Food preparation Basic method of heating food Dr

+ Food preparation Basic method of heating food Dr. Fatimah Yousef

+ Food preparation: Factors contributing to differences in prepared food including: n The type of heat used. n The cooking utensils. n The amount of food prepared. n Fresh or dried herbs. Dr. Fatimah Youaef 12013

+ Methods of Heating Foods n Heating not only destroys microorganisms that cause illness, but changes the molecular structure of foods, alerting their texture, taste, odor, and appearance. n Moist-Heat Preparation. n Dry-Heat Preparation. n Combination methods, which involve dry heat and then a moist heat. Dr. Fatimah Youaef 12013

+ Moist-Heat Preparation A method of cooking in which heat is transferred by water, any water-based liquid, or steam including: n 1 -Scalding n 2 -Poaching n 3 -Simmering n 4 -Stewing n 5 -Braising n 6 -Boiling n 7 -Steaming Dr. Fatimah Youaef 12013

+ Moist-Heat Preparation cont’d n 1 -Scalding n The 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. n This process was most frequently used with milk to improve its function in recipes and destroy bacteria. http: //www. youtube. com/watch? v=9 rbunfkplmc Dr. Fatimah Youaef 12013

+ Moist-Heat Preparation cont’d n 2 -Poaching: n 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 n food is either partially or totally immersed in the poaching water. n Poaching is used to prepare delicate foods, like fish and eggs.

+ 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 n 3 -Simmering: n Simmering takes place just below boiling but never lower than 82°c. n When simmering, bubbles rise and barely break the surface. n Simmering is considered a gentler cooking method than boiling. n Foods traditionally cooked by simmering include rice and soups. http: //www. youtube. com/watch? v=-DOti. Erst. IM Dr. Fatimah Youaef 12013

+ 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.

+ Moist-Heat Preparation cont’d n 4 -Stewing: n Stewing is a form of simmering in which food is cooked in a small amount of liquid that will eventually becomes a sauce. n In most stewing applications the contents are simmered for some time and then covered and finished in an oven. Dr. Fatimah Youaef 12013

+ Moist-Heat Preparation cont’d n 5 -Braising: n Braising is different than stewing although both are cooked in a small amount of liquid n 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 Youaef 12013

+ Moist-Heat Preparation cont’d n 6 -Boiling: n Boiling water reaches a temperature of 212°F. n Boiling applications are typically used for dried pasta and beans, as well as tougher textured vegetables. Dr. Fatimah Youaef 12013

+ Moist heat… Boiling …Which means to cook food in water that is bubbling rapidly. Usually foods like pastas or hardy vegetables. Bubbling very rapidly.

+ Moist-Heat Preparation cont’d n 7 -Steaming: n Steaming is a popular method to cook with, due to its ability for food to retain its texture, taste, color, and nutrients. n In this application, food is cooked above boiling water but never touching it. n A lid is in place in order to trap the steam. n Popular applications of steaming are steamed vegetables. Dr. Fatimah Youaef 12013

+ Moist heat… Steaming …which means to cook food by exposing it to steam. Usually vegetables.

+ Dry-Heat Preparation n. 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: n 1 - Baking n 2 - Roasting n 3 -Broiling n 4 -Grilling n 5 -Frying Dr. Fatimah Youaef 12013

+ Dry-Heat Preparation cont’d n 1 - Baking n Baking is the heating of food by hot air in an oven n Baking result can be effected by rack position and color of the pan n Rack position n For the best outcome, the food should be placed in the middle of the center rack n Color of the pan n Shiny metal pans reflect heat and are best for cakes or cookies Dr. Fatimah Youaef 12013

+ Dry-Heat Preparation cont’d n 2 -Roasting is a similar to baking but the term is usually reserved for meat and poultry n Unlike baking, food that is roasted is often basted with fat or other liquids to prevent them from drying during the cooking process n Dr. Fatimah Youaef 12013

+ Dry-Heat Preparation cont’d n 3 -Broiling n Broiling is a cooking method very similar to grilling that can be achieved in the oven. n Broiling consists of placing food very close to an intense heat source for quick cooking at a very high temperature. n The heat source for broiling is above food, as opposed to being beneath food when grilling Dr. Fatimah Youaef 12013

+ Dry-Heat Preparation cont’d n 4 -Grilling n Just as with broiling, grilling involves exposing food to a very intense heat source for a short amount of time. n Unlike broiling, the heat source is below the food rather than above n The heat source for grilling can be direct flames from either gas or charcoal Dr. Fatimah Youaef 12013

+ Dry-Heat Preparation cont’d n Frying utilizes fat to transfer heat to food. n Although fat is a liquid at frying temperatures, it is still considered a dry-heat cooking method because it does not involve water n Types of frying: n 1 -Sautéing Required a medium temperature n 2 -Stir-frying n 3 - Pan-frying v. All are distinguished by the amount of fat used Dr. Fatimah Youaef 12013

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

+ Combination methods n Combination methods mean cooking food using first a dry heat and then adding liquid or steam. n Combination cuts of meat. methods are used to tenderize tough