Chapter 15 Cooking Techniques Section 15.1 How Cooking Alters Food • Cooking is heating food to transform it in some way. • Food is affected in different ways by different cooking techniques. Glencoe Culinary Essentials Chapter 15 Cooking Techniques 1 Chapter 15 Cooking Techniques Cooking Techniques • Cooking involves heating the food in a number of different processes. • The degree of change that occurs during cooking depends on: • the length of cooking time. • the temperature. • the cooking technique used. Glencoe Culinary Essentials Chapter 15 Cooking Techniques 2 Chapter 15 Cooking Techniques Cooking Techniques • The three types of cooking techniques are: • dry • moist dry cooking technique Cooking technique that uses oil, • combination fat, the radiation of hot air, or metal to transfer heat. moist cooking technique Uses liquid instead of oil to create the heat energy that is needed to cook the food. Glencoe Culinary Essentials Chapter 15 Cooking Techniques combination cooking Uses both moist and dry cooking techniques. 3 Chapter 15 Cooking Techniques Changes in Cooked Food • A food’s nutritive value, texture, color, aroma, flavor, and appearance change during cooking. • The length of time and the technique determine how much nutrition a food will retain. Glencoe Culinary Essentials Chapter 15 Cooking Techniques 4 Chapter 15 Cooking Techniques Changes in Cooked Food • During cooking, moisture is lost, food tissue breaks down, and proteins coagulate, all changing the texture. coagulate When proteins change from a liquid or semiliquid state to a drier, solid state. Glencoe Culinary Essentials Chapter 15 Cooking Techniques 5 Chapter 15 Cooking Techniques Changes in Cooked Food • Common pigments in food that can be affected by cooking include: • chlorophyll • flavonoids • carotenoids pigment The matter in cells and tissue that gives them their color. Glencoe Culinary Essentials Chapter 15 Cooking Techniques 6 Chapter 15 Cooking Techniques Changes in Cooked Food • Cooking techniques that use fat create caramelization. • The correct cooking technique can enhance the flavor of food. caramelization enhance The process of cooking sugar to high temperatures to create aroma and flavor. Increase the quality of. Glencoe Culinary Essentials Chapter 15 Cooking Techniques 7 Chapter 15 Cooking Techniques Section 15.2 Dry Cooking Techniques • Dry cooking causes moisture in food to evaporate into the air. • Dry cooking techniques include baking, roasting, sautéing, stir-frying, pan-frying, deep-frying, grilling, and broiling. Glencoe Culinary Essentials Chapter 15 Cooking Techniques 8 Chapter 15 Cooking Techniques Dry Cooking Techniques • Dry cooking techniques include: • baking • smoking bake smoking Cook with dry heat in a closed environment, usually an oven. No fat or liquid is used. A form of cooking using low heat, long cooking times, and wood smoke for flavor. Glencoe Culinary Essentials Chapter 15 Cooking Techniques 9 Chapter 15 Cooking Techniques Dry Cooking Techniques • Dry cooking techniques include: • roasting • sautéing roasting sautéing Cooking method that uses dry heat in a closed environment. Foods are placed on top of a rack that is inside a pan. This allows air to circulate all the way around the food. A quick, dry cooking technique that uses a small amount of fat or oil in a shallow pan. Glencoe Culinary Essentials Chapter 15 Cooking Techniques 10 Chapter 15 Cooking Techniques Dry Cooking Techniques • Dry cooking techniques include: • stir-frying • frying stir-frying frying A dry cooking technique similar to sautéing done with a wok. Cooking foods in hot fat or oil. Glencoe Culinary Essentials Chapter 15 Cooking Techniques 11 Chapter 15 Cooking Techniques Dry Cooking Techniques • Dry cooking techniques include: • grilling • broiling grilling broiling A cooking method that places food on a heated grill. To cook food directly under a primary heat source. Glencoe Culinary Essentials Chapter 15 Cooking Techniques 12 Chapter 15 Cooking Techniques Dry Cooking Techniques • Moisture from the food evaporates into the air during dry cooking. • A large food product will exhibit carryover cooking when baked in an oven. carryover cooking The cooking that takes place after you remove something from a heat source. Glencoe Culinary Essentials Chapter 15 Cooking Techniques 13 Chapter 15 Cooking Techniques Dry Cooking Techniques • Smoking can be done to meats, nuts, vegetables, and cheeses. • During sautéing, you will want to seal the surface of the food. What types of smoked foods have you eaten? Glencoe Culinary Essentials Chapter 15 Cooking Techniques 14 Chapter 15 Cooking Techniques Dry Cooking Techniques • Foods are usually coated before frying by: • dredging dredging • breading Coat foods with flour; coating poultry parts with seasoned flour. • using batter breading batter A coating made of eggs and crumbs. A semi-liquid mixture that contains ingredients such as flour, milk, eggs, and seasonings. Glencoe Culinary Essentials Chapter 15 Cooking Techniques 15 Chapter 15 Cooking Techniques Dry Cooking Techniques • Drain food well after frying on an absorbent surface. • There are two options for frying: pan-frying and deep-frying. pan-fry deep-frying To cook by heating a moderate amount of fat in a pan before adding food. To cook foods by completely submerging them in heated fat or oil. Glencoe Culinary Essentials Chapter 15 Cooking Techniques 16 Chapter 15 Cooking Techniques Dry Cooking Techniques • Grilling is often used for tender foods that cook relatively quickly. • Grilling can be done on a griddle. • Broiling is often used for vegetables, meats, and poultry. griddle broiling A flat, solid plate of metal with a gas or electric heat source. To cook food directly under a primary heat source. Glencoe Culinary Essentials Chapter 15 Cooking Techniques 17 Chapter 15 Cooking Techniques Section 15.3 Moist Cooking Techniques • Moist cooking involves heating food in a liquid. • Sometimes moist cooking techniques are applied to food that has been partially cooked with a dry cooking technique. Glencoe Culinary Essentials Chapter 15 Cooking Techniques 18 Chapter 15 Cooking Techniques Cooking in Liquid • Moist cooking involves heating food in a liquid other than fat. Glencoe Culinary Essentials Chapter 15 Cooking Techniques 19 Chapter 15 Cooking Techniques Cooking in Liquid • Moist cooking techniques include: • boiling • blanching boiling A moist cooking technique in which you bring a liquid, such as water or stock, to the boiling point and keep it at that temperature while food cooks. blanching Using the boiling method to partially cook food. Glencoe Culinary Essentials Chapter 15 Cooking Techniques 20 Chapter 15 Cooking Techniques Cooking in Liquid • Moist cooking techniques include: • parboiling • simmering parboiling Foods are put into boiling water and partially cooked. The cooking time for parboiling foods is longer than for blanching. simmering Food cooks slowly and steadily in a slightly cooler than boiling liquid. Glencoe Culinary Essentials Chapter 15 Cooking Techniques 21 Chapter 15 Cooking Techniques Cooking in Liquid • Moist cooking techniques include: • poaching • steaming poach To cook food in a flavorful liquid between 150°F (66°C) and 185°F (85°C). steaming Cooking vegetables or other foods in a closed environment filled with steam. Glencoe Culinary Essentials Chapter 15 Cooking Techniques 22 Chapter 15 Cooking Techniques Cooking in Liquid • When liquid boils, convection occurs. • Blanching is used to: • simplify peeling. convection • precook foods before A process in which the freezing or service liquid closest to the bottom of the pan is • soften herbs. heated and rises to • lock in color and nutrients. the top. • remove excess salt, blood, and strong flavors. Glencoe Culinary Essentials Chapter 15 Cooking Techniques 23 Chapter 15 Cooking Techniques Cooking in Liquid • Simmering offers less shrinkage of the food and more control over evaporation. • Poaching is a gentler way to cook foods in liquid, used for delicate foods such as fish and eggs. • Steamers cook foods without dissolving the nutrients in the food. What types of foods have you eaten that were prepared by steaming? Glencoe Culinary Essentials Chapter 15 Cooking Techniques 24 Chapter 15 Cooking Techniques Combination Cooking • Combination cooking combines dry and moist heat methods. Glencoe Culinary Essentials Chapter 15 Cooking Techniques 25 Chapter 15 Cooking Techniques Combination Cooking • Two major combination techniques are: • braising • stewing braising A long, slow cooking process; meat is first seared and the pan deglazed before the moist cooking technique is used. stewing A combination cooking technique. Stewed foods are cut into small pieces, and completely covered with liquid during cooking. Cooking time for stewing is generally shorter than for braising. Glencoe Culinary Essentials Chapter 15 Cooking Techniques 26 Chapter 15 Cooking Techniques Combination Cooking • Braising can help make tough cuts of meat more tender. • Cooking time is shorter for stewing than braising. Glencoe Culinary Essentials Chapter 15 Cooking Techniques 27