Chapter 15 Cooking Techniques Contents Section 15 1

Chapter 15 Cooking Techniques Contents § Section 15. 1 How Cooking Alters Food § Section 15. 2 Dry Cooking Techniques § Section 15. 3 Moist Cooking Techniques Glencoe Culinary Essentials Chapter 15 Cooking Techniques 1

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. Glencoe Culinary Essentials Chapter 15 Cooking Techniques 2

Chapter 15 Cooking Techniques Content Vocabulary Academic Vocabulary dry cooking technique subject evaporate enhance moist cooking technique combination cooking coagulate pigment caramelization Glencoe Culinary Essentials Chapter 15 Cooking Techniques 3

Chapter 15 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. Glencoe Culinary Essentials Chapter 15 Cooking Techniques 4

Chapter 15 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. Glencoe Culinary Essentials Chapter 15 Cooking Techniques combination cooking Uses both moist and dry cooking techniques. 5

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. Glencoe Culinary Essentials Chapter 15 Cooking Techniques 6

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. Glencoe Culinary Essentials Chapter 15 Cooking Techniques 7

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. Glencoe Culinary Essentials Chapter 15 Cooking Techniques 8

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. Glencoe Culinary Essentials Chapter 15 Cooking Techniques 9

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. Glencoe Culinary Essentials Chapter 15 Cooking Techniques 10

Chapter 15 Cooking Techniques Content Vocabulary Academic Vocabulary bake frying effect carryover cooking dredging delicate smoking roasting sear basting open-spit roast sautéing stir-frying wok breading batter heat lamp pan-fry deep-fried recovery time grilling griddle broiling Glencoe Culinary Essentials Chapter 15 Cooking Techniques 11

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. Glencoe Culinary Essentials Chapter 15 Cooking Techniques 12

Chapter 15 Cooking Techniques Dry Cooking Techniques • Dry cooking techniques include: • roasting • sautéing roasting 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. Glencoe Culinary Essentials Chapter 15 Cooking Techniques sautéing A quick, dry cooking technique that uses a small amount of fat or oil in a shallow pan. 13

Chapter 15 Cooking Techniques Dry Cooking Techniques • Dry cooking techniques include: • stir-frying • frying stir-frying A dry cooking technique similar to sautéing done with a wok. Cooking foods in hot fat or oil. Glencoe Culinary Essentials Chapter 15 Cooking Techniques 14

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. Glencoe Culinary Essentials Chapter 15 Cooking Techniques 15

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. Glencoe Culinary Essentials Chapter 15 Cooking Techniques 16

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? Glencoe Culinary Essentials Chapter 15 Cooking Techniques 17

Chapter 15 Cooking Techniques Dry Cooking Techniques • Foods are usually coated before frying by: • 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. Glencoe Culinary Essentials Chapter 15 Cooking Techniques 18

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. Glencoe Culinary Essentials Chapter 15 Cooking Techniques 19

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. Glencoe Culinary Essentials Chapter 15 Cooking Techniques 20

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. Glencoe Culinary Essentials Chapter 15 Cooking Techniques 21

Chapter 15 Cooking Techniques Content Vocabulary Academic Vocabulary boiling reduce submerged boiling point poach extracted convection steaming blanching braising shocking deglaze parboiling stewing simmering Glencoe Culinary Essentials Chapter 15 Cooking Techniques 22

Chapter 15 Cooking Techniques Cooking in Liquid • Moist cooking involves heating food in a liquid other than fat. Glencoe Culinary Essentials Chapter 15 Cooking Techniques 23

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. Glencoe Culinary Essentials Chapter 15 Cooking Techniques 24

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. Glencoe Culinary Essentials Chapter 15 Cooking Techniques 25

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. Glencoe Culinary Essentials Chapter 15 Cooking Techniques 26

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. Glencoe Culinary Essentials Chapter 15 Cooking Techniques 27

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? Glencoe Culinary Essentials Chapter 15 Cooking Techniques 28

Chapter 15 Cooking Techniques Combination Cooking • Combination cooking combines dry and moist heat methods. Glencoe Culinary Essentials Chapter 15 Cooking Techniques 29

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. Glencoe Culinary Essentials Chapter 15 Cooking Techniques 30

Chapter 15 Cooking Techniques Combination Cooking • Braising can help make tough cuts of meat more tender. • Cooking time is shorter for stewing than braising. Glencoe Culinary Essentials Chapter 15 Cooking Techniques 31

Chapter 15 Cooking Techniques Chapter Summary Section 15. 1 How Cooking Alters Food • There are three different cooking techniques: • dry • moist • combination • The cooking technique, temperature, and cooking time affect nutritive value, texture, color, aroma, and flavor. Glencoe Culinary Essentials Chapter 15 Cooking Techniques 32

Chapter 15 Cooking Techniques Chapter Summary Section 15. 2 Dry Cooking Techniques • Dry techniques include: • pan-frying • baking • deep-frying • smoking • grilling • roasting • broiling • sautéing • stir-frying Glencoe Culinary Essentials Chapter 15 Cooking Techniques 33

Chapter 15 Cooking Techniques Chapter Summary Section 15. 3 Moist Cooking Tchniques • Moist cooking techniques include: • boiling • simmering • poaching • steaming • Combination cooking techniques include: • braising • stewing Glencoe Culinary Essentials Chapter 15 Cooking Techniques 34

Chapter 15 Cooking Techniques Review Do you remember the vocabulary terms from this chapter? Use the following slides to check your knowledge of the definitions. The slides in this section include both English and Spanish terms and definitions. Start Glencoe Culinary Essentials Chapter 15 Cooking Techniques 35

Chapter 15 Cooking Techniques dry cooking technique técnica de cocción seca Cooking technique that uses oil, fat, the radiation of hot air, or metal to transfer heat. Técnica de cocción que utiliza el aceite, la grasa, el aire caliente o un metal para transferir calor. Show Definition Glencoe Culinary Essentials Chapter 15 Cooking Techniques 36

Chapter 15 Cooking Techniques evaporate evaporar To escape as vapor. Que se vuelve vapor. Show Definition Glencoe Culinary Essentials Chapter 15 Cooking Techniques 37

Chapter 15 Cooking Techniques moist cooking technique técnica de cocina húmeda Uses liquid instead of oil to create the heat energy that is needed to cook the food. Utiliza líquido en lugar de aceite para crear la energía térmica que se necesita para cocinar la comida. Show Definition Glencoe Culinary Essentials Chapter 15 Cooking Techniques 38

Chapter 15 Cooking Techniques combination cooking combinación de técnicas culinarias Uses both moist and dry cooking techniques. Utilizar ambas técnicas de cocción, tanto la seca y la líquida. Show Definition Glencoe Culinary Essentials Chapter 15 Cooking Techniques 39

Chapter 15 Cooking Techniques coagulate coagular When proteins change from a liquid or semiliquid state to a drier, solid state. Cuando las proteínas pasan de un estado líquido o semi-líquido a un estado sólido y seco. Show Definition Glencoe Culinary Essentials Chapter 15 Cooking Techniques 40

Chapter 15 Cooking Techniques pigmento The matter in cells and tissue that gives them their color. La sustancia que da color a las células y tejidos. Show Definition Glencoe Culinary Essentials Chapter 15 Cooking Techniques 41

Chapter 15 Cooking Techniques caramelization caramelización The process of cooking sugar to high temperatures to create aroma and flavor. El proceso de cocinar azúcar a altas temperaturas para crear un aroma y sabor. Show Definition Glencoe Culinary Essentials Chapter 15 Cooking Techniques 42

Chapter 15 Cooking Techniques bake hornear Cook with dry heat in a closed environment, usually an oven. No fat or liquid is used. Cocinar con calor seco en un entorno cerrado, por lo general un horno. No se utiliza ni grasa ni líquido. Show Definition Glencoe Culinary Essentials Chapter 15 Cooking Techniques 43

Chapter 15 Cooking Techniques carryover cooking post-cocción The cooking that takes place after you remove something from a heat source. La cocción que ocurre después de que algo se quita de la fuente de calor. Show Definition Glencoe Culinary Essentials Chapter 15 Cooking Techniques 44

Chapter 15 Cooking Techniques smoking ahumar A form of cooking using low heat, long cooking times, and wood smoke for flavor. Una forma de cocinar que usa fuego lento, mucho tiempo de cocción, y humo de madera para el sabor. Show Definition Glencoe Culinary Essentials Chapter 15 Cooking Techniques 45

Chapter 15 Cooking Techniques roasting asar 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. In general, roasting involves longer cooking times than baking. Método de cocinar que utiliza calor seco en un entorno cerrado. Los alimentos se colocan encima de una rejilla dentro de un recipiente. Esto permite la circulación del aire alrededor de la comida. En general, asar implica más tiempo de cocción que hornear. Show Definition Glencoe Culinary Essentials Chapter 15 Cooking Techniques 46

Chapter 15 Cooking Techniques sear soasar To quickly brown food at the start of the cooking process. Dorar rápidamente los alimentos al inicio del proceso de cocción. Show Definition Glencoe Culinary Essentials Chapter 15 Cooking Techniques 47

Chapter 15 Cooking Techniques basting rociar (bañar) Moistening foods with melted fats, pan drippings, or another liquid during cooking. Humedecer los alimentos con grasa derretida, el jugo queda en la cacerola u otro líquido durante la cocción. Show Definition Glencoe Culinary Essentials Chapter 15 Cooking Techniques 48

Chapter 15 Cooking Techniques open-spit roasting asar al fuego To roast food over an open fire. Asar alimentos directamente sobre el fuego. Show Definition Glencoe Culinary Essentials Chapter 15 Cooking Techniques 49

Chapter 15 Cooking Techniques sautéing sofreír A quick, dry cooking technique that uses a small amount of fat or oil in a shallow pan. Una técnica de cocina rápida que utiliza una pequeña cantidad de grasa o aceite en una sartén poco profunda. Show Definition Glencoe Culinary Essentials Chapter 15 Cooking Techniques 50

Chapter 15 Cooking Techniques stir-frying A dry cooking technique similar to sautéing done with a wok. Una técnica de cocción seca similar a sofreír pero que se hace en un wok. Show Definition Glencoe Culinary Essentials Chapter 15 Cooking Techniques 51

Chapter 15 Cooking Techniques wok A large pan with sloping sides. Una sartén grande cuyos lados son pendientes. Show Definition Glencoe Culinary Essentials Chapter 15 Cooking Techniques 52

Chapter 15 Cooking Techniques frying freír Cooking foods in hot fat or oil. Cocinar los alimentos en aceite o grasa caliente. Show Definition Glencoe Culinary Essentials Chapter 15 Cooking Techniques 53

Chapter 15 Cooking Techniques dredging cubrir con harina Coat foods with flour; coating poultry parts with seasoned flour. Cubrir los alimentos con harina; recubrir las partes del ave con harina sazonada. Show Definition Glencoe Culinary Essentials Chapter 15 Cooking Techniques 54

Chapter 15 Cooking Techniques breading empanizar A coating made of eggs and crumbs. Un recubrimiento hecho de huevos y migas de pan. Show Definition Glencoe Culinary Essentials Chapter 15 Cooking Techniques 55

Chapter 15 Cooking Techniques batter masa para batir A semi-liquid mixture that contains ingredients such as flour, milk, eggs, and seasonings. Una mezcla semi-líquida que contiene ingredientes como harina, leche, huevos y condimentos. Show Definition Glencoe Culinary Essentials Chapter 15 Cooking Techniques 56

Chapter 15 Cooking Techniques heat lamp lámpara de calor A lamp that uses light in the infrared spectrum to keep food warm during holding. Una lámpara que utiliza la luz infrarroja para mantener la comida caliente una vez que está lista para servida. Show Definition Glencoe Culinary Essentials Chapter 15 Cooking Techniques 57

Chapter 15 Cooking Techniques pan-fry sofreir To cook by heating a moderate amount of fat in a pan before adding food. Cocinar calentando una cantidad moderada de grasa en una sartén antes de añadir los alimentos. Show Definition Glencoe Culinary Essentials Chapter 15 Cooking Techniques 58

Chapter 15 Cooking Techniques deep-frying freír en mucho aceite To cook foods by completely submerging them in heated fat or oil. Cocinar los alimentos sumergiéndolos completamente en grasa o aceite caliente. Show Definition Glencoe Culinary Essentials Chapter 15 Cooking Techniques 59

Chapter 15 Cooking Techniques recovery time tiempo de recuperación The time it takes for the fat or oil to return to the preset temperature after food has been submerged. El tiempo necesario para que la grasa o aceite vuelva a tener la misma temperatura después de que los alimentos se han sumergido. Show Definition Glencoe Culinary Essentials Chapter 15 Cooking Techniques 60

Chapter 15 Cooking Techniques grilling a la parrilla A cooking method that places food on a heated grill. Un método de cocción en que se pone la comida en un asador caliente. Show Definition Glencoe Culinary Essentials Chapter 15 Cooking Techniques 61

Chapter 15 Cooking Techniques griddle plancha A flat, solid plate of metal with a gas or electric heat source. Una placa de metal plana y sólida cuya fuente de calor es gas o electricidad. Show Definition Glencoe Culinary Essentials Chapter 15 Cooking Techniques 62

Chapter 15 Cooking Techniques broiling asado To cook food directly under a primary heat source. Cocinar los alimentos directamente sobre una fuente primaria de calor. Show Definition Glencoe Culinary Essentials Chapter 15 Cooking Techniques 63

Chapter 15 Cooking Techniques boiling hervir 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. Una técnica de cocción, en la que un líquido, como agua o consomé, se lleva al punto de ebullición y se mantiene a esa temperatura para cocinar los alimentos. Show Definition Glencoe Culinary Essentials Chapter 15 Cooking Techniques 64

Chapter 15 Cooking Techniques boiling point punto de ebullición Temperature at which a liquid boils. Temperatura en la cual un líquido hierve. Show Definition Glencoe Culinary Essentials Chapter 15 Cooking Techniques 65

Chapter 15 Cooking Techniques convection convección A process in which the liquid closest to the bottom of the pan is heated and rises to the top. Un proceso en el que el líquido que se encuentra en el fondo del sartén se calienta y asciende hasta la superficie. Show Definition Glencoe Culinary Essentials Chapter 15 Cooking Techniques 66

Chapter 15 Cooking Techniques blanching escaldar Using the boiling method to partially cook food. Utilizar el método de ebullición para cocinar alimentos parcialmente. Show Definition Glencoe Culinary Essentials Chapter 15 Cooking Techniques 67

Chapter 15 Cooking Techniques shocking enfriar en agua con hielo To plunge food into ice water after blanching. Inmersión de los alimentos en agua con hielo después de escaldarlos. Show Definition Glencoe Culinary Essentials Chapter 15 Cooking Techniques 68

Chapter 15 Cooking Techniques parboiling sancochar (dar un hervor) Foods are put into boiling water and partially cooked. The cooking time for parboiling foods is longer than for blanching. Los alimentos se ponen en agua hirviendo y son parcialmente cocidos. El tiempo de cocción de los alimentos sancochados es más largo que el escaldado. Show Definition Glencoe Culinary Essentials Chapter 15 Cooking Techniques 69

Chapter 15 Cooking Techniques simmering cocer a fuego lento Food cooks slowly and steadily in a slightly cooler than boiling liquid. La comida se cocina lenta y constantemente en un líquido cuya temperatura está un poco por debajo de la temperatura de ebullición. Show Definition Glencoe Culinary Essentials Chapter 15 Cooking Techniques 70

Chapter 15 Cooking Techniques reduce reducir To decrease the volume of. Disminuir en volumen. Show Definition Glencoe Culinary Essentials Chapter 15 Cooking Techniques 71

Chapter 15 Cooking Techniques poach escalfar To cook food in a flavorful liquid between 150°F (66°C) and 185°F (85°C). Cocinar la comida en un líquido rico en sabor, entre 150°F (66°C) y 185°F (85°C). Show Definition Glencoe Culinary Essentials Chapter 15 Cooking Techniques 72

Chapter 15 Cooking Techniques steaming vapor Cooking vegetables or other foods in a closed environment filled with steam. Cocinar las verduras u otros alimentos al vapor en un entorno cerrado. Show Definition Glencoe Culinary Essentials Chapter 15 Cooking Techniques 73

Chapter 15 Cooking Techniques braising braseado A long, slow cooking process; meat is first seared and the pan deglazed before the moist cooking technique is used. Un proceso largo y lento de cocción; primero se dora la carne y se desglasa la sartén para usar el líquido en la cocción. Show Definition Glencoe Culinary Essentials Chapter 15 Cooking Techniques 74

Chapter 15 Cooking Techniques deglaze desglasar To use a small amount of liquid or fat to remove any leftover scraps of food from sautéing or searing from the pan. Utilizar una pequeña cantidad de grasa o líquido para remover los restos de alimentos quedan al saltear o al soasar con la sartén. Show Definition Glencoe Culinary Essentials Chapter 15 Cooking Techniques 75

Chapter 15 Cooking Techniques stewing guisar 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. Una técnica para la cocción combinada. Las comidas guisadas se cortan en pedazos pequeños, y se cubren completamente con líquido durante su cocción. El tiempo de cocción para guisar es generalmente más corto que el de estofar. Show Definition Glencoe Culinary Essentials Chapter 15 Cooking Techniques 76

Chapter 15 Cooking Techniques subject someter To expose to. Exponer a algo. Show Definition Glencoe Culinary Essentials Chapter 15 Cooking Techniques 77

Chapter 15 Cooking Techniques enhance mejorar Increase the quality of. Aumentar la calidad. Show Definition Glencoe Culinary Essentials Chapter 15 Cooking Techniques 78

Chapter 15 Cooking Techniques effect efecto Resultado. Show Definition Glencoe Culinary Essentials Chapter 15 Cooking Techniques 79

Chapter 15 Cooking Techniques delicate delicado Fragile. Frágil. Show Definition Glencoe Culinary Essentials Chapter 15 Cooking Techniques 80

Chapter 15 Cooking Techniques submerged sumergido Covered in liquid. Cubierto en líquido. Show Definition Glencoe Culinary Essentials Chapter 15 Cooking Techniques 81

Chapter 15 Cooking Techniques extracted extraído Drawn out. Sacado. Show Definition Glencoe Culinary Essentials Chapter 15 Cooking Techniques 82

End of Chapter 15 Cooking Techniques