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COOKING METHODS

COOKING METHODS. THE BASICS COOKING IS … THE TRANSFER OF HEAT TO FOOD. CONDUCTION TRANSFER OF HEAT THROUGH A SURFACE CONVECTION MOVEMENT OF MOLECULES THROUGH AIR OR LIQUID RADIATION HEAT TRANSFER THROUGH ENERGY WAVES. HOW FOOD IS COOKED. HEAT TRANSFER. ROAST BAKE BROIL GRILL.

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COOKING METHODS

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  1. COOKING METHODS THE BASICS COOKING IS… THE TRANSFER OF HEAT TO FOOD

  2. CONDUCTION • TRANSFER OF HEAT THROUGH A SURFACE CONVECTION • MOVEMENT OF MOLECULES THROUGH AIR OR LIQUID RADIATION • HEAT TRANSFER THROUGH ENERGY WAVES HOW FOOD IS COOKED

  3. HEAT TRANSFER

  4. ROAST • BAKE • BROIL • GRILL DRY COOKING METHODSCOOKING FOOD WITHOUT LIQUID

  5. BOILING • SIMMERING • POACHING • STEAMING • PRESSURE-COOKING • BLANCH • BRAISING • STEWING MOIST COOKING METHODSFOOD IS COOKED IN HOT LIQUID

  6. FRY • SAUTE • PAN BROIL • DEEP FRY • STIR FRY FRYINGALWAYS USES FAT

  7. CARMELIZATION • BROWNING OF SUGAR • SEAR • TO BROWN QUICKLY AT A HIGH TEMP • SWEAT • TO COOK UNTIL SOFTENED WITHOUT BROWNING OTHER TERMS

  8. NUTRIENTS ARE TYPICALLY LOST • RELEASE OF FLAVOR • CHANGE IN TEXTURE • CHANGE IN COLOR • CAN DARKEN OR LIGHTEN MAILLARD REACTION Maillard demo EFFECTS ON FOOD AND NUTRITION

  9. DENSITY • SHAPE • SIZE • AMOUNT • TEMPERATURE COOKING RATES

  10. QUALITY OF INGREDIENTS • TIME ALLOTMENT • INTENDED FLAVOR OR TEXTURE • ROLE IN THE DISH –ACCOMPANIMENT, ETC. • RESOURCES- COOKWARE, TOOLS METHOD SELECTION

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