Cooking methods
This presentation is the property of its rightful owner.
Sponsored Links
1 / 10

COOKING METHODS PowerPoint PPT Presentation


  • 120 Views
  • Uploaded on
  • Presentation posted in: General

COOKING METHODS. THE BASICS COOKING IS … THE TRANSFER OF HEAT TO FOOD. CONDUCTION TRANSFER OF HEAT THROUGH A SURFACE CONVECTION MOVEMENT OF MOLECULES THROUGH AIR OR LIQUID RADIATION HEAT TRANSFER THROUGH ENERGY WAVES. HOW FOOD IS COOKED. HEAT TRANSFER. ROAST BAKE BROIL GRILL.

Download Presentation

COOKING METHODS

An Image/Link below is provided (as is) to download presentation

Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.


- - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - -

Presentation Transcript


Cooking methods

COOKING METHODS

THE BASICS

COOKING IS… THE TRANSFER OF HEAT TO FOOD


How food is cooked

CONDUCTION

  • TRANSFER OF HEAT THROUGH A SURFACE

    CONVECTION

  • MOVEMENT OF MOLECULES THROUGH AIR OR LIQUID

    RADIATION

  • HEAT TRANSFER THROUGH ENERGY WAVES

HOW FOOD IS COOKED


Heat transfer

HEAT TRANSFER


Dry cooking methods cooking food without liquid

  • ROAST

  • BAKE

  • BROIL

  • GRILL

DRY COOKING METHODSCOOKING FOOD WITHOUT LIQUID


Moist cooking methods food is cooked in hot liquid

  • BOILING

  • SIMMERING

  • POACHING

  • STEAMING

  • PRESSURE-COOKING

  • BLANCH

  • BRAISING

  • STEWING

MOIST COOKING METHODSFOOD IS COOKED IN HOT LIQUID


Frying always uses fat

  • FRY

  • SAUTE

  • PAN BROIL

  • DEEP FRY

  • STIR FRY

FRYINGALWAYS USES FAT


Other terms

  • CARMELIZATION

    • BROWNING OF SUGAR

  • SEAR

    • TO BROWN QUICKLY AT A HIGH TEMP

  • SWEAT

    • TO COOK UNTIL SOFTENED

      WITHOUT BROWNING

OTHER TERMS


Effects on food and nutrition

  • NUTRIENTS ARE TYPICALLY LOST

  • RELEASE OF FLAVOR

  • CHANGE IN TEXTURE

  • CHANGE IN COLOR

    • CAN DARKEN OR LIGHTEN

      MAILLARD REACTION

      Maillard demo

EFFECTS ON FOOD AND NUTRITION


Cooking rates

  • DENSITY

  • SHAPE

  • SIZE

  • AMOUNT

  • TEMPERATURE

COOKING RATES


Method selection

  • QUALITY OF INGREDIENTS

  • TIME ALLOTMENT

  • INTENDED FLAVOR OR TEXTURE

  • ROLE IN THE DISH –ACCOMPANIMENT, ETC.

  • RESOURCES- COOKWARE, TOOLS

METHOD SELECTION


  • Login