dry heat methods cooking methods review. learning targets: understand how dry heat affects food...
TRANSCRIPT
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D RY H E AT M E T H O D S
COOKING METHODS REVIEW
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LEARNING TARGETS:
•Understand how dry heat affects food• Identify a variety of dry heat methods
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PERFORMANCE TARGET
•Use a variety of dry heat methods•Determine doneness in foods prepared by dry heat methods.
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STANDARDS
• PLC 5.0 Food Safety• PLC 6.0 Kitchen Safety• ACF 5 Food Preparation• Demonstrate how to read and follow a standard recipe• Demonstrate proper scaling and measurement
techniques• Demonstrate a variety of cooking techniques
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METHODS OF HEAT TRANSFER
• Any cooking method changes:• The way a food looks• The way a food tastes• Nutritive value
• In dry heat, heat is transferred by:• Radiant heat (rays coming from glowing/red hot heat
source such as burning coals, flames or a hot electric element) – think baking/rotisserie
• Metal that conducts heat from a burner to the food – griddle
• By oil that is heated when a pan transfers heat from the burner to the oil
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CHANGES TO FOOD
• Visually:• Heat source causes the outside of food to dry as it cooks• Outside color changes: foods prepared by dry heat are
golden or deep brown• Foods that contain sugars turn brown when they get hot
enough (carmelization)• Also protein rich foods also brown when heated
• Texturally:• Outer layer of food stiffens, sometimes see distinct crust• Eggs, meat, fish, poultry all become firm• Other foods become softer - onions
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MAINTAINING MOISTURE
• Dust food with flour• Grilled/broiled Meat/veg – soaked in oil, marinade,
herbs/spices• Coat in batter/breading before frying• BEST WAY -don’t overcook
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DRY HEAT METHODS
•Eight basic methods:•Grilling and broiling•Roasting and baking•Sauteing and stir-frying•Pan frying and deep frying
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GRILLING AND BROILING
• Food placed on rack for cooking.• Radiant heat source is located below the rack
holding the food
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GRILLING AND BROILING
• Griddle sometimes used to prepared grilled foods• Uses a solid, flat metal plate above the heat
source
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BROILING
• Similar to grilling, except the heat source is located ABOVE the food
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ROASTING AND BAKING
• Dry heat techniques where food is cooked by hot air trapped inside an oven• No significant difference between roasting and
baking• Difference is between SIZE of food• ROAST – indicates whole item or large piece of food• BAKE – indicates smaller pieces of a larger food
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ROASTING V. BAKING
Roast Bake
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SAUTEING
• Saute – cooking tech. that cooks food quickly, often uncovered, in a very small amount of fat in a pan over high heat• Foods suitable for sauteing – tender and thin
enough to cook in a short time• Food often coated with flour before sauteing• Fat keeps food from sticking to pan
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SAUTE
• How to Saute:1. Let pan heat up first2. Once hot, add oil3. When you add food to the pan, the pan cools
off. More food = longer time to get hot again (recovery time)
4. Success of a saute = short recovery time5. Turn sauteed food halfway through cooking6. Resists temptation to move food around
unless cooking too quickly or starting to get too dark
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SAUTE VARIATIONS• Stir Frying• Made in wok (pan w/ round bottom and sloping sides)• Foods cut into small strips to cook quickly• CONSTANTLY STIR FOOD as it cooks
• Searing• Cook food in small amt of fat just long enough to color
the outside of food
• Pan broiling• Like sauteing, except you use NO fat (cause foods
already have high fat content – think bacon)• AKA dry sauteing
• Sweating/smothering• Lower heat, food cooked uncovered in small amt of fat• Food softens, releasing moisture, not allowed to brown
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VARIATIONS EXAMPLE
Stir Fry Sear Sweat
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PAN FRY V. DEEP FRY
• Pan fry • Food cooked in hot oil in a pan•Oil should come halfway up the sides of the food• Turn foods only once
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PAN FRY DO’S
• DO - Heat oil • How do you know?
1. NEVER PUT WATER IN OIL!!!!2. Use a thermometer3. Stick a wooden spoon into oil. When you see bubbles form
and rise to top – its hot enough4. Put a little flour in oil – if it bubbles/sizzles, its hot enough
• Do lower rather than drop food into oil• Do watch you oil – if you see smoke rising, lower
your temp. Its an indication you’ve reached the “smoke point” – where oil quality begins to degrade
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DON’T
• Don’t add food before it’s hot, food will absorb oil = greasy food• Don’t crowd the pan – this reduces the
temperature of the oil and increases recovery time
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PAN FRIED FOODS USUALLY COATED
• Seasoned Flour• Simply flour seasoned with salt and pepper
• Standard Breading• Flour -> Egg -> Breading – Think chicken katsu
• Batter• Blend of flour and liquid
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DETERMINE DONENESS
• How to tell if food is done?• Visually – outside is golden brown• Chicken/Pork – no blood/red juices, no red flesh
• Texture – firm or crispy depending on food
• Things to consider:• Carryover cooking – foods continue to cook even after
coming out of heat• Should take foods out before totally done
• Resting Food – • Allows food to carry over cook and reach its proper doneness• Food is moister, juices redistribute within food• Allows time for proper plating and presentation
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CIRCLE MAP FOR THINKING
• A great way to visually see your information!• In the center – write “Dry Cooking Methods”• You have 8 Dry Cooking Methods and 8 outer
sections• Define each method and create an illustration to
remind you of the method