Cooking Techniques

1. Cooking Techniques Chapter 48

2. Cookware Pots and pans used on top of range **some items do both Bakeware Equipment used in oven **some items do both Cooking Equipment

3. Cookware similarities • Most have covers to retain steam • Most have handles • Casseroles = can be used for both cooking and serving • Usually have covers, small handles

4. Page 471 • Tools for making cooking more easy • Ex. Colander, strainer, steamer, tongs, cooling rack, ladle, turner, slotted spoon

5. Cookware • Page 472 • Cookware on the range • Dutch oven, griddle, skillet, double boiler, saucepan, pot

6. Bake ware • Page 473 • Baking sheet, muffin pan, pie pan, cake pan, roasting pan, broiler pan, casserole, loaf pan

7. When baking breads or muffins in pans with a dark finish, many cooks reduce oven temperature by 25 degrees • Darker finishes brown foods quickly. Reducing heat allows food to bake inside without burning outside.

8. Materials • Aluminum • Lightweight and durable, heats evenly, rapidly, darkens and does stain • Stainless steel • Attractive, tough, durable, easy to clean, heats slowly and unevenly

9. Enamel pots & pans • Attractive, chip easily and cannot be scoured • Cast-iron pots/skillets • Durable, heats well, heavy and may rust if not dried thoroughly

10. Glass/glass ceramic • Durable, attractive, go from freezer to oven to table, microwave safe, easily chip and break • Plastic • Durable, stain-resistant, easy to clean, suitable for microwave and not oven

11. Cookware has some nonstick surfaces • Easy clean up • Saute and fry without fat

12. More About Cookware • For safety and efficiency, cookware should have heat-resistant, easy-to-grip handles or knobs and snug-fitting covers to hold in steam. • The bottom should be flat to heat evenly and help keep the item from tipping over.

13. Oldest nonstick material is soapstone, or steatite. It has been used for hundreds of years, particularly for griddles. • This rock is made up mostly of talc, so it is easily shaped and slightly oily—two excellent qualities in a nonstick surface

14. FYI • In some regions, a skillet is called a spider. • Why??? • Some skillets had attached legs for cooking over an open fire. The legs made the skillet resemble a spider

15. Different Cooking Methods • 1. Moist Heat • Boiling, simmering, stewing • Figure 48.1 Page 475 • Use liquids or steam foods • Absorbing water, makes foods tender, blends flavors

16. Boiling – cooking in liquid at high temps • Simmering –cook with small amount of water (simmer) • Stewing – more water but at a simmer

17. Braising • Liquid (small amount) should simmer just enough to create steam. If steam escapes around the edge of the pan lid, the liquid is boiling. • Reduce heat and add more liquid if necessary to prevent evaporation and scorching.

18. 2. Dry heat • Roasting – in oven • Broiling –directly under or over glowing heat • Brown and crisp on outside, moist and tender on inside • Figure 48.2

19. 3. Cooking with fat – deep frying/ stir frying • Quick and produces flavorful foods • Disadvantage it adds fat and calories • Choose oils that are unsaturated (canola or olive) • Nonstick spray a good choice • Figure 48.3

20. Special Bags • Special plastic, vapor-proof cooking bags are available for cooking less tender meats in the oven. • Small amount of liquid is added to the bag with the food • Follow instructions carefully to prevent bursting or splattering

21. When Food is Done • 1. Look at the food and touch it • Meats =no pink inside • Loaf of bread = tap with knuckles, sounds hollow • Cakes = press lightly in middle and it springs back

22. 2. Pierce the Food with a Fork • Pierce veggies and see if they are tender crisp • Pierce meat, juices run clear

23. 3. Use a thermometer • Meats and poultry best way to check

24. Some whole poultry is sold with a built-in thermometer that is designed to pop up when the bird is done. • These are not always reliable, however. Another test is to try moving a leg in the socket. • When it moves easily, the bird is done.

25. 4. Use wooden or metal tester • Pierce cake, breads with toothpick or a knife for custard

26. 5. Taste a sample • Taste a veggies to see if it is tender crisp • Taste pasta to see if al dente

27. Some ovens have hot spots, places that are hotter than the temperature set. Locating these spots allows cooks to adjust cooking times or position food racks and bakeware accordingly.

28. More about Fats • When fats used in frying start to smoke, they have reached their smoking point, at which they begin to break down and taste and smell bad. • Butter, olive oil, margarine have the lowest smoking points, which can be raised by blending in other vegetable oils.

29. More About Frying • If frying fat catches fire, turn off the heat immediately and cover the pan with a lid or pour baking soda or salt over the flames. • The fire will die from lack of oxygen. Never pour water on a grease fire or try to grab the pan.

30. What Am I????

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38. Cookware or bakeware??

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40. Activities • Students list the foods in your favorite meal and then all the cookware and bakeware used to prepare them. • How aware are students to the items needed to create the foods they enjoy

41. Activity • Students review recipes for tasks that require the tools shown on page 471. • Identify the task and tool needed to complete it.

42. Activity • Make a list of moist-heat methods and the foods that would match the type of heat.