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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.

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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
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
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