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What is “cooking”? - PowerPoint PPT Presentation

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What is “cooking”? . Methods of heat transfer. Three types of heat transfer. Conduction Convection radiation. Conduction. Conduction- is the heat transfer by direct contact . Ex. Grills, griddles, waffle maker, skillet . Convection.

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Methods of

heat transfer

three types of heat transfer
Three types of heat transfer
  • Conduction
  • Convection
  • radiation
  • Conduction- is the heat transfer by direct contact.
  • Ex. Grills, griddles, waffle maker, skillet
  • Convection- transfer of heat by the movement of air or liquid.
  • Ex. Convection oven, boiling water
  • Radiation- infrared rays strike and warm an object.
  • Ex. Broiler
cooking techniques
Cooking techniques
  • Moist heat methods
    • Food is cooked in hot liquid, steam or both
    • Used for tenderizing meat, cooking dry beans and rice, making a broth
    • Moist heat methods are boiling, simmering, steaming and pressure cooking

*As you take notes on each cooking method, draw a graphic next to each that represents its heat transfer method(s).

  • Is when a liquid reaches boiling temperature (212°F or 100°C), bubbles rise to the surface and break
  • Nutrient loss is higher with boiling than any other method
  • Concentrate the flavors of stews and soups
  • Bubbles in the liquid rise gently and just begin to break at the surface. (186°F to 210°F or 86°C to 99°C)
  • Nutrients can also be lost for this method
  • Use the cooking liquid to reclaim some of the nutrients
  • Cooking food over boiling water, not in it
  • Retain most nutrients
  • Food retains color, shape and flavor
  • Cooking time is longer than simmering or boiling
pressure cooking
Pressure Cooking
  • Cooks food in steam under pressure
  • Can produce temps higher than 212°F
  • Best used with foods that take a long time to cook
  • Has the advantages of steaming with a faster cook time
dry heat methods
Dry heat methods
  • Cooking foods that are uncovered without adding liquid or fat
  • Dry heat methods include roasting, baking, broiling and pan-broiling
roasting and baking
Roasting and baking
  • Cooking food, uncovered in a conventional oven or convection oven.
  • Roasting- usually refers to cooking large, tender cuts of meat and poultry
  • Baking- usually refers to breads, cookies, vegetables and casseroles
broiling grilling
  • Cooking food under or over direct heat
  • The heat radiates down onto the food, cooking it quickly
  • Works well with fish, tender meat, fruits and vegetables.
  • Can be used to melt cheese toppings and brown already cooked foods
pan broiling
Pan broiling
  • Range top method of dry heat cooking
  • Fat or liquid is not added
  • Ex. Browning ground beef, cooking bacon in skillet, etc.
frying considered dry heat
Frying (considered dry heat)
  • Cooking food in melted fat or oil
  • Methods:
    • Sautéing- small pieces of food cooked with little fat with low/medium heat
    • pan-frying- larger pieces of food and often used in combination with moist heat
    • Deep fat frying- immersed in hot fat and cooked until done.
combination methods
Combination methods
  • Braising
    • Browning foods first and then with a long period of shallow, covered simmering.
    • Can be done on top of the range and in the oven
  • Stewing
    • Browning small pieces of food first followed by long periods of submerged simmering
  • Visit www.foodnetwork.com
  • Locate 4 recipes and videos that represent:
    • Dry Heat Method
    • Moist Heat Method
    • Frying Method
    • Combination Method

*Write the URL for each video on a sheet of loose-leaf paper to turn in. Next to each identify the cooking method/type of heat/type of heat transfer