Conventional Cooking Techniques Unit 2 Chapter 9 3

Conventional Cooking Techniques Unit 2 Chapter 9. 3

Bell Ringer What was the last dish that you have cooked?

BRAISING Pan broil steam boil Stir fry roasting baking PAN FRY Pressure cook sauteing

Moist vs Dry Heat Moist-Heat Cooking Includes methods in which food is cooked in hot liquid, steam or a combination of the two Can help tenderize Foods absorb (rice) Broths can flavor Dry-Heat Cooking food uncovered without added liquid or fat.

Moist Heat Methods Boiling Simmering Steaming Pressure Cooking

Boiling When a liquid reaches boiling temperature, it forms large bubbles that rise to the surface and break Water boils art 212 F and 100 C What foods do you boil?

Simmering Bubbles in the liquid rise gently and just begin to break the surface Water simmers at about 186 F-210 F (86 -99 C) To simmer: Bring liquid to a boil Add food Reduce heat Foods that cannot be boiled can usually be simmered

Simmering Two techniques that use simmering: Stewing Covering small pieces of food with a liquid and then simmering until done Poaching Simmering whole foods in a small amount of liquid What do you poach? Eggs, fish and fruit

Steaming Method of cooking food over, but not in, boiling water. Usually with a steamer basket Foods retain their color, shape, and flavor well Few nutrients are lost What foods do you steam?

Pressure Cooking Cooks food in steam under pressure Makes high temperatures possible so food takes less time to cook

Dry heat Methods Roasting and baking Broiling Pan broiling

Roasting and Baking Cooking food uncovered in a conventional or convection oven Roasting generally refers to cooking meat or poultry Baking is used with breads, cookies, vegetables, & casseroles Preheating Important so that the oven is the right temperature when the food is placed inside

Baking and Roasting Pan placement Place them opposite each other or diagonal If pans touch each other or the walls a hotspot is created An area of concentrated heat

Broiling Cooking food under direct heat Broiler pan is placed below a burner or heating element. The heat radiates down onto the food, cooking it quickly Cooking on grill is similar

Pan-Broiling Food is cooked in a heavy skillet over heat Range top method of dry heat For example, burgers, steak and pork

Frying Involves cooking food in oil or melted fat Methods: Sautéing: to brown or cook foods in a skillet with a small amount of fat over low to medium heat. Pan-frying: similar to sautéing but with larger pieces of meat. Used to brown meat Deep-fat frying: food is immersed in hot fat and cooked until done

Combination Methods Braising Combines browning (frying) food with simmering Brown the food first then add liquids and seasoning Stir frying Combines frying and moist heat cooking Food is fried quickly in a small amount of Oil and then add liquid

Activity Using the recipe books…. . find a recipe for each of the different moist and dry heat methods! On your own sheet of paper write the name of the cookbook, the name of the recipe, and finally the page number you found it on