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Cooking Methods

Cooking Methods. 3 General Types of Cooking Methods. Dry-heat Moist- heat Combination Cooking Each can reflect cultural and regional preferences. Heat Transfer.

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Cooking Methods

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  1. Cooking Methods

  2. 3 General Types of Cooking Methods • Dry-heat • Moist- heat • Combination Cooking • Each can reflect cultural and regional preferences.

  3. Heat Transfer • Heat is a type of energy. When 2 items of different temps. have contact, energy, in the form of heat, transfers from the warmer item to the cooler until they reach the same temp.

  4. 3 Ways Heat Travels • Conduction- transfer of heat from 1 item to another when the items come into direct contact with each other. • Could be from the air or surface to surface. • Ex. Cold plate covered with hot food. The heat of the food is conducted into the surface of the plate.

  5. 3 Ways Heat Travels • Convection- transfer of heat caused by the movement of molecules from a warmer area to a cooler one. • As water heats at the bottom of the pan, it travels upward. It transfers to the cooler water higher in the pot. This is a continuous process, with the hot water constantly rising and replacing the cooling water.

  6. 3 Ways Heat Travels • Radiation- heat moves by way of microwave and infrared waves. It does not require physical contact between heat source and food being cooked. • Infrared heat- created when heat from a source is absorbed by one material then radiated out to the food. • The flame in a broiler heats the tiles in the broiler, which radiate the heat to the food. • Microwaves agitate the water molecules in the food, creating a form of friction that heats the water and the food.

  7. Notes on Radiation • Infrared waves affect the exterior of the food. Heat on the outside of the food spreads inward through conduction. • Microwaves penetrate the item and cook it from the inside out. Microwaving is good for some recipes, but many foods can quickly become tough and rubbery or dried out if microwaved too long.

  8. Dry-Heat Cooking Methods • Food is cooked by either direct heat (on a grill)or by indirect heat in a closed environment (in an oven). • Can make some foods dry. • Foods must be naturally tender or prepared by adding moisture.

  9. Ways to Add Moisture • Barding- wrapping an item with strips of fat before cooking to baste the meat • Bacon wrapped filet mignon • Larding- inserting long, thin strips of fat into a large, naturally lean piece of meat with a special needle before cooking • Marinating- soaking an item in a combination of wet and dry ingredients to provide flavor and moisture

  10. Dry-Heat Cooking Methods without fat • Broiling • Grilling • Roasting • Baking

  11. Dry-Heat Cooking with fat and oil • Pan-frying • Sauteing • Deep-frying • Stir-frying

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