creative cooking 1 cooking methods. all cookery methods outlined in this unit require the...
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Creative Cooking 1Cooking Methods
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All cookery methods outlined in this unit require the
application of heat from an outside source
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That heat source could be:an ovena stove
charcoal heatgas grillcampfire
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Microwave cooking will not be addressed at this time as it does
not require outside heat but relies on an entirely different
method to create heat and cook food.
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Cookery Methods can be classified into three categories
• DRY HEAT METHODS• MOIST HEAT METHODS• COMBINATION METHODS
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Dry Heat Methods
• Foods are cooked with direct heat – oven/broiler
• Or are cooked by transmission of heat from fat – oil – which is heated by the stove or other heat source
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BROIL
• Food is cooked close to heat source- temp. of 550 degrees
• Can be done in oven (heating element on top)
• Broiler compartment of oven• Grill – heat on bottom
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Advantages to broiling
• Develops crust on food, sealing in moisture
• Fat drips away – healthy method
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Oven – broiler combination
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Broiling pans in ovens help fat drip away
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Outdoor grills also allow close heat and fat to drip away
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Grills are of course not limited in size
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Nor is what you can grill in it!
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PAN BROIL
• Uses skillet on top of stove• Quickly browns food• Requires little if any fat /
Healthy
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Pan Broiling is done in skillet
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ROAST / BAKE
• Done in conventional or convection oven
• Develops crust on outside• Healthy method of cooking
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A rack allows fat to drip away when roasting
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Meat must be cooked to internal temperatures of 140 – 185degrees
Meat thermometer
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Rib eye roast
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Crown rib roast before cooking
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Roast Turkey
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DEEP FAT FRY
• Food is submerged in hot liquid fat which cooks food
• Quick• Achieves temperatures up to
390 degrees• Browns & crisps food
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Favorite deep fried foods
donuts
elephant ears
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Fries and chicken fingers
Fried Mozzarella Sticks
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And of course – funnel cakes !
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Deep fry pan with basket insert
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PAN FRY
• Large pieces of food cooked in small amounts of oil
• Such as:
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Fried chicken
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SAUTE’
• Smaller, cut up pieces of food cooked in a small amount of fat
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A saute’ pan has low sides for easier access to food
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MOIST HEAT METHODS
• Food is cooked in liquid • Or by water heated - steam
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BOIL
• Food is cooked in a large amount of water at a rapid boil
• Temp. of 212 degrees
• Cooks foods like – pasta or rice
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Boiling rice
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SIMMER- POACH
• Fragile foods cooked in liquid at a simmer – not boil
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Soft or hard cooked eggs
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Poached eggs
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STEAM
• Food is cooked above boiling liquid by steam
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Bamboo vegetable steamer
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Electric vegetable steamer
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Steamed lobster
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COMBINATION METHODS
• Partially cooked in small amounts of fat
• Then simmered in liquid• Or covered and quickly
steamed
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BRAISE / STEW
• Food is browned first in fat
Then simmered
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Braised pot roast
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Braising pan – allows browning, then a tight cover to simmer
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Beef stew
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STIR FRY
• Food is fried quickly, then steamed
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Stir fried beef and vegetables
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From ancient times to modern technology we have continued to create variations to standard
cooking methods
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Pressure cooking uses steam and high amounts of pressure
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What methods would a pressure cooker be?
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Campfires use what type of heat?
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This pot is being heated over a campfire, what type of method
would it be?
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Smoker grill
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Electric grills
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Electric Skillet
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Fish poacher
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Turkey Cooker
*These have been known to start fires
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Turbo cooker – from infomercials
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Back to basics - An ancient oven of stone-mud and grass
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This power point can be found on the school server:
• Sturedevil/Rdvol’ (R drive)• Look under departments – FACS –
McMahon – CC1