Cooking Methods. Heat is applied to food to make it: Easier to digest Safer to eat Taste better.
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Transcript of Cooking Methods. Heat is applied to food to make it: Easier to digest Safer to eat Taste better.
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Cooking Methods
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Heat is applied to food to make it:
Easier to digest
Safer to eat
Taste better
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The main ways of cooking are:
With Moisture Moist heat
Without Moisture Dry heat
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With Moisture
Boiling
Steaming
Stewing
Pot-roasting
Braising
Poaching
Pressure-cooking
Microwave cooking
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Without Moisture
Baking
Roasting
Rotisserie cooking
Grilling & Barbecuing
FryingSautéingShallow-fryingdeep
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Boiling
Food is placed in a saucepan. Food grown below
ground put into a pot of cold water & bought to the boil.
Food grown above grown put into boiling water
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Steaming
Food is placed in a steamer with a perforated base
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Steaming
Food is placed in a greased bowl & covered & then placed in boiling water
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Steaming
Food is placed on a greased plate over a saucepan half-full of boiling water.
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Boiling
www.tvnzondemand.co.nz
Kiwi Kitchen Episode 4, 26 Jan 2008
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Braising
A combination of stewing & pot-roasting.
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Pot-Roasting
Food is browned in a small amount of hot fat & cooked slowly in a small amount of liquid
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Stewing
A slow gentle way of cooking small portions of food in liquid. A stew if cooked in
a saucepan on the stovetop (elements)
A casserole if cooked in the oven
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Poaching
Tender food is cooked for a short time in simmering water
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Pressure-Cooking
Uses an airtight pressure cooking.
Saves time (& money) as food cooks quickly because it is under pressure.
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Microwave
A microwave oven changes electrical energy (electricity) to microwave (radio waves) energy.
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Baking
Food is cooked in an oven by radiated heat.
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Roasting
Food is cooked in an oven in a little hot fat in an uncovered dish (as for baking)
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Rotisserie Cooking
Food is put on a rotisserie (spit) and revolved.
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Grilling & Barbecuing
A quick method of cooking for small tender pieces of food. Grill – heat comes
form above BBQ – heat comes
from below
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Frying
Food is cooked in hot fat or oil
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Shallow-Frying
Food is cooked in oil / fat that comes partly up the side of the food.
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Deep-Frying
Food is totally immersed in hot fat.
Hot fat is dangerous!
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Reminders
Choose fresh fat or oil with a high smoke point
Heat to the required temperature, but avoid overheating
Fry a small quantity at once to avoid reducing the temperature
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Reminders When golden brown, remove from the
fat and drain on crumpled absorbent paper to absorb excess fat.
Reheat the fat before adding a second load.
After use, allow the fat to cool. Strain it into a clean container and store it covered in the refrigerator. Clarify as needed.
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What is the Bread test?
The time taken for a 3cm cube of one-day-old bread to become golden brown.
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Recommended Temperature for Frying
Food Temperature Bread Test
Uncooked foods e.g. fish, fritters
177° - 190°C
(350° - 375°F)60 seconds
Precooked foods e.g. croquettes
190° - 196°C
(375° - 385°F)40 seconds
Wet foods e.g. potato chips
196° - 201°C
(385° - 395°F)20 seconds
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Cooking Techniques
How to do it
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Bake Blind
Bake a pastry case without filling
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Chop
Food is make smaller by various equipment Knife Kitchen scissors Food processor Blender
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Creaming
Soften butter & sugar is beaten until white light & fluffy
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Dice
Food is cut into small cubes
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Fold
Aerated food (e.g. egg whites) are combined with other ingredients.
A metal spoon of rubber scraper are used NOT a wooden spoon
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Knead
Dough is worked until it is smooth & elastic
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Rub-in
To combine butter & flour until it looks like breadcrumbs / sand
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Separate an Egg
The egg whites & yolks are separated.
No yolk can get into the egg white.
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How to separatean egg
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Flute
Thumbs / fingers or the back of a knife are used to decorate the edge of a pie.
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