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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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B. BASIC METHODS OF HEATING
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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B. BASIC METHODS OF HEATING
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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