Transcript Chapter 15 Cooking Techniques

Chapter 15 Cooking Techniques
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.
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Chapter 15 Cooking Techniques
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.
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Chapter 15 Cooking Techniques
Cooking Techniques
• The three types of cooking techniques are:
• dry
• moist
dry cooking technique
Cooking technique that uses oil,
• combination
fat, the radiation of hot air, or
metal to transfer heat.
moist cooking technique
Uses liquid instead of oil to
create the heat energy that is
needed to cook the food.
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combination cooking
Uses both moist and dry
cooking techniques.
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Chapter 15 Cooking Techniques
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.
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Chapter 15 Cooking Techniques
Changes in Cooked Food
• During cooking, moisture
is lost, food tissue breaks
down, and proteins
coagulate, all changing
the texture.
coagulate
When proteins change from a liquid or
semiliquid state to a drier, solid state.
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Chapter 15 Cooking Techniques
Changes in Cooked Food
• Common pigments in food that can be affected
by cooking include:
• chlorophyll
• flavonoids
• carotenoids
pigment
The matter in cells and tissue
that gives them their color.
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Chapter 15 Cooking Techniques
Changes in Cooked Food
• Cooking techniques that use fat create
caramelization.
• The correct cooking technique can enhance
the flavor of food.
caramelization
enhance
The process of cooking sugar to
high temperatures to create
aroma and flavor.
Increase the quality of.
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Chapter 15 Cooking Techniques
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.
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Chapter 15 Cooking Techniques
Dry Cooking Techniques
• Dry cooking techniques include:
• baking
• smoking
bake
smoking
Cook with dry heat in a
closed environment,
usually an oven. No fat
or liquid is used.
A form of cooking using
low heat, long cooking
times, and wood smoke
for flavor.
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Chapter 15 Cooking Techniques
Dry Cooking Techniques
• Dry cooking techniques include:
• roasting
• sautéing
roasting
sautéing
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.
A quick, dry cooking
technique that uses a
small amount of fat or oil
in a shallow pan.
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Chapter 15 Cooking Techniques
Dry Cooking Techniques
• Dry cooking techniques include:
• stir-frying
• frying
stir-frying
frying
A dry cooking technique
similar to sautéing done with
a wok.
Cooking foods in hot fat
or oil.
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Chapter 15 Cooking Techniques
Dry Cooking Techniques
• Dry cooking techniques include:
• grilling
• broiling
grilling
broiling
A cooking method that
places food on a heated grill.
To cook food directly under
a primary heat source.
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Chapter 15 Cooking Techniques
Dry Cooking Techniques
• Moisture from the food evaporates into the air
during dry cooking.
• A large food product will exhibit carryover
cooking when baked in an oven.
carryover cooking
The cooking that takes place after you
remove something from a heat source.
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Chapter 15 Cooking Techniques
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?
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Chapter 15 Cooking Techniques
Dry Cooking Techniques
• Foods are usually coated before frying by:
• dredging
dredging
• breading
Coat foods with flour; coating poultry
parts with seasoned flour.
• using batter
breading
batter
A coating made of eggs and
crumbs.
A semi-liquid mixture that contains
ingredients such as flour, milk, eggs,
and seasonings.
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Chapter 15 Cooking Techniques
Dry Cooking Techniques
• Drain food well after frying on an
absorbent surface.
• There are two options for frying:
pan-frying and deep-frying.
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 fat
or oil.
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Chapter 15 Cooking Techniques
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.
griddle
broiling
A flat, solid plate of metal with a
gas or electric heat source.
To cook food directly under a
primary heat source.
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Chapter 15 Cooking Techniques
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.
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Chapter 15 Cooking Techniques
Cooking in Liquid
• Moist cooking involves heating food in a liquid
other than fat.
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Chapter 15 Cooking Techniques
Cooking in Liquid
• Moist cooking
techniques include:
• boiling
• blanching
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.
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Chapter 15 Cooking Techniques
Cooking in Liquid
• Moist cooking
techniques include:
• parboiling
• simmering
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.
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Chapter 15 Cooking Techniques
Cooking in Liquid
• Moist cooking
techniques include:
• poaching
• steaming
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.
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Chapter 15 Cooking Techniques
Cooking in Liquid
• When liquid boils, convection occurs.
• Blanching is used to:
• simplify peeling.
convection
• precook foods before
A process in which the
freezing or service
liquid closest to the
bottom of the pan is
• soften herbs.
heated and rises to
• lock in color and nutrients. the top.
• remove excess salt, blood,
and strong flavors.
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Chapter 15 Cooking Techniques
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?
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Chapter 15 Cooking Techniques
Combination Cooking
• Combination cooking combines dry and moist
heat methods.
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Chapter 15 Cooking Techniques
Combination Cooking
• Two major combination techniques are:
• braising
• stewing
braising
A long, slow cooking
process; meat is first seared
and the pan deglazed before
the moist cooking technique
is used.
stewing
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.
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Chapter 15 Cooking Techniques
Combination Cooking
• Braising can help
make tough cuts of
meat more tender.
• Cooking time is
shorter for stewing
than braising.
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