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Copy of cooking method

moist-heat cooking method.
by

Anna Hesmer

on 11 November 2013

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Transcript of Copy of cooking method

MOIST- HEAT

COOKING METHODS
WHAAAT IS
THAAT?

?
?
are cooking methods, principally
SIMMERING
,
POACHING
,
BOILING
and
STEAMING
, that use
WATER
or
STEAM
to transfer heat through
convection
.

These are used
to
EMPHASIZE
the
NATURAL
flavors
of foods.
POACHING
It is a moist method of cooking that gently and evenly cooks a protein without allowing the protein molecules to coagulate too quickly which can result in the finished product becoming chewy.
associated with delicately
flavored
foods
that
DO NOT REQUIRE
lengthy
cooking times to tenderize them
such as
EGGS
,
FRUIT
OR
FISH
.
POACHING TEMPERATURE
:
between
160
and
180
degrees Fahrenheit
(
71
and
82
degrees Celsius)
LIQUID CONDITION
:
liquid moves slightly but

NO BUBBLES
.
2
METHODS OF
POACHING
SUBMERSION POACHING
AND
SHALLOW POACHING
SUBMERSION POACHING:
The food is completely covered with the cooking liquid.
There should
NOT BE TOO MUCH

excess
liquid
for this could leach away much of the food's flavor.
There should
NOT BE TOO LITTLE

liquid
for it could leave a portion of the food uncooked.
SHALLOW POACHING:
The food is placed in just enough liquid to
come approximately halfway up its sides.
*CUISSON:

the liquid used for shallow poaching
* a combination of the aspects of poaching and steaming.
PROCEDURE
OF POACHING
STEP
Season the
poaching
liquid as desired
and bring it
to the boil
STEP
1
2
STEP
3
SIMMERING :))
is a wet-heat method whereby food is submerged in a liquid at a temperature near, but below boiling point.
it is often associated with
foods that need to be tenderized
through long, slow, moist cooking,
such as less tender cuts of meat.
LIQUID TEMPERATURE:
between
185
and
205
degrees Fahrenheit
(
85

and

96

degrees Celsius
)
LIQUID CONDITION
small bubbles break through
the liquid's surface.
PROCEDURE
OF SIMMERING
STEP
1
STEP
2
BOILING =))
*
another moist-heat cooking method
that uses large amount of rapidly
bubbling liquid to cook food.
LIQUID TEMPERATURE:

*
212
degrees
Fahrenheit
(
100
degrees
Celsius
)
LIQUID CONDITION:
*
large
bubbles and
rapid
movement.
* an
ADDITION
of
alcohol

LOWERS
the
boiling point of water because alcohol
boils at about
175
degrees Fahrenheit.
* an
ADDITION
of
salt
,
sugar
, or
other
substances

RAISES
the boiling point
slightly.
PROCEDURE OF
BOILING
STEP
1
STEP
2
DIFFERENCE BETWEEN

one of the best cooking method for
MAXIMIZING

taste
and
color
, while
retaining the most nutrients in vegetables and fish.
STEAMING
IT IS OFTEN ASSOCIATED
WITH TENDER, DELICATELY
FLAVORED FOODS, SUCH AS
FISH AND VEGETABLES, WHICH
DO NOT REQUIRE LONG
COOKING TIMES.
** a technique that employs hot
steam to conduct the heat to the
food item/
ADDITIONAL FLAVORS:
* WINE
* STOCK
* AROMATICS
* SPICES
* HERBS
>>>> USED as STEAMING MEDUIM
>> usually placed in a
basket
or
rack
above a boiling liquid

>>can also be done on a
stovetop
with a pot containing
a small amount of liquid that
is brought to a simmer.

>> food should
NOT TOUCH
the
liquid.
PROCEDURE
OF STEAMING
STEP

1
STEP
2
fin. :))))))))
Carefully place
the food item
into the poaching liquid.
Remove the
cooked food from
the poaching
liquid.
The item being simmered
should be fully submerged
in the seasoned liquid.
Remove the cooked item from the liquid.
SIMMERING
and
BOILING
Bring the cooking liquid
to a full boil.
When the item being cooked
is added to the liquid, its
temperature will fall.
After a boiled item such as
pasta is cooked, it may be
drained through a colander.
Trim item before
steaming them so
that they cook evenly.
A perforated hotel pan
can be set over a deeper
pan of water, covered
and used as a steamer.
CONVECTION
>>>
refers to the transfer of heat
through a fluid, which may be
liquid or gas.
GROUP 3

* MISSY BANUAG
* MARY BARTOLOME
* ANIZA ZALZOS
* SUZETTE MAHILUM
* RONALD BEGENIA
* COURT-BOUILLON:
an aromatic liquid or stock used in poaching
Full transcript