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Bell Ringer

Bell Ringer. Methods of heat transfer. Three types of heat transfer. Conduction Convection radiation. Conduction. Conduction- is the heat transfer by direct contact. Ex. Grills, griddles, waffle maker, skillet. Convection.

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Bell Ringer

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  1. Bell Ringer

  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

  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 • Stewing- small pieces of food • Poaching-whole pieces of food

  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 • Cooking food under 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. Hamburgers, steaks, pork

  16. Frying • 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 simmering. • Can be done on top of the range and in the oven

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