DRY METHODS OF COOKING ... Food production
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This document discusses dry cooking methods that involve heat transfer through conduction, convection and radiation. It describes cooking aims like sterilization and objectives like retaining nutrients. Dry cooking methods are categorized as those using fats and oils like sauteing, deep frying and poeling, and those without fats like baking, roasting and grilling. Sauteing requires a hot pan while deep frying submerges food in hot oil. Roasting surrounds food with hot, dry air and types include oven, spit and pot roasting. Grilling uses radiant heat from below to char food.
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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
Method Of Cooking: www.chefqtrainer.blogspot.com
This document provides information on various cooking methods, including dry heat cooking methods like roasting, baking, grilling, and broiling as well as moist heat cooking methods like boiling, simmering, steaming, poaching, braising and stewing. It defines each cooking method, lists suitable foods and equipment used, and provides temperature guidelines. Conversion formulas are also included to convert between Celsius and Fahrenheit scales. Videos are embedded to demonstrate techniques like roasting, grilling, poaching and smoking foods.
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This document discusses various moist cooking methods including poaching, boiling, braising, stewing, and steaming. It provides details on how each method works, suitable foods to use with each method, and purposes of the different moist cooking techniques. Moist cooking methods involve cooking foods in water or flavored liquids and include techniques like poaching, simmering, boiling, steaming, braising, and stewing.
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Cooking of food
This document provides an overview of different cooking methods including moist heat methods like boiling, steaming, and stewing as well as dry heat methods like frying, roasting, grilling, and baking. It discusses the objectives of cooking food and the effects of heat on different food components like proteins, starches, sugars, cellulose, and fats. For each cooking method, it provides some general rules and guidelines. It also discusses pressure cooking as a way to rapidly gain flavor while retaining nutrients in a time efficient manner using less fuel.
Types of soup
Soups are flavored liquid foods served at the beginning of a meal. They are categorized as clear soups like broths and consommé, thick soups like purees and veloutes, cold soups, and international soups from different regions. Clear soups are light and broth-based while thick soups are thicker and creamier, often made by cooking and pureeing ingredients. Common thick soups include purees, veloutes, bisques, chowders, and cream soups made with vegetables or meat.
Chapter 3 food presentation
The document discusses the importance of food presentation and provides guidelines. It states that food presentation is an art that is as important as food preparation. Proper presentation justifies the work that went into cooking and influences how diners perceive the food. The key factors of presentation discussed are temperature, flavor, color, shape, texture, and garnish. Hot food should be hot and cold food cold. Flavors should be balanced and complementary. A variety of colors, shapes, and textures makes presentation more appealing. Garnishes should be functional and edible, not just for decoration. Overall balance and simplicity are emphasized in an effective presentation.
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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
Method Of Cooking: www.chefqtrainer.blogspot.com
This document provides information on various cooking methods, including dry heat cooking methods like roasting, baking, grilling, and broiling as well as moist heat cooking methods like boiling, simmering, steaming, poaching, braising and stewing. It defines each cooking method, lists suitable foods and equipment used, and provides temperature guidelines. Conversion formulas are also included to convert between Celsius and Fahrenheit scales. Videos are embedded to demonstrate techniques like roasting, grilling, poaching and smoking foods.
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This document discusses various moist cooking methods including poaching, boiling, braising, stewing, and steaming. It provides details on how each method works, suitable foods to use with each method, and purposes of the different moist cooking techniques. Moist cooking methods involve cooking foods in water or flavored liquids and include techniques like poaching, simmering, boiling, steaming, braising, and stewing.
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This document provides an overview of different cooking methods including moist heat methods like boiling, steaming, and stewing as well as dry heat methods like frying, roasting, grilling, and baking. It discusses the objectives of cooking food and the effects of heat on different food components like proteins, starches, sugars, cellulose, and fats. For each cooking method, it provides some general rules and guidelines. It also discusses pressure cooking as a way to rapidly gain flavor while retaining nutrients in a time efficient manner using less fuel.
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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
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The document discusses different types of soups. It defines soup as a liquid containing soluble nutrients and flavors from ingredients like meat, fish, vegetables or cereals. Soups can be classified based on their stock, main ingredients, thickness and garnishes. Examples of different soup types described include consommé, broth, puree, cream soup, chowder, bisque and gumbo.
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Powerpoint presentation of "Sauces" 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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Introduction to cookery
Cookery is defined as a “chemical process”, the mixing of ingredients; the application and withdrawal of heat; decision making, technical knowledge, and manipulative skills. In the more advanced stages, a further element occurs- that of creativity. Cookery is considered to be both an art and technology. Culinary history helps us to go back in past, when man first discovered the use of fire. This epoch-making discovery of fire brought about the refinement of mankind in all sphere of life.
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This document provides definitions and classifications for different types of soups. It discusses thin soups like broth and consommé, thick soups like puree, cream, veloute, bisque and chowder. It also covers cold soups, international soups, and accompaniments and garnishes for soups. Key points covered include the clarification process for making consommé, different varieties of consommé, and proper temperatures for serving hot and cold soups.
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The document provides tips for plating food to improve its visual presentation. It discusses using white space on plates, balancing elements according to BUFF principles (balance, unity, focus, flow), considering height, symmetry, contrast and focal points when composing dishes. Garnishes should be edible and enhance rather than overpower the food. Plating techniques like stacking, deconstructing dishes and presenting multiple versions encourage diners to engage with the food in new ways. Color, texture and appropriate plating are emphasized as ways to showcase culinary creations.
Classification of soup
This document classifies soups into three main categories: 1) clear soups which are based on a broth or stock and include vegetable soup, consommé, and julienne soup, 2) thick soups which are opaque and thickened through various methods like roux or pureeing ingredients including cream soups, purees, and bisques, and 3) specialty and national soups which is a catch-all category for soups that are unique to certain countries or do not fit into the other groups.
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This document defines and explains various cooking methods and terminology. It describes that cooking kills bacteria, makes food easier to digest, and changes its taste, aroma and appearance. It then explains how the main components of food (water, fats, proteins, nutrients, carbohydrates) are affected by heat. It details the different types of heat transfer and classifications of cooking methods, including dry heat methods like sauteing and grilling, moist heat methods like poaching and simmering, and combination methods like braising and stewing. Finally, it provides definitions for various cooking terms.
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This document provides information about cooking methods and safety rules for cooking. It discusses various dry-heat and moist-heat cooking techniques such as baking, grilling, steaming, simmering, and braising. Key points covered include the definition of cooking as preparing food using heat, ingredients, and combining methods. The purposes of cooking are also outlined as making food more nutritious, enhancing flavor and texture, improving digestibility, and destroying pathogens. Finally, 10 safety rules for cooking are listed, such as washing hands, keeping the work area clean, using pot holders for hot items, and reading food labels.
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Eggs are composed of several parts including the shell, membrane, egg white, and yolk. They contain many important nutrients like protein, fat, and various vitamins and minerals. Eggs are graded based on quality from AA to C and come in different sizes based on a dozen weight. Brown and white eggs have the same nutritional value. Storage and freshness tips are provided, along with common cooking methods for eggs like scrambled, fried, poached, and hard boiled. Eggs are also used in many recipes and have various functions like as a coating, thickening, binding, or leavening agent.
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The History Of Baking
The Egyptians began baking bread as early as 2600-2100 BC after learning the skill from the Babylonians. During the Roman Empire, Greek baking knowledge was transformed and flourished, with evidence of the first pastry-cook's association emerging in the 4th century AD. Today, baking involves precisely measuring ingredients like flour, water, yeast, and sugar before applying heat in an oven, resulting in foods with reduced moisture that don't spoil easily and have an attractive golden-brown color.
The basic cooking methods
The two main cooking methods are dry heat and moist heat. Dry heat cooking does not use water and applies heat to cook the food as it evaporates moisture. Methods include baking, grilling, broiling and roasting. Moist heat cooking uses a liquid medium like water, oil or coconut cream to cook the food. Methods are boiling, stewing, frying and barbequing.
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The document provides a history of baking, starting with ancient Egyptians and Romans. It discusses key developments in baking techniques and ingredients over time. This includes the French inventing puff pastry and Danishes being created by Austrians. The document also outlines important baking ingredients such as various flours, leavening agents, sugars, eggs, and fats used. It describes the properties and roles that each ingredient plays in baking.
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The document discusses various mixing methods and techniques used in baking, including beating, blending, creaming, cutting, folding, kneading, sifting, stirring, and whipping. It explains the importance of gluten formation, moisture content, and proper mixing in achieving the desired texture in baked goods. Various terms are also defined, such as emulsify, aerate, and formula. Common baking methods like baking, broiling, deep frying, and poaching are also outlined. Finally, the key stages of baking such as gas formation, starch gelatinization, and protein coagulation are explained.
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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
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Powerpoint presentation of "Sauces" 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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The document provides information on meat and poultry including recommended servings, cuts of beef and pork, types of poultry, safe cooking temperatures, and storage guidelines. It discusses the importance of protein for the body and recommends removing skin from poultry and using cooking methods like broiling or grilling to reduce fat. Grading systems for beef and poultry are explained to indicate quality.
Introduction to cookery
Cookery is defined as a “chemical process”, the mixing of ingredients; the application and withdrawal of heat; decision making, technical knowledge, and manipulative skills. In the more advanced stages, a further element occurs- that of creativity. Cookery is considered to be both an art and technology. Culinary history helps us to go back in past, when man first discovered the use of fire. This epoch-making discovery of fire brought about the refinement of mankind in all sphere of life.
The biggest impact was felt in the preparation of cooked food which eventually over the centuries has now matured into a full-fledged science.
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Yeast breads require flour, liquid, salt, and yeast. The yeast produces carbon dioxide that causes the bread to rise as the gluten network develops during kneading. Proper temperatures are needed at each step to activate the yeast. After mixing and kneading, the dough rises through fermentation before shaping and final rising. Baking gelatinizes the starch and sets the structure so the bread is tender with a browned crust.
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This document provides definitions and classifications for different types of soups. It discusses thin soups like broth and consommé, thick soups like puree, cream, veloute, bisque and chowder. It also covers cold soups, international soups, and accompaniments and garnishes for soups. Key points covered include the clarification process for making consommé, different varieties of consommé, and proper temperatures for serving hot and cold soups.
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Braising and stewing are combination cooking methods that use both dry and moist heat. Dry heat is first used to sear the main ingredient to improve color and flavor. The ingredient is then cooked in liquid using moist heat, which softens the tissue and breaks down connective tissue. Braising involves cooking large cuts of meat covered in liquid in the oven, while stewing uses smaller pieces of meat and liquid that fully covers the ingredients and is cooked on the range or in the oven. Proper technique involves searing, adding aromatics and liquid to deglaze the pan, then slowly cooking until fork-tender before thickening and serving the sauce.
Baking Techniques
Candidates should have knowledge of various baking processes including rubbing in, creaming, melting, whisking, all-in-one, kneading, folding, rolling, shaping, and cutting. The document then provides definitions and instructions for each of these processes used in baking products such as shortcrust pastry, cakes, biscuits, and bread.
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The document provides tips for plating food to improve its visual presentation. It discusses using white space on plates, balancing elements according to BUFF principles (balance, unity, focus, flow), considering height, symmetry, contrast and focal points when composing dishes. Garnishes should be edible and enhance rather than overpower the food. Plating techniques like stacking, deconstructing dishes and presenting multiple versions encourage diners to engage with the food in new ways. Color, texture and appropriate plating are emphasized as ways to showcase culinary creations.
Classification of soup
This document classifies soups into three main categories: 1) clear soups which are based on a broth or stock and include vegetable soup, consommé, and julienne soup, 2) thick soups which are opaque and thickened through various methods like roux or pureeing ingredients including cream soups, purees, and bisques, and 3) specialty and national soups which is a catch-all category for soups that are unique to certain countries or do not fit into the other groups.
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Sauteing and Stir Frying: www.chefqtrainer.blogspot.com
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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.
3. Dry heat methods like roasting and grilling use hot air or direct heat and are best for quicker cooking of tender cuts, though some moisture is still needed to prevent toughening or drying out.
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- 1. DRY METHODS OF COOKING Antara Chatterjee Swarnava Chattopadhyay Anish Dadhich
- 2. HEAT TRANSFER METHODS :- Conduction :- Conduction transfers heat via direct molecular collision. Convection :- When a fluid, such as air or a liquid, is heated and then travels away from the source, it carries the thermal energy along. Radiation:- The emission of energy as electromagnetic waves or as moving subatomic particles.
- 3. Aims of Cooking: 1. Sterilization 2. Preservation 3. Digestibility Objectives of Cooking: 1. Retaining nutritive value of the food. 2. Retaining the original colour of the food. 3. Prevent clash of flavours. 4. No under cooking or over cooking
- 4. INTRODUCTION TO DRY METHODS OF COOKING :- Dry Methods Of Cooking With Fat & Oil Without Fat & Oil
- 5. DRY METHODS OF COOKING (WITH FATS & OILS) :- SAUTEING :-Sauteing requires a very hot pan. When sauteing, it's important to heat the pan for a minute before adding the food to the pan. Eg- sauteed vegetables , sauteed prawns and sauteed meat.
- 6. DEEP FRYING :- Deep-frying involves submerging the food in hot, liquid fat, it might take some time to get used to the idea that it's actually a form of dry-heat cooking. Eg- french fries, fish fry, fried chicken.
- 7. POELING :- Poeling is a specialized variant of French Roasting, where the food to be cooked is placed in a closed container and is Basted with Whole Butter (sometimes including Herbs and Vegetable flavors).eg- poeling chicken.
- 8. DRY METHODS OF COOKING (WITHOUT FATS & OILS) Baking – Baking is cooking food by surrounding it with heat and dry air which is usually done in an oven. eg- cakes , bread, patties
- 9. ROASTING :- Cooks food by surrounding them with hot dry air. Roasted foods are often basted during cooking. Types of Roasting :- Spit Roasting Pot Roasting Oven Roasting Tandoori
- 10. GRILLING :- Grilled foods are cooked by radiant heat from a source loacated below the food. A charred or smokey flavour resulting from the flarring of juices amd fats that render out as the items cook. Eg- steak hot dogs and pork ribs