BULACAN POLYTECHNIC COLLEGE

Views:
 
Category: Entertainment
     
 

Presentation Description

No description available.

Comments

Presentation Transcript

BULACAN POLYTECHNIC COLLEGE MICROSOFT POWERPOINT 2007 PRESENTATION:

BULACAN POLYTECHNIC COLLEGE MICROSOFT POWERPOINT 2007 PRESENTATION

PowerPoint Presentation:

CECILIA D. CUMPA H.R.S 1K

PowerPoint Presentation:

2 BASIC COOKING METHOD S

PowerPoint Presentation:

THE DRY HEAT COOKERY METHODS

PowerPoint Presentation:

AND THE MOIST HEAT COOKERY METHODS

PowerPoint Presentation:

DRY HEAT COOKERY METHOD IN DRY HEAT COOKING METHODS THE FOOD BEING COOKED DOES NOT USE WATER TO COOK THE FOOD.THE FOOD IS LEFT DRY AND HEAT IS APPLIED TO COOK THE FOOD. HEAT IS APPLIED DIRECTLY TO THE FOOD BY WAY OF CONVECTION

PowerPoint Presentation:

Steaming Steaming works by boilingwater continuously, causing it to vaporize into steaming

PowerPoint Presentation:

GRILLING Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. It is sometimes referred to as barbecuing but that word can also mean a different cooking technique

PowerPoint Presentation:

ROASTING Roasting is a cooking method that uses dry heat, whether an open flame, oven , or other heat source. Roasting can enhance flavor through caramelization and Maillard browning on the surface of the food.

PowerPoint Presentation:

SAUTEING Sautéing (from the French sauté , lit. "jumped, bounced" in reference to tossing while cooking) [1] is a method of cooking food , that uses a small amount of oil or fat in a shallow pan over relatively high heat

PowerPoint Presentation:

BROILING Broiling is a cooking process which involves the use of very high heat for a short period of time. In addition to producing food quickly, broiling is also used for low fat cooking. As a general rule of thumb, thinner cuts of meat are more suitable for broiling, to ensure that the meat is cooked all the way through. Meat, poultry, vegetables, and seafood can all be broiled.

PowerPoint Presentation:

MOIST HEAT COOKING METHODS 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 .

PowerPoint Presentation:

BLANCHING Blanching is a cooking process wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process.

PowerPoint Presentation:

BOILING Boiling is the rapid vaporization of a liquid , which occurs when a liquid is heated to its boiling point , the temperature at which the vapor pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding environmental pressure .

PowerPoint Presentation:

BRAISING Braising (from the French “ braiser ”) is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavor. Braising of meat is often referred to as pot roasting , though some authors make a distinction between the two methods based on whether additional liquid is added . [1][2]

PowerPoint Presentation:

SIMMERING Simmering is a food preparation technique in which foods are cooked in hot liquids kept at or just below the boiling point of water [1] (which is 100 °C or 212 °F at average sea level air pressure ), but higher than poaching temperature . To keep a pot simmering, one brings it to a boil and then reduces the heat to a point where the formation of bubbles has all but ceased, typically a water temperature of about 94 °C (200 °F).

PowerPoint Presentation:

STEWING A long, slow method of cooking where food is cut into pieces and cooked in the minimum amount of liquid, water, stock or sauce. The food and the cooking liquid are served together.

PowerPoint Presentation:

END

authorStream Live Help