What is “cooking”?

1. What is “cooking”?

2. Methods of heat transfer

3. Three types of heat transfer • Conduction • Convection • radiation

4. Conduction • Conduction- is the heat transfer by direct contact. • Ex. Grills, griddles, waffle maker, skillet

5. Convection • Convection- transfer of heat by the movement of air or liquid. • Ex. Convection oven, boiling water

6. Radiation • Radiation- infrared rays strike and warm an object. • Ex. Broiler

7. Cooking techniques • Moist heat methods • Food is cooked in hot liquid, steam or both • Used for tenderizing meat, cooking dry beans and rice, making a broth • Moist heat methods are boiling, simmering, steaming and pressure cooking *As you take notes on each cooking method, draw a graphic next to each that represents its heat transfer method(s).

8. boiling • Is when a liquid reaches boiling temperature (212°F or 100°C), bubbles rise to the surface and break • Nutrient loss is higher with boiling than any other method • Concentrate the flavors of stews and soups

9. simmering • Bubbles in the liquid rise gently and just begin to break at the surface. (186°F to 210°F or 86°C to 99°C) • Nutrients can also be lost for this method • Use the cooking liquid to reclaim some of the nutrients

10. Steaming • Cooking food over boiling water, not in it • Retain most nutrients • Food retains color, shape and flavor • Cooking time is longer than simmering or boiling

11. Pressure Cooking • Cooks food in steam under pressure • Can produce temps higher than 212°F • Best used with foods that take a long time to cook • Has the advantages of steaming with a faster cook time

12. Dry heat methods • Cooking foods that are uncovered without adding liquid or fat • Dry heat methods include roasting, baking, broiling and pan-broiling

13. Roasting and baking • Cooking food, uncovered in a conventional oven or convection oven. • Roasting- usually refers to cooking large, tender cuts of meat and poultry • Baking- usually refers to breads, cookies, vegetables and casseroles

14. Broiling/Grilling • Cooking food under or over direct heat • The heat radiates down onto the food, cooking it quickly • Works well with fish, tender meat, fruits and vegetables. • Can be used to melt cheese toppings and brown already cooked foods

15. Pan broiling • Range top method of dry heat cooking • Fat or liquid is not added • Ex. Browning ground beef, cooking bacon in skillet, etc.

16. Frying (considered dry heat) • Cooking food in melted fat or oil • Methods: • Sautéing- small pieces of food cooked with little fat with low/medium heat • pan-frying- larger pieces of food and often used in combination with moist heat • Deep fat frying- immersed in hot fat and cooked until done.

17. Combination methods • Braising • Browning foods first and then with a long period of shallow, covered simmering. • Can be done on top of the range and in the oven • Stewing • Browning small pieces of food first followed by long periods of submerged simmering

18. Homework • Visit www.foodnetwork.com • Locate 4 recipes and videos that represent: • Dry Heat Method • Moist Heat Method • Frying Method • Combination Method *Write the URL for each video on a sheet of loose-leaf paper to turn in. Next to each identify the cooking method/type of heat/type of heat transfer