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CombinationofMoistandDry)Braising)Stewing)PressureCooking)SkilletCookingWith-inthecookingprocess,therearethreedistinctmethodsinreferenceto applyingheattofood.MOISTHEATMETHODS.COOKINGMETHODS.viii)isamethodwhereheatisgeneratedinthefoodbyrapidvibrationsofwater moleculesvii)CookingfoodinhotoiliscalledThislessonwillteachyouaboutafewbasictypesofcookingmethodsaswellasdifferentDisadvantagesSubject area:ProperCulinaryPreparationGradelevelObjectives:ParticipantswilllearnbasiccookingtechniquesEffectofHeatonfoodMethodofheattransferMethods ofcookingMoistheatMethodsofCookingBoilingPoachingSteamingStewingBraisingDryheatMethodsofCookingBakingRoastingGrillingFryingModern MethodsofcookingCOOKINGMETHODSBakingcookinginapreviouslyheatedoven,usuallyindryheatbutinsomeequipmentsteamorotherformof moistureisintroducedtogiveabetterresult;applicablemainlytobreadandpastryworkBarbecuegrillingorroastingoveranopenhearth,usuallyoutdoors; roastingisdoneonarotaryarmorspitandbroilingDEMERITS.Theseare:moistheatcooking,dryheatcooking,andcombinationcookingTopCooking TechniquesEveryChefShouldKnowOverview:Youthwillreviewchoppingtechniquesandbeintroducedtobasicculinarytermsandcookingtechniquescooking methodsandsomesimpleflavoringtechniquestoaddmoreflavortofoodUnderstandingtheworkingprocedureofeachofthesemethods,willhelpyouto becomeabetter,moreconfidentandsuccessfulchefCOOKINGMETHODS FoodtakeslongertocookMERITSDryHeatCookingMethods)Grilling) Roasting)Broiling)Baking)Barbeque(BBQ))PanFrying(ShallowFrying))Saute(StirFrying))DeepFrying)BastingReducethesaucetohalfitsoriginalvolume Ifremoved,returnthefooditemtobecookedinamoistconvectiveprocessCookingmethodsMoist&Dry(Salientfeaturesofvariouscookingmethods, temperatureprecaution)Steaming,braising,stewing,poaching,boiling,baking,roasting,grilling,frying1)Poaching)Boiling)Steaming)Blanchingix)Inthe temperatureusedisashighasMethodsofcookingMoistheatMethodsofCookingBoilingPoachingSteamingStewingBraisingDryheatMethodsofCooking COOKINGMETHODSBakingcookinginapreviouslyheatedoven,usuallyindryheatbutinsomeequipmentsteamorotherformofmoistureisintroducedto giveaPractkalManualPartICookingmethodsgenerallyuseheattobringaboutthedesiredresults,Soheatisacommonfeatureasyouseeinthefdlowingchart WhichdescribesWith-inthecookingprocess,therearethreedistinctmethodsinreferencetoapplyingheattofoodRice,egg,dhal,meat,rootsandtubersare cookedbyboilingTopCookingTechniquesEveryChefShouldKnowOverview:Youthwillreviewchoppingtechniquesandbeintroducedtobasicculinaryterms andcookingtechniques·TheprocessistimeconsumingandthereiswastageoffuelSteaming:ItisamethodofcookingfoodinsteamgeneratedDeglazethepan withacoldliquid,releasingthefond,anddroppingthetemperatureofthepanTheseare:moistheatcooking,dryheatcooking,andcombinationcookingBoiling Addcondiments,flavorings,seasoningstothepansauce.BoilingisamethodofcookingfoodsbyjustimmersingtheminwateratCandmaintainingthewaterat thattemperaturetillthefoodistender