'Moist heat cooking methods' presentation slideshows

CHAPTER 5: KITCHEN ESSENTIALS 2

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Hungarian cuisine, spices, and the most popular dishes

Hungarian cuisine, spices, and the most popular dishes. Advantages: Varied menus Creative dishes Rich flavour,aroma and texture Easy to prepare. Disadvantages: Too many fat Too much calorie Not for people in diet Heavy for the digestion system. Characteristic of Hungarian Cuisine.

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Chapter 5 Kitchen Essentials: Equipment and Techniques

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CHAPTER 12 PRINCIPLES OF MEAT COOKERY

CHAPTER 12 PRINCIPLES OF MEAT COOKERY. Crosscut of Muscle Fibers. Aging Methods. Dry Aging. Wet Aging. Preparation. Preparing Meats Marinating: wet and dry Barding Larding. Composition of Protein in Meat. Applying Various Cooking Methods. Dry heat cooking methods

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Dry Heat Cooking and Moist Heat Cooking

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Meat, Poultry & Fish Unit Chapters 19-21

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Heat Transfer

To cook successfully you must first understand the ways in which heat is transferred: conduction, convection and radiation. You should also understand what the application of heat does to the proteins, sugars, starches, water and fats in food. Heat Transfer. Conduction Convection

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Understanding Fish and Shellfish

Understanding Fish and Shellfish. Chapter 14 and 15. Hundreds of different species of fish . Divided into two categories Fin Fish- fish with fins and an internal skeletons

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Unit 8: Eggs

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The Three Principle Cooking Methods

The Three Principle Cooking Methods. Dry Heat Moist Heat Combination Method. The Dry Heat Cooking Method. Dry Heat cooking refers to any cooking technique where the heat is transferred to the food item without using any moisture.

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