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Chapter 9 Study Guide. (ALSO, CHAPTER 26). Moist Heat Cooking. Cooking techniques that involve using liquids to prepare foods. Boiling.
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Chapter 9 Study Guide (ALSO, CHAPTER 26)
Moist Heat Cooking • Cooking techniques that involve using liquids to prepare foods
Boiling • boiling is cooking food in boiling water, or other water-based liquid such as stock or milk. Simmering is gentle boiling, while in poaching the cooking liquid moves but scarcely bubbles.
Simmering • Simmering is a cooking technique in which foods are cooked in hot liquids kept at or just barely below the boiling point of water (at average sea level air pressure), 100 °C (212 °F). • To keep a pot simmering, one brings it to a boil and then adjusts the heat downward until just before the formation of steam bubbles stops completely.
Stewing • In cooking, stewing means preparing vegetables or meat by simmering in liquid. Unlike braising, the ingredients are generally diced. • A stew may be either simmered in a pot on the stove top or cooked in a covered casserole in the oven. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method
Poaching • Poaching is the process of gently simmering food in liquid, generally water, stock or wine. • Poaching is particularly suitable for fragile food, such as eggs, poultry, fish and fruit, which might easily fall apart or dry out.
Steaming • Steaming is a method of cooking using steam. • Steaming is a preferred cooking method for health conscious individuals because no cooking oil is needed, thus resulting in a lower fat content.
Roasting • Roasting is a cooking method that utilizes dry heat, whether an open flame, oven, or other heat source. Roasting usually causes caramelization of the surface of the food, which is considered a flavor enhancement.
Broiling • Broiling is a process of cooking food with high heat with the heat applied directly to the food, most commonly from above. • In electric ovens, broiling/grilling is accomplished by placing the food near the upper heating element, with the lower heating element off and the oven door partially open.
Sautéeing • Sautéeing is a method of cooking food that uses a small amount of fat in a shallow pan over relatively high heat
(2) Types of Food suitable for sautéing • Vegetables • Meats
Pan-Frying Foods • Pan frying is a form of frying characterized by the use of less cooking oil than deep frying; enough oil to, at most, cover the food to be cooked only half way
Pan Frying • Frying using less cooking oil
Stir Frying • Stir frying cooks small pieces of food stirring constantly over high heat in a small amount of oil.
(2) Steps of Stir-Frying • Three Easy Steps To Stir-Frying • Marinate thin uniform food pieces to flavor or tenderize • Heat small amount of oil in wok or large heavy nonstick skillet over medium-high heat until hot. • Stir-fry food, continuously turning with a scooping motion
Why is boiling seldom used? • LOSES NUTRIENTS/COLOR in foods
Should you salt before/after broiling? • AFTER—may cause a reduction in moisture
Why does broiling take a lot of attention? • Easy to burn one side—must be “flipped”—similar to grilling
Why is cancer a concern when grilling food? • Grilling and broiling cause "muscle meats" (red meat, poultry and fish) to produce cancer-causing compounds. These compounds, called HCAs (heterocyclic amines), have been shown to cause tumors in animals and possibly increase the risk of cancers of the breast, colon, stomach and prostate in humans.
Microwaveable Foods • VEGETABLES • Pre-Cooked Foods
Concentration of Sugar & Fat in Microwaved Foods (problems?) • These heat fast and to temperatures exceeding that of boiling water. One reason that it is so difficult to make a single step microwave caramel popcorn is that the sugar/ oil blend heats so quickly and that the sugar burnsat about the same temperature that popcorn pops. • ALSO EFFECT MOISTNESS
Factors that effect microwave Cooking • Arrange foods in a ring to let microwaves enter form all sides. • Place foods with the thickest parts towards the outside of the ring.
What is “standing time”? • At the end of most recipes, you will find instructions to let the food stand for a few minutes. Your microwave oven manual should explain how food continues to cook after it is taken out of the oven. This is known as 'standing time', but it is actually residual cooking time, and it is an important part of microwave cooking. Standing time allows the food to finish cooking. • Standing time should be half the cooking time
What can happen if food is spilled in microwave & not cleaned? • Bacteria grows, food gets caked on, can ruin microwave components
Why should you be careful when heating water in the microwave? • As the water gets hotter, the size of any trapped air pocket grows and eventually it may be able to break free as a real seed bubble. When water is sufficiently superheated, just a single seed bubble is enough to start an explosion and empty the container completely.
(2) Outcomes resulting from Pan placement in oven during baking • Burned tops/bottoms • Doughy centers & burned outside
