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.
Powerpoint presentation of "Moist Heat Cooking Method" in Principles of food production
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Powerpoint presentation of "Moist 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
Cooking methods have a direct influence on the quality of food being assayed.And the process variables like temperature & time influence govern these methods whatsoever be it.
Right combination & method lands the delight to your table .
This presentation covers various cooking techniques for various meat cuts along with their pros & cons.
If you like it ,Please press the thumb up button & donot forget to give your feedback in comments section, it would be extremely valuable . Any query ? Feel free to post in comments section. All the best ! Enjoy !
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
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-Jovi
Basic 360 degree conception. For a copy of slide please follow www.hospitalitystudy.wordpress.com. Otherwise Mail me gastronomic@live.in stating Your Name, Country, Industry, Position Held, and the purpose/use of slides. Thank you.
Cooking methods have a direct influence on the quality of food being assayed.And the process variables like temperature & time influence govern these methods whatsoever be it.
Right combination & method lands the delight to your table .
This presentation covers various cooking techniques for various meat cuts along with their pros & cons.
If you like it ,Please press the thumb up button & donot forget to give your feedback in comments section, it would be extremely valuable . Any query ? Feel free to post in comments section. All the best ! Enjoy !
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
Basic 360 degree conception. For a copy of slide please follow www.hospitalitystudy.wordpress.com. Otherwise Mail me gastronomic@live.in stating Your Name, Country, Industry, Position Held, and the purpose/use of slides. Thank you.
This video is for Class 12 students of Food Nutrition and Dietetics Skill Elective subject (834) based on CBSE syllabus. Text is in English and audio is in Hindi. Unit 1, Chapter 4 has been covered in this video. I n this we will cover basic concepts of benefits of cooking, principles of cooking food, moist methods of cooking, dry methods of cooking, combination methods of cooking, boiling method, advantages and disadvantages of boiling method, pressure cooking, advantages and disadvantages of pressure cooking, steaming, advantages and disadvantages of steaming, poaching, advantages and disadvantages of poaching, blanching, advantages and disadvantages of blanching, toasting, advantages and disadvantages of toasting, baking, advantages and disadvantages of baking, simmering, advantages and disadvantages of simmering, stewing, advantages and disadvantages of stewing, roasting, advantages and disadvantages of roasting, grilling / broiling,advantages and disadvantages of grilling / broiling, stir frying, advantages and disadvantages of stir frying, frying, advantages and disadvantages of frying, sautéing, advantages and disadvantages of sautéing, braising and advantages and disadvantages of braising,
The Roman Empire A Historical Colossus.pdfkaushalkr1407
The Roman Empire, a vast and enduring power, stands as one of history's most remarkable civilizations, leaving an indelible imprint on the world. It emerged from the Roman Republic, transitioning into an imperial powerhouse under the leadership of Augustus Caesar in 27 BCE. This transformation marked the beginning of an era defined by unprecedented territorial expansion, architectural marvels, and profound cultural influence.
The empire's roots lie in the city of Rome, founded, according to legend, by Romulus in 753 BCE. Over centuries, Rome evolved from a small settlement to a formidable republic, characterized by a complex political system with elected officials and checks on power. However, internal strife, class conflicts, and military ambitions paved the way for the end of the Republic. Julius Caesar’s dictatorship and subsequent assassination in 44 BCE created a power vacuum, leading to a civil war. Octavian, later Augustus, emerged victorious, heralding the Roman Empire’s birth.
Under Augustus, the empire experienced the Pax Romana, a 200-year period of relative peace and stability. Augustus reformed the military, established efficient administrative systems, and initiated grand construction projects. The empire's borders expanded, encompassing territories from Britain to Egypt and from Spain to the Euphrates. Roman legions, renowned for their discipline and engineering prowess, secured and maintained these vast territories, building roads, fortifications, and cities that facilitated control and integration.
The Roman Empire’s society was hierarchical, with a rigid class system. At the top were the patricians, wealthy elites who held significant political power. Below them were the plebeians, free citizens with limited political influence, and the vast numbers of slaves who formed the backbone of the economy. The family unit was central, governed by the paterfamilias, the male head who held absolute authority.
Culturally, the Romans were eclectic, absorbing and adapting elements from the civilizations they encountered, particularly the Greeks. Roman art, literature, and philosophy reflected this synthesis, creating a rich cultural tapestry. Latin, the Roman language, became the lingua franca of the Western world, influencing numerous modern languages.
Roman architecture and engineering achievements were monumental. They perfected the arch, vault, and dome, constructing enduring structures like the Colosseum, Pantheon, and aqueducts. These engineering marvels not only showcased Roman ingenuity but also served practical purposes, from public entertainment to water supply.
Biological screening of herbal drugs: Introduction and Need for
Phyto-Pharmacological Screening, New Strategies for evaluating
Natural Products, In vitro evaluation techniques for Antioxidants, Antimicrobial and Anticancer drugs. In vivo evaluation techniques
for Anti-inflammatory, Antiulcer, Anticancer, Wound healing, Antidiabetic, Hepatoprotective, Cardio protective, Diuretics and
Antifertility, Toxicity studies as per OECD guidelines
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
Read| The latest issue of The Challenger is here! We are thrilled to announce that our school paper has qualified for the NATIONAL SCHOOLS PRESS CONFERENCE (NSPC) 2024. Thank you for your unwavering support and trust. Dive into the stories that made us stand out!
Operation “Blue Star” is the only event in the history of Independent India where the state went into war with its own people. Even after about 40 years it is not clear if it was culmination of states anger over people of the region, a political game of power or start of dictatorial chapter in the democratic setup.
The people of Punjab felt alienated from main stream due to denial of their just demands during a long democratic struggle since independence. As it happen all over the word, it led to militant struggle with great loss of lives of military, police and civilian personnel. Killing of Indira Gandhi and massacre of innocent Sikhs in Delhi and other India cities was also associated with this movement.
The French Revolution, which began in 1789, was a period of radical social and political upheaval in France. It marked the decline of absolute monarchies, the rise of secular and democratic republics, and the eventual rise of Napoleon Bonaparte. This revolutionary period is crucial in understanding the transition from feudalism to modernity in Europe.
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Model Attribute Check Company Auto PropertyCeline George
In Odoo, the multi-company feature allows you to manage multiple companies within a single Odoo database instance. Each company can have its own configurations while still sharing common resources such as products, customers, and suppliers.
2. TYPES OF COOKING METHOD
All cooking involves heating food. However, each technique uses a
different method to transfer heat to food and has different results.
Cooking techniques can be classified as dry, moist, or a combination
of both. This classification is based on the medium used for cooking
—air, fat, water, or steam.
DRY HEAT COOKING
3. DRY HEAT COOKING
The dry technique
transfers heat by hot
metal, hot air, hot fat,
or radiation. This
cooking technique
uses no moisture.
Any moisture that
exudes from the food
evaporates, or
escapes into the air.
Baking is an example
of dry cooking.
4. DRY HEAT COOKING
Baking and Roasting is the method of
using dry, hot air to cook food in a
closed
environment.
Heat
surrounds the food by radiation and
convection and then spreads
through it by conduction.
Carryover Cooking: The cooking that
takes place after something is
removed from the heat source.
5.
6. ROASTING
Roasting: Food
placed on top of a
rack in a pan;
requires longer
cooking time; may
first sear the
outside of product.
Searing: Quickly
browned on the
range top or in the
oven.
7. DRY HEAT COOKING
Broil - means to cook with radiant
heat from above.
Used mainly for tender meats,
poultry, fish, and a few vegetable
items.
Thicker foods should be placed
farther from the heat source.
Thinner foods should be placed
closer to the heat source.
8. DRY HEAT COOKING
GRILL, GRIDDLE, AND PAN-BROIL - are all
dry-heat cooking methods that use heat
from below.
Grilling is done on an open grid over a
heat source, which may be charcoal, an
electric element, or a gas-heated element.
Cooking temperature is regulated by
moving the items to hotter or cooler
places on the grill.
9.
10. DRY HEAT COOKING
Griddling - a flat, solid plate of metal with a
gas or electric heat source that can be used
to cook foods such as eggs, pancakes, and
grilled cheese sandwiches.
Pan-broiling is like griddling except that it is
done in a sauté pan or skillet instead of on a
griddle surface. Fat must be poured off as it
accumulates, or the process becomes panfrying. No liquid is added, and the pan is not
covered, or else the item would steam.
11. DRY HEAT COOKING
(USING FAT)
Sautéing quick, dry cooking technique that
uses a small amount of fat.
Two important principles:
• Preheat the pan before adding the food to be
sautéed.
The food must start cooking at high heat, or it
will begin to simmer in its own juices.
• Do not overcrowd the pan. Doing so lowers
the temperature too much, and again the food
begins to simmer in its own juices.
12.
13. Stir-Frying
Stir-Frying: Similar to sautéing except
uses a wok. Stir-fried foods require
less cooking time than sautéed foods.
To Stir-Fry:
1. Place a wok over high heat.
2. Add a small amount of fat.
3. Add small pieces of food.
4. Stir food constantly as it cooks.
17. PAN-FRY
1. Pan-frying is similar to sautéing
except that more fat is used and the
cooking time is longer. The method is
used for larger pieces of food, such
as chops and chicken pieces, and the
items are not tossed by flipping the
pan, as they often are in sautéing.
2. Pan-frying is usually done over
lower heat than sautéing because of
the larger size of the pieces being
cooked.
18. PAN-FRY
3. The amount of fat depends on the food
being cooked. Only a small amount is used
for eggs, for example, while as much as 1
inch (2.5 cm) or more may be used for panfried chicken.
4. Most foods must be turned at least once for
even cooking. Some larger foods may be
removed from the pan and finished in the
oven to prevent excessive surface browning.
This method of finishing in the oven is also
used to simplify production when large
quantities of foods must be pan-fried.
19. Deep-Frying
Deep-fry means to cook a food submerged in
hot fat.
Quality in a deep-fried product is
characterized by the following properties:
Minimum fat absorption
Minimum moisture loss (that is, not
overcooked)
Attractive golden color
Crisp surface or coating
No off flavors imparted by the frying fat
20.
21. Deep-Frying
Guidelines for Deep-Frying
1. Fry at proper temperatures. Most foods are
fried at 350°F to 375°F (175°C to 190°C).
Excessive greasiness in fried foods is
usually caused by frying at too low a
temperature.
2. Don’t overload the baskets. Doing so
greatly lowers the fat temperature.
3. Use good-quality fat. The best fat for frying
has a high smoke point (the temperature at
which the fat begins to smoke and to break
down rapidly).
22. Deep-Frying
4. Replace about 15 to 20 percent of
the fat with fresh fat after each daily
use. This extends frying life.
5. Discard spent fat. Old fat loses
frying ability, browns excessively, and
imparts off flavors.
6. Avoid frying strong- and mildflavored foods in the same fat, if
possible. French fries should not
taste like fried fish.
23. Deep-Frying
7. Fry as close to service as possible. Do
not leave foods in the basket above the fry
kettle, and do not hold under heat lamps
for more than a few minutes. The foods’
moisture quickly makes the breading or
coating soggy.
8. Protect fat from its enemies:
Heat. Turn fryer off or to a lower holding
temperature (200°F to 250°F/95°C to 120°C)
when not in use.
Oxygen. Keep fat covered between
services, and try to aerate the fat as little
as possible when filtering.
24. Deep-Frying
Water. Remove excess moisture from foods
before frying. Dry baskets and kettle
thoroughly after cleaning. Keep liquids
away from the fryer to prevent accidental
spills.
Salt. Never salt foods over the fat.
Food particles. Shake loose crumbs off
breaded items before placing over fat. Skim
and strain fat frequently.
Detergent. Rinse baskets and kettle well
after cleaning.
25. Deep-Frying
Pressure frying means deep-frying in a special covered
fryer that traps steam given off by the foods being
cooked and increases the pressure inside the kettle.
In a standard fryer, even though the fat may be at
350°F (175°C),the temperature inside the food will not
rise above 212°F (100°C),the boiling point of water.
Just as in a pressure steamer, a pressure fryer raises
this temperature and cooks the food more quickly
without excessive surface browning. At the same
time, the fat temperature can be lower, 325°F (165°C)
or less.
Pressure frying requires accurate timing because the
product cannot be seen while it is cooking.
26. Pan-Frying & Deep-Frying
Dredging: To coat food with flour
or finely ground crumbs.
Breading: To coat food with eggs
and crumbs.
Batter: A mixture of flour, milk,
eggs, and seasonings.