creative cooking 1 cooking methods n.
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Creative Cooking 1 Cooking Methods. All cookery methods outlined in this unit require the application of heat from an outside source. That heat source could be: an oven a stove charcoal heat gas grill campfire.

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all cookery methods outlined in this unit require the application of heat from an outside source

All cookery methods outlined in this unit require the application of heat from an outside source

slide4

Microwave cooking will not be addressed at this time as it does not require outside heat but relies on an entirely different method to create heat and cook food.

cookery methods can be classified into three categories
Cookery Methods can be classified into three categories
  • DRY HEAT METHODS
  • MOIST HEAT METHODS
  • COMBINATION METHODS
dry heat methods
Dry Heat Methods
  • Foods are cooked with direct heat – oven/broiler
  • Or are cooked by transmission of heat from fat – oil – which is heated by the stove or other heat source
broil
BROIL
  • Food is cooked close to heat source- temp. of 550 degrees
  • Can be done in oven (heating element on top)
  • Broiler compartment of oven
  • Grill – heat on bottom
advantages to broiling
Advantages to broiling
  • Develops crust on food, sealing in moisture
  • Fat drips away – healthy method
pan broil
PAN BROIL
  • Uses skillet on top of stove
  • Quickly browns food
  • Requires little if any fat / Healthy
roast bake
ROAST / BAKE
  • Done in conventional or convection oven
  • Develops crust on outside
  • Healthy method of cooking
deep fat fry
DEEP FAT FRY
  • Food is submerged in hot liquid fat which cooks food
  • Quick
  • Achieves temperatures up to

390 degrees

  • Browns & crisps food
favorite deep fried foods
Favorite deep fried foods

donuts

elephant ears

slide25

Fries and chicken fingers

Fried Mozzarella Sticks

pan fry
PAN FRY
  • Large pieces of food cooked in small amounts of oil
  • Such as:
saute
SAUTE’
  • Smaller, cut up pieces of food cooked in a small amount of fat
moist heat methods
MOIST HEAT METHODS
  • Food is cooked in liquid
  • Or by water heated - steam
slide33
BOIL
  • Food is cooked in a large amount of water at a rapid boil
  • Temp. of 212 degrees
  • Cooks foods like – pasta or rice
simmer poach
SIMMER- POACH
  • Fragile foods cooked in liquid at a simmer – not boil
steam
STEAM
  • Food is cooked above boiling liquid by steam
combination methods
COMBINATION METHODS
  • Partially cooked in small amounts of fat
  • Then simmered in liquid
  • Or covered and quickly steamed
braise stew
BRAISE / STEW
  • Food is browned first in fat

Then simmered

stir fry
STIR FRY
  • Food is fried quickly, then steamed
slide50
From ancient times to modern technology we have continued to create variations to standard cooking methods
turkey cooker
Turkey Cooker

*These have been known to start fires

this power point can be found on the school server
This power point can be found on the school server:
  • Sturedevil/Rdvol’ (R drive)
  • Look under departments – FACS – McMahon – CC1