Cooking is heating food to transform it in some way.

1. Section 15.1 How Cooking Alters Food • Cooking is heating food to transform it in some way. • Food is affected in different ways by different cooking techniques.

2. Cooking Techniques • Cooking involves heating the food in a number of different processes. • The degree of change that occurs during cooking depends on: • the length of cooking time. • the temperature. • the cooking technique used.

3. dry cooking technique Cooking technique that uses oil, fat, the radiation of hot air, or metal to transfer heat. moist cooking technique combination cooking Uses liquid instead of oil to create the heat energy that is needed to cook the food. Uses both moist and dry cooking techniques. Cooking Techniques • The three types of cooking techniques are: • dry • moist • combination

4. Changes in Cooked Food • A food’s nutritive value, texture, color, aroma, flavor, and appearance change during cooking. • The length of time and the technique determine how much nutrition a food will retain.

5. coagulate When proteins change from a liquid or semiliquid state to a drier, solid state. Changes in Cooked Food • During cooking, moisture is lost, food tissue breaks down, and proteins coagulate, all changing the texture.

6. pigment The matter in cells and tissue that gives them their color. Changes in Cooked Food • Common pigments in food that can be affected by cooking include: • chlorophyll • flavonoids • carotenoids

7. caramelization enhance The process of cooking sugar to high temperatures to create aroma and flavor. Increase the quality of. Changes in Cooked Food • Cooking techniques that use fat create caramelization. • The correct cooking technique can enhancethe flavor of food.

8. Section 15.2 Dry Cooking Techniques • Dry cooking causes moisture in food to evaporate into the air. • Dry cooking techniques include baking, roasting, sautéing, stir-frying, pan-frying, deep-frying, grilling, and broiling.

9. smoking bake A form of cooking using low heat, long cooking times, and wood smoke for flavor. Cook with dry heat in a closed environment, usually an oven. No fat or liquid is used. Dry Cooking Techniques • Dry cooking techniques include: • baking • smoking

10. sautéing A quick, dry cooking technique that uses a small amount of fat or oil in a shallow pan. roasting Cooking method that uses dry heat in a closed environment. Foods are placed on top of a rack that is inside a pan. This allows air to circulate all the way around the food. Dry Cooking Techniques • Dry cooking techniques include: • roasting • sautéing

11. frying Cooking foods in hot fat or oil. stir-frying A dry cooking technique similar to sautéing done with a wok. Dry Cooking Techniques • Dry cooking techniques include: • stir-frying • frying

12. broiling To cook food directly under a primary heat source. grilling A cooking method that places food on a heated grill. Dry Cooking Techniques • Dry cooking techniques include: • grilling • broiling

13. carryover cooking The cooking that takes place after you remove something from a heat source. Dry Cooking Techniques • Moisture from the food evaporates into the air during dry cooking. • A large food product will exhibit carryovercooking when baked in an oven.

14. Dry Cooking Techniques • Smoking can be done to meats, nuts, vegetables, and cheeses. • During sautéing, you will want to seal the surface of the food. What types of smoked foods have you eaten?

15. dredging batter Coat foods with flour; coating poultry parts with seasoned flour. A semi-liquid mixture that contains ingredients such as flour, milk, eggs, and seasonings. breading A coating made of eggs and crumbs. Dry Cooking Techniques • Foods are usually coated before frying by: • dredging • breading • using batter

16. pan-fry deep-frying To cook by heating a moderate amount of fat in a pan before adding food. To cook foods by completely submerging them in heated fator oil. Dry Cooking Techniques • Drain food well after frying on an absorbent surface. • There are two options for frying: pan-frying and deep-frying.

17. griddle broiling A flat, solid plate of metal with a gas or electric heat source. To cook food directly under a primary heat source. Dry Cooking Techniques • Grilling is often used for tender foods that cook relatively quickly. • Grilling can be done on a griddle. • Broiling is often used for vegetables, meats, and poultry.

18. Section 15.3 Moist Cooking Techniques • Moist cooking involves heating food in a liquid. • Sometimes moist cooking techniques are applied to food that has been partially cooked with a dry cooking technique.

19. Cooking in Liquid • Moist cooking involves heating food in a liquid other than fat.

20. boiling A moist cooking technique in which you bring a liquid, such as water or stock, to the boiling point and keep it at that temperature while food cooks. blanching Using the boiling method to partially cook food. Cooking in Liquid • Moist cooking techniques include: • boiling • blanching

21. parboiling Foods are put into boiling water and partially cooked. The cooking time for parboiling foods is longer than for blanching. simmering Food cooks slowly and steadily in a slightly cooler than boiling liquid. Cooking in Liquid • Moist cooking techniques include: • parboiling • simmering

22. poach To cook food in a flavorful liquid between 150°F (66°C) and 185°F (85°C). steaming Cooking vegetables or other foods in a closed environment filled with steam. Cooking in Liquid • Moist cooking techniques include: • poaching • steaming

23. convection A process in which the liquid closest to the bottom of the pan is heated and rises to the top. Cooking in Liquid • When liquid boils, convection occurs. • Blanching is used to: • simplify peeling. • precook foods before freezing or service • soften herbs. • lock in color and nutrients. • remove excess salt, blood, and strong flavors.

24. Cooking in Liquid • Simmering offers less shrinkage of the food and more control over evaporation. • Poaching is a gentler way to cook foods in liquid, used for delicate foods such as fish and eggs. • Steamers cook foods without dissolving the nutrients in the food. What types of foods have you eaten that were prepared by steaming?

25. Combination Cooking • Combination cooking combines dry and moist heat methods.

26. stewing braising A combination cooking technique. Stewed foods are cut into small pieces, and completely covered with liquid during cooking. Cooking time for stewing is generally shorter than for braising. A long, slow cooking process; meat is first seared and the pan deglazed before the moist cooking technique is used. Combination Cooking • Two major combination techniques are: • braising • stewing

27. Combination Cooking • Braising can help make tough cuts of meat more tender. • Cooking time is shorter for stewing than braising.