3. Learning Objectives
â–Ş Conversion Temperature
â–Ş Identify equipment and Ingredient
â–Ş Explain and understand each method of cooking
â–Ş Understand cooking temperature
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4. Heat Transfer
▪ Conduction – transfer of heat from one item to another.
Surface to surface like a pot or in the air.
▪ Convection – transfer of heat caused by the movement of
molecules from a warmer area to a cooler one. Forced hot
air is an example.
▪ Radiation – no physical contact between heat source and
the food. Heat is created by moving water molecules in the
food creating friction. Goes from the outside of the food
inside through conduction.
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Celsius to Fahrenheit Conversion Chart Formula
The formula below will help you to convert from Celsius into Fahrenheit.
F = (Celsius x 1,8) + 32
Fahrenheit to Celsius Conversion Formula
The formula below will help you to convert from Fahrenheit into Celsius (or
Centigrade).
C = (Fahrenheit - 32) / 1,8
Conversion Temperature
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8. â–Ş Change texture, taste, flavor and color
â–Ş Kill microorganism
â–Ş Easy to digest
â–Ş Increases variety
COOKING
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â–Ş Cooking techniques where heat is transferred to food without
using any liquid,
â–Ş Heat can be from top, bottom, top and bottom or rounds of
food
â–Ş Food is cooked in direct heat, such as a grill, or with indirect
heat, such as an oven
â–Ş Food must be naturally soft or prepared by adding moisture
â–Ş Lightly charred exterior, moist interior, slightly smoky flavor
â–Ş Sauces are made separately
Dry Heat Cooking
14. Roasting
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â–Ş Cooked through contact with dry, heated air
(convection)
â–Ş Full, rich flavor
â–Ş Desired doneness and color at same time
â–Ş Browned exterior
- Maillard reaction (browns the proteins)
- Seared before placing in oven
â–Ş Moist interior
â–Ş Pan drippings foundation for sauces and
gravy,
â–Ş E.g. Roasted Chicken, Roasted beef ribs, etc.
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15. Characteristics of items to be roasted
â–Ş Tender
â–Ş Well marbled (intramuscular fat)
â–Ş Larger than single portion
Foods suitable for roasting
â–Ş Meats
â–Ş Seafood
â–Ş Vegetables
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Roasting Ingredients
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16. Roasting Equipment
â–Ş Roasting Pan
â–Ş Roasting rack
â–Ş Thermometer
â–Ş Oven
â–Ş Trays
â–Ş Roasting pan
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18. Baking
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â–Ş Similar Roasting
â–Ş Baking is lower temperature than Roasting requires a
higher temperature (400°F and above) to create a
browned, flavorful "crust" on the outside of the food
being cooked.
â–Ş Baking for cake, cookies and bread
â–Ş Baking when food is placed in casserole
â–Ş Baking when food is wrapped with aluminum foil,
banana leaf, puff pastry or paper bread
â–Ş E.g. Baked potato, lasagna, moussaka, beef
wellington etc.
19. There are some terms in roasting
â–Ş Searing: browning the meat with high temperature to seal the
juice from meat
â–Ş Basting: Moist the meat with fat or liquid to add color and flavor
â–Ş Barding: wrap meat with fat
â–Ş Larding: put fat into the meat
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29. Grilling
â–Ş Direct, high heat from below
â–Ş Sauces are made separately
▪ The name of equipment is “Grill or Grille”
â–Ş Temperature ; 160 C to 180 C
â–Ş E.g. Grilled beef tenderloin, Grilled Chicken Breast, Grilled lamb
chop, etc.
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31. Griddling
â–Ş Direct, high heat from below
â–Ş Sauces are made separately
▪ The name of equipment is “Griddle or Hot Plate”
â–Ş Temperature ; 160 C to 180 C
â–Ş E.g. Griddled Pork Chop, Sausages, Griddled chicken breast, etc.
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33. Broiling
â–Ş Direct, high heat from above
â–Ş Sauces are made separately
▪ The name of equipment is “Broiler ”
â–Ş Temperature ; 160 C to 180 C
â–Ş E.g. Broiled Beef Tenderloin, Broiler lobster, etc.
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35. Barbecue - Barbecuing
â–Ş The original technique is cooking using smoke at low temperatures and
long cooking times (several hours)
â–Ş Indirect heat or hot smoke from below or above
â–Ş Using charcoal to make smoky flavor
â–Ş Food should be marinated or brines and highly seasoning
â–Ş E.g. Lamb BBQ, Satay, short rib BBQ, etc.
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37. Smoking
â–Ş Smoking, in food processing, the exposure of cured meat and
fish products to smoke for the purposes of preserving them and
increasing their palatability by adding flavor and imparting a
rich brown color.
â–Ş E.g. Smoked salmon, sausages, smoked beef, etc.
There are 2 kinds of smoking method:
▪ Hot Smoking Method : 65 °C – 80 C for 6 – 8 hours
▪ Cold Smoking Method : 40°C – 50 C for 5 – 6 days
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