for browning, glazing and melting foods. • Convection Oven – cooks food by circulating the air in the oven

11. Equipment • Grill – cooks food using direct heat from below • Open burner range – will have 4-6 burner units that allow for individual controls and is more efficient than a flat top range

12. Equipment • Wok – a large pan with sloping sides that is placed on top of a burner • Tilting skillet – can be used to pour our liquid as well as a griddle, steamer, stockpot. Has a handle and sides for large quantities of food.

13. Equipment • Combination Oven / Steamer – is an oven that also releases water in order to provide a moist cooking environment • Hotel Pans – are used to cook, serve, and store food and typically used with a steam table • Sheet pans – used to bake biscuits, cookies, sheet cakes, rolls, and meats

14. Equipment • Skillet – used for sautéing and frying • Sauté Pans –small pans used for pan frying and sautéing foods; can be straight sided or sloped • Spatula and Tongs – used to remove hot foods from pans

15. Heat transfer • Conduction – a pan is heated and that heat is transferred directly to the food • Convection – air is heat and circulated and the hot air cooks the food • Radiation – energy waves, like microwaves, are used to heat foods

16. High and low heat • High heat toughens proteins and will cause food to dry out over time examples: grilling and broiling • Low heat methods are best for large cuts of meat because they do not shrink examples: roasting

17. Standard breading methods • Dredge food in seasoned flour, • dip food into egg wash, and • then quickly place in bread crumbs

18. Principles of Hot food Production Dredging – means to place a food in flour (with or without seasonings) and drag through until coated.

19. Degree of doneness • Certain foods must be cooked to exact temperatures • Poultry and stuffed meats - 165 • Ground or injected meats - 155 • Pork – 145 • Beef roasts and steaks – 145 • Fish – 145 • Food may also change texture and color as it is cooked longer

20. Safety and Sanitation • Cross contamination • Occurs when raw and ready to eat food come into contact • Occurs when two raw foods that require different internal cooking temperatures come into contact • Sanitation procedures • Wash, rinse, and sanitize cutting boards between uses • Store foods according to the cooking temperature • Cook foods to their proper internal temperature