Chapter 9 Cooking Methods

Report
Chapter 9
Cooking Methods
Foods 2
9-1 Equipment for Cooking

Learning Targets
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

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
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
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
Cooking Tools











Turner- used to lift and turn flat foods
TongsBasting 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
LadlePastry brushSkewers- long rods made of metal or bamboo
Oven meat thermometer
Instant-read thermometer
Wire cooling racks
Potholders and oven mitts
9-2 Heat and Cooking

Learning Targets
Methods of Heat Transfer
Conduction—pancake 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)

9-3 Conventional Cooking Techniques

Learning Targets:
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
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
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.
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 moistheat cooking. In this method, small
pieces of food are fried quickly in a small
amount of oil at high heat.


similar documents