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Principles of Cooking

9. Principles of Cooking. Figure 9.1 Arrows indicate heat patterns during conduction, convection and radiation. Figure 9.2 Protein coagulation, from left: loosely folded protein chain; denatured protein; coagulated protein.

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Principles of Cooking

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  1. 9 Principles of Cooking

  2. Figure 9.1 Arrows indicate heat patterns during conduction, convection and radiation.

  3. Figure 9.2 Protein coagulation, from left: loosely folded protein chain; denatured protein; coagulated protein.

  4. Figure 9.3 Gelatinization of starch, from left: uncooked starch granules floating in a liquid; starch beginning to swell when heated; fully gelatinized starches binding into a solid mass.

  5. PROCEDURE FOR BROILING FOODS 1. Preheat the grate under the broiler, then pull it out and place the food onthe hot grate, presentation side down. If the item is oblong, place it at a 45-degree angle to the bars on the cooking grate. Slide the grate back under the broiler and cook long enough for the food to develop lines where it touches the grate. Pull the sliding grate out again and turn the food over at a 90-degree angle, working from left to right.

  6. PROCEDURE FOR BROILING FOODS 2. Pull the sliding grate out of the broiler to turn the food as necessary in order to cook it evenly. Note the handle visible on the right, which can be used to adjust the distance between thegrate and the heat source. Smaller pieces of food can often be cooked closer to the source of heat.

  7. PROCEDURE FOR BROILING FOODS 3. Remove the cooked item from them broiler grate.

  8. PROCEDURE FOR GRILLING FOODS 1. Decide which side of the grilled food will be presented face up to the customer. Place the food on the hot grill with this side facing down. If the item is oblong, place it at a 45-degree angle to the bars on the cooking grate. Cook long enough for the food to develop dark charred lines where it touches the grate.

  9. PROCEDURE FOR GRILLING FOODS 2. Rotate the food 90 degrees and allow it to cook long enough for the gratesto char it to the same extent as in Step 1.

  10. PROCEDURE FOR GRILLING FOODS 3. Turn the food over and finish cooking it. It is usually unnecessary to createthe crosshatch markings on the reverse side because the customer will not see this side.

  11. PROCEDURE FOR ROASTING OR BAKING FOODS 1. Season the item to be roasted, arrange it in an uncovered pan and place it in a preheated oven.

  12. PROCEDURE FOR ROASTING OR BAKING FOODS 2. Use a thermometer to check the internal temperature of the item being roasted.

  13. PROCEDURE FOR SAUTÉING FOODS 1. Heat a small amount of oil in the sauté pan before adding the food.

  14. PROCEDURE FOR SAUTÉING FOODS 2. The sloped edge of the pan can be used to toss the food.

  15. PROCEDURE FOR SAUTÉING FOODS 3. The item being sautéed should be cooked quickly.

  16. PROCEDURE FOR PAN-FRYING FOODS 1. Use tongs to carefully place the item being pan-fried into a moderateamount of hot oil.

  17. PROCEDURE FOR PAN-FRYING FOODS 2. Turn the item to brown the other side.

  18. PROCEDURE FOR PAN-FRYING FOODS 3. Drain the cooked item on absorbent paper.

  19. PROCEDURE FOR DEEP-FRYING FOODS The basket method of deep-frying.

  20. PROCEDURE FOR DEEP-FRYING FOODS The double-basket method of deepfrying.

  21. PROCEDURE FOR DEEP-FRYING FOODS The swimming method of deep-frying.

  22. Figure 9.4 Clean fat for frying (left) is clear, free from off-odors and light in color. Fat that has darkened (right) should be discarded.

  23. Poaching (160°F–180°F/71°C–82°C).

  24. Simmering (185°F–205°F/85°C–96°C).

  25. Boiling (212°F/100°C).

  26. PROCEDURE FOR POACHING FOODS 1. Season the poaching liquid as desired and bring it to the correct temperature.

  27. PROCEDURE FOR POACHING FOODS 2. Carefully place the food item into the poaching liquid.

  28. PROCEDURE FOR POACHING FOODS 3. Remove the cooked food from the poaching liquid.

  29. PROCEDURE FOR SIMMERING FOODS 1. The item being simmered should be fully submerged in the seasoned liquid.

  30. PROCEDURE FOR SIMMERING FOODS 2. Remove the cooked item from the liquid.

  31. PROCEDURE FOR BOILING FOODS 1. Bring the cooking liquid to a full boil. When the item being cooked is added to the liquid, its temperature will fall.

  32. PROCEDURE FOR BOILING FOODS 2. After a boiled item such as pasta is cooked, it may be drained through a colander.

  33. PROCEDURE FOR STEAMING FOODS 1. Trim items before steaming them so that they cook evenly.

  34. PROCEDURE FOR STEAMING FOODS 2. A perforated hotel pan can be set over a deeper pan of water, coveredand used as a steamer.

  35. Combination Cooking Methods 1. First brown the item being braised in fat.

  36. Combination Cooking Methods 2. Add liquid to the pan.

  37. Combination Cooking Methods 3. The item can be basted with the liquid during cooking.

  38. PROCEDURE FOR STEWING FOODS 1. First brown the item being stewed in a small amount of fat.

  39. PROCEDURE FOR STEWING FOODS 2. Add flour to make a roux.

  40. PROCEDURE FOR STEWING FOODS 3. Add liquid to the pan.

  41. PROCEDURE FOR STEWING FOODS 4. Degrease the finished stew as necessary.

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