Transcript basic cooking principles 2

A combination of methods
cooking times
The time it takes to heat the food to the desired
temperature.
Food is “done”, when the desired changes have
taken place.
There are THREE affecting factors:
1. cooking temperature
1) Cooking Temperature: the temperature of the air
in the oven, the fat in the fryer, the surface of the
griddle, or the liquid in which food is cooking.
2. The speed of heat transfer
Different cooking methods transfer heat at
different rates.
Air is a poor conductor of heat.
Steam conducts heat much faster and more
intensely.
Forced air in a convection oven heats food faster
than a normal oven.
3. Size, temperature, and food
characteristics
The rate of cooking depends on the size of the
food item.
The temperature from which the food product
began cooking affects the cooking time.
The density of the food, such as meats and fish,
affect the cooking time.
chef’s responsibility
Due to the many variables, it is difficult to determine
accurate cooking times.
Kitchen equipment varies greatly from kitchen to
kitchen due to age and efficiently.
Cooking times are to be used as guidelines.
Cooks are responsible for making the final
determinations regarding the doneness of food
products.
Steam carries more heat then boiling, therefore
cooking times must be monitored carefully, to avoid
overcooking.
Cooking methods
1. MOIST HEAT - Heat is conducted to the food by
water or water based products, such as stocks,
sauces, steam.
2.DRY-HEAT - Heat is conducted without
moisture, by air, metal, radiation, or hot fat. Dry
boiling - physical reaction
moist heat methods
poach, simmer, boil
boiling
to cook in a liquid that is bubbling rapidly and greatly agitated.
Water boils at 212° F (100°C)
Reserved for vegetables and
starches, because their
composition can handle this
rigorous cooking method.
High temperatures toughen
proteins and the rapid boiling
can break up delicate foods.
Boiling
212 degrees F.
Boiling food is the process
of cooking it in a boiling
liquid, usually water.
Boiling water has a
temperature of 212°, and no
matter how long it boils or
how hard it boils, it never
becomes hotter; for at that
point it is transformed by the
heat into steam, and in time
boils away.
This temperature varies
with the atmospheric
pressure, which in turn varies
with both altitude and
weather.
Simmering
185 degrees to 200 degrees F.
85° C - 96° C
Simmering is usually reserved for tougher
cuts or items that need more time to
cook.
The temperature of the liquid is usually
between 185° and 205°F. A simmer is
sometimes called a "gentle boil."
Small bubbles periodically rise to the
surface - the gentler and slower the
bubbles, the lower the temperature.
NOTE: You can simmer with a lid, but
remember the temperature inside the
pot will rise and the simmer can very
easily turn into a boil.
The simmered item renders a broth that is
served as the sauce with your dish.
Poaching
160 degrees to 180 degrees F.
71° C - 82°C
Poaching is "to cook an item by submerging it in a liquid that is just
barley simmering." Poaching is not a rolling boil. Poaching,
compared to boiling, is a much gentler technique.
Poaching generally calls for food to be fully submerged in a liquid that
is kept at a constant and moderate temperature, between 160°
and 180°F. Keeping the temperature constant can take a little
practice. The surface of the liquid should just shimmer with the
possibility of a bubble.
The liquid is generally well flavored - stock, broth, court bouillon
infused with herbs, spices or anything the imagination can
conceive.
Usually the most delicate of foods, like eggs, fish, fruit, and some
organ meats are poached. The food must be completely submerged
in the water.
general rule
WHETHER A FOOD IS TO BE POACHED,
SIMMERED OR BOILED; THE WATER IS
GENERALLY BROUGHT TO A BOIL FIRST.
BLANCHING
To partially cook an item.
Usually in water, but also in other
liquids.
Such as French Fries in oil.
Blanching proteins or vegetables
Two methods of blanching.
BLANCHING - METHOD ONE
• Place the item in cold water,
bring to a boil, and simmer briefly.
• Cool the item by plunging it in
cold water.
•Used to dissolve out blood,
impurities, salt, from meat and
bones.
BLANCHING - METHOD TWO
• Place the item in rapidly
boiling water and return to the
boil.
• Remove the item and cool in
cold water.
altitude
The boiling point of water is lower at higher
altitudes.
Water boils at a lower temperature as the altitude
above sea level increases.
Therefore, it takes longer to boil food products to
doneness, at these lower temperature.
500 ft above sea level - 203°F - 95°C
sea level - 212°F - 100°C
steam
to cook foods by exposing them directly to steam
In large quatities, steaming is done in steam
cookers, that are designed to use hotel pans.
Steaming can also be done on a rack above
boiling water.
steaming
Can also be done in a tightly covered pan.
OR “en papillote”, wrapped in parchmnet paper.
pressure steamer
a cooker that hold in steam under pressure
The temperature in the steamer
goes above 100°C due to the
biuld up of steam molecules
contained under pressure.
Pressure - pounds per square
inch
5 psi - 106°C
10 psi - 116°C
15 psi - 121°C
Braise
to cook covered in a small amount of liquid, usually after
browning, liquid served as a sauce
Braising can be defined as a combination metod, because
the product is first browned using dry heat method,
however the majority of the cooking is done by moist heat.
The brownng is done to develop flavor and color.
Technically, the term braising is used for larger cuts of
meat, and the term stewing is used for smaller food items.
braising characteristics
1. Braised meats are browned first.
2. Vegetables can be braised in small amount of
liquid, they do not always have to be browned
first.
3. Braising liquids should not completely cover the
item. One to two thirds, depending on how much
sauce is desired.
4.Poultry and fish can be braised without liquid,
because they produce their own liquid from the
moisture trapped by the cover.
5.Braising can be done on the stove top or in the
oven braising - advantages
1.UNIFORM COOKING
2.LESS ATTENTION REQUIRED
3.FREES SPACE ON STOVE TOP
DRY HEAT METHODS
1.ROAST AND BAKE
2.BROIL
3.GRILL, GRIDDLE, AND PAN BROIL
USING FAT
1.SAUTÉ
2.PAN FRY
3.DEEP FRY
SAUTé - to jump
Note: Not all items need to be tossed in the pan.
Preheat the pan.
Don’t overcrowd the pan
Meat can be dusted with flour to prevent sticking
A liquid is used to deglaze the pan.
pan-fry
to cook in a modrat amount of fat in a pan over
More fat is used in moderate
pan-fryingheat
and the cooking time
is longer.
It is for larger pieces of food and they are not tossed
or flipped in the pan.
Use a lower heat for a longer time period, as the
food is larger.
The amount of fat depends on the item being panfried.
Foods are turned at least once for even cooking.
Items can be finished in an oven to simplify
deep frying
to cook a food submrged in hot fat
CHARACTERISTICS OF GOOD DEEP FRYING:
Minimum fat absortion
Minimum moisture loss
Golden color
Crisp coating
Protective bread coatings are of high
high quality
No flavors from the oil
deep frying guidlines
1. Ensure proper temperatures
350°C - 375° C
Too low frying temperatures result in greasy food
2. Do not overload the fry baskets
3. Use good quality fat with a high smoke point.
4. Replace 15% - 20% of fat after each daily use, discard
used fat.
5. Avoid combining different flavour combinations.
6. Fry as close to service as possible, fried foods do not hold
protect frying fat from:
heat :Turn fryer off when not in use
oxygen: keep covered, aerate as little as possible
water: remove moisture from foods, dry baskets
salt: never salt over fryer
food particles: skim & strain regularly, remove loose food