Culinary Arts and Nutrition I Students in Culinary

Culinary Arts and Nutrition I

Students in Culinary Arts & Nutrition 1 should be able to perform the following… Cooking Methods

Three Cooking Method Categories 1. Dry Heat Cooking a. with Fat § sauté b. without fat § bake § microwave cooking 2. Moist-Heat Cooking § § § boil simmer steam 3. Combination Cooking Mr. Okoren

Dry Heat Cooking – With Fat Cooking food uncovered with added fat or oil Fat is heated to a high temperature

Dry Heat Cooking - With Fat - Sauté Students in Culinary Arts & Nutrition 1 should be able to perform the following technical task: Ø Sauté Cook quickly in small amounts of fat Fat must be hot when food is added to pan

Dry-Heat Cooking – Without Fat Cooking food uncovered without added liquid or fat Types depend on the placement of the heat source

Dry Heat Cooking - Without Fat - Bake Students in Culinary Arts & Nutrition 1 should be able to perform the following technical task: Ø Bake Cook food by surrounding items with hot, dry air in an oven What it looks like: oven must be preheated bake in center of oven if one item (adjust racks as needed) if multiple items baked at once, stagger pans (upper left and lower right) and rotate half-way through bake time

Dry Heat Cooking – Without Fat – Microwave Cooking Students in Culinary Arts & Nutrition 1 should be able to perform the following technical task: Ø Microwave Cooking Cook food with waves of radiation rather than with heat

Moist Heat Cooking - Boil Students in Culinary Arts & Nutrition 1 should be able to perform the following technical task: Ø Boil Cook food submerged in a liquid that has reached the boiling point What it looks like: Air bubbles continuously rise, break the surface, and escape as steam Temperature reaches 212⁰F

Moist Heat Cooking - Simmer Students in Culinary Arts & Nutrition 1 should be able to perform the following technical task: Ø Simmer Cook food completely submerged in a liquid below the boiling point What it looks like: • Air bubbles rise slowly and just barely break the surface • Temperatures between 185⁰F - 205⁰F

Moist Heat Cooking - Steam Students in Culinary Arts & Nutrition 1 should be able to perform the following technical task: Ø Steam Cook food over, but not directly in, boiling liquid in a covered pot What it looks like: Steamer basket/insert suspends food above boiling liquid