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Cooking Methods

Cooking Methods. Chapter 9. Equipment for Cooking. Section 9.1. The Range. Consists of a cooktop, an oven, and a broiler Cooktops have dials or push button controls Heating Units – energy sources in ranges used to heat food Oven temperatures range from “warm” 200 ° F to “broil” 500 ° F.

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Cooking Methods

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  1. Cooking Methods Chapter 9

  2. Equipment for Cooking Section 9.1

  3. The Range • Consists of a cooktop, an oven, and a broiler • Cooktops have dials or push button controls • Heating Units – energy sources in ranges used to heat food • Oven temperatures range from “warm” 200°F to “broil” 500°F

  4. Ranges • Gas ranges require both a gas line and 120-volt electrical circuit • Electric ranges require 240-volt electrical circuit. Can be glass-ceramic top or coils

  5. Freestanding • Have finished sides so you can have them at the end of a counter • Look built-in when placed between counters • Most popular style

  6. Slide-in Ranges • Slide-in ranges sit on the floor • Available in gas or electric • Some have a single oven and some have two ovens

  7. Drop-in Ranges • Drop-in ranges sit on a cabinet base • Available in gas or electric • Some have a single oven and some have two ovens

  8. Convection Oven • Convection cooking uses a stream of heated air to bake and roast foods • Saves energy, reduces cook time, and promotes more even cooking

  9. Built-ins • Separate cooktops and ovens • May be built into a wall or a countertop or island • Separate units offer greater flexibilty

  10. Cleaning • Self-cleaning ovens – use very high temperatures to burn away spills • Consumer must wipe away a small amount of ash • Continuous cleaning ovens – have specially coated walls • Food spills oxidize over time during normal operation • Cost less than self-cleaning ovens but some find them less effective

  11. Microwaves • Microwaves can defrost, cook, and reheat food in a fraction of the time required by conventional ovens • Saves 75% of the energy used by ovens

  12. Microwave Styles • Countertop microwaves are the most popular and offer the greatest features • Over-the-range microwaves – two types • Type 1 - Above the stove with a light and a vent • Type 2 – The top half of a built-in oven unit

  13. Small Appliances

  14. Toasters & Toaster Ovens • Toaster – most common kitchen appliance • Two or four slice models • Toaster ovens – bake or broil small food items

  15. Electric Skillets • Thermostat controls the temperature throughout the entire cooking process • Skillet should have a high dome lid to provide maximum capacity and versatility

  16. Portable Electric Burner • Works like the cooktop on a range • Popular in apartments and dorm rooms • Use with caution to avoid fires

  17. Slow Cookers • Versatile, timesaving appliances • Combine ingredients in the morning and the meal is done in the evening • Two heat setting, high and low, some have a warm setting

  18. Broiler/Grill • A small, portable electric grill used to broil or grill food indoors

  19. Rice Cooker/Steamer • Used to cook large quantities of rice or to steam vegetables • Controlled heat cooks all types of rice perfectly

  20. Cookware

  21. Cookware • Equipment for cooking on top of the range • Available in a variety of materials • As a general rule all cookware should be washed in hot soapy water

  22. Saucepans • One long handle and often come with a cover • Sizes range from ½ quart to 4 quarts • Usually made of metal or heat proof glass

  23. Pots • Larger and heavier than saucepans • Sizes range from 3 quarts to 20 quarts • Has two small handles, one on each side • Most pots come with covers

  24. Skillets • Used for browning and frying foods • Sometimes called “frying pans” • Vary in size • Often have a matching cover

  25. Double Boiler • Consists of two saucepans and a cover • A smaller one fitting in a larger one • Boiling water in the bottom pan gently heats food in the top pan

  26. Dutch Oven • A heavy gauge pot with close fitting cover • May be used on the range or in the oven • May come with a rack to keep meat and poultry from sticking to the bottom

  27. Steamer • Basketlike container that is placed inside a saucepan containing a small amount of boiling water • Holes in the steamer allow steam to pass through and cook food

  28. Pressure Cooker • Heavy pot that has a locked-on cover and a steam gauge • Steam builds up inside the pot, causing very high cooking temperatures that cooks food more quickly

  29. Bakeware

  30. Bakeware • Consists of pans of different sizes and shapes • Light-colored pans transfer oven heat quickly and give baked products a light, delicate crust • Dark pans absorb heat and produce thick brown crusts • Glass pans absorb more heat than metal pans • Reduce oven temperature by 25°F

  31. Loaf Pan • Deep, narrow, rectangular pan • Used for baking breads and meatloaf

  32. Cookie Sheet • Flat, rectangular pan • Designed for baking cookies and biscuits • Has 2 – 3 open side

  33. Baking Sheet • Similar to a cookie sheet • 4 shallow sides • About 1 inch deep • Used for sheet cakes, pizza, chicken pieces, and fish

  34. Cake Pan • Available in assorted sizes and shapes • Assorted materials • Dark, non-stick • Glass • Light-colored • Disposable

  35. Tube Pan • Variation on the standard cake pan • Central tube to help trap added air • Used for angel food, sponge, and chiffon cakes

  36. Pie Pans • Shallow, round pans with slanted sides • Used for pies, tarts, and quiches

  37. Muffin Pan • Used for baking muffins • Available in 6 and 12 cup capacities

  38. Roasting Pan • Large, heavy duty pan • Oval or rectangular in shape • Used for roasting meats and poultry • May be covered or uncovered

  39. Casserole • A covered or uncovered pan • Used for baking and serving main dishes and desserts • Various sizes available

  40. Aluminum Foil Pans • Disposable pan made of foil • Useful for special, one time occasions • Funerals • Picnics • Housewarming • Can be recycled

  41. Cooking Tools

  42. Turner • Used to lift and turn flat foods • Hamburgers • Pancakes • eggs

  43. Tongs • Used to grip and lift hot bulky foods • Broccoli spears • Ribs

  44. Basting Spoon • Used to stir and baste foods during cooking

  45. Baster • A long tube with a bulb on the end • Used for suctioning up juices for basting

  46. Ladle • Has a small bowl and long handle • Used for dipping hot liquids from pan

  47. Pastry Brush • Used to brush hot foods • Used to brush pastries with glaze or egg wash

  48. Skewers • Long rods made of metal or bamboo with one end pointed • Pieces of food are threaded onto the skewers for cooking or serving

  49. Oven Thermometer • Used to measure the internal temperature of meat and poultry • Cannot be used with thin food or in a microwave • Available in digital and analog

  50. Instant-read Thermometer • Used to measure the internal temperature of food at the end of cooking • Cannot be used while food is cooking in the oven • Available in digital and analog

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