Moist heat cooking method

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Powerpoint presentation of "Moist Heat Cooking Method" in Principles of food production

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  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Moist heat cooking method

    1. 1. MOISTMOIST HEATHEAT COOKINGCOOKING METHODMETHOD
    2. 2. Moist-heat methods,are those in which the heat is conducted to the food product by water or water-based liquids such as stock and sauces, or by steam.
    3. 3. MOIST HEATMOIST HEAT  Boiling:Boiling: bring liquid to 212bring liquid to 212°°F (at sea level)F (at sea level) that is bubbling rapidly and is greatlythat is bubbling rapidly and is greatly agitated. No matter how high the burner isagitated. No matter how high the burner is turned, the temperature of the liquid will goturned, the temperature of the liquid will go no higher. add ingredients; quick-cookingno higher. add ingredients; quick-cooking method; can toughen some products andmethod; can toughen some products and make others fall apart.make others fall apart.  Blanching:Blanching: Partially cooks food to change thePartially cooks food to change the flavor and keep the color.flavor and keep the color.  usually in water but sometimes by otherusually in water but sometimes by other methods (as when French fries are blanchedmethods (as when French fries are blanched in deep fat).in deep fat).
    4. 4. MOIST HEATMOIST HEAT Two ways of blanching in water:Two ways of blanching in water:  Place the item in cold water, bring to a boil, andPlace the item in cold water, bring to a boil, and simmer briefly. Cool the itemsimmer briefly. Cool the item by plunging it into cold water. Purpose: to dissolveby plunging it into cold water. Purpose: to dissolve out blood, salt, or impurities from meats and bones.out blood, salt, or impurities from meats and bones.  •• Place the item in rapidly boiling water and returnPlace the item in rapidly boiling water and return the water to the boil.the water to the boil.  Remove the item and cool in cold water. Purpose: toRemove the item and cool in cold water. Purpose: to set the color and destroy harmful enzymes inset the color and destroy harmful enzymes in vegetables, or to loosen the skins of tomatoes,vegetables, or to loosen the skins of tomatoes, peaches, and similar items for easier peeling.peaches, and similar items for easier peeling. Partially cooks food to change the flavor and keepPartially cooks food to change the flavor and keep the color.the color.  Parboiling:Parboiling: Like blanching only the product cooks forLike blanching only the product cooks for a longer time.a longer time.
    5. 5. MOIST HEATMOIST HEAT SimmeringSimmering -- means to cook in a liquid that is bubblingmeans to cook in a liquid that is bubbling gently at a temperature of about 185°F to 200°F (85°C togently at a temperature of about 185°F to 200°F (85°C to 90°C).90°C). PoachingPoaching -- means to cook in a liquid, usually a smallmeans to cook in a liquid, usually a small amount, that is hot but not actually bubbling. Temperatureamount, that is hot but not actually bubbling. Temperature is about 150°F to 185°F (61°C to 85°C).is about 150°F to 185°F (61°C to 85°C).  Poaching is used to cook delicate foods such as fish andPoaching is used to cook delicate foods such as fish and eggs out of the shell. It is also used to partially cook foodseggs out of the shell. It is also used to partially cook foods such as variety meats in order to eliminate undesirablesuch as variety meats in order to eliminate undesirable flavors and to firm the product before final cooking.flavors and to firm the product before final cooking. SteamingSteaming -- means to cook foods by exposing them directlymeans to cook foods by exposing them directly to steam. Cooking in a closed environment with steam,to steam. Cooking in a closed environment with steam, such as in a pot with a tight-fitting lid.such as in a pot with a tight-fitting lid.
    6. 6. COMBINATION cooking method - because the product is first browned, using dry heat, before it is cooked with a liquid.
    7. 7. BRAISING – is a combination cooking method, means to cook covered in a small amount of liquid, usually after preliminary browning. Used for large cuts of meat.
    8. 8. The Braising ProcessThe Braising Process 1.1. Sear the food in a frying pan orSear the food in a frying pan or roasting pan.roasting pan. 2.2. Remove the food from the pan andRemove the food from the pan and deglaze the pan.deglaze the pan. 3.3. Return the seared food to the deglazedReturn the seared food to the deglazed pan and add liquid, such as stock orpan and add liquid, such as stock or sauce.sauce. 4.4. Place the pan in a 350ºF oven, andPlace the pan in a 350ºF oven, and cook the food slowly until it is forkcook the food slowly until it is fork tender. Turn the food every 20-30tender. Turn the food every 20-30 minutes.minutes.
    9. 9. STEWINGSTEWING is a combination cooking method for cookingis a combination cooking method for cooking smaller pieces of food in liquid after browning orsmaller pieces of food in liquid after browning or blanching, used for smaller items.blanching, used for smaller items. The Stewing Process •Sear the food product in a pan over high heat. •Completely cover the food with liquid. •Bring the food into a simmer and cook until tender. •Vegetables can be added during the cooking process.
    10. 10. THANK YOU! THE END!THANK YOU! THE END!
    11. 11. DON'T FORGET TO FOLLOWDON'T FORGET TO FOLLOW ME ON TWITTERME ON TWITTER @JOVIINTHECITY@JOVIINTHECITY THANK YOU!THANK YOU!

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