Nf2003 Lc Wk 5 Temp

8/7/2019 Nf2003 Lc Wk 5 Temp

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NF20003 MASAKAN TIMURDAN BARAT

TOPIC 5: BASIC FOOD PREPARATION METHOD

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A. BASIC CUTTING

HOW TO HOLD FOOD WHEN CUTTING WITH A

CHEF·S KNIFE?

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CUTTING TECHNIQUES:

1. SLICING- moving the food under the blade while keeping the

point of the blade firmly on the cutting board

2. JULIENNE ² delicate sticks, 1-3 inches long and 1/16 to 1/8 inch

thick

3. SHREDDING / CHIFFONADE ² cutting leaf vegetables into thin

strips and then into shreds

4. DICING ² cutting food into even-sized cubes

5. MINCING / CHOP FINE ² chopping food into very fine pieces

6. PEELING ² objective of removing the skin

A. BASIC CUTTING (CONT.)

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B. BASIC METHODS OF HEATING

FOODS

´COOKING IS A CRAFT WHICH CAN RISE, ONOCCASION TO AN ARTµ ² memasak ialah sebuahkemahiran, yg mampu meningkat dari sebuah peristiwakpd sebuah kesenian

No matter how knowledgeable and careful the foodpreparer is, results vary from meal to meal

´No wonder that seemingly similar foods taste and actdepending upon endless factorsµ e.g: meat with same

grade, size and cooked in the same way may not bethe identical when they get to the table

Two chefs following the same recipe could come up withdifferent products

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FOODS (CONT.)

Factors contributing to differences in prepared food

1. Types of pots used

2. The source of heat

3. The amount prepared4. The fact that a pinch of freshly dried herbs can be

stronger than even a larger amount of stale herbs

5. The fact that a cup of new leeks tastes more potent

than twice the quantity of old leeks6. Human nature, unique tastes and preferences of

individuals

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FOODS (CONT.)

Objective of heating foods

1. Destroy ¶mo· that cause illness

2. Change the molecular structure offoods

3. Altering texture, taste, odor and

appearance

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B. BASIC METHODS OF HEATING FOODS (CONT.)

1. MOIST HEAT PREPARATION TECHNIQUES

INCLUDING:

1. Scalding

2. Poaching

3. Simmering4. Stewing

5. Braising

6. Boiling

7. Parboiling

8. Blanching

9. Steaming

WHAT IS IT?

�Liquids are used to heat the food and also

contribute flavor, color, texture, and

appearance to the final product esp. broth

& mixtures containing herbs

MOIST-HEAT PREP. :

� helps soften fibrous protein in meats,

cellulose in plants ² making them more

tender� liquids generated from heating foods ²

flavorful stock to make soups or sauces

� the color, flavor compounds, vitamins &

minerals may leach out and be lost in liquid

² but can be retained if used in serving dish

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MOIST HEAT PREPARATION

A. SCALDING

� TEMP: 150°F / 66ºc

� Water bubbles on the bottom and sides of the pan

� Frequently used with milk to improve its function in recipes and to destroy

bacteria

� To speed the combination of ingredients eg. Sugar dissolves easily in hot

milk, butter and chocolate, flour mixes easily

B. POACHING

� TEMP: 160º TO 180ºf (71ºc TO 82ºc)

� Small relatively motionless bubbles appear on the bottom of the pan

� Is used to prepare delicate foods (esp. FISH, EGGS)« which could

break apart under the vigorous action of boiling

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MOIST HEAT PREP. (CONT.)

C. SIMMERING

� TEMP: 180°F / 82ºC

� Water bubbles gently rising bubbles that barely break the surface

� Foods esp. rice, soups and stews are first brought to a boil, and then

simmered for the remainder of the heating time

� Is preferred over boiling ² more gentle, foods will not over cooked as

quickly as when boiled

D. STEWING

� Is refers to simmering ingredients in a small to moderate amount of

liquid, which often becomes a sauce with the food

� Stews often taster better the next day after the preparation ² Why?

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D. BRAISING

� IS SIMILAR TO STEWING ² food is simmered in a small amount of liquid

in a covered casserole or pot

� The liquid can be foods own juices, fat, soup, stocks, and/or wine

� Flavors blend and intensify as foods are slowly braised [on top of the

range or in an oven]

� THEY DIFFERS BY: 1. generally stewing refers to smaller pieces of meats

while braising entails larger cuts 2. stews often made with more liquid

and serve in their sauce 3. in braising meats, the veges are often added

during the final cooking

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E. BOILING

� TEMP: 212ºF (100ºC) at sea level

� A high temperature and agitation of boiling water are reserved for the

tougher textured veges and for dried pastas,beans

� A common techique used: bring the liquid to a rolling boil, gradually add

the food, distribute evenly, bring the food bck to a full boil before

reducing the heat (boiling becomes gentle)

� Use lid on the pot or pan will help bring to boil more quickly byincreasing the pressure

� Once boil temp. Is reached, reduce the heat setting ² food will not cook

at higher setting, and spill-overs, burns, and loss of cooking liquid from

evaporation can be avoided too

� Parboil : partially boil, but not fully cook a food

� Blanching : to dip a food briefly into boiling water ² will set the color of

green veges, loosen the skins of fruits, veges and nuts for peeling, and

destroys enzymes that contribute to deterioration --- before canned or

frozen

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MICROWAVING

COMBINES BOTH DRY- AND MOIST-HEAT

PREPARATION METHODS

ADVANTAGE?

DISADVANTAGE?

TYPE OF FOODS SUITABLE / NOT SUITABLE

PREPARED USING MICROWAVE OVENS?

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B. BASIC METHODS OF HEATING FOODS (CONT.)

2. DRY HEAT PREPARATION

INCLUDINGµ

1. BAKING

2. ROASTING

3. BROILING

4. GRILLING

5. FRYING

WHAT IS IT?

�Higher temperatures are reached in this

method compared to moist heat

� --- water can heat only to its boiling point

(212°F/100°C) or slightly higher underpressure, while ovens can reach up to

500°F/260°C

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2. DRY HEAT PREPARATION (CONT.) BAKING

TEMP: 350ºf (177ºc) ; MAY VARY FROM 300 TO

425ºf (149-219ºc)

Baking results influenced by the rack position ; for

best--- food should be placed in the middle of the

center rack Cooking pan material will affect the baking

outcome ²shiny metal pans reflect heat: best for

cakes or cookies Darker, duller metal pans absorb heat and ideal

for pies or bread baking

Glass pans ² require oven temp to be reduced by

º º

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ROASTING

Similar to baking

This term usually applied to meats and

poultry

Roasted meats are often ¶basted· every 20mins. Or so to prevent from drying out

They are seared to add desirable texture,

color, and flavor to the meat·s outer surface--- but, roast cooked at lower temp. Are

better (JUICER, SHRINK LESS, EASIER TO

CARVE)

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BROILING

TO COOK FOODS UNDER AN INTENSE HEAT SOURCE ;

5-10 MINS. FOODS SLIGHTLY OILED TO PREVENT DRYING AND

STICKING

GRILLING

TO COOK FOODS ABOVE AN INTENSE HEAT SOURCE

(CHARCOAL, WOOD, GAS, ELECTRIC) 5-10 MINS.

BARBECUEING? THE TEMP. IS CONTROLLED BY ADJUSTING THE

INTENSITY OF THE HEAT SOURCE, DISTANCE BETWEEN

THE HEAT SOURCE, AND BY MOVING THE FOOD TO

DIFFERENT PLACES ON THE GRILL

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FRYING

HEATING FOODS IN FAT

OILS USED TO TRANSFER HEAT, ACT AS A LUBRICANTTO PREVENT STICKING, CONTRIBUTE TOFLAVOR,

BROWNING AND A CRISP OUTSIDE TEXTURE

FOODS SLIGHTLY OILED TO PREVENT DRYING AND

STICKING

OILS ARE LIQUID, WHY THEY STILL CALL THIS METHOD

OF DRY HEAT PREP.?

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1. SAUTEING AND STIR FRYING

2. PAN BROILING AND PAN FRYING

3. DEEP FRYING

ARE THEY THE SAME?

WHAT ARE THEIR DIFFERENCE?

WHAT FOOD BEST COOK WITH THIS METHOD?

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Nf2003 Lc Wk 5 Temp

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