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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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COOKING METHODS

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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


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