Lecture # 4 TLE 4th Quarter Lecture # 5 TLE 4th Quarter

Prepare and Cook Meat Cook Meat Cuts

Methods of Cooking Meat Choosing the best cooking method for the type of food being prepared
is an important aspect of the culinary arts. Tough cuts of meat like
1. Dry Heat Cooking refers to any cooking technique where the beef brisket or lamb shank need to be cooked slowly, at low heat, for
heat is transferred to the food item without using any moisture. a long time, and with plenty of moisture. Prepared properly, these cuts
Dry heat cooking typically involves high heat, with temperatures can be incredibly tender and delicious. On the other hand, dry-heat
of 300°F or hotter. methods typically involve very high temperatures and short cooking
• Roasting And Baking times.
Baking and Roasting in an oven is a dry-heat method
because it uses hot air to conduct the heat. Forms of dry- • Braising is a technique done by browning the meat on all sides
heat cooking that use hot, dry air to cook food roasting and in a heavy utensil.
baking. Like other dry-heat cooking methods, roasting and • Broiling - Cook the meat until it is browned on one side. Then
baking brown the surface of the food, which in turn develops broil the other side to the desired doneness.
complex flavors and aromas. Both words describe a method • Grilling is a variation of broiling, which is usually done on a grill
of cooking an item by enveloping it in hot, dry air, generally with charcoal or gas flames.
inside an oven and at temperatures of at least 300°F and
• Mirepoix is a mixture of sautéed chopped vegetables used in
often much hotter. A convection oven, which circulates hot
various sauces.
air throughout the oven, can enhance the browning reaction.
• Procedure is an established or official way of doing something.
• Grilling and Broiling
• Puree is a paste or thick liquid suspension usually made from
Dry heat cooking methods that rely on heat being conducted
cooked food ground finely.
through the air from an open flame are grilling and broiling.
This type of cooking produces browning reactions on the • Sautéing is frying quickly in a little hot fat.
surface of the food, thus encouraging the development of • Stirring refers to moving a spoon or other implement around in
complex flavors and aromas. Grilling cooks hot and fast, a liquid or other substance in order to mix it thoroughly.
because air is a poor conductor of heat. Broiling and grilling
require the food to be quite close to the heat source, which
Lecture # 6 TLE 4th Quarter
in this case, is likely to be an open flame.
• Sauteing and Pan-Frying Basic Principles of Platter presentation
Sautéing is a form of dry-heat cooking that uses a very hot
pan and a small amount of fat to cook the food very quickly. 1. Presentation must have three elements. Centerpiece may be an
Like other dry heat cooking methods, sautéing browns the uncut portion of the main food item. Slices or serving portions of
food's surface as it cooks and develops complex flavors and the main food item, arrange artistically. Garnish, arrange
aromas. Sautéing requires a very hot pan. When sautéing, artistically in proportion to the cut.
it's important to heat the pan for a minute, then add a small 2. The food should be easy to handle and serve, so one portion can
amount of fat and let it gets hot as well, before adding the be removed without ruining the arrangement.
food to the pan. This hot fat helps brown the surface of the 3. Simple arrangements are easier to serve, and more likely to be
food. Another key is to avoid overloading or overcrowding still attractive when they are half demolished by the guests.
the pan. 4. Attractive platter are made of metals, mirrors, China, plastic, or
• Deep-Frying woods, presentable and suitable for use with food.
Since deep-frying involves submerging food in hot, liquid fat, 5. It must look attractive and appropriate not only by itself, but
it might take some time to get used to the idea that it's a form among other presentations on the table.
of dry-heat cooking.
Starting with Beautiful Food as follows:
2. Moist Heat Cooking methods include any technique that
involves cooking with moisture — whether it's steam, water, • Avoid a monochromatic color scheme. A plate of food looks
stock, wine or some other liquid. Cooking temperatures are much most appealing when there’s a high level of contrast in colors.
lower, anywhere from 140°F to a maximum of 212°F, because • Bring out vegetables’ brightest colors. The way you cook your
water doesn't get any hotter than that. vegetables has a lot of bearing on the overall visual effect of a
• Simmering meal.
The cooking liquid is a bit hotter than poaching from 180°F • Sear your meat and let it rest. Many meal dishes look most
to 205°F. Here we will see bubbles forming and gently rising appetizing when the meat has been seared.
to the surface of the water, but the water still isn't at a full • Cook fried foods carefully. Underdone or overcooked fried
rolling boil. Because it surrounds the food in water that foods are difficult to present in an appealing way. Fried foods can
maintains a constant temperature, simmering cook’s food look beautiful on a plate, but it is important to fry them well and
very evenly. It's an excellent choice for culinary preparations have a plan for dealing with the oil so it doesn’t muck up the rest
including stocks or soups, starchy items such as potatoes or of the dish.
pastas, and many others. • Take texture into account. Texture and color go hand in hand
• Boiling when it comes to how appetizing food looks on the plate.
The hottest of these three stages is boiling, where the water • Experiment with interesting shapes. Cutting vegetables in
reaches its highest possible temperature of 212°F. It's the interesting shapes can make the simple become special.
least likely of the three to be used for cooking. That's • Visualize the finished plate. Consider how to present the main
because the violent agitation caused by the rolling boil can portion in relation to the side dishes. Consider where it will look
be too rough on food and will often damage it. Water at a full best on the plate with the other element of the dish.
boil would be a bad choice for cooking an egg outside its • Limit portion sizes. Only fill about two thirds of each plate with
shell, as we do when preparing poached eggs, because the food.
agitation would cause the egg to fall apart. The same holds • Follow the rule of odds. Having an odd number of elements on
true for delicate fish as well as some pastas. a dish is more visually appealing than having an even number.
• Steaming • Play with different textures. Creating a texture contrast is a
It is a moist-heat cooking technique that employs hot steam good way to draw the eye. Too many soft or crunchy foods on a
to conduct the heat to the food item. plate are unappealing, but a combination of both is delicious.
Cooking with Steam: Steaming can be done on a stovetop, • Layer foods to add height. Adding height to a dish can take it
with a pot containing a small amount of liquid that is brought from ordinary to stunning.
to a simmer. The item to be cooked is then placed in a basket • Use sauce wisely. Pour on just the right amount when you plate
suspended above the liquid and the pot covered. the dish. Control the amount of sauce and use it to make the dish
• Braising And Stewing look decorative.
This is a form of moist-heat cooking in which the item to be • Keep up with foods styling trends. Keep up-to-date by
cooked is partially covered with liquid and then simmered checking out cooking magazines, cooking or foodie websites and
slowly at a low temperature. Though it can be done on the cooking shows for current ideas.
stovetop, braising is best done in the oven, because the heat • Adding Appetizing Touches. Use garnishes that enhance the
fully surrounds the pot and causes the food to cook more flavor of the meal.
evenly than if it were only heated from below. • Employ drizzles and swirls. Another way to finish the food is
with drizzle or swirl of a concentrated sauce or liquid.
• Make sure the plate is clean. Examine the edges of the plate
for fingerprints and smudges.