cooking_methods.pptx
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This document summarizes various cooking methods, dividing them into categories of dry heat, moist heat, and combination cooking methods. Dry heat methods include broiling, grilling, roasting, baking, griddling, sautéing, stir-frying, pan frying, and deep frying. Moist heat methods include simmering, poaching, blanching, and steaming. Combination methods combine elements of dry and moist cooking, such as braising and stewing.
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vdocuments.mx_cook-meat-cuts.pptx
Dry heat cooking methods like roasting and grilling use high heat to cook meat quickly while moist heat methods like braising and stewing use lower heat and liquid to slowly cook tougher cuts. The appropriate cooking method depends on factors like the cut of meat and its fat content to achieve tenderness and develop flavor. Roasts are roasted dry while tougher stew meat is braised long and slow. Ground meat can be cooked with either dry or moist methods.
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cooking methods.pptx
This document discusses various dry heat cooking methods. It describes how dry heat works by transferring heat through radiation, conduction, or oil. Foods cooked with dry heat develop color on the outside and a more intense flavor as they brown. The texture becomes crispy or firm and nutritional value can decrease the longer foods are cooked. Common dry heat methods are grilling, broiling, roasting, baking, sauteing, stir-frying, pan-frying, and deep-frying. Each method involves cooking foods quickly over high heat without added liquid.
Different types of cooking method
This document discusses various cooking methods:
- Boiling involves cooking in liquid at temperatures up to 1000°C and includes methods like rolling boil, simmering, and blanching.
- Poaching involves cooking gently in a minimum amount of liquid below boiling point.
- Steaming involves cooking with steam using containers with air holes, retaining nutrients.
- Stewing involves simmering solid food in a minimum amount of liquid for a long time with a covered lid.
- Braising involves first browning meat in fat then simmering in liquid.
- Roasting involves cooking meat or other foods in direct heat or with charcoal and fat, including methods like spit roasting or pot roasting.
-
Dry heat cooking method
This document describes different cooking methods classified as dry, moist, or a combination. Dry heat cooking methods like baking, roasting, broiling, grilling, griddling, and pan-frying transfer heat through hot air or metal and do not use moisture. Specific techniques include sautéing with a small amount of fat, stir-frying using a wok, and pan-frying with more fat over moderate heat. Deep-frying involves submerging foods in hot fat to cook them through.
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The document discusses the three main types of cooking methods - dry heat cooking, moist heat cooking, and combination cooking. It provides examples of specific cooking techniques that fall under each method (e.g. broiling, poaching, braising), along with best foods to use for each technique. Understanding the different cooking methods is important for becoming a great chef and achieving consistent results.
Dry heat cooking method
Powerpoint presentation of "Dry heat cooking method" in Principles of food production (.
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
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vdocuments.mx_cook-meat-cuts.pptx
Dry heat cooking methods like roasting and grilling use high heat to cook meat quickly while moist heat methods like braising and stewing use lower heat and liquid to slowly cook tougher cuts. The appropriate cooking method depends on factors like the cut of meat and its fat content to achieve tenderness and develop flavor. Roasts are roasted dry while tougher stew meat is braised long and slow. Ground meat can be cooked with either dry or moist methods.
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cooking methods.pptx
This document discusses various dry heat cooking methods. It describes how dry heat works by transferring heat through radiation, conduction, or oil. Foods cooked with dry heat develop color on the outside and a more intense flavor as they brown. The texture becomes crispy or firm and nutritional value can decrease the longer foods are cooked. Common dry heat methods are grilling, broiling, roasting, baking, sauteing, stir-frying, pan-frying, and deep-frying. Each method involves cooking foods quickly over high heat without added liquid.
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This document discusses various cooking methods:
- Boiling involves cooking in liquid at temperatures up to 1000°C and includes methods like rolling boil, simmering, and blanching.
- Poaching involves cooking gently in a minimum amount of liquid below boiling point.
- Steaming involves cooking with steam using containers with air holes, retaining nutrients.
- Stewing involves simmering solid food in a minimum amount of liquid for a long time with a covered lid.
- Braising involves first browning meat in fat then simmering in liquid.
- Roasting involves cooking meat or other foods in direct heat or with charcoal and fat, including methods like spit roasting or pot roasting.
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Dry heat cooking method
This document describes different cooking methods classified as dry, moist, or a combination. Dry heat cooking methods like baking, roasting, broiling, grilling, griddling, and pan-frying transfer heat through hot air or metal and do not use moisture. Specific techniques include sautéing with a small amount of fat, stir-frying using a wok, and pan-frying with more fat over moderate heat. Deep-frying involves submerging foods in hot fat to cook them through.
CHAPTER 2 BASIC COOKING METHOD.pptx
The document discusses the three main types of cooking methods - dry heat cooking, moist heat cooking, and combination cooking. It provides examples of specific cooking techniques that fall under each method (e.g. broiling, poaching, braising), along with best foods to use for each technique. Understanding the different cooking methods is important for becoming a great chef and achieving consistent results.
Dry heat cooking method
Powerpoint presentation of "Dry heat cooking method" in Principles of food production (.
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
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1. The appropriate cooking method depends on the cut of meat, with tender cuts suited for dry heat methods like roasting and less tender cuts needing moist heat methods like braising.
2. Moist heat cooking methods like braising and stewing use liquid to slowly cook tougher cuts of meat at low temperatures until tender.
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cookingmethods-180528193133.pdf
This document discusses various cooking methods. It divides methods into two groups: dry heat and moist heat. Dry heat methods like baking, grilling, roasting, etc. cook food without adding water. Moist heat methods like boiling, stewing, poaching, etc. use water or other liquids to cook food. Each method is then explained in more detail including how it works, examples of foods used, and effects on nutrients. Shallow and deep forms are distinguished for frying and poaching.
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This document discusses various cooking methods, dividing them into two main categories: dry heat and moist heat methods. It provides details on common cooking techniques like baking, steaming, grilling, roasting, boiling, stewing, sauteing, shallow frying, deep frying, poaching, and shallow vs deep poaching. Each method is explained in terms of how it works, examples of foods suited for that method, and effects on nutrients.
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1. Dry heat cooking refers to techniques that transfer heat without moisture, using high heat over 300°F. Moist heat cooking uses steam, water or other liquids and lower heat from 140-212°F. This document provides details on various dry and moist cooking techniques for meat including roasting, grilling, simmering, and braising.
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cooking_methods.pptx
- 1. Cooking Methods ProStart Year 1, Chapter 5
- 2. 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.
- 3. Dry Heat • Might need moisture • Barding – wrapping with strips of fat before cooking • (like bacon wrapped pork chop) • Larding – inserting long thin strips of fat into lean meat with a special needle before cooking • Marinating – soaking in a combination of wet and dry ingredients to provide moisture and flavor
- 4. Broiling • Rapid cooking that uses high heat from a source located above the food. Food becomes brown on top. Watch the distance between the food and the heat source.
- 5. Grilling • Food is cooked on a grill rack above the heat source. No liquid is added. Great flavor outside, moist inside. BBQ is an example. Can use flavored wood to create great flavors in the food.
- 6. Roasting and Baking • Cook food by surrounding the items with hot, dry air in the oven. As the outer layers of food become heated, the food’s natural juiced turn to steam and are absorbed into the food.
- 7. Griddling • Cooking a food item on a hot flat surface like a griddle or a fry pan.
- 8. Sautéing • Cooks food rapidly in a small amount of fat over relatively high heat. The fat adds to the flavor. Heat the pan before adding the food.
- 9. Stir-Fry • Similar to sauté. Quick, dry heat. Food is cooked over high heat, with a little fat but stirred quickly. Asian style of cooking. Cooked in a wok – small bottom, little fat.
- 10. Pan Frying • Uses more fat, less intense heat than sautéing or stir-frying. Like fried chicken.
- 11. Deep-Frying • Submerged in fat, sometimes covered in batter or breading.
- 12. Moist Heat Cooking Methods • Moist delicately flavored food that sometimes makes a rich broth that can be used as a sauce base. An entire meal can be cooked in one pot using moist cooking methods.
- 13. Simmering • Completely submerge food in a liquid that is at a constant moderate temperature. 185-205 degrees.
- 14. Poaching • Submerged like simmering, but lower temperature. Cook between 160-180 degrees. No air bubbles should break the surface.
- 15. Blanching • Variation of boiling. Partially cook the food and finish it later. Used a lot for vegetables. Drop in boiling water, remove before completely cooked. Shock in ice water (stops cooking).
- 16. Steaming • Cook food by surrounding it in steam in a confined space. With our without pressure. No browning can occur.
- 17. Combination Cooking • Combines Dry and Moist cooking methods.
- 18. Braising • Sear the item first in hot oil, then partially cover in enough liquid to come half way up the food. Cover and finish the food slowly in the oven or stop top until tender. Long, slow cooking!!
- 19. Stewing • Food it cut into bite size pieces and either blanched or seared. Stewing required more liquid than braising. Cover the food completely while it simmers.