Podcast
Questions and Answers
Baking or roasting in an oven is a _________ heat method because it uses hot air to conduct the heat.
Baking or roasting in an oven is a _________ heat method because it uses hot air to conduct the heat.
dry
Dry heat cooking refers to any cooking technique where the heat is transferred to the food item without using any __________.
Dry heat cooking refers to any cooking technique where the heat is transferred to the food item without using any __________.
moisture
Pan-searing a steak is considered _________ cooking because the heat transfer takes place through the hot metal of the pan.
Pan-searing a steak is considered _________ cooking because the heat transfer takes place through the hot metal of the pan.
dry-heat
Examples of dry-heat methods include: _________ & Baking.
Examples of dry-heat methods include: _________ & Baking.
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Forms of dry-heat cooking that use hot, dry air to cook food: _________ and Baking.
Forms of dry-heat cooking that use hot, dry air to cook food: _________ and Baking.
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Both words describe a method of cooking an item by enveloping it in hot, dry air, generally inside an oven and at temperatures of at least 300°F and often much hotter: Roasting and _________.
Both words describe a method of cooking an item by enveloping it in hot, dry air, generally inside an oven and at temperatures of at least 300°F and often much hotter: Roasting and _________.
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Tender cuts like ribs and loin cuts are used for ______, broiling and grilling
Tender cuts like ribs and loin cuts are used for ______, broiling and grilling
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Less tender cuts from leg or round are used for ______
Less tender cuts from leg or round are used for ______
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Tougher cuts from chuck or shoulder are usually ______
Tougher cuts from chuck or shoulder are usually ______
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Least tender cuts from shanks, breast, brisket, and flank are cooked by ______ heat
Least tender cuts from shanks, breast, brisket, and flank are cooked by ______ heat
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Meats high in fat are cooked without added fat, such as ______ or broiling
Meats high in fat are cooked without added fat, such as ______ or broiling
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Meats low in fat are often cooked with added fat to prevent dryness, like sautéing, pan frying or ______
Meats low in fat are often cooked with added fat to prevent dryness, like sautéing, pan frying or ______
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An easy way to start layering food is to serve the protein on a bed of ________.
An easy way to start layering food is to serve the protein on a bed of ________.
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Aim to make foods look ________, not smaller.
Aim to make foods look ________, not smaller.
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Create a little crosshatched stack of cooked asparagus instead of presenting it in one ________ layer.
Create a little crosshatched stack of cooked asparagus instead of presenting it in one ________ layer.
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Remember that styles change even within the space of a few years or even months, so keep up-to-date by checking out cooking magazines, cooking or foodie websites and cooking shows for current ________.
Remember that styles change even within the space of a few years or even months, so keep up-to-date by checking out cooking magazines, cooking or foodie websites and cooking shows for current ________.
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Use garnishes that enhance the flavor of the meal. No matter what you're serving, make sure the garnish actually makes the dish better instead of just cluttering up the ________.
Use garnishes that enhance the flavor of the meal. No matter what you're serving, make sure the garnish actually makes the dish better instead of just cluttering up the ________.
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Another way to finish food is with a drizzle or swirl of a concentrated sauce or ________.
Another way to finish food is with a drizzle or swirl of a concentrated sauce or ________.
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Spices give the desired flavor and ______.
Spices give the desired flavor and ______.
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Meat is stored at a temperature range of 2 to 10ºC to retard mold and bacterial growth for a limited ______.
Meat is stored at a temperature range of 2 to 10ºC to retard mold and bacterial growth for a limited ______.
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Meat is preserved at a temperature of 10ºC and below. Freezing deactivates enzymes and ______.
Meat is preserved at a temperature of 10ºC and below. Freezing deactivates enzymes and ______.
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Meat preserved by canning is packed in sealed cans or jars which are subjected to a temperature of 100ºC and above 5-7 kilo pressured for a specific ______ of time.
Meat preserved by canning is packed in sealed cans or jars which are subjected to a temperature of 100ºC and above 5-7 kilo pressured for a specific ______ of time.
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The process involves the removal of moisture from the meat tissues by transforming the moisture content into ice and ______.
The process involves the removal of moisture from the meat tissues by transforming the moisture content into ice and ______.
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The products have a long shelf life and require no ______.
The products have a long shelf life and require no ______.
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Ensure that there is the right amount of ingredients and the plate complements the dish, not too big or too ______
Ensure that there is the right amount of ingredients and the plate complements the dish, not too big or too ______
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Strike the right proportion of protein, carbohydrates and vegetables to create a nutritionally balanced ______
Strike the right proportion of protein, carbohydrates and vegetables to create a nutritionally balanced ______
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Ensure that the main ingredient stands out and pay equal attention to the ‗support‘.This refers to the other elements on the plate such as garnishes, sauces and even the plate ______
Ensure that the main ingredient stands out and pay equal attention to the ‗support‘.This refers to the other elements on the plate such as garnishes, sauces and even the plate ______
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There are different methods of preserving meat.These include drying or dehydration, smoking, salting, curing, refrigerating, ______, canning and freeze drying
There are different methods of preserving meat.These include drying or dehydration, smoking, salting, curing, refrigerating, ______, canning and freeze drying
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Drying – This is the most common method of preserving meat.Drying involves the reduction of the original 70% of water content of the meat to about ______%
Drying – This is the most common method of preserving meat.Drying involves the reduction of the original 70% of water content of the meat to about ______%
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Natural sunlight is used to reduce the amount of moisture content of meat.Portable solar dyers can provide sanitary means of ______ meat
Natural sunlight is used to reduce the amount of moisture content of meat.Portable solar dyers can provide sanitary means of ______ meat
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Study Notes
Cooking Methods
- Dry-heat cooking: involves high temperatures and short cooking times, uses hot air to conduct heat, and can produce browning of food through the Maillard reaction
- Examples of dry-heat methods: roasting, baking, pan-searing
- Factors affecting choice of cooking methods in meat:
- Cuts of meat: tender cuts for roasting/broiling/grilling, less tender cuts for braising, tougher cuts for moist heat
- Fat content: high-fat meats cooked without added fat, low-fat meats cooked with added fat
- Desired quality: tenderness, flavor, and appearance
Presentation of Meat Dishes
- Basic principles of platter presentation:
- Centerpiece: uncut portion of main food item
- Slices or serving portions: arranged artistically
- Garnish: arranged artistically in proportion to the cut slices
- Tips for platter presentation:
- Make foods look bigger, not smaller
- Use stacking and layering methods
- Use sauce wisely
- Keep up-to-date with food styling trends
- Add appetizing touches: garnishes that enhance flavor, drizzles, and swirls
Meat Preservation
- Methods of preserving meat:
- Drying/dehydration: reduces water content to 15%, retards enzymatic changes, and prevents microbial growth
- Smoking
- Salting
- Curing
- Refrigerating: stored at 2-10°C to retard mold and bacterial growth
- Freezing: deactivates enzymes and bacteria, preserves for 2 months to 1 year
- Canning: destroys organisms that cause spoilage, extends shelf life for about a year
- Freeze-drying: removes 98% of water content, maintains high quality and extends shelf life
Plating and Portion Control
- Ensure the right portion size:
- Right amount of ingredients
- Plate complements the dish
- Strike the right proportion of protein, carbohydrates, and vegetables for a nutritionally balanced meal
- Highlight the key ingredient:
- Make the main ingredient stand out
- Pay equal attention to garnishes, sauces, and plate presentation
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Description
Test your knowledge on dry heat cooking methods and how they affect the texture of different cuts of meat. Learn about cooking techniques that transfer heat without using any moisture.
