Cooking methods
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COOKING METHODS PowerPoint PPT Presentation


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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

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

DRY COOKING METHODSCOOKING FOOD WITHOUT LIQUID


  • BOILING

  • SIMMERING

  • POACHING

  • STEAMING

  • PRESSURE-COOKING

  • BLANCH

  • BRAISING

  • STEWING

MOIST COOKING METHODSFOOD IS COOKED IN HOT LIQUID


  • FRY

  • SAUTE

  • PAN BROIL

  • DEEP FRY

  • STIR FRY

FRYINGALWAYS USES FAT


  • CARMELIZATION

    • BROWNING OF SUGAR

  • SEAR

    • TO BROWN QUICKLY AT A HIGH TEMP

  • SWEAT

    • TO COOK UNTIL SOFTENED

      WITHOUT BROWNING

OTHER TERMS


  • 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


  • DENSITY

  • SHAPE

  • SIZE

  • AMOUNT

  • TEMPERATURE

COOKING RATES


  • QUALITY OF INGREDIENTS

  • TIME ALLOTMENT

  • INTENDED FLAVOR OR TEXTURE

  • ROLE IN THE DISH –ACCOMPANIMENT, ETC.

  • RESOURCES- COOKWARE, TOOLS

METHOD SELECTION


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