glencoe culinary essentials chapter 15 cooking techniques 1 contents chapter 15 cooking techniques ...

Glencoe Culinary Essentials Chapter 15 Cooking Techniques 1

Contents

Chapter 15 Cooking Techniques

Section 15.1 How Cooking Alters Food

Section 15.2 Dry Cooking Techniques

Section 15.3 Moist Cooking Techniques

Glencoe Culinary Essentials Chapter 15 Cooking Techniques


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• Cooking is heating food to transform it in some way.

• Food is affected in different ways by different cooking techniques.

Section 15.1 How Cooking Alters Food



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Content Vocabulary Academic Vocabularydry cooking technique

evaporate

moist cooking technique

combination cooking

coagulate

pigment

caramelization

subject

enhance



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• Cooking involves heating the food in a number of different processes.

• The degree of change that occurs during cooking depends on:

• the length of cooking time. • the temperature.• the cooking technique used.

Cooking Techniques



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• The three types of cooking techniques are: • dry• moist• combination

Cooking Techniques

dry cooking techniqueCooking technique that uses oil, fat, the radiation of hot air, or metal to transfer heat.

moist cooking techniqueUses liquid instead of oil to create the heat energy that is needed to cook the food.

combination cookingUses both moist and dry cooking techniques.



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Changes in Cooked Food

• A food’s nutritive value, texture, color, aroma, flavor, and appearance change during cooking.

• The length of time and the technique determine how much nutrition a food will retain.



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• During cooking, moisture is lost, food tissue breaks down, and proteins coagulate, all changing the texture.


coagulateWhen proteins change from a liquid or semiliquid state to a drier, solid state.



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• Common pigments in food that can be affected by cooking include:

• chlorophyll• flavonoids• carotenoids


pigmentThe matter in cells and tissue that gives them their color.



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• Cooking techniques that use fat create caramelization.

• The correct cooking technique can enhance the flavor of food.


caramelizationThe process of cooking sugar to high temperatures to create aroma and flavor.

enhanceIncrease the quality of.



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• Dry cooking causes moisture in food to evaporate into the air.

• Dry cooking techniques include baking, roasting, sautéing, stir-frying, pan-frying, deep-frying, grilling, and broiling.

Section 15.2 Dry Cooking Techniques



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Content Vocabulary Academic Vocabularybake

carryover cooking

smoking

roasting

sear

basting

open-spit roast

sautéing

stir-frying

wok

effect

delicate

frying

dredging

breading

batter

heat lamp

pan-fry

deep-fried

recovery time

grilling

griddle

broiling



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• Dry cooking techniques include:• baking • smoking

Dry Cooking Techniques

bakeCook with dry heat in a closed environment, usually an oven. No fat or liquid is used.

smokingA form of cooking using low heat, long cooking times, and wood smoke for flavor.



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• Dry cooking techniques include:• roasting • sautéing


roastingCooking method that uses dry heat in a closed environment. Foods are placed on top of a rack that is inside a pan. This allows air to circulate all the way around the food.

sautéingA quick, dry cooking technique that uses a small amount of fat or oil in a shallow pan.



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• Dry cooking techniques include:• stir-frying • frying


stir-fryingA dry cooking technique similar to sautéing done with a wok.

fryingCooking foods in hot fat or oil.



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• Dry cooking techniques include:• grilling• broiling


grillingA cooking method that places food on a heated grill.

broilingTo cook food directly under a primary heat source.



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• Moisture from the food evaporates into the air during dry cooking.

• A large food product will exhibit carryover cooking when baked in an oven.


carryover cookingThe cooking that takes place after you remove something from a heat source.



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• Smoking can be done to meats, nuts, vegetables, and cheeses.

• During sautéing, you will want to seal the surface of the food.


What types of smoked foods have you eaten?



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• Foods are usually coated before frying by:• dredging • breading • using batter


dredgingCoat foods with flour; coating poultry parts with seasoned flour.

breadingA coating made of eggs and crumbs.

batterA semi-liquid mixture that contains ingredients such as flour, milk, eggs, and seasonings.



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• Drain food well after frying on an absorbent surface.

• There are two options for frying: pan-frying and deep-frying.


pan-fryTo cook by heating a moderate amount of fat in a pan before adding food.

deep-fryingTo cook foods by completely submerging them in heated fator oil.



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• Grilling is often used for tender foods that cook relatively quickly.

• Grilling can be done on a griddle.• Broiling is often used for vegetables, meats,

and poultry.


griddleA flat, solid plate of metal with a gas or electric heat source.

broilingTo cook food directly under a primary heat source.



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• Moist cooking involves heating food in a liquid.

• Sometimes moist cooking techniques are applied to food that has been partially cooked with a dry cooking technique.

Section 15.3 Moist Cooking Techniques



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Content Vocabulary Academic Vocabularyboiling

boiling point

convection

blanching

shocking

parboiling

simmering

submerged

extracted

reduce

poach

steaming

braising

deglaze

stewing



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• Moist cooking involves heating food in a liquid other than fat.

Cooking in Liquid



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• Moist cooking techniques include:

• boiling• blanching

Cooking in Liquid

boilingA moist cooking technique in which you bring a liquid, such as water or stock, to the boiling point and keep it at that temperature while food cooks.

blanchingUsing the boiling method to partially cook food.



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• parboiling• simmering

Cooking in Liquid

parboilingFoods are put into boiling water and partially cooked. The cooking time for parboiling foods is longer than for blanching.

simmeringFood cooks slowly and steadily in a slightly cooler than boiling liquid.



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• poaching • steaming

Cooking in Liquid

poachTo cook food in a flavorful liquid between 150°F (66°C) and 185°F (85°C).

steamingCooking vegetables or other foods in a closed environment filled with steam.



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• When liquid boils, convection occurs.• Blanching is used to:

• simplify peeling. • precook foods before

freezing or service• soften herbs. • lock in color and nutrients. • remove excess salt, blood,

and strong flavors.

Cooking in Liquid

convectionA process in which the liquid closest to the bottom of the pan is heated and rises to the top.



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• Simmering offers less shrinkage of the food and more control over evaporation.

• Poaching is a gentler way to cook foods in liquid, used for delicate foods such as fish and eggs.

• Steamers cook foods without dissolving the nutrients in the food.

Cooking in Liquid

What types of foods have you eaten that were prepared by steaming?



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• Combination cooking combines dry and moist heat methods.

Combination Cooking



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• Two major combination techniques are:• braising• stewing

Combination Cooking

braisingA long, slow cooking process; meat is first seared and the pan deglazed before the moist cooking technique is used.

stewingA combination cooking technique. Stewed foods are cut into small pieces, and completely covered with liquid during cooking. Cooking time for stewing is generally shorter than for braising.



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• Braising can help make tough cuts of meat more tender.

• Cooking time is shorter for stewing than braising.

Combination Cooking



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Chapter Summary

Section 15.1How Cooking Alters Food• There are three different cooking techniques:

• dry• moist• combination

• The cooking technique, temperature, and cooking time affect nutritive value, texture, color, aroma, and flavor.



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Chapter Summary

Section 15.2Dry Cooking Techniques• Dry techniques include:

• baking• smoking• roasting• sautéing• stir-frying

• pan-frying• deep-frying• grilling• broiling



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Chapter Summary

Section 15.3Moist Cooking Tchniques• Moist cooking techniques include:

• boiling• simmering• poaching• steaming

• Combination cooking techniques include:• braising• stewing



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ReviewReview

Start

Do you remember the vocabulary terms from this chapter? Use the following slides to check your knowledge of the definitions.

The slides in this section include both English and Spanish terms and definitions.



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Show Definition

Cooking technique that uses oil, fat, the radiation of hot air, or metal to transfer heat.

Técnica de cocción que utiliza el aceite, la grasa, el aire caliente o un metal para transferir calor.

dry cooking technique técnica de cocciónseca



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Show Definition

To escape as vapor. Que se vuelve vapor.

evaporate evaporar



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Show Definition

Uses liquid instead of oil to create the heat energy that is needed to cook the food.

Utiliza líquido en lugar de aceite para crear la energía térmica que se necesita para cocinar la comida.

moist cooking técnica de cocina technique húmeda



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Show Definition

Uses both moist and dry cooking techniques.

Utilizar ambas técnicas de cocción, tanto la seca y la líquida.

combination cooking combinación detécnicas culinarias



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Show Definition

When proteins change from a liquid or semi-liquid state to a drier, solid state.

Cuando las proteínas pasan de un estado líquido o semi-líquido a un estado sólido y seco.

coagulate coagular



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Show Definition

The matter in cells and tissue that gives them their color.

La sustancia que da color a las células y tejidos.

pigment pigmento



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Show Definition

The process of cooking sugar to high temperatures to create aroma and flavor.

El proceso de cocinar azúcar a altas temperaturas para crear un aroma y sabor.

caramelization caramelización



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Show Definition

Cook with dry heat in a closed environment, usually an oven. No fat or liquid is used.

Cocinar con calor seco en un entorno cerrado, por lo general un horno. No se utiliza ni grasa ni líquido.

bake hornear



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Show Definition

The cooking that takes place after you remove something from a heat source.

La cocción que ocurre después de que algo se quita de la fuente de calor.

carryover cooking post-cocción



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Show Definition

A form of cooking using low heat, long cooking times, and wood smoke for flavor.

Una forma de cocinar que usa fuego lento, mucho tiempo de cocción, y humo de madera para el sabor.

smoking ahumar



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Show Definition

Cooking method that uses dry heat in a closed environment. Foods are placed on top of a rack that is inside a pan. This allows air to circulate all the way around the food. In general, roasting involves longer cooking times than baking.

Método de cocinar que utiliza calor seco en un entorno cerrado. Los alimentos se colocan encima de una rejilla dentro de un recipiente. Esto permite la circulación del aire alrededor de la comida. En general, asar implica más tiempo de cocción que hornear.

roasting asar



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Show Definition

To quickly brown food at the start of the cooking process.

Dorar rápidamente los alimentos al inicio del proceso de cocción.

sear soasar



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Show Definition

Moistening foods with melted fats, pan drippings, or another liquid during cooking.

Humedecer los alimentos con grasa derretida, el jugo que queda en la cacerola u otro líquido durante la cocción.

basting rociar (bañar)



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Show Definition

To roast food over an open fire.

Asar alimentos directamente sobre el fuego.

open-spit roasting asar al fuego



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Show Definition

A quick, dry cooking technique that uses a small amount of fat or oil in a shallow pan.

Una técnica de cocina rápida que utiliza una pequeña cantidad de grasa o aceite en una sartén poco profunda.

sautéing sofreír



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Show Definition

A dry cooking technique similar to sautéing done with a wok.

Una técnica de cocción seca similar a sofreír pero que se hace en un wok.

stir-frying stir-frying



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Show Definition

A large pan with sloping sides.

Una sartén grande cuyos lados son pendientes.

wok wok



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Show Definition

Cooking foods in hot fat or oil.

Cocinar los alimentos en aceite o grasa caliente.

frying freír



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Show Definition

Coat foods with flour; coating poultry parts with seasoned flour.

Cubrir los alimentos con harina; recubrir las partes del ave con harina sazonada.

dredging cubrir con harina



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Show Definition

A coating made of eggs and crumbs.

Un recubrimiento hecho de huevos y migas de pan.

breading empanizar



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Show Definition

A semi-liquid mixture that contains ingredients such as flour, milk, eggs, and seasonings.

Una mezcla semi-líquida que contiene ingredientes como harina, leche, huevos y condimentos.

batter masa para batir



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Show Definition

A lamp that uses light in the infrared spectrum to keep food warm during holding.

Una lámpara que utiliza la luz infrarroja para mantener la comida caliente una vez que está lista para ser servida.

heat lamp lámpara de calor



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Show Definition

To cook by heating a moderate amount of fat in a pan before adding food.

Cocinar calentando una cantidad moderada de grasa en una sartén antes de añadir los alimentos.

pan-fry sofreir



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Show Definition

To cook foods by completely submerging them in heated fat or oil.

Cocinar los alimentos sumergiéndolos completamente en grasa o aceite caliente.

deep-frying freír en mucho aceite



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Show Definition

The time it takes for the fat or oil to return to the preset temperature after food has been submerged.

El tiempo necesario para que la grasa o aceite vuelva a tener la misma temperatura después de que los alimentos se han sumergido.

recovery time tiempo de recuperación



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Show Definition

A cooking method that places food on a heated grill.

Un método de cocción en que se pone la comida en un asador caliente.

grilling a la parrilla



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Show Definition

A flat, solid plate of metal with a gas or electric heat source.

Una placa de metal plana y sólida cuya fuente de calor es gas o electricidad.

griddle plancha



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Show Definition

To cook food directly under a primary heat source.

Cocinar los alimentos directamente sobre una fuente primaria de calor.

broiling asado



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Show Definition

A moist cooking technique in which you bring a liquid, such as water or stock, to the boiling point and keep it at that temperature while food cooks.

Una técnica de cocción, en la que un líquido, como agua o consomé, se lleva al punto de ebullición y se mantiene a esa temperatura para cocinar los alimentos.

boiling hervir



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Show Definition

Temperature at which a liquid boils.

Temperatura en la cual un líquido hierve.

boiling point punto de ebullición



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Show Definition

A process in which the liquid closest to the bottom of the pan is heated and rises to the top.

Un proceso en el que el líquido que se encuentra en el fondo del sartén se calienta y asciende hasta la superficie.

convection convección



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Show Definition

Using the boiling method to partially cook food.

Utilizar el método de ebullición para cocinar alimentos parcialmente.

blanching escaldar



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Show Definition

To plunge food into ice water after blanching.

Inmersión de los alimentos en agua con hielo después de escaldarlos.

shocking enfriar en agua conhielo



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Show Definition

Foods are put into boiling water and partially cooked. The cooking time for parboiling foods is longer than for blanching.

Los alimentos se ponen en agua hirviendo y son parcialmente cocidos. El tiempo de cocción de los alimentos sancochados es más largo que el escaldado.

parboiling sancochar (dar unhervor)



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Show Definition

Food cooks slowly and steadily in a slightly cooler than boiling liquid.

La comida se cocina lenta y constantemente en un líquido cuya temperatura está un poco por debajo de la temperatura de ebullición.

simmering cocer a fuego lento



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Show Definition

To decrease the volume of.

Disminuir en volumen.

reduce reducir



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Show Definition

To cook food in a flavorful liquid between 150°F (66°C) and 185°F (85°C).

Cocinar la comida en un líquido rico en sabor, entre 150°F (66°C) y 185°F (85°C).

poach escalfar



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Show Definition

Cooking vegetables or other foods in a closed environment filled with steam.

Cocinar las verduras u otros alimentos al vapor en un entorno cerrado.

steaming vapor



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Show Definition

A long, slow cooking process; meat is first seared and the pan deglazed before the moist cooking technique is used.

Un proceso largo y lento de cocción; primero se dora la carne y se desglasa la sartén para usar el líquido en la cocción.

braising braseado



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Show Definition

To use a small amount of liquid or fat to remove any leftover scraps of food from sautéing or searing from the pan.

Utilizar una pequeña cantidad de grasa o líquido para remover los restos de alimentos que quedan al saltear o al soasar con la sartén.

deglaze desglasar



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Show Definition

A combination cooking technique. Stewed foods are cut into small pieces, and completely covered with liquid during cooking. Cooking time for stewing is generally shorter than for braising.

Una técnica para la cocción combinada. Las comidas guisadas se cortan en pedazos pequeños, y se cubren completamente con líquido durante su cocción. El tiempo de cocción para guisar es generalmente más corto que el de estofar.

stewing guisar



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Show Definition

To expose to. Exponer a algo.

subject someter



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Show Definition

Increase the quality of. Aumentar la calidad.

enhance mejorar



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Show Definition

Result. Resultado.

effect efecto



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Show Definition

Fragile. Frágil.

delicate delicado



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Show Definition

Covered in liquid. Cubierto en líquido.

submerged sumergido



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Show Definition

Drawn out. Sacado.

extracted extraído

End of

Chapter 15Cooking Techniques

glencoe culinary essentials chapter 15 cooking techniques 1 contents chapter 15 cooking techniques ...

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