'Dry heat methods' diaporamas de présentation

Creative Cooking 1 Cooking Methods

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.

1.03k views • 63 slides

Chapter 8

546 views • 32 slides

MEAT COOKERY

MEAT COOKERY. DRY HEAT METHODS USING LESS OIL. GRILLING. Grilled foods are cooked by radiant heat from a source located below the food. The sauce is prepared separately. Working temperature is around 220 to 250 deg C. The high temperature seals the pores of the meat.

1.52k views • 27 slides

CHAPTER 12 PRINCIPLES OF MEAT COOKERY

CHAPTER 12 PRINCIPLES OF MEAT COOKERY. Crosscut of Muscle Fibers. Aging Methods. Dry Aging. Wet Aging. Preparation. Preparing Meats Marinating: wet and dry Barding Larding. Composition of Protein in Meat. Applying Various Cooking Methods. Dry heat cooking methods

3.65k views • 26 slides

Pork ID and Fabrication Session 4

700 views • 23 slides

Cooking Methods,

1.14k views • 22 slides

Cooking Vegetables

Cooking Vegetables. Most vegetables are served cooked. Softens vegetables Intensifies the flavor Properly done maintains nutrients. Grilling and broiling Cooks quickly under very high heat. The heat caramelizes the vegetables, giving a pleasing flavor. Potatoes, tomatoes, squash, eggplant.

1.18k views • 11 slides