Chapter 9 Cooking Methods

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Chapter 9 Cooking Methods

• Foods 2

2
9-1 Equipment for Cooking

• Learning Targets

3
Major Cooking Appliances

• Major Cooking Appliances
• The Range
• Gas Range
• Electric Range
• Coil Elements (LAB)
• Induction Cooktops
• The Convection Oven- fan circulates heated air
  (cooks faster than Conventional)
• The Microwave Oven

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Small Cooking Appliances

• Toaster- browns bread products on both sides
• Toaster Oven- toasts bread, heats up foods, and
  bakes small amounts of foods
• Electric Skillet- thermostat controls temperature
  of skillet, useful for frying, roasting, steaming
  and baking
• Portable electric burner-A small appliance that
  works like the cooktop on a range
• Slow Cooker- a deep pot with a heating element
  convenient for one-dish meals
• Broiler/grill-a small, portable electric grill
  used to broil or grill food indoors
• Rice cooker/streamer- used to cook large
  quantities of rice or to steam veggies

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Cookware and Bakeware pg 265

• Cookware
• Saucepans- one long handle and often come with
  lid
• Pots- 3 to 20 quarts
• Skillets- frying pans used for browning and
  frying foods
• Double broiler- Two saucepans a smaller one fits
  into the larger one, boiling water in the bottom
  pan gently heats the food in the upper pan.
• Dutch oven- on top of the range or in the oven,
  may have rack for meats
• Steamer- Basketlike container placed into a
  saucepan containing a small amount of boiling
  water. Holes in the steamer allow steam to pass
  through and cook the food
• Pressure cooker- locked-on cover and steam gauge.
  Steam builds up inside and cooks foods faster
  than a normal pot

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Bakeware

• Loaf pan- deep, narrow, rectangular pan used to
  bake breads and meatloaf
• Cookie sheet- flat, rectangular pan designed for
  baking cookies and biscuits. A cookie sheet has
  two or three open sides.
• Baking sheet- Similar to a cookie sheet, except
  with four shallow sides
• Cake pans
• Tube pan- circular with central tube to help trap
  added air
• Pie pan- shallow, round pans for pies, tarts,
  quiches
• Muffin pans- muffins, cupcakes, rolls
• Roasting pans- large, heavy pans for meats
• Casserole- a covered or uncovered pan used for
  main dishes or desserts
• Aluminum foil pans- one time use for special
  occasions

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Cooking Tools

• Turner- used to lift and turn flat foods
• Tongs-
• Basting spoon- used to stir and baste foods
  during cooking
• Baster- a long tube with a bulb on the end used
  for suctioning up juices for basting
• Ladle-
• Pastry brush-
• Skewers- long rods made of metal or bamboo
• Oven meat thermometer
• Instant-read thermometer
• Wire cooling racks
• Potholders and oven mitts

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9-2 Heat and Cooking

• Learning Targets

9
Methods of Heat Transfer

• Conductionpancake in a skillet. Heat from the
  cooktop heating unit is conducted into the
  skillet which in turn passes the heat along to
  the bottom of the pancake and finally inside the
  food.
• Convection- movement of air or liquid. As air or
  liquid is heated, the hotter portions rise above
  the colder ones. This creates a convection
  current.
• Radiation- Heat from a broiler strikes and warms
  (think of the sun and the earth)

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9-3 Conventional Cooking Techniques

• Learning Targets

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Moist-heat Methods

• Boiling- Forms large bubbles that rise to the
  surface and break boils at 212 F
• Simmering- Bubbles in the liquid rise gently and
  just begin to break the surface
• 186 to 210 F
• Steaming- placed in steamer basket that fits
  inside a saucepan. Steam is created by a small
  amount of boiling water in the bottom in contact
  with the food. Covered to trap steam.
• Pressure cooking- cooks food in steam under
  pressure. Faster than other methods

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Dry-heat Methods

• Roasting- cooking large, tender cuts of meat or
  poultry
• Baking- used with foods such as breads, cookies,
  vegetables and casseroles, although some meat,
  poultry, and fish preparations are also baked.
• Broiling- refers to cooking food under direct
  heat cooks quickly!
• Pan Broiling- range-top method such as
  hamburgers, tender cuts of steak and some cuts of
  pork

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Frying

• Sautéing- means to brown or cook foods in a
  skillet with a small amount of fat.
• This method is often used for chopped vegetables,
  such as onions and peppers and small pieces of
  meat and fish.
• Pan-frying- Similar to sautéing, but usually
  involves larger pieces of meat, poultry or fish.
  Can be used to brown meat before cooking it in
  moist heat.
• Deep-fat frying- French-frying Food is
  immersed in hot fat and cooked until done. This
  method is used for tender foods such as veggies,
  some breads such as doughnuts.

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Combination Methods

• Braising- combines browning food (frying) with a
  long period of simmering to
• tenderize the food and enhance the flavor.
• Stir Frying- combines frying and moist-heat
  cooking. In this method, small pieces of food
  are fried quickly in a small amount of oil at
  high heat.