Food Preparation Basics PDF

Understanding Food Amy Brown Chapter 6: Food Preparation Basics Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Methods of Heating Foods Moist-heat preparation: A method of cooking in which heat is transferred by water, any water-based liquid, or steam. – Techniques includ...

Understanding Food Amy Brown Chapter 6: Food Preparation Basics Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Methods of Heating Foods Moist-heat preparation: A method of cooking in which heat is transferred by water, any water-based liquid, or steam. – Techniques include scalding, poaching, simmering, stewing, braising, boiling, parboiling, blanching, and steaming. – Liquids are used not only to heat the food, but may also contribute flavor, color, texture, and appearance. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Methods of Heating Foods Scalding Poaching – Scalding water reaches a temperature of 150°F (66°C). – It is indicated by the appearance of large, but relatively still, bubbles on the bottom and sides of the pan. Slide Development: Lonnie M. Lowery, Ph.D. – Water heated to a temperature of 160° to 180°F (71° to 82°C). – Food is either partially or totally immersed. – The water is hotter than scalding, but has not yet reached the point of actually bubbling. Small, relatively motionless bubbles do appear on the bottom of the pan. – Poaching is used to prepare delicate foods, like fish and eggs. Copyright 2003 Thomson Learning Methods of Heating Foods Simmering – Water simmers at just below the boiling point, never less than 180°F (82°C). – Characterized by gently rising bubbles. – The lower heat is essential when cooking tough cuts of meat that require gentle cooking in order to become tender. Slide Development: Lonnie M. Lowery, Ph.D. Stewing – Refers to simmering ingredients in a small to moderate amount of liquid. Often becomes a sauce with the food. – Pot is covered and food simmered on the range or in a moderate oven. – Stews often taste better the day after their initial preparation. Overnight rest deepens their flavors. Copyright 2003 Thomson Learning Methods of Heating Foods Braising – Similar to stewing in that food is simmered in a small amount of liquid in a covered casserole or pot. – The liquid may be the food’s own juices, fat, soup stock, and/or wine. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Methods of Heating Foods Boiling – In order to boil, water must reach 212°F (100°C) at sea level. – Water bubbles rapidly. – Reserved for the tougher-textured vegetables and for dried pastas and beans. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Methods of Heating Foods Parboil: To partially boil, but not fully cook, a food. – Used frequently in restaurant service when food must be prepared in advance and finished to order. Blanch: To dip a food briefly into boiling water. – Sets the color of green vegetables. – Loosens the skins of fruits, vegetables, and nuts for peeling. – Destroys enzymes that contribute to deterioration. Foods are often blanched before being canned or frozen. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Methods of Heating Foods Steaming – Heating any food by direct contact with the steam generated by boiling water. – Helps vegetables to retain texture, color, taste, and nutrients. – An indirect technique, called en papillote (on pap-ee-yote), is to wrap the food in foil or parchment paper before it is baked or grilled. The food cooks by the steam of its own juices, which are trapped in the packet. – In a microwave oven, covering foods with plastic wrap facilitates steaming. – Pressure cookers heat food by holding steam in an enclosed container under pressure. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Methods of Heating Foods Microwaving – While microwave preparation is listed under moist-heat preparation, it actually belongs in an entirely separate category because it incorporates both dry(radiation) and moist-heat preparation methods. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Methods of Heating Foods Dry-heat preparation: A method of cooking in which heat is transferred by air, radiation, fat, or metal. – Examples include baking, roasting, broiling, grilling, barbequing, and frying. – Higher temperatures are reached in dry-heat preparation than in moist-heat methods. Water can heat only to its boiling point of 212°F (100°C), or slightly higher under pressure Comparatively ovens can reach up to 500°F (260°C) Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Methods of Heating Foods Baking – The heating of food by hot air in an oven. – The average baking temperature is 350°F (177°C), although temperatures may range from 300° to 425°F (149° to 219°C). – Rack position and pan color affect results. Slide Development: Lonnie M. Lowery, Ph.D. Roasting – Similar to baking except that the term is usually applied to meats and poultry. – Roasted meats are often basted every 20 minutes or so to prevent the food from drying out. – Some roasted meats are initially seared at 400° to 450°F (200° to 230°C) for about 15 minutes. Copyright 2003 Thomson Learning Methods of Heating Foods Baste: To add a liquid, such as drippings, melted fat, sauce, fruit juice, or water, to the surface of roasting meat to help prevent drying. Sear: To brown the surface of meat by brief exposure to high heat. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Methods of Heating Foods Broiling – Cooking foods under an intense heat source. – The high temperatures of broiling cook foods in approximately 5 to 10 minutes. Only tender meats, poultry, and fish are broiled. Slide Development: Lonnie M. Lowery, Ph.D. Grilling – The reverse of broiling, in that food is cooked above, rather than below, an intense heat source. Barbecuing – No longer synonymous with grilling. – Barbecuing now refers to foods being slow-cooked, usually covered in a zesty sauce, over a longer period of time. Copyright 2003 Thomson Learning Methods of Heating Foods Frying – Heating foods in fat. – Oils used in frying serve to: Transfer heat Act as a lubricant to prevent sticking Contribute to flavor, browning, and a crisp outside texture – Considered dry-heat preparation because pure fat contains no water. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Methods of Heating Foods Types of frying include sautéing, stir-frying, pan-broiling, panfrying, and deepfrying. – Distinguished by the amount of fat used, ranging from a thin sheet to complete submersion. – Temperatures vary among the different methods: Sautéing, stir-frying, and panfrying require a medium or high heat—lower heat results in higher fat absorption. Deepfrying temperatures range from 350° to 450°F (177° to 232°C). Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Cutlery Techniques Handling Knives – The most frequently used knife is the chef’s or French knife. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Cutlery Techniques Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Cutlery Techniques Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Cutlery Techniques Slice – To move the food under the blade while keeping the point of the blade firmly on the cutting board. Julienne: – To cut food lengthwise into very thin, stick-like shapes. Shred – To cut leaf vegetables into thin strips. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Cutlery Techniques Dice – To cut food into even-sized cubes. Mince – To chop food into very fine pieces. Peeling – To remove the skin. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Cutlery Techniques Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Measuring Ingredients Three major steps: 1. Approximating the amount required for a specific measurement (e.g., 4 ounces of cheese yields 1 cup shredded) 2. Selecting the right measuring utensil 3. Accurate measuring technique Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Measuring Ingredients Liquid – Only transparent graduated measuring cups with pouring lips should be used – The cup should be on a flat surface and all reading done at eye level Read line at the bottom of the meniscus except for milk; read at top – Use a rubber scraper to remove viscous liquids Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Measuring Ingredients Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Measuring Ingredients Eggs – Range in size from “pee wee” to “jumbo,” but most standard recipes are based on “large” size eggs, if not specified. – One-half egg is measured by beating a whole egg into a homogenous mixture, then taking half. – Equivalents: One large egg = 2 ounces Four large eggs = 7 ounces (just under 1 cup) Eight to 10 egg whites, or 12 to 14 yolks = 1 cup Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Measuring Ingredients Fat – Manufacturers of butter and margarine have made it easy to measure their products. – Both usually come in 1-pound packages that contain four 1/4-pound sticks, with each stick equivalent to ½ cup. – Solid fats are allowed to become plastic at room temperature. Plasticity: The ability of a fat to be shaped or molded. – Liquid fats are measured in glass measuring cups. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Measuring Ingredients Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Measuring Ingredients Sugar – The amount needed depends on its type— granulated white sugar, brown sugar, or confectioners’ sugar 1 pound of each yields 2, 2¼ , and 4½ (sifted) cups respectively Measuring methods differ: – Pour, level and read (white granulated) – Soften, pack and level with spatula, then read (brown) – Sift, pour, level and read (confectioner’s type) Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Measuring Ingredients Flour – White flour is one of the more difficult ingredients to measure accurately by volume. Its tiny particles vary in shape and size. It has a tendency to pack. White flours differ in density, ranging from 88 grams per cup in soy flour to approximately 132 grams per cup in wheat flour. – 1-pound all-purpose flour averages 4 cups. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Measuring Ingredients Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Measuring Ingredients Professional chefs simply use a flour’s weight rather than volume. White flour should be sifted before being lightly spooned into a fractional measuring cup and leveled with a spatula. – The cup should never be tapped or shaken down, because doing so can pack the flour particles tightly, which may result in too much flour being used. Whole-grain and graham flours and meal should not be sifted, because sifting will remove the bran particles. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Measuring Ingredients Other Ingredients – Depends on their form whole, cubed, shredded, minced, etc. – Also helpful: Three apples usually equal about 1 pound, and six apples are needed for the average apple pie. A medium orange or lemon yields up to 1/2 cup of juice. A medium orange yields approximately 1 to 2 tablespoons of grated rind (zest) while a lemon yields only 1/2 to 1 tablespoon zest. Also review number of cups found in common can sizes (inside back cover of text). Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Mixing Techniques “Mixing” is a general term that includes beating, blending, binding, creaming, whipping, and folding. – In mixing, two or more ingredients are evenly dispersed in one another until they become one product. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Mixing Techniques Beat: The ingredients are moved vigorously in a backand-forth, up-and-down, and around-and- around motion until they are smooth. Blend: Ingredients are mixed so thoroughly that they become one. Bind: Occurs when ingredients adhere to each other, as when breading is bound to fish. Slide Development: Lonnie M. Lowery, Ph.D. Cream: To beat fat and sugar together until they take on a light, airy texture. Whip: Very vigorous mixing, usually with a beater of some type, that incorporates air into such foods as whipping cream and egg whites. Fold: One ingredient is gently incorporated into another by hand with a large spoon or spatula. Copyright 2003 Thomson Learning Mixing Techniques There are many methods for combining the ingredients of cakes and other baked products, but the most commonly used are the conventional creaming), conventional sponge, single-stage (quick-mix), pastry-blend, biscuit, and muffin methods. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Mixing Techniques Conventional (Creaming) Method – The most time consuming, and is the method most frequently used for mixing cake ingredients. – It produces a fine-grained, velvety texture. – The three basic steps are: 1.) Creaming 2.) Egg incorporation 3.) Alternate addition of the dry and moist ingredients Do not over-stir (creates a viscous mass that may not be able to rise during baking, and the texture will tend to be fine but compact or lower in volume, full of tunnels, and have a peaked instead of a rounded top). Do not under-stir (results in a low-volume cake from an uneven distribution of baking powder or soda or an incorporation of air into the foam; texture tends to contain large pores, have a crumbly grain, and brown excessively). Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Mixing Techniques Conventional Sponge Single-Stage Method – Also known as the quick-mix, Method – Identical to the creaming method except that a portion of the sugar is mixed in with the beaten egg or egg white, and the egg foam is folded into the batter in the end. – Preferred for foam or sponge cakes. Slide Development: Lonnie M. Lowery, Ph.D. one-bowl, or dump method. – All the dry and liquid ingredients are mixed together at once. – Packaged mixes for cakes, biscuits, and other baked goods rely on this method. – Only baked products containing higher proportions of sugar, liquid, and possibly an emulsifier in the shortening can be mixed by this method. Copyright 2003 Thomson Learning Mixing Techniques Muffin Method – This is a simple, two-stage mixing method. – The dry and moist ingredients are mixed separately and then blended until the dry ingredients just become moist. – Over-mixing will result in a tough baked product riddled with tunnels. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Seasonings and Flavorings Seasoning: Any compound that enhances the flavor already found naturally in a food. Flavoring: Substance that adds a new flavor to food. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Seasonings and Flavorings Salt – The value of salt was esteemed so highly in ancient times that the word “salary” is derived from “salt.” – Salt, or sodium chloride (NaCl = 40 percent Na, 60 percent Cl), is the second most frequent food additive by weight. (Sugar is first.) – Salt was originally introduced into foods as a preservative; salting, or curing, meat and fish was the only way to preserve food prior to refrigerators, freezers, or canning. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Seasonings and Flavorings Salt – Canned, frozen, cured and pickled foods supply 75 percent of all sodium ingested. – High sodium intake is a health concern. – Lower-sodium versions of foods are now offered by many companies. – Food labels describe sodium/ salt content… Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Seasonings and Flavorings Herb: A plant leaf valued for its flavor or scent. – The best known seasoning herbs include basil, sage, thyme, oregano, bay leaves, cilantro, dill, marjoram, mint, parsley, tarragon, rosemary, and savory. Spice: A seasoning or flavoring added to food that is derived from the fruit, flowers, bark, seeds, or roots of a plant. – Examples: Allspice (from a fruit); Saffron (flower); Cinnamon (bark); Anise, caraway, celery, cumin, fennel, mustard, poppy, and sesame (seeds); Ginger and turmeric (roots). – Although garlic, onions, and shallots can serve as spices, they are officially recognized as vegetables. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Seasonings and Flavorings Flavor Enhancers – MSG (monosodium glutamate) is a compound that does not fit into any particular category. It influences flavor without contributing any flavor of its own. Isolated from seaweed in 1909 by a Japanese scientist. It has been implicated in “Chinese Restaurant Syndrome,” in which MSG-sensitive people experience nausea, diarrhea, dizziness, grogginess, sleepiness, warmth, headache, chest pain, and arthritis-like symptoms. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Seasonings and Flavorings Oil Extracts – Can be used as food flavorings. These essential oils are obtained from natural sources such as flowers (orange), fruits (oranges, lemons), leaves (peppermint), roots (garlic), bark (cinnamon), buds (clove), and nuts (almonds, vanilla beans). The flavor in essential oils is so concentrated that only a small amount is required for flavoring purposes. Primarily used to flavor puddings, candy, ice cream, cakes, and cookies. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Seasonings and Flavorings Marinades – Seasoned liquids that flavor and tenderize foods, usually meats, poultry, and fish. A vinaigrette is a marinade used for vegetables served cold. The basic marinade consists of one or more of the following ingredients: oil, acid (lemon juice, vinegar, wine), and flavorings (herbs, spices). The food is completely submerged in the marinade and refrigerated from a few minutes to several days. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Seasonings and Flavorings Breading and Batters – Enhance the flavor and moisture retention of many foods. Most foods coated in this manner are deep-fried, panfried, or sautéed to give them a browned, crisp outer texture. – Breading: Flours most frequently used for breading are either wheat or corn-based. – Coating the food lightly in flour, called dredging or à la meuniere (ala moon-yare), results in a light, golden crust. – Crumb coatings differ in that they are applied in three steps (Figure 6-12). Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Seasonings and Flavorings – Batters: Another way to coat foods is through the use of batters, which are wet flour mixtures containing water, starch, and seasonings into which foods are dipped prior to being fried. – Commercial batters are available that require simply adding water. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Seasonings and Flavorings Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Seasonings and Flavorings Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Seasonings and Flavorings Adding Seasonings and Flavorings to Food – How Much to Add? If tested recipes are available, they should be followed. If there is no recipe, start by adding 1/4 teaspoon of spice (or 1/8 teaspoon for chili, cayenne, or garlic powder) for every pound of meat or pint of liquid (soup, sauce). – When to Add? Foods tend to better retain the flavor of seasonings if their surfaces are partially cooked and therefore permeable Sweat: The stage of cooking in which food, especially vegetables, becomes soft and translucent. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Seasonings and Flavorings Flavor Enhancers – Condiments Seasonings or prepared relishes used in cooking or at the table. Some of the most common are mustard, catsup, mayonnaise, relish, tartar sauce, salsa, barbecue sauce, chili sauce, soy sauce, horseradish, Worcestershire sauce, chutney, and steak sauce. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning