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Healthy cooking tips Presented by Chef Robert Grider

Healthy cooking tips Presented by Chef Robert Grider. Braising Stewing Roasting Boiling Sauté. Grilling Poaching Steaming Stir Fry Simmering. Methods of Cookery. Sautéing. A method of quickly cooking food at a high temperature in a small amount of oil. Fast and easy!. Stir Fry.

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Healthy cooking tips Presented by Chef Robert Grider

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  1. Healthy cooking tipsPresented by Chef Robert Grider

  2. Braising Stewing Roasting Boiling Sauté Grilling Poaching Steaming Stir Fry Simmering Methods of Cookery

  3. Sautéing • A method of quickly cooking food at a high temperature in a small amount of oil. • Fast and easy!

  4. Stir Fry • Cooking method where proteins and vegetables are cut into smaller portions and cooked in high heat in a small amount of oil while moving product in a pan rapidly. • Convenient and healthy! Stir fry pan

  5. Roasting • Dry heat cooking method while basting frequently in their own juices • Roasting pan • Rectangular pan with medium-high sides

  6. Grilling and Broiling • Dry heat cooking method without fats or oils • Grilling • Cooking food with heat source located below it • Broiling • Cooking food with heat source located above it

  7. Poaching • Definition: • Moist-heat cooking technique • Submerged in flavorful liquid (Court Bouillon) • Maintain low temperature (160°F-185°F) • Do NOT bring to rolling boil • Shallow • A la minute technique used to cook naturally tender food in a small amount of liquid. • Not totally submerged • Cooked in part by liquid and in part by steam • Sauces made in pan • Boneless, skinless poultry, Fish fillets, Clams, Mussels, Oysters, Scallops, Shrimp • Deep • Totally submerged • Do NOT cover pan (raises temperature of liquid) • Examples • Salmon, Flounder, Halibut, Sweetbreads, & Shrimp • Emersion Cooking • Low temp. with oil and circulation Poached Salmon

  8. Simmering & Steaming • Simmering • Moist-heat cooking technique at a higher temperature than poaching • Not a true boil • Examples: • Corn beef, tongue, brisket, shank, oxtail, whole lobster, whole crab, whole crayfish • Steaming • Involves cooking food items in a vapor bath of water, stocks, or broths

  9. Boiling & Stewing • Boiling • Items are immersed in liquid at or above 212°F • Stewing • Small cut vegetables and proteins cooked in their own juices

  10. Miscellaneous Cooking Information

  11. Teaspoon = tsp Tablespoon = tbsp Ounces = oz Cups = c Pints = pt Quarts = qt Gallons =gals 16 tbsp = 1 cup 1 cup = 8 oz 2 pt = 1 qt 4 qt = 1 gal 128 oz = 1 gal Units of Measurement

  12. Proper Cooking Temperatures

  13. Thawing • Thaw foods properly • In the refrigerator • Under cold running water • In microwave • Do not thaw at room temperature • Surface temperature will exceed 41°F before the inside has thawed, allowing bacteria to grow.

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