Cooking Methods 2

Multiple Choice

What type of cooking method is conduction?

• Heat-Transfer

• Dry-Cooking

• Moist-Heat

• Combination

Multiple Choice

What food item can be made through heat transfer convection cooking method?

• Pasta

• Grilled Chicken

• Blueberry Muffins

• Gravy

Multiple Choice

What is a downside to baking a cake in a mug in the microwave?

• golden brown appareace

• Rubbery texture

• buttery aroma

Multiple Choice

Braising is a similar cooking method to...

• baking

• grilling

• stewing

• microwaving

Additional Cooking Methods

Heat Transfer

Multiple Choice

Conduction (think conventional oven), Convection and Radiation are what types of cooking methods?

• Heat Transfer

• Combination Cooking Method

• Moist-Heat Cooking Method

• Dry-Heat Cooking Method

Heat Transfer

3 Main Types

1. Conduction (think conventional oven)
2. Convection
3. Radiation

Heat is a type of energy.

When two items of different temperatures have contact,
energy, in the form of heat, transfers from the warmer item
to the cooler until they both reach the same temperature.

2

Multiple Choice

Jeopardy Style Question

What do the following answers describe?

Items come into direct contact.

Heat transferred to the air

Heat transferred surface to surface

• What is Convection?

• What is Conduction?

• What is Radiation?

• What is combination cooking?

• What is moist-heat cooking?

Heat Transfer

Conduction:

o Items come into direct contact
o Heat transferred to the air
o Heat transferred surface to surface

3

Multiple Choice

Jeopardy Style Question

What do the following answers describe?

Movement of molecules

Warmer area to a cooler area

Heating water or convection oven

• What is Convection?

• What is Conduction?

• What is Radiation?

• What is dry-heat cooking?

• What are the effects of combination cooking?

Heat Transfer

Convection:

o Movement of molecules
o Warmer area to a cooler area
o Heating water or convection oven

4

Multiple Choice

How are convection ovens are different than conventional oven?

• A steady stream of air

• A heating element

• A stove burner

Multiple Choice

Jeopardy Style Question

What do the following answers describe?

More even browning

Cooks faster

• What are the benefits of conduction cooking?

• What are the benefits of convection cooking?

• What are the benefits of radiation cooking?

• What are the benefits of combination cooking?

• What are the benefits of dry-heat cooking?

Convection vs Conventional Ovens

Convection ovens cook food using a
steady stream of air.

Result:

More even browning
Cooks faster

May need to adjust time and/or
temperature from conventional ovens:

Multiple Choice

Jeopardy Style Question

What do the following answers describe?

No physical contact

Infrared heat

• What is Convection?

• What is Conduction?

• What is Radiation?

• What is dry-heat cooking?

• What is moist-hrat cooking?

Heat Transfer

Radiation:
• No physical contact
• Infrared heat

o Heat absorbed, radiated to food
o Broiler
o Affects exterior of food - food browns

6

Multiple Choice

Jeopardy Style Question

What do the following answers describe?

Agitate water molecules in food

No browning

Tough, rubbery, or dried out

• What are the effects of conduction cooking?

• What are the effects of convection cooking?

• What are the effects of radiation cooking?

• What are the effects of moist-heat cooking?

• What are the effects of combination cooking?

Heat Transfer

Radiation:
• Microwaves

o Agitate water molecules in food
o No browning
o Tough, rubbery, or dried out

7

Combination Cooking

Methods

Multiple Choice

Jeopardy Style Question

What do the following answers describe?

Dry and moist-heat cooking

Less tender food

Braising—large cuts of meat

Stewing—small pieces of food

• What is Convection?

• What is Convection?

• What is Radiation?

• What is Moist-Heat?

• What is combination Cooking?

COMBINATION-COOKING
METHODS

When the best moth for preparing certain food is a
combination of:

• Dry and moist-heat cooking

• Less tender food

• Braising—large cuts of meat

• Stewing—small pieces of food

It is called combination cooking.

Reorder

Reorder the following steps for braising food

• Sear the food item in hot oil.

• partially cover it in enough liquid to come half-way up the food item

• cover the pot or pan tightly and finish the food

• Add vegetables

1

2

3

4

• 1
• 2
• 3
• 4

Multiple Choice

True or False

Braising if a fast method of cookinh.

• True

• False

BRAISING

• First sear the food item in hot oil

• Then partially cover it in enough liquid to come

halfway up the food item.

• Then cover the pot or pan tightly and finish the food

slowly in the oven or stove top until it is tender.

• Seasonings—adds moisture and flavor

• Vegetables—end of cooking process

• Long, slow cooking

Multiple Choice

Jeopardy Style Question

What do the following answers describe?

Tough connective tissue—fork tender

Few nutrients are lost

In America, it has a different name.

• What are the benefits of conduction cooking?

• What are the benefits of convection cooking?

• What are the benefits of braising?

• What are the benefits of combination cooking?

• What are the benefits of dry-heat cooking?

Multiple Choice

What is a negative to braising?

• The cooking time is short

• The food is bland

• The food is tender

• The cooking time is long

BRAISING

• Tough connective tissue—fork tender

• Few nutrients are lost

• Pot roasting - American term for braising

Dry-Heat Cooking Methods

Dry-heat cooking: With FAT

19

⦿Sauté

⦿ Stir-Fry

⦿ Pan-Fry

⦿ Deep-Fry

Moist-Heat Cooking Methods

⦿

Simmering

⦿

Poaching

⦿

Shallow Poaching

⦿

Blanching

⦿

Steaming

Moist-heat cooking techniques produce food
that is delicately flavored and moist, which can
be served as a separate course or used as a
sauce base.

24

POACHING

• When poaching, cooked food between 160°F and

180°F (71°C and 82°C)

• The surface of the poaching liquid should show

surface motion, no air bubbles should break the

surface

• Well-flavored liquid

• Tender food—chicken or seafood