Presentation Transcript
MEATPREPARATION :MEATPREPARATION Dry-Heat Preparation
Tender Cuts
Roasting
Pan frying
Broiling & Grilling
Pan-Broiling
Microwave cooking
Frying Sautéing Pan-Frying Deep-Frying
Slide 2:Roasting or baking To cook by exposing to hot,
dry air …which means to cook by exposing food
to hot, dry air in an oven
Slide 3:Broiling & Grilling To cook over radiant heat …which means to cook food over radiant heat. Examples: oven broiler, grill.
Barbequing is almost identical, except that the heat traditionally comes from wood or charcoal.
Slide 4:Stir Fry Fairly high heat, very little fat …which means to toss quickly in a pan
with very little fat and a fairly high heat.
Slide 5:Pan fry Moderate heat & a moderate amount of fat …which means to cook in a moderate amount of fat over a moderate heat. Usually breaded foods like cutlets or chicken are pan fried.
Slide 6:Deep fry 350 degrees Fahrenheit Completely submerged in hot fat which means to submerge something
completely in cooking oil, like french fries…
Slide 7:Pan broil A moderate heat, no fat Usually foods which have their own fat, like steaks,
burgers or bacon …which means to cook something in a pan
with no added fat.
Slide 8:Microwave cooking …which means to cook food by heating using radiation heat generated by a special oven to penetrate the food; the radiation agitates water molecules in the food.
MEATPREPARATION :MEATPREPARATION Moist-Heat Preparation
Less Tender Cuts
Heavily Exercised Muscle
Older Beef
Braising
Simmering or Stewing
Steaming
Pressure cooking
Slide 10:Braising …which means to brown the food first and then cook it covered, with moisture added. Braised dishes are always cooked covered
because this keeps the moisture in.
Slide 11:Stewing …which means to cut food into bite size pieces, brown it and then cook it covered, with moisture added. Stewed dishes are always cooked covered
because this keeps the moisture in.
Slide 12:Boiling …which means to cook food in water that is bubbling rapidly. Usually foods like pastas or hardy vegetables. Bubbling very rapidly.
Slide 13:Pressure Cooking …which means to cook food using steam under a locked lid to produce high temperatures and achieve a faster cooking time.