Transcript Process of Making Candy All candies begin with

COOKING METHODS
Cooking In Fat
Moist Heat
Dry Heat
Microwave
COOKING FOODS
Foods are cooked by transferring
heat.
There are 3 main ways to transfer
heat.
Convection- using air or liquid
Conduction- using direct contact
Radiation- radiant heat flows evenly
RATE OF COOKING FOOD
Density- foods weight compared to
size {density lows heat transfer}
Shape & Size- The more surface area
that is exposed, the more evenly the
food is cooked
Amount- The more in a pot, the
longer it will take for food to cook
DRY HEAT COOKING
DRY HEAT COOKING
Involves cooking food uncovered
with out liquids or fat.
Dry heat methods of cooking include
roasting, baking, broiling, & grilling.
COOKING IN FAT
FRYING & SAUTÉING
Frying- can be called pan frying, cooking
in a small amount of hot fat in a skillet.
Sautéing- cooks quickly in a small
amount of fat without burning. The cook
“jumps” the pan or gently shakes it.
Method is only used with small pieces of
meat and vegetables.
PAN-BROILING
Food cooks in a skillet with out added
fat. The foods cook in the fat that is
rendered when heat is added.
Pan broiling is used to sear meats.
Searing- is browning meats to seal in
juices & flavors over high heat.
Usually searing is completed before its
cooked in moist heat.
STIR-FRYING
Small pieces of foods are tossed quickly
over high heat or flame with very little
fat until tender
The technique is completed in a WOK
DEEP- FAT FRYING
Foods are cooked by completely immersion in
hot fat
Cooking temps should be at least 350 degrees
F.
Foods are placed in a deep pot, kettle, or
electric fryer
If cooking temps are too low, the food will
soak up grease and if it is too high, the food
burns on the outside and is still raw on the
inside.
STEPS TO DEEP-FAT FRYING
Bring oil to temperature
Season bread or batter foods
Add foods to hot fat
After food is fully cooked (floats) remove
from the kettle
Place on paper towel to drain excess
grease
KEY POINTS TO REMEMBER WHEN
FRYING
Never pierce the foods because its juices
will cause the oil temp to lower.
Never over crowd the kettle or pot, it will
lower the oil temp.
SMOKE POINT
 Smoke Point- temperature at which an oil or fat can
be heated before it smokes.
 The higher the smoke point the higher the
temperature.
 Most vegetable based oils have a higher smoke
point.
 Smoke points do not remain constant. The longer
they are heated or contaminated the lower the
smoke point becomes
 Lighter the color of the oil, the higher the smoke
point
SMOKE POINTS
Fat
Lard
Olive Oil
Corn Oil
Canola Oil
Soybean Oil
Vegetable
Butter
Temperature
375
325-375
400-450
425-475
450-475
325
350
WILL OILS SPOIL?
Over time they become Rancid.
Rancid-process of fat molecules
breaking down as a result of heat,
air, and light exposure
Oil looses healthy properties
Consuming rancid oils will make you
sick just as eating rotten meat would
MOIST-HEAT COOKING
MOIST-HEAT COOKING
Food is cooked in hot liquid or
steam.
Steam & liquid could be combined
when cooking this would be
conduction & convection
PURPOSE OF MOIST HEAT COOKING
Helps tenderize food
Blends flavors
Only way to prepare foods that
require the absorption of liquids
to become edible.
EXAMPLES TECHNIQUES THAT REQUIRE
LIQUID
Boiling- a liquid reaches the highest
temp. possible under normal conditions.
Water boils at 212 degrees F.
May result in a loss of nutrients. Water
soluble vitamins dissolve in liquids
EXAMPLES TECHNIQUES THAT REQUIRE
LIQUID
Simmering- cook foods in a liquid just below
the boiling point
Gentler than boiling and preserve's shape,
texture, color, & flavor.
Poaching- cooking large pieces of food just
below simmering. Seasons are often added to
the liquid for extra flavor
Steaming- cooking food over. Food is placed in
basket and basket is placed in a pot with
water.
EXAMPLES TECHNIQUES THAT REQUIRE
LIQUID
Pressure cooking- creates a high pressure
atmosphere while trapping steam in an air
tight chamber. Pressure raises the boiling
point and allows food to cook in half the time.
Braising- large pieces of untender meats are
placed in a large pot with liquid. A lid is
placed on the pot to trap the steam. Braising
can be completed on the stove or in the oven.
Meat should always be browned before
braising.
EXAMPLES TECHNIQUES THAT REQUIRE
LIQUID
Stewing-cover small pieces of meat
in liquid & a lid. The contents should
simmer slowly .
CANDY
TYPES OF CANDY
Crystalline- contain sugar
crystals. These are usually
smooth and creamy. Ex. Fudge
Non-Crystalline- do not contain
sugar crystals. These are usually
brittle, chewy, caramels.
PROCESS OF MAKING CANDY
All candies begin with sugar syrup.
A sugar syrup is a mixture of sugar
and liquid that are cooked to form a
thick liquid.
Never double or half recipes. This
will effect the quality of the recipe. If
you need more, make another batch.
COOKING TIPS
Butter the sides of the sauce
pan.
Dissolve the sugar completely.
Use a candy thermometer.
Name
Temp
Description
Thread
223-235* F
The syrup drips from a spoon, forms Glacé and candied
thin threads in water
fruits
Soft ball
The syrup easily forms a ball while in
Fudge and fondant
235-245* F the cold water, but flattens once
removed
Firm ball
The syrup is formed into a stable
245-250* F ball, but loses its round shape once Caramel candies
pressed
Hard ball
250-266* F
The syrup holds its ball shape, but
remains sticky
Divinity and
marshmallows
Soft crack
270-290* F
The syrup will form firm but pliable
threads
Nougat and taffy.
Hard crack
300-310* F
The syrup will crack if you try to mold
Brittles and lollipops
it
Caramel
320-350* F
The sugar syrup will turn golden at
this stage
Usage
Pralines
COLD WATER TEMPERATURE TESTING
 If you don’t have a candy thermometer, use the cold-water
method.
 During the cooking stage, remove your pan from the heat and
drop a small spoonful of sugar syrup into a bowl of very cold
water.
 Place your hand in the cold water
 Try to form the sugar into a ball
 Bring it out of the water
 Examining the shape and texture of the candy
CAUTION!
 Sugar burns are can be really bad
 Hot sugar is almost impossible to quick rub or rinse of f the
skin
 Skin continues burning because the sugar is still there
 PAY ATTENTION TO WHAT YOU ARE DOING!
MICROWAVE COOKING
HOW DOES THE MICROWAVE COOK
FOODS?
High voltage is converted to waves of
electromagnetic energy.
Frequency is in a band of radio waves.
Microwaves make water molecules in food
vibrate and wiggle. The vibration produces
heat.
Dense foods are cooked by the conduction of
heat.
COOKING TIMES
Microwave Time
Standing Time
 Actual time the food
cooks with microwaves
 Food may be slightly
undercooked but will
continue cooking using
built up heat.
 Food continues to cook
outside of the
microwave because
molecules continue to
vibrate until they lose
energy and the food
cools
RATE OF COOKING
Foods with water cook quicker (fruits,
vegetables)
Foods high in fat content and sugar cook
quicker (desserts)
MICROWAVE COOKWARE
Glass
China
Pottery
paper
Microwaves pass
through these
materials to heat
only the food.
Use shallow pans
that are round
Rectangle pans
overcook in the
sides
TECHNIQUES FOR MICROWAVING
Food Placement
Covering Foods
 Place food around the
edges of the
microwave. (food in the
middle cooks slower)
 Use a ring to create a
circle
 Arrange food to allow
as much of the
microwaves to flow as
possible.
 Covering foods helps
retain moisture
 Paper towels- absorb
moisture & keeps breads
from becoming soggy
 Parchment & wax paperretain heat, frozen meals,
prevents splash
 Plastic wrap- best for
retaining moisture, used
for foods that may dry
out
TECHNIQUES FOR MICROWAVING
Stir- half way through the cooking process
Rotate- have turntables that help rotate foods
Turn- dense foods over with tongs
MICROWAVE SAFET Y
Never try to repair your own microwave
Remove all wire twist ties
Never place aluminum pans or foil in the
microwave
Always use microwave safe
containers/pans in the microwave.
Never use metal or metal trimmed
dishes
MICROWAVE SAFET Y
 Never use plastics or Styrofoam products - chemicals
may contaminate foods
 Unsafe plastics will warp
 Metals cause arcing (electrical sparks)
 Never reuse microwave cups from shelf stable foods
 Never use products that contain recycled paper - may
contain harmful pieces of metal or chemicals that
can catch fire.
CAN I MAKE STALE CHIPS FRESH AGAIN?
Potato chips become state when they are
exposed to air over a period of time.
When chips are fried they lose all
moisture.
When the chip is left out the moisture is
reintroduced an the chip becomes stale.
Heat from the microwave evaporate the
moisture and make the chip crisp again.