WJEC Hospitality Catering Cooking Methods their impact on

WJEC Hospitality & Catering Cooking Methods & their impact on nutritional values Lesson 6 Dry-Frying

5. 3 C A d n a 3. 3 C A g n i k o o c f ods o h t e m t n e Differ Learning Objectives: To know that there are different methods of cooking which can be divided into 3 groups. (moisture, dry and oil based) To understand that each method of cooking has an impact on the quality, palatability and nutritional value of the food. To be able to decide which method of cooking is most appropriate and beneficial to the product and the consumer.

s m r e T y e K g n i d n a Underst Key Terms: Boiling – cooking water at 100°C Coagulates – change to a solid/semi-solid state Steaming – cooking over steam arising from boiling water in a pan below. Baking – cooking food in a hot oven. Grilling – cooking food by intense radiant heat on a metal grill or a rack, underneath an element or above the glowing flames of a barbecue. Frying – frying food in a shallow pan in a little oil. Roasting – means cooking food in some fat or oil in the oven. Palatability – how palatable food is, taste, texture etc. Organoleptic – using the senses to make decisions. Quality – how good the food is after cooking. Nutritional value – how beneficial the food will be in terms of supplying the consumer with essential nutrients (like vitamins and protein etc. )

? n r a e l I What will Your next series of lessons will look at the methods that use dry heat to cook foods. (Dry-frying, baking, grilling/BBQ, roasting and toasting) You will learn: • What happens to the ingredients • The organoleptic qualities of the food • The impact on nutritional values

, t r o p , f e e b. g. e t a e m d e c n i m : s d o o f e l b a t i u s – g n i y. Dry-Fr s e c i p s d n a s d e e s , s t nu Dry-Frying means cooking food that naturally contains oil or fat in a dry frying pan without adding additional oil. Chilli Con Carne – Brown the mince in a dry frying pan (with the spices) as there is enough fat in the mince (between 5 and 12% typically) then add the onions, chillies, tomatoes, peppers and simmer for about 30 minutes. You guys might know I am rather partial to a curry. I love working with whole spices and making my own blends rather than buying pre -mixed from the shelf. It is essential to dry fry the whole spices to help them release their natural oils and flavours. Another of my favourite homemade recipes is pesto – it starts with dry frying the pine nuts until they turn lightly golden.

n e p p a h t a h w – g Dry Fryin ? s t n e i d e r g n i e h t s to Starch changes to dextrin Dextrins are a group of lowmolecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Protein coagulates Meats can become tough if they overcook Fats will melt Natural oils will soften

n o i t a m r o f n i w e n – s t c e f f e c i t p e l o n a g Or Product Appearance Palatability Red Meat Red meats change in colour form red to Proteins in meat coagulate and squeeze out juices from the brown. Fats and oils in the meat are meat, which develops and intensifies the flavours. released into the pan; (This is why foods can Fat in meat melts and drains out of it. dry out if you overcook them or don’t regularly baste them with the cooking juices). Meat/Poultry Shrink in size as proteins coagulate. Oils are released and add texture and flavour. Nuts and seeds The oils in nuts and seeds melt and are released. Oils are released and add texture and flavour.

s t c e f f e c i t Organolep You do Product Appearance Palatability Red Meat Red meats change in colour from red to brown. Fats and oils in the meat are __________ into the pan; (This is why foods can dry out if you overcook them or don’t regularly baste them with the cooking juices). Proteins in meat coagulate and ________ out juices from the meat, which develops and ____________ the flavours. Fat in meat ______ and ______ out of it. Meat/Poultry Shrink in size as proteins coagulate. Oils are ________ and add texture and flavour. Nuts and seeds The oils in nuts and seeds melt and are released. Oils are released and add ______ and ______.

e u l a V l a n o i t i r t u N n cts o i t a m r o f – new in Effe Product Appearance B Group Vitamins [Water Soluble Vitamins] B Vitamins are damaged by heat Proteins are more likely to overcook and dry out. This makes the protein less digestible. Fats The fats released from meats can be skimmed off to reduce the energy density – make it more of a healthy option.

o d u o y – e u l a V l a n o i t i r t u N n cts o Effe Product Appearance B Group Vitamins [Water Soluble Vitamins] B Vitamins are damaged by heat _______ Proteins are _______ likely to _______ and dry out. This makes the protein less digestible. ______ The fats released from meats can be _____________to reduce the energy density – make it more of a _______ option.

g n i y r F y r D Write a caption for each image. Identify the main ingredient Why has the chef opted to dry fry this ingredient? s n e p p a – what h ? s t n e i d e r g n i e h t o t

e l p m a x e d e k r o w y Frying Dr Beef Madras Why has the chef opted to Dry Fry the spices and the beef? This dish is one of my personal favourites –I suppose it could be considered a signature dish… It starts with the whole spices – 6 cardamom pods, 4 cloves, 6 dried red chillies and a ½ cinnamon stick. These ingredients go into a dry pan under a moderate heat and dry fry until they release their aromats (oils). You can smell them. In goes the onions (finely chopped) garlic (crushed) and 2 fresh red chillies (chopped). Once coloured add the beef, seal the beef all over and then add the wet ingredients – tomato puree, stock made from Bovril/oxo and then set the whole thing to simmer for a couple of hours until the meat is exceptionally tender. Serve with white rice infused with lime or cardamom, fresh homemade Naan and you will not be disappointed. Here’s a link to a similar recipe if you want to try it…beware it is fiery – you can tone it down with less chilli…but a Madras is supposed to be hot. https: //www. slimmingworld. co. uk/recipes/beef-madras

Your task Create a table or a poster which details how stewing changes the ingredients including the organoleptic and nutritional qualities of the food. Your page must include: • The cooking method • The suitable foods as a list or images • The changes to the ingredients (physical) • The changes in appearance and palatability of the food • The effects on the nutrients within the food. Keywords: Evaporate Swell Overcook Opaque Shrink Intensify Soften Absorb Tenderise Leach damage Destroyed Dissolve Digestible Sentence Stems: Starches become… Protein … Fats will …. Stocks and sauces ….

d n e t x E g n i n r a e L d e Explain the benefits of dry frying spices, nuts and seeds or proteins (4 marks) Choose one of the options In your answer you should consider: Changes to the ingredients (especially the spices) Effects on organoleptic (appearance and palatability) qualities of the food Impact on nutritional benefits to the consumer.