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Creative Cooking 1 Cooking Methods

Creative Cooking 1 Cooking Methods

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Creative Cooking 1 Cooking Methods

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  1. Creative Cooking 1Cooking Methods

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

  3. That heat source could be:an ovena stovecharcoal heatgas grillcampfire

  4. 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.

  5. Cookery Methods can be classified into three categories • DRY HEAT METHODS • MOIST HEAT METHODS • COMBINATION METHODS

  6. 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

  7. 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

  8. Advantages to broiling • Develops crust on food, sealing in moisture • Fat drips away – healthy method

  9. Oven – broiler combination

  10. Broiling pans in ovens help fat drip away

  11. Outdoor grills also allow close heat and fat to drip away

  12. Grills are of course not limited in size

  13. Nor is what you can grill in it!

  14. PAN BROIL • Uses skillet on top of stove • Quickly browns food • Requires little if any fat / Healthy

  15. Pan Broiling is done in skillet

  16. ROAST / BAKE • Done in conventional or convection oven • Develops crust on outside • Healthy method of cooking

  17. A rack allows fat to drip away when roasting

  18. Meat must be cooked to internal temperatures of 140 – 185degrees Meat thermometer

  19. Rib eye roast

  20. Crown rib roast before cooking

  21. Roast Turkey

  22. DEEP FAT FRY • Food is submerged in hot liquid fat which cooks food • Quick • Achieves temperatures up to 390 degrees • Browns & crisps food

  23. Favorite deep fried foods donuts elephant ears

  24. Fries and chicken fingers Fried Mozzarella Sticks

  25. And of course – funnel cakes !

  26. Deep fry pan with basket insert

  27. PAN FRY • Large pieces of food cooked in small amounts of oil • Such as:

  28. Fried chicken

  29. SAUTE’ • Smaller, cut up pieces of food cooked in a small amount of fat

  30. A saute’ pan has low sides for easier access to food

  31. MOIST HEAT METHODS • Food is cooked in liquid • Or by water heated - steam

  32. BOIL • Food is cooked in a large amount of water at a rapid boil • Temp. of 212 degrees • Cooks foods like – pasta or rice

  33. Boiling rice

  34. SIMMER- POACH • Fragile foods cooked in liquid at a simmer – not boil

  35. Soft or hard cooked eggs

  36. Poached eggs

  37. Poached eggs on toast

  38. STEAM • Food is cooked above boiling liquid by steam

  39. Bamboo vegetable steamer

  40. Electric vegetable steamer

  41. Steamed lobster

  42. COMBINATION METHODS • Partially cooked in small amounts of fat • Then simmered in liquid • Or covered and quickly steamed

  43. BRAISE / STEW • Food is browned first in fat Then simmered

  44. Braised pot roast

  45. Braising pan – allows browning, then a tight cover to simmer

  46. Beef stew

  47. STIR FRY • Food is fried quickly, then steamed

  48. Stir fried beef and vegetables

  49. From ancient times to modern technology we have continued to create variations to standard cooking methods