Glencoe Culinary Essentials Chapter 15 Cooking Techniques Chapter 15 Cooking Techniques 1 Cooking is...

Glencoe Culinary Essentials Chapter 15 Cooking Techniques

Chapter 15 Cooking Techniques

1

• Cooking is heating food to transform it in some way.

• Food is affected in different ways by different cooking techniques.

Section 15.1 How Cooking Alters Food



2

• 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.

Cooking Techniques



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• The three types of cooking techniques are: • dry• moist• combination

Cooking Techniques

dry cooking techniqueCooking technique that uses oil, fat, the radiation of hot air, or metal to transfer heat.

moist cooking techniqueUses liquid instead of oil to create the heat energy that is needed to cook the food.

combination cookingUses both moist and dry cooking techniques.



4

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.



5

• During cooking, moisture is lost, food tissue breaks down, and proteins coagulate, all changing the texture.


coagulateWhen proteins change from a liquid or semiliquid state to a drier, solid state.



6

• Common pigments in food that can be affected by cooking include:• chlorophyll• flavonoids• carotenoids


pigmentThe matter in cells and tissue that gives them their color.



7

• Cooking techniques that use fat create caramelization.

• The correct cooking technique can enhance the flavor of food.


caramelizationThe process of cooking sugar to high temperatures to create aroma and flavor.

enhanceIncrease the quality of.



8

• 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.

Section 15.2 Dry Cooking Techniques



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• Dry cooking techniques include:• baking • smoking

Dry Cooking Techniques

bakeCook with dry heat in a closed environment, usually an oven. No fat or liquid is used.

smokingA form of cooking using low heat, long cooking times, and wood smoke for flavor.



10

• Dry cooking techniques include:• roasting • sautéing


roastingCooking 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.

sautéingA quick, dry cooking technique that uses a small amount of fat or oil in a shallow pan.



11

• Dry cooking techniques include:• stir-frying • frying


stir-fryingA dry cooking technique similar to sautéing done with a wok.

fryingCooking foods in hot fat or oil.



12

• Dry cooking techniques include:• grilling• broiling


grillingA cooking method that places food on a heated grill.

broilingTo cook food directly under a primary heat source.



13

• 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 cookingThe cooking that takes place after you remove something from a heat source.



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• 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?



15

• Foods are usually coated before frying by:• dredging • breading • using batter


dredgingCoat foods with flour; coating poultry parts with seasoned flour.

breadingA coating made of eggs and crumbs.

batterA semi-liquid mixture that contains ingredients such as flour, milk, eggs, and seasonings.



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• Drain food well after frying on an absorbent surface.

• There are two options for frying: pan-frying and deep-frying.


pan-fryTo cook by heating a moderate amount of fat in a pan before adding food.

deep-fryingTo cook foods by completely submerging them in heated fator oil.



17

• 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.


griddleA flat, solid plate of metal with a gas or electric heat source.

broilingTo cook food directly under a primary heat source.



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• Video to show Dry Cooking Methods• http://

on.aol.com/video/dry-heat-cooking-tips-from-david-burke-517757429

• https://www.youtube.com/watch?v=3BLXYuc4YB0– Chef Ramsey, Stuff Roasted Chicken

http://on.aol.com/video/dry-heat-cooking-tips-from-david-burke-517757429



https://www.youtube.com/watch?v=3BLXYuc4YB0

https://www.youtube.com/watch?v=3BLXYuc4YB0



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• 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.

Section 15.3 Moist Cooking Techniques



20

• Moist cooking involves heating food in a liquid other than fat.

Cooking in Liquid



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• Moist cooking techniques include:• boiling• blanching

Cooking in Liquid

boilingA 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.

blanchingUsing the boiling method to partially cook food.



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• Moist cooking techniques include:• parboiling• simmering

Cooking in Liquid

parboilingFoods are put into boiling water and partially cooked. The cooking time for parboiling foods is longer than for blanching.

simmeringFood cooks slowly and steadily in a slightly cooler than boiling liquid.



23



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• Moist cooking techniques include:• poaching • steaming

Cooking in Liquid

poachTo cook food in a flavorful liquid between 150°F (66°C) and 185°F (85°C).

steamingCooking vegetables or other foods in a closed environment filled with steam.



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• When liquid boils, convection occurs.• Blanching is used to:

• simplify peeling. • precook foods before

freezing or service• soften herbs. • lock in color and nutrients. • remove excess salt, blood,

and strong flavors.

Cooking in Liquid

convectionA process in which the liquid closest to the bottom of the pan is heated and rises to the top.



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• 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.

Cooking in Liquid

What types of foods have you eaten that were prepared by steaming?



27

• Combination cooking combines dry and moist heat methods.

Combination Cooking



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• Two major combination techniques are:• braising• stewing

Combination Cooking

braisingA long, slow cooking process; meat is first seared and the pan deglazed before the moist cooking technique is used.

stewingA 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.



29

• Braising can help make tough cuts of meat more tender.

• Cooking time is shorter for stewing than braising.

Combination Cooking

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