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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
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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.
Changes in Cooked Food
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
Changes in Cooked Food
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.
Changes in Cooked 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
Dry Cooking Techniques
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
Dry Cooking Techniques
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
Dry Cooking Techniques
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.
Dry Cooking Techniques
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.
Dry Cooking Techniques
What types of smoked foods have you eaten?
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• Foods are usually coated before frying by:• dredging • breading • using batter
Dry Cooking Techniques
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.
Dry Cooking Techniques
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.
Dry Cooking Techniques
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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• Moist cooking techniques include:
• 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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• Moist cooking techniques include:
• 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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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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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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To decrease the volume of.
Disminuir en volumen.
reduce reducir
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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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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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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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Covered in liquid. Cubierto en líquido.
submerged sumergido
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Show Definition
Drawn out. Sacado.
extracted extraído
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