Transcript File

Chapter 9 Study Guide
(ALSO, CHAPTER 26)
Moist Heat Cooking

Cooking techniques that involve using
liquids to prepare foods
Boiling

boiling is cooking food in
boiling water, or other
water-based liquid such
as stock or milk.
Simmering is gentle
boiling, while in poaching
the cooking liquid moves
but scarcely bubbles.
Simmering
Simmering is a cooking technique in which
foods are cooked in hot liquids kept at or
just barely below the boiling point of water
(at average sea level air pressure), 100 °C
(212 °F).
 To keep a pot simmering, one brings it to a
boil and then adjusts the heat downward
until just before the formation of steam
bubbles stops completely.

Stewing


In cooking, stewing means preparing vegetables
or meat by simmering in liquid. Unlike braising, the
ingredients are generally diced.
A stew may be either simmered in a pot on the
stove top or cooked in a covered casserole in the
oven. Stewing is suitable for the least tender cuts
of meat that become tender and juicy with the slow
moist heat method
Poaching
Poaching is the process
of gently simmering food
in liquid, generally water,
stock or wine.
 Poaching is particularly
suitable for fragile food,
such as eggs, poultry,
fish and fruit, which
might easily fall apart or
dry out.

Steaming
Steaming is a method
of cooking using steam.
 Steaming is a preferred
cooking method for
health conscious
individuals because no
cooking oil is needed,
thus resulting in a lower
fat content.

Roasting

Roasting is a
cooking method that
utilizes dry heat,
whether an open
flame, oven, or other
heat source.
Roasting usually
causes
caramelization of the
surface of the food,
which is considered a
flavor enhancement.
Broiling
Broiling is a process of cooking food with
high heat with the heat applied directly to
the food, most commonly from above.
 In electric ovens, broiling/grilling is
accomplished by placing the food near the
upper heating element, with the lower
heating element off and the oven door
partially open.

Sautéeing

Sautéeing is a method of cooking food that
uses a small amount of fat in a shallow pan
over relatively high heat
(2) Types of Food suitable for
sautéing
Vegetables
 Meats

Pan-Frying Foods

Pan frying is a form of frying characterized
by the use of less cooking oil than deep
frying; enough oil to, at most, cover the food
to be cooked only half way
Pan Frying

Frying using less cooking oil
Stir Frying

Stir frying cooks small pieces of food
stirring constantly over high heat in a small
amount of oil.
(2) Steps of Stir-Frying

Three Easy Steps To Stir-Frying
 Marinate thin uniform food pieces to flavor or tenderize
 Heat small amount of oil in wok or large heavy nonstick
skillet over medium-high heat until hot.
 Stir-fry food, continuously turning with a scooping motion
Why is boiling seldom used?

LOSES NUTRIENTS/COLOR in foods
Should you salt before/after
broiling?

AFTER—may cause a reduction in moisture
Why does broiling take a lot of
attention?

Easy to burn one side—must be “flipped”—
similar to grilling
Why is cancer a concern when
grilling food?

Grilling and broiling cause "muscle meats" (red meat,
poultry and fish) to produce cancer-causing compounds.
These compounds, called HCAs (heterocyclic amines),
have been shown to cause tumors in animals and possibly
increase the risk of cancers of the breast, colon, stomach
and prostate in humans.
Microwaveable Foods
VEGETABLES
 Pre-Cooked Foods

Concentration of Sugar & Fat in
Microwaved Foods (problems?)

These heat fast and to temperatures exceeding that of
boiling water. One reason that it is so difficult to make a
single step microwave caramel popcorn is that the sugar/
oil blend heats so quickly and that the sugar burns at
about the same temperature that popcorn pops.

ALSO EFFECT MOISTNESS
Factors that effect microwave
Cooking
Arrange foods in a ring to let microwaves
enter form all sides.
 Place foods with the thickest parts towards
the outside of the ring.

What is “standing time”?

At the end of most recipes, you will find instructions to let
the food stand for a few minutes. Your microwave oven
manual should explain how food continues to cook after it
is taken out of the oven. This is known as 'standing time',
but it is actually residual cooking time, and it is an
important part of microwave cooking. Standing time allows
the food to finish cooking.

Standing time should be half the cooking
time
What can happen if food is spilled in
microwave & not cleaned?

Bacteria grows, food gets caked on, can ruin
microwave components
Why should you be careful when
heating water in the microwave?

As the water gets hotter, the size of any trapped air pocket
grows and eventually it may be able to break free as a real
seed bubble. When water is sufficiently superheated, just a
single seed bubble is enough to start an explosion and
empty the container completely.
(2) Outcomes resulting from Pan
placement in oven during baking
Burned tops/bottoms
 Doughy centers & burned outside

Blend
Boil
Broil
Chop
Combine
Deep-Fat-Fry
Grate
Mince
Peel
Sauté
Simmer
Shred
Steam
Stir
Toss
Whip