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Moist Heat Cooking Goal 1: Moist Heat Cooking

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Moist Heat Cooking. Goal 1: Moist Heat Cooking. Moist Heat Cooking. u ses liquid instead of oil to create the heat energy that is needed to cook the food Sometimes a moist cooking technique is applied to foods that have already been partially cooked using a dry heat cooking technique. - PowerPoint PPT Presentation

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Page 1: Moist Heat Cooking

Moist Heat Cooking

Goal 1: Moist Heat Cooking

Page 2: Moist Heat Cooking

Moist Heat Cooking

• uses liquid instead of oil to create the heat energy that is needed to cook the food

• Sometimes a moist cooking technique is applied to foods that have already been partially cooked using a dry heat cooking technique.

• Foods are completely submerged.

Page 3: Moist Heat Cooking

1. Boiling

• bring a liquid (usually water or stock) to the boiling point and kept at that temperature while the food cooks

• boiling point 212 degrees at sea level• When liquid boils, convection occurs.

Page 4: Moist Heat Cooking

Convection

• liquid at the bottom of the pan heats first and then rises to the top while the cooler liquids descends to the bottom

• sets off a circular motion in the pan and keeps the food in constant motion

• keeps food from sticking to the pan

Page 5: Moist Heat Cooking

Boiling Continued

• cooks food rapidly• very few foods are cooked completely by

boiling• Pasta “yes” fish “NO”• vegetables- can loose nutrients

Page 6: Moist Heat Cooking

Boiling Method

1. Heat water or other liquid until bubbles rise to the surface and break. (212 F)

2. Put food in boiling liquid.3. Boil until done.

Page 7: Moist Heat Cooking

Boiling Equipment

• Stock pan• Sauce pan• Range• Colander/strainer• Slotted spoon

Page 8: Moist Heat Cooking

2. Blanching

• a boiling method to partially cook food• quick way to change the flavor and keep the

color in foods

Page 9: Moist Heat Cooking

Blanching Method

1. Completely submerge food in a boiling liquid and briefly cook.

2. Remove the food from the liquid. 3. Briefly plunge the food into ice water to stop

the cooking process. (shocking)4. Continue with second stage of the cooking

process. (ex: saute)

Page 10: Moist Heat Cooking

Reasons to Blanch Foods

• simplify peeling of vegetables and fruits• precook foods before they are frozen• soften herbs• lock in the color of foods• help preserve a food’s nutrients• remove salt from ham or pork• remove blood or strong flavors from meats• cook food partially to prepare it for faster service

later

Page 11: Moist Heat Cooking

Blanching Equipment

• Stock pot • Sauce pan• Range• Metal bowl• Slotted spoon• Strainer

Page 12: Moist Heat Cooking

3. Parboiling

• similar to blanching• longer cooking time than blanching• put into boiling water and partially cook• recipes should give you the exact time• Ex: ribs are parboiled (to tenderize and reduce

grill time) and then grilled

Page 13: Moist Heat Cooking

Parboiling Equipment

• Stock pot • Sauce pan• Range• Slotted spoon• Strainer• Tongs

Page 14: Moist Heat Cooking

Parboiling Method

1. Completely submerge food in a boiling liquid. 2. Cook food for the allotted time.3. Finish cooking food using second cooking

method.

Page 15: Moist Heat Cooking

4. Simmering• most commonly used moist cooking method• used to make food moist and tender• slowly cook food in a steady slightly cooler liquid (185-200

F)• The bubbles in the liquid rise slowly but do not break the

surface.• very little convection occurs• gentle process• less shrinkage of food, evaporation, and breakup• also used to reduce the volume of a liquid to make it thicker

Page 16: Moist Heat Cooking

Simmering Method

1. Completely submerge food in a simmering liquid (stock, juice, water).

2. Cook food for the allotted time or until you achieve the appropriate product.

3. Remove the food from the liquid.

Page 17: Moist Heat Cooking

Simmering Equipment

• Stock pot • Sauce pan• Range• Slotted spoon• Strainer

Page 18: Moist Heat Cooking

5. Poaching

• most gentle method of moist heat cooking• cook food in a flavorful liquid between 150-

185 F• Ex: fish and eggs• just enough liquid to cover food• Poaching liquid can be used to make a sauce.

Page 19: Moist Heat Cooking

Poaching Method

1. Completely submerge food in a simmering liquid.

2. Cook food for the allotted time or until you achieve the appropriate product.

3. Remove the food from the liquid.

Page 20: Moist Heat Cooking

Poaching Equipment

• Stock pot • Sauce pan• Range• Metal bowl• Slotted spoon• Strainer

Page 21: Moist Heat Cooking

6. Steaming

• nutritious way of cooking• closed environment filled with steam (pot with

tight fitting lid)• steam is created inside the pot then water

reaches the boiling point and turns to vapor (the high temperature from the steam cooks the food)

• food never touches the liquid• fast cooking method

Page 22: Moist Heat Cooking

Steaming Equipment

• Stock pot with lid• Sauce pan with lid• Range• Steam basket• Pressure Cooker (uses pressure to increase the

temperature and cook food even more quickly)

Page 23: Moist Heat Cooking

Steaming Method

1. Place steamer basket inside stock pan or sauce pan.

2. Pour water into pan up to the basket.3. Heat water to a simmer.4. Place food into steamer basket.5. Cover with the lid.6. Allow water to boil.7. Remove food after appropriate time.