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Copy of Cooking Methods Presentation

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sharon attard farrugia

on 8 April 2013

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Transcript of Copy of Cooking Methods Presentation

Cooking Methods Conclusion Thank you for your attention! Can You Figure Out Which Cooking Method Is Which? And one more thing... Explain Why Food is Cooked
State how Heat is Transferred
List the Different Methods of Cooking
Describe Each Cooking Method's Basic Principle
How Heat is Transferred Objectives Why We Cook Foods Methods Of Cooking Cooking improves the flavor and appeal of foods
Cooking makes food safe for eating as it kills micro-organisms which may be present
Cooking makes food easier to chew and more digestible. It also enables better absorption of the nutrients
Cooking destroy some of the enzymes which cause food to spoil. It thus prolongs the shelf life of food and maintains it quality

Why We Cook Foods Moist Heat Involves cooking food in a liquid at 100 degrees
The food has reached boiling point when it starts to bubble vigorously
Foods like pasta or hard vegetables use this method Boiling Method Relies on water vapor or steam produced by boiling water to cook food Steaming Method Cooking without any liquid or steam, although some kind of cooking liquid may be used. Dry Heat Cook food over radiant heat
Uses dry heat from a gas, electric grill, glowing charcoals or an open fire to cook food
Similar to barbecuing Grilling/Broiling Method To cook by exposing food through hot dry air usually in an oven
Cooks food in dry heat in an enclosed space
In cakes, heat is radiated from the metal lining of the oven and circulated by convection currents Baking/Roasting Method Foods usually cut into bite size pieces, brown it and then cook it covered with moisture added to it Stewing Method Cooking food in liquids, usually water, or steam. To cook food in water that is hot but not at boiling point
Usually delicate foods, such as eggs, are cooked using this method Poaching Method Cooking foods using first a dry heat and then adding liquid or steam Combinaton Brown the food first, then it is covered with moisture added
Braised dishes are usually cooked covered to keep moisture in
Used to tenderize tough cuts of meat Braising Heat transfer
Heat travels to food from its source in a number of ways:

Convection means currents of air, steam, water or fat carry the heat to food.
Like when currents of hot air heat the food in an oven.
Conduction means something hot touches the food. Like when a steak is cooked in a hot frying pan.
Radiation means heat radiates from a heat source to the food. Like when heat radiates from the coals on a barbeque to the food.
Heat transfer
Heat travels to food from its source in a number of ways:

Convection means currents of air, steam, water or fat carry the heat to food.
Like when currents of hot air heat the food in an oven.
Conduction means something hot touches the food. Like when a steak is cooked in a hot frying pan.
Radiation means heat radiates from a heat source to the food. Like when heat radiates from the coals on a barbeque to the food.
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