WHAT WE NEED TO KNOW?

A VOCABULARY OF COOKING AND FOOD PREPERATION TERMS WITH PRECISE DEFINITION

A WORKING KNOWLEDG OF KITCHEN EQUIPMENT AND LAY-OUT COMMONLY USED IN TODAY’S KITCHEN

A THOROUGH YET SIMPLE PROCEDURE IN CONSTRUCTING AND STANDARDIZING RECPE

METHODS OF COOKING

•HEAT- USED IN PREPARNG FOOD BY COOKING AND TOASTING.

• COOKING- TERM APPLIED WHEN HEATING AFFECTS THE ENTIRE MASS OF FOOD.

• TOASTING- PRIMARILY THE EFFECTS OF HEAT ON THE SURFACE

PURPOSE OF COOKING...

• TO MAKE ITS MAXIMUM NUTRTIVE VALUE IN PLATABLE FORM

• TO DEVELOP, ENHANCE, OR ALTER IT’S FLAVOR

• TO IMPROVE ITS DIGESTABILITY

• TO INCREASE ITS PLATABILITY BY IMPROVING ITS COLOR, TEXTURE OR FLAVOR

• TO DESTROY PATHOGENIC ORAGANISM AND INJURIOUS SUBSTANCES W/C MAY BE FOUND IN RAW FOUND.

COOKING MEDIUMS

• AIR

•WATER

• STEAM

• FAT

• COMBINATION OF ONE OR MORE MEDIUMS

AIR AND WATER

• BROILING, ROASTING, AND BAKING ARE EXAMPLES OF COOKING METHODS WITH HEAT AS MEDIUM.• BROILING- COOKING OVER UNDER A SOURCE OF

DIRECT HEAT SUCH AS CAL, A GAS BURNER, OR A GLOWING ELECTRONIC UNIT.

• ROASTING-COOKING ON A SPIT BEFORE AN OPEN FORE OR BY COVERING WITH HOT COALS.

• BAKING- COOKING IN AN OVEN.

WATER AS A COOKING MEDIUM..

• BOILING-COOKING UNDER A BOILING POINT. INCOMPLETE COOKING BY BOILING IS CALLED PARBOILING USED WHEN ANOTHER METHOD IS TO BE EMPLOYED FOR THE REMAINDER OF THE COOKING TIME, OR WHEN SOLUBLE CONSTITUENTS ARE TO BE STRONGLY-FLAVORED OR REMOVED.

• SIMMERING- COOKING IN A BATH OF WATER BELOW THE BOILING POINT, 180°F TO 210°F.

• STEWING- SIMERING OR BOILING IN A WATER ENOUGH TO COVER THE INGREDIENT.

STEAM AS A COOKING MEDIUM

• STEAMING/STEAM- REFERS TO COOKING WITH STEAM ARISING FROM ADDED WATER.

• WATERLESS COOKING- COOKING WITH STEAM ARISING FROM THE ADDED WATER.

• PRESSURE COOKING- STEAM UNDER PRESSURE, SINCE THE HEAT OF VAPORIZATION DOES NOT ESCAPE THE TEMPERATURE RISES STEADILY TO A HIGH POINT. IT IS DONE WITH THE USE OF A PRESSURE COOKER.

FAT AS A COOKING MEDIUM...

• FAT IS USED IN COOKING MEDIUM IN SAUTEING, DEEP-FAT-BROILING AND PAN FRYING.

• SAUTEING-COOKING IN A LIGHT GREASED PAN ALLOWING THE PODUCT TO BE TURNED OVER OR FLIPPED FOR COMPLETE COOKING.

• DEEP-FAT-FRYING- REFERS TO COOKING IN AN AMOUNT OF FAT SUFFICIENT FOR IMMERSION OF THE FOOD.

COMBINATION OF COOKING MEDIUMS

• COMBINATION COOKING MEDIUM- IS USING MORE THAN ONE METHOD.• BRAISING- IT S A COMBINATION OF SAUTEING AND

SUBSEQUENT COOKING IN A SMALL AMOUNT OF LIQUID IN A COVERED UTENSILS.

• FRICASSEEING- ALMOST SIMILAR TO BRAISING. IT IS APPLIED TO MEAT AND POULTRY.

• POT ROASTING- IS THE TERM COMMONLY USED WHEN A LARGE PIECE OF MEAT IS COOKED BY PRECEDING METHODS.

ELECTRONIC COOKING/MICROWAVE COOKING

• ELECTRONIC COOKING IS DONE ON AN ELECTRONIC RANGE. ELECTRONIC COOKING DOES NOT INVOLVE A COOKING MEDIUM. COOKING IS DON EBY A ELECTRIC OVEN AND A MAGNETIC TUBE IS USED TO CHARGE ELECTRICITY TO HIGH FREQUENCY MICROWAVES. THE MICROWAVES ARE ABSORB BY THE FOOD, CASUING AGITATION OF THE MOLECULES OR FRICTION. BY CREATING MOLECULAR FRICTION, ENERGY IS PRODUCED IN FOOD. THIS ACTION RESULTS IN HEATING OF THE FOOD. THE FOOD COOKS AS IN CONVENTIONAL COOKING, BY BECOMING HOT FIRST.