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Creative Cooking 1 Cooking Methods

Creative Cooking 1 Cooking Methods

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Creative Cooking 1 Cooking Methods. All cookery methods outlined in this unit require the application of heat from an outside source. That heat source could be: an oven a stove charcoal heat gas grill campfire. - PowerPoint PPT Presentation

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Page 1: Creative Cooking 1 Cooking Methods

Creative Cooking 1Cooking Methods

Page 2: Creative Cooking 1 Cooking Methods

All cookery methods outlined in this unit require the

application of heat from an outside source

Page 3: Creative Cooking 1 Cooking Methods

That heat source could be:an ovena stove

charcoal heatgas grillcampfire

Page 4: Creative Cooking 1 Cooking Methods

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