Transcript + Food preparation

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Food preparation
Basic method of heating food
Dr. Fatimah Yousef
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Food preparation:
Factors contributing to differences in prepared food
including:
 The type of heat used.
 The cooking utensils.
 The amount of food prepared.
 Fresh or dried herbs.
Dr.Fatimah Youaef12013
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Methods of Heating Foods
 Heating
not only destroys microorganisms that cause
illness, but changes the molecular structure of foods,
alerting their texture, taste, odor, and appearance.
 Moist-Heat Preparation.
 Dry-Heat Preparation.
 Combination methods, which involve dry heat and
then a moist heat.
Dr.Fatimah
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Moist-Heat Preparation
A method of cooking in which heat is
transferred by water, any water-based liquid,
or steam including:
1-Scalding
2-Poaching
3-Simmering
4-Stewing
 5-Braising
 6-Boiling
7-Steaming
Dr.Fatimah
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Moist-Heat Preparation cont’d
 1-Scalding
temperature of scalding water is 66 °C (150 °F)
and can be indicated visually by the appearance of large,
still bubbles on the bottom of the pan.
 This process was most frequently used with milk to
improve its function in recipes and destroy bacteria.
http://www.youtube.com/watch?v=9rbunfkplmc
 The
Dr.Fatimah
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Moist-Heat Preparation cont’d
 2-Poaching:
 The
temperature of poaching water is between (71–82 C).
and can be indicated visually by the appearance of
relatively motion bubbles appear on the bottom of the pan
 food is either partially or totally immersed in the
poaching water.
 Poaching is used to prepare delicate foods, like fish and
eggs.
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Moist heat…
Poaching
…which means to cook food in water that is hot
but not bubbling. Usually tender, delicate foods,
like eggs.
Hot, but not bubbling.
+ Moist-Heat Preparation cont’d
 3-Simmering:
 Simmering
takes place just below boiling but never lower than
82°c.
 When simmering, bubbles rise and barely break the surface.
 Simmering is considered a gentler cooking method than
boiling.
 Foods traditionally cooked by simmering include rice and
soups.
http://www.youtube.com/watch?v=-DOtiErstIM
Dr.Fatimah
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Moist heat…
Simmering
Which means to cook food in water that is bubbling
gently, usually foods that need to cook for a long time.
Bubbling very gently.
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Moist-Heat Preparation cont’d
 4-Stewing:
 Stewing
is a form of simmering in which food is
cooked in a small amount of liquid that will
eventually becomes a sauce.
 In most stewing applications the contents are
simmered for some time and then covered and
finished in an oven.
Dr.Fatimah
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Moist-Heat Preparation cont’d
 5-Braising:
 Braising
is different than stewing although both
are cooked in a small amount of liquid
 The primary difference is items braised are
served separately, such as a pot roast with
potatoes and carrots compared to a beef stew,
which would be a stewing application.
Dr.Fatimah
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Moist-Heat Preparation cont’d
 6-Boiling:
 Boiling
water reaches a temperature of 212°F.
 Boiling applications are typically used for
dried pasta and beans, as well as tougher
textured vegetables.
Dr.Fatimah
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Moist heat…
Boiling
…Which means to cook food in water that is bubbling
rapidly. Usually foods like pastas or hardy
vegetables.
Bubbling very rapidly.
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Moist-Heat Preparation cont’d
 7-Steaming:
 Steaming
is a popular method to cook with, due
to its ability for food to retain its texture, taste,
color, and nutrients.
 In this application, food is cooked above
boiling water but never touching it.
 A lid is in place in order to trap the steam.
 Popular applications of steaming are steamed
vegetables.
Dr.Fatimah
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Moist heat…
Steaming
…which means to cook food by exposing it to
steam.
Usually vegetables.
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Dry-Heat Preparation
A
method of cooking in which heat is
transferred by air, radiation, metal although
some kind of cooking oil is often used.
Examples of dry-heat preparation include:
 1- Baking
 2- Roasting
 3-Broiling
 4-Grilling
 5-Frying
Dr.Fatimah
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Dry-Heat Preparation cont’d
 1-
Baking
 Baking is the heating of food by hot air in an oven
 Baking result can be effected by rack position
and color of the pan
 Rack position
 For the best outcome, the food should be
placed in the middle of the center rack
 Color of the pan
 Shiny metal pans reflect heat and are best for
cakes or cookies
Dr.Fatimah
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Dry-Heat Preparation cont’d
 2-Roasting
Roasting is a similar to baking but the
term is usually reserved for meat and
poultry
 Unlike baking, food that is roasted is often
basted with fat or other liquids to prevent
them from drying during the cooking
process

Dr.Fatimah
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Dry-Heat Preparation cont’d
 3-Broiling
 Broiling
is a cooking method very similar to
grilling that can be achieved in the oven.
 Broiling consists of placing food very close to
an intense heat source for quick cooking at a
very high temperature.
 The heat source for broiling is above food, as
opposed to being beneath food when grilling
Dr.Fatimah
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Dry-Heat Preparation cont’d
 4-Grilling
 Just
as with broiling, grilling involves exposing
food to a very intense heat source for a short
amount of time.
 Unlike broiling, the heat source is below the
food rather than above
 The heat source for grilling can be direct
flames from either gas or charcoal
Dr.Fatimah
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Dry-Heat Preparation cont’d
 Frying
 Frying
utilizes fat to transfer heat to food.
 Although fat is a liquid at frying temperatures,
it is still considered a dry-heat cooking method
because it does not involve water
 Types of frying:
 1-Sautéing
Required a medium temperature
 2-Stir-frying
 3- Pan-frying
All are distinguished by the amount of fat
used
Dr.Fatimah
Dry heat…
Sauté
…which means to toss quickly in a pan
with very little fat and a fairly high heat.
Fairly high heat, very little fat
Dry heat…
Pan fry
…which means to cook in a moderate amount of fat
over a moderate heat. Usually breaded foods like
cutlets or chicken are pan fried.
Moderate heat & a moderate amount of fat
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Combination methods
 Combination
methods mean cooking food using
first a dry heat and then adding liquid or steam.
 Combination
methods are used to tenderize
tough cuts of meat.