methods of cooking- roasting definition roasting is the cooking in dry heat with the aid of fat or...
TRANSCRIPT
Kitchen & Larder Intermediate Lesson plan
Lesson 8
Aim
This lesson aims to cover the material related to this lesson.
Objectives
This lesson is intended to help you to :
• Learn the definitions of Roasting , Baking , Grilling.• Learn the purposes of Methods of cooking mentioned above.• Learn the advantages of these Methods.• Learn Safety requirements in relation to these methods.
Roasting , Baking , Grilling
Methods Of Cooking- Roasting
Definition
Roasting is the cooking in dry heat with the aid of fat or oil in an oven or on a spit.
Radiant heat is the means of cooking when using a spit; oven roasting is a combination of convection and radiation.
Methods Of Cooking- Roasting
Purpose
The purpose of roasting is to cook food so that it is tender , easy to digest , safe to eat and palatable.
It also gives variety to the menu and the diet.
Methods Of Cooking- Roasting
Methods•Placing prepared foods (meat, poultry) on a rotating spit over or in front of fierce radiated heat.
•Placing prepared foods in an oven with either:
Applied dry heat
Forced air-convected heat
Convected heat combined with microwave energy.
Methods Of Cooking- Roasting
Effects of Roasting
The surface protein of the food is sealed by the initial heat of the oven , thus preventing the escape of too many natural juices.
When the food is lightly browned , the oven temperature is reduced to cook the inside of the food without hardening the surface.
Methods Of Cooking- Roasting
Advantages of Roasting
•Good quality meat and poultry is tender and succelent when roasted.
•Meat juices issuing from the joint are used for gravy and enhance flavour.
•Both energy and oven temperature can be controlled.
Methods Of Cooking- Roasting
Advantages of Roasting
•Ovens with transparent doors enable cooking to be observed.
•Access , adjustment and removal of items is straightforward.
•Minimal fire risk.
Methods Of Cooking- Roasting
Spit Roasting
•Skills and techniques can be displayed to the customer.
•Continual basting with the meat juice over carcass or joint on the revolting spit gives a distinctive flavour , depending on the fuel used ( Wood , Charcoal ).
Methods Of Cooking- Roasting
Time and temperature control
•Ovens must be preheated.
•Oven temperature and shelf settings in recipes must be followed.
•Shape , size , type , bone proportion and quality of food will affect the cooking time.
Methods Of Cooking- Roasting
Time and temperature control
•Meat thermometers or probes can be inserted to determine the exact temperature in the centre of the joint.
The following table gives approximate cooking times.
Type Approximate cooking times Degree of cooking
Beef 15 minutes per ½ kg and 15 minutes over
Underdone
Lamb 20 minutes per ½ kg and 20 minutes over
Cooked through
Lamb 15 minutes per ½ kg and 15 minutes over
Cooked pink
Mutton 20 minutes per ½ kg and 20 minutes over
Cooked through
Veal 20 minutes per ½ kg and 25 minutes over
Cooked through
Pork 25 minutes per ½ kg and 25 minutes over
Thoroughly cooked
Methods Of Cooking- Roasting
Using a temperature Probe
When using a temperature probe , insert it into the thickest part of the joint before placing the food in the oven.
The internal temperature reached should be:
Rare meat 55-60°C (130-140°F)
Methods Of Cooking- Roasting
Using a temperature Probe
When using a temperature probe , insert it into the thickest part of the joint before placing the food in the oven. The internal temperature reached should be:
Medium done 66-71°C ( 150-160°F )
Methods Of Cooking- Roasting
Using a temperature Probe
When using a temperature probe , insert it into the thickest part of the joint before placing the food in the oven.
The internal temperature reached should be:
Just done 78-80°C ( 172-176°F )
Methods Of Cooking- Roasting
Without using a temperature Probe
Remove the joint from the oven and place onto a plate or dish.
Firmly press the surface of the meat so that some juices issues.
Check the colour of the juice;
Methods Of Cooking- Roasting
Red indicates the meat is underdone.
Pink indicates the meat is medium done.
Clear indicates the meat is cooked through.
Methods Of Cooking- Roasting
Safety
Roasting trays should be of a suitable size: if too small , basting becomes difficult and dangerous ; if too large , fat in the tray will burn , spoiling the flavour of the meat and gravy.
Handle hot roasting trays carefully at all times , using a thick , dry cloth.
Methods Of Cooking- Roasting
Safety
Ensure food is securely held before removing from roasting tray.
Methods Of Cooking- Baking
Definition
Baking is the cooking of food by dry heat in an oven in which the action of dry convection heat is modified by steam.
Methods Of Cooking- Baking
Purpose
The purpose of baking is:
To make food digestible , palatable and safe to eat.
To create an eye appealing through colour and texture and produce an enjoyable eating quality.
To lend variety to the menu.
Methods Of Cooking- Baking
Methods
Note : ovens must be preheated prior to baking
Dry baking
When baking ,steam arises from the water content of the food ; this steam combines with the dry heat of the oven to cook the food
( cakes , pastry , baked jacket potatoes)
Methods Of Cooking- Baking
Baking with increased humidity
When baking certain foods , such as bread , the oven humidity is increased by placing a bowl of water or injecting steam into the oven , thus increasing the water content of the food and so improving eating quality.
Methods Of Cooking- Baking
Baking with heat modification
Placing food in a container of water ( bain-marie), such as baked egg custard , modifies the heat so that the food cooks more slowly , does not overheat and lessons the possibility of the egg mixture overcooking ( Curdling ).
Methods Of Cooking- Baking
Effects of Baking
Chemical action caused by the effect of heat on certain ingredients , such as yeast and baking powder , changes the raw structure of many foods to an edible texture ( pastry , cakes ).
However , different ingredients , methods of mixing and types of product required will cause many variations.
Methods Of Cooking- Baking
Advantages of Baking
A wide variety of sweet and savoury foods can be produced.
Bakery products yield appetising goods with eye appeal and mouth watering aromas.
Bulk cooking can be achieved with uniformity of colour and degree of cooking
Methods Of Cooking- Baking
Advantages of Baking
Baking ovens have effective manual or automatic temperature controls.
There is a straightforward access for loading and removal of items.
Methods Of Cooking- Baking
Time and temperature control
Ovens must always be heated to the required temperature before food is added.
In general – purpose ovens shelves must be placed according to the food being cooked , because the hotter part of the oven is at the top.
With convection ovens the heat is evenly distributed.
Methods Of Cooking- Baking
Time and temperature control
Accurate timing and temperature control are essential to baking.
The required oven temperature must be reached before each additional batch of goods is placed in the oven.
This is known as Recovery Time.
Methods Of Cooking- Baking
General Rules
Always preheat ovens so that the required cooking temperature is immediately applied to the product , otherwise the product will be spoiled.
Accuracy is essential in weighing , measuring and controlling temperature.
Trays and moulds must be correctly prepared.
Methods Of Cooking- Baking
General Rules
Minimise the opening of oven doors as draughts may affect the quality of the product , and the oven temperature is reduced.
Utilise oven space effeciently
Avoid jarring of products ( fruit cake , sponges , souffles) before and during baking as the quality may be affected.
Methods Of Cooking- Baking
Safety
Use thick , dry , sound oven cloths for handling hot trays , etc.
Jacket sleeves should be rolled down to prevent burns from hot trays and ovens.
Trays and ovens should not be overloaded.
Methods Of Cooking- Baking
Safety
Extra care is needed to balance and handle loaded trays in and out of the oven.
Methods Of Cooking- Grilling
Definition
This is a fast method of cooking by radiant heat sometimes known as broiling.
Methods Of Cooking- Grilling
Purpose
The purpose of grilling is:
To make foods digestible , palatable and safe to eat.
To utilise the speed of the cooking process to produce a distinctive flavour , colour , texture and eating quality.
Methods Of Cooking- Grilling
Purpose
To bring variety to the menu and to introduce into the diet simple , uncomplicated dishes.
Methods Of Cooking- Grilling
Methods of Grilling
Grilled foods can be cooked:
Over heat ( charcoal , barbecues , gas or electric heated grills / griddles)
Methods Of Cooking- Grilling
Methods of Grilling
Grilled foods can be cooked:
Under heat ( gas or electric salamanders)
Methods Of Cooking- Grilling
Methods of Grilling
Grilled foods can be cooked:
Between heat (electrically heated grills bars or plates )
Methods Of Cooking- Grilling
Over heat
Grill bars must be preheated and brushed with oil prior to use, otherwise food will stick.
The bars should char the food on both sides to give distinctive appearance and flavour of grilling.
Methods Of Cooking- Grilling
Over heat
Most foods are started on the hottest part of the grill and moved to a cooler part to complete the cooking.
The thickness of the food and the heat of the grill determine the cooking time , which is learned by experience.
Hottest
Methods Of Cooking- Grilling
Under heat ( salamander)
The salamander should be preheated and the bars greased.
Steaks , chops and items that are likely to slip between grill bars may be cooked under the salamander.
Methods Of Cooking- Grilling
Under heat ( salamander)
Food items that are difficult to handle because they may easily break up may be placed in between a well-greased , centre-hinged , double wire grid with a handle , making it easy and swift to cook food such as whole sole, whole plaice.
Methods Of Cooking- Grilling
Under heat ( salamander)
Tomatoes , mushrooms , bacon , sausages and kidneys may be grilled under a salamander on a flat tray.
A rim is required on the tray to prevent spillage of fat and articles of food sliding from the tray.
Methods Of Cooking- Grilling
Under heat ( salamander)
The salamander can also be used for browning gratinating and glazing certain dishes such as duchess potato border , macaroni au gratin , fillets of sole bonne femme , and for toasting bread such as melba toast.
Methods Of Cooking- Grilling
Between heat
This is grilling between electrically heated grill bars or plates and is applied to small cuts of meat.
Methods Of Cooking- Grilling
Barbecuing
This is grilling on preheated , greased bars over a fierce heat ( gas , charcoal ,wood ). When using solid fuel , the flames and smoke must be allowed to die down before placing food on the bars , otherwise the food will be tainted and spoiled.
Methods Of Cooking- Grilling
Barbecuing
Certain foods such as brochettes or chicken , may be marinated before cooking.
Other foods like pork spare ribs are brushed liberally with a barbecue sauce on both sides during cooking.
Degrees Of Cooking Grilled Meats.
Rare Au blue
Cooked over fierce heat for a few seconds on each side.
Under Done Sagniant
The cooked meat has a reddish tinge
Just doneA point
The cooked meat is slightly pink
Well doneBein Cuit
Thoroughly cooked with no sign of pinkness
Degrees Of Cooking Grilled Meats.
Rare Au blue
When pressed the juice should be red and bloody
Under Done Sagniant
When pressed the juice should be reddish pink
Just doneA point
When pressed the juice should be pink
Well doneBein Cuit
When pressed the juice should be clear
Methods Of Cooking- Grilling
Using a temperature probe
Rare 45-50°C ( 115-125°F)
Medium 55-60°C ( 130-140°F )
Well Done 75-77°C ( 167-172°F )
Methods Of Cooking- Grilling
Without a temperature probe.
Test with finger pressure , and the springiness or resilience of the meat together with the amount of blood issuing from the meat indicates the degree to which the steak is cooked.
This calls for experience , but if the meat is placed on a plate and tested , then the more underdone the steak the greater the springiness and the more blood will be shown on the plate.
Methods Of Cooking- Grilling
Effects of grilling
Because of the speed of cooking there is maximum retention of nutrients and flavour.
Grilling is only suitable for certain cuts of best quality meats.
Inferior meat would be tough and inedible .
Methods Of Cooking- Grilling
Effects of grilling
The effect of fierce heat on the surface of the meat rapidly coagulates and seals the surface protein , thus helping to retain the meat juices.
Grilled meats lose less of their juices than meat cooked by other method provided they are not pierced with a fork while cooking.
Methods Of Cooking- Grilling
Advantages of grilling
Speed of grilling enables food to be quickly cooked to order.
Charring food gives a distinctive appearance and improves flavour.
Control of cooking is aided because food is visible whilst being grilled.
Methods Of Cooking- Grilling
Advantages of grilling
Variety is given to the menu and diet.
Grills may be situated in view of the customer.
Methods Of Cooking- Grilling
General rules for efficient grilling
Smaller , thinner items require cooking quickly.
Seal and colour food on the hot part of the grill then move to a cooler part to complete cooking.
Slow cooking results in the food drying out.
Basting of food and oiling of bars prevents prevents dryness.
Methods Of Cooking- Grilling
General rules for efficient grilling
Tongs are used for turning and lifting cutlets and steaks .
Palette knives and slices are used for turning and lifting tomatoes , mushrooms , whole or cuts fish , from trays.
Methods Of Cooking- Grilling
Safety
Take extra care when moving hot salamander and grill bars.
Trays used for grilling must have raised edges and not be overloaded.
Take care when removing foods from grills and salamanders.