Date post: | 10-Jan-2017 |
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Food |
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PRINCIPLES OF COOKING
Moist methods of cooking food
Principles of Cooking
• Cooking can be defined as the transfer of energy from a heat source to a food
• Energy alters the food’s molecular structure, changes its texture, flavor, aroma, and appearance
• When food is cooked, the process destroys microorganisms and makes food easier to ingest and digest
• Boiling
• Poaching
• Steaming
• Stewing
• Braising
Moist Cooking Methods
Cooking Methods
Moist Heat:• Poach, simmer, boil Cooking in water or seasoned, flavored liquid• SteamExpose foods directly to steam• BraiseCooked covered in a small amount of liquid
• Soups • Sauces• Stews• Vegetables• Fish• Cheaper cuts of meat• Fruit
Types of Dishes that would typically be cooked using moist cooking methods
• Poaching is cooking in a liquid when the temperature of the liquid is held at simmering point which is just bellow boiling.
• Fish or other delicate foods can be poached and the cooking liquor can then be used to enhance the flavour of the sauce which will accompany it,
Poaching
• Shallow poaching in a pan with a small amount of liquid is often used for fish or chicken dishes, normally started on top of the cooker but finished in a covered container in the oven
• Deep Poaching is when an ingredient is covered with liquid and almost always carried out on the top of the cooker.
Methods of Poaching
• Healthy Cooking Method
• Fast Method of Cooking
• Poaching liquid can be used for the sauce to accompany the dish
• Keeps the flavour of the ingredients
• Delicate foods will not break up during cooking
Purposes of Poaching
• Boiling is cooking foods in liquid at boiling point
• Always carried out in a pan on the top of the stove covered by a pan lid.
• Many different types of foods can be cooked by boiling.
• Mainly used for soups and vegetables.
Boiling
Boiling
• The temperature of boiling water is 212ᵒF at sea level. This point is raised by the presence of solids in the water and lowered by higher altitudes.
• At 5000 feet, water boils at about 203ᵒF; therefore, it takes longer to boil foods at high altitudes because of lower boiling temperature.
• To cook food rapidly
• Not suitable for delicate dishes as the agitation of the boiling water will cause delicate foods to break up during the cooking process.
• Not generally used for high protein foods because the heat toughens the protein
• Soups and sauces should only be boiled for a short time to start off the cooking of the dish
Purposes of Boiling
• Eggs• Vegetables• Soups• Sauces• Certain cuts of meat
Types of food suitable for boiling
• Braising is a method of cooking that combines cooking in fat with the addition of moisture
• It is a very long cooking process
• Braising is generally carried out in the oven
Braising
• Stewing is cooking in a small amount of water, which may either be boiling or simmering.
• Whether a food is to be simmered, stewed or boiled the liquid usually is brought to a full boil first. This compensates for the lowering of the temperature when the food is added. The heat is adjusted to maintain a steady temperature.
• It is a very long cooking process
Stewing
• Cheaper cuts of meat• Fruit• Vegetables• Chicken • Sweetbreads • Ham
Types of foods suitable for braising/stewing
• When stewing food is normally cut into small, even sized, diced pieces • When braising food items can be left whole or in larger sizes.
• Stewing normally takes place on the stove top covered in liquid
• Braising normally takes place in the oven does not have to be covered in liquid
Differences between braising and stewing
• Stock• Beer• Wine• Water• Cider
Liquids that can be used for Braising/Stewing
• Cooking by exposing foods directly to steam (cooking by the steam created by water at a high temperature)• Can be used for a variety of dishes • Is fast and requires very little attention during cooking
Steaming
• Sponge based deserts• Vegetables • Chicken• Certain cuts of meat• Fish• Fruit
Types of dishes suitable for Steaming