Moist heat cooking method

Powerpoint presentation of "Moist Heat Cooking Method" in Principles of food production

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1. MOIST MOIST
HEAT HEAT
COOKING COOKING
METHODMETHOD

2. Moist-heat
methods, are
those in which
the heat is
conducted to the
food product
by water or
water-based
liquids such as
stock and
sauces, or by
steam.

3. MOIST HEATMOIST HEAT
 Boiling:Boiling: bring liquid to 212bring liquid to 212°°F (at sea level) F (at sea level)
that is bubbling rapidly and is greatly that is bubbling rapidly and is greatly
agitated. No matter how high the burner is agitated. No matter how high the burner is
turned, the temperature of the liquid will go turned, the temperature of the liquid will go
no higher. add ingredients; quick-cooking no higher. add ingredients; quick-cooking
method; can toughen some products and method; can toughen some products and
make others fall apart.make others fall apart.
Blanching:Blanching: Partially cooks food to change the Partially cooks food to change the
flavor and keep the color.flavor and keep the color.
usually in water but sometimes by other usually in water but sometimes by other
methods (as when French fries are blanched methods (as when French fries are blanched
in deep fat).in deep fat).

4. MOIST HEATMOIST HEAT
Two ways of blanching in water:Two ways of blanching in water:

Place the item in cold water, bring to a boil, and Place the item in cold water, bring to a boil, and
simmer briefly. Cool the itemsimmer briefly. Cool the item
by plunging it into cold water. Purpose: to dissolve by plunging it into cold water. Purpose: to dissolve
out blood, salt, or impurities from meats and bones.out blood, salt, or impurities from meats and bones.
• • Place the item in rapidly boiling water and return Place the item in rapidly boiling water and return
the water to the boil.the water to the boil.
Remove the item and cool in cold water. Purpose: to Remove the item and cool in cold water. Purpose: to
set the color and destroy harmful enzymes in set the color and destroy harmful enzymes in
vegetables, or to loosen the skins of tomatoes, vegetables, or to loosen the skins of tomatoes,
peaches, and similar items for easier peeling. peaches, and similar items for easier peeling.
Partially cooks food to change the flavor and keep Partially cooks food to change the flavor and keep
the color.the color.
Parboiling:Parboiling: Like blanching only the product cooks for Like blanching only the product cooks for
a longer time.a longer time.

5. MOIST HEATMOIST HEAT
SimmeringSimmering - - means to cook in a liquid that is bubbling means to cook in a liquid that is bubbling
gently at a temperature of about 185°F to 200°F (85°C to gently at a temperature of about 185°F to 200°F (85°C to
90°C).90°C).
PoachingPoaching - - means to cook in a liquid, usually a small means to cook in a liquid, usually a small
amount, that is hot but not actually bubbling. Temperature amount, that is hot but not actually bubbling. Temperature
is about 150°F to 185°F (61°C to 85°C).is about 150°F to 185°F (61°C to 85°C).
Poaching is used to cook delicate foods such as fish and Poaching is used to cook delicate foods such as fish and
eggs out of the shell. It is also used to partially cook foods eggs out of the shell. It is also used to partially cook foods
such as variety meats in order to eliminate undesirable such as variety meats in order to eliminate undesirable
flavors and to firm the product before final cooking.flavors and to firm the product before final cooking.
SteamingSteaming - - means to cook foods by exposing them directly means to cook foods by exposing them directly
to steam. Cooking in a closed environment with steam, to steam. Cooking in a closed environment with steam,
such as in a pot with a tight-fitting lid.such as in a pot with a tight-fitting lid.

6. COMBINATION
cooking
method -
because the
product is first
browned,
using dry
heat, before it
is cooked with
a liquid.

7. BRAISING – is
a combination
cooking
method, means
to cook covered
in a small
amount of
liquid, usually
after
preliminary
browning. Used
for large cuts of
meat.

8. The Braising ProcessThe Braising Process
1.1.Sear the food in a frying pan or Sear the food in a frying pan or
roasting pan.roasting pan.
2.2.Remove the food from the pan and Remove the food from the pan and
deglaze the pan.deglaze the pan.
3.3.Return the seared food to the deglazed Return the seared food to the deglazed
pan and add liquid, such as stock or pan and add liquid, such as stock or
sauce.sauce.
4.4.Place the pan in a 350ºF oven, and Place the pan in a 350ºF oven, and
cook the food slowly until it is fork cook the food slowly until it is fork
tender. Turn the food every 20-30 tender. Turn the food every 20-30
minutes.minutes.

9. STEWINGSTEWING
is a combination cooking method for cooking is a combination cooking method for cooking
smaller pieces of food in liquid after browning or smaller pieces of food in liquid after browning or
blanching, used for smaller items.blanching, used for smaller items.
The Stewing Process
•Sear the food product in a pan over high
heat.
•Completely cover the food with liquid.
•Bring the food into a simmer and cook
until tender.
•Vegetables can be added during the
cooking process.

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