Articles and Recipes

Heating foods

• Moist Heat
• Dry Heat
• Microwaving (moist and dry)

Boiling and freezing Points in C° & F°

Moist-heat preparation

• Heat is transferred by water, water-based liquid, or steam
• Soften fibrous proteins in meats & cellulose in plants
• Liquid can contribute to flavor, color, texture, or appearance
• Methods – Scalding, poaching, simmering, stewing, braising, boiling, parboiling, blanching, steaming

Microwave

• Incorporates moist- and dry-heat methods
• Dry-Heat = Radiation
• Moist-Heat = Steam
• Radiation aimed at H2O in food or beverage
• Specifics of microwave cooking

Dry-Heat Preparation

• Heat transferred by air, radiation, fat, metal
• Uses higher temperature than moist-heat method
• Between 212ºF & 500ºF
• Methods – Bake, roast, broil, grill, barbeque, fry

Measuring Heat

• In pure H2O
• Freezing point
  • 32°F/0°C
• Boiling point
  • 212°F/100°C

Cutlery Techniques

Cutting Styles

• Slice
• Julienne
• Shred
• Dice / Cube
• Mince
• Peel

Measuring Ingredients

• Liquid — Clear Graduated Measuring Cup
• Eggs — Large = Standard
• Fat — Use Dry Measure and Level
• Sugar — White, level   Brown, pack dry measure
• Flour — Dry Measure and level

Seasonings & Flavorings

• Seasoning — Any compound that enhances the flavor(s) in a food
• Flavoring — Substance that adds new flavor
• Types
  • Salt
    • Sea Salt
    • Rock Salt
    • Kosher Salt
    • Flavored Salt
    • Salt Substitutes
  • Pepper
    • Black
    • White
    • Green Peppercorns
    • Capsicum Family of Chili Peppers

• Adding Seasonings & Flavorings
  • How Much to Add
    • Follow Recipe
    • Gradual Increments
  • When to Add
    • Early Enough for Flavor Development
    • Fresh Herbs toward End of Cooking