FOOD PRODUCTION PPT.pptx

ses

1. FOOD PRODUCTION ASSIGNMENT NAME: SRIHARIKA MOOD ROLL NO: 007

2. METHODS OF COOKING

3. Presentation title 3

4. DRY HEAT COOKING METHOD Dry heat cooking refers to any cooking technique where the heat is transferred to the food item without using any moisture. Dry-heat cooking typically involves high heat, with temperatures of 300 F or hotter. Baking or roasting in an oven is a dry heat method because it uses hot air to conduct the heat. Pan-searing a steak is considered dry-heat cooking because the heat transfer takes place through the hot metal of the pan. Note that the browning of food (including the process by which meat is browned, called the  Maillard reaction ) can only be achieved through dry-heat cooking.  Presentation title 4

5. 1. BROILING Presentation title 5 It is cooking by direct heat, it could be done by the source of heat above or below. It is dry cooking and can be done on an iron bar or pan, where the food is cooked uncovered. The pan or bar is oiled slightly to prevent sticking. Example: Broiled peanut, Broiled Bacon-Basted Salmon with Mushroom-Oyster Sauce

6. 2. BAKING Presentation title 6 Baking is a method of cooking food by the action of dry heat in an oven. The degree of dryness of heat may be modified by the amount of steam produced from the item baked. Examples: Bread rolls, cakes, pastries, pudding, potato, vegetables are baked.

7. MEDIUM OF FAT OR OIL This cooking method is done with different types of fat or oil. Any fat you heat to cook food can be described as a medium, whether it's the peanut oil in which you fry chicken, the butter you use to saute spring vegetables, or the olive oil in which you poach tuna. Presentation title 7

8. 3. Roasting Presentation title 8 The term roasting was originally applied to the cooking of large pieces of meat on an open fire. There are four types of roasting methods are there

9. A) POT ROASTING Presentation title 9 It is done in a covered pot or pan, only good quality meats, small joints, and birds are used. The meat is tied with foil to retain the shape, it is placed in the pot and skewers, place at the bottom to prevent the meat from sticking to the pan. Fat should cover the bottom of the pan, cover the pot with a lid and cook on slow fire.

10. B) OVEN ROASTING Presentation title 10 Oven roasting is done in a roasting tray in an oven with the aid of fat. First-class meat, poultry, and vegetables are used. It is put in hot fat, and all sides are browned to seal the juices. After 15 minutes aromatic vegetables should be added for flavoring.

11. C) SPIT-ROASTING Presentation title 11 In this cooking technique, food is cooked by dried heat, basted with fat. First-class quality meat is used and meat should be juicy. For this cooking technique, fuel should be wood.

12. D) TANDOOR ROASTING Presentation title 12 This cooking technique is done in a clay oven. The heat comes below to above, the fire should be either coal, charcoal, or gas. We can prepare vegetables, fish, meat, poultry, Indian bread with this technique. Examples: Roasted chicken, Roasted duck, Roasted beef.

13. 4. Grilling Presentation title 13 Grilling is a cooking method where the food is placed on a griller bar on heat which could be from below or above. The source of heat may be charcoal, gas, or electricity If the source of heat is from above the grilling equipment is called Salamander We can also grill the food on a hot plate with a high flame, The plate is known as a griddle, usually, small items are grilled on a griddle. French grilling terms SL. English French Percentage 1. Rare (very underdone) Aubleu 40%-45% 2. Underdone Saignant 50%-60% 3. Just done A-point 70%-80% 4. Well cooked Bien Cuit 90%-100%

14. 5. FRYING Presentation title 14 Food is fried when it is placed or immersed in oil or fat at high temperature, used to brown the surface at least. There are mainly two types of frying methods.

15. A) DEEP FRYING Presentation title 15 Deep frying is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow oil used in.

16. B) Shallow frying Presentation title 16 Shallow frying is a hot oil-based cooking technique. It is typically used to prepare portion-sized cuts of meat, fish, potatoes, and patties such as fritters. Note: Sauteing comes under shallow frying, the term comes from the French word.

17. Medium of liquids (Moist heat cooking) In moist heat cooking methods, liquid or steam is used to cook the food. Flavored liquids, such as broth or wine, can be used as the heat transfer medium and will also add flavor during the cooking process. Leftover liquids from the cooking process can also be used to make sauce or stock. Moist heat methods are particularly useful for softening tough fibers, such as meat protein or plant cellulose. Conversely, the softening effect can be detrimental to some food, therefore making moist-heat a poor choice Presentation title 17

18. 6. Boiling Presentation title 18 Boiling is a cooking method in which food should be in a pan of liquids, which must be kept boiling all the time, quite of bubbles should be seen on the surface. The boiling temperature is 100. c (212. F)

19. 7. Poaching Presentation title 19 Poaching is a cooking method in which food is gently cooked in water that is just below boiling point (93 C-95.C). Vinegar and salt are used to liquids, it helps in quicker coagulation and prevents disintegration.

20. 8. Steaming Presentation title 20 Steaming is a cooking method that is done by moist heat. They are two types of steaming indirect steaming and direct steaming.

21. A) Indirect steaming Presentation title 21 The indirect steam heating method refers to processes where steam is not in direct contact with the product being heated. It is widely used in industry because it provides rapid, even heating. This method often uses a heat exchanger to heat the product. The advantage of this method over direct steam heating is that the water droplets formed during heating will not affect the product. Steam can therefore be used in a variety of applications such as for melting, drying, boiling and the like. Indirect steam heating is used in a wide range of processes such as those for the production of foods and beverages, tires, paper, cardboard, fuels such as gasoline and medicine to name a few.

22. B) Direct steaming Presentation title 22 The direct steam heating method refers to processes where steam is in direct contact with the product being heated. The example below shows Chinese dumplings being steamed. A steaming basket is placed over a pot of boiling water. As the water boils, steam rises into the basket and cooks the food. In this setup, the boiler (pot) and steaming vessel (basket) are combined together.

23. 9. Stewing Presentation title 23 It is a time-consuming method of cooking, but the advantage is that the coarser, older, and cheaper types of poultry and meat are used as they are unsuitable for grilling and roasting. Stewing is done in a small quantity of water, stock until the cut food items ate tender and both liquid and food are served together. It is done in a covered saucepan or casseroles.

24. 10. Braising Presentation title 24 It is a combined method of roasting and stewing. The pan with a light fitting lid or casserole, it is done to prevent evaporation, so that the food re its juices together with the article added for flavoring. Bacon, ham, vegetables, and herbs are added. The meat is first browned with a small amount of hot fat to seal the pores of the meat. It is then placed on a bed of root vegetables. Stock or demi-glace is added two-thirds of the meat. Note: For making white braising we use white stock and for brown braising we use brown stock.

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