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Methods of Cooking
(Moist-Heat Cookery)
Delhindra/chefqtrainer.blogspot.com
 Discuss the importance of temperature control and
heat management when applying these methods
 Identify appropriate too...
 Items have a distinctively different flavor,
texture, and appearance than items cooked using
dry-heat
 Generally subtly...
60C
85C
97C
100C
Poaching
Simmering
Boiling
Steaming
Temperature Control
Delhindra/chefqtrainer.blogspot.com
Bamboo steamer
Cartouche (parchment
paper lid)
Perforated hotel pan
Pot
Sauteuse
Sautoir
Thermometer
Moist-Heat Coo...
Delhindra/chefqtrainer.blogspot.com
Poaching
Delhindra/chefqtrainer.blogspot.com
 Characteristics of items to be poached
Tender
Portion sized
 Foods suitable for poaching
Meats, fish, shellfish, fru...
Delhindra/chefqtrainer.blogspot.com
2 Kinds of Poaching
 Shallow Poaching
 Deep Poaching
 Less liquid used
 Combination of steam and acidic liquid with
aromatics
 Lightly covered to trap steam
 Portion-size ...
1. Place butter in a sauteuse along with aromatics in an
even layer
2. Add main item and poaching liquid
3. Bring liquid t...
Delhindra/chefqtrainer.blogspot.com
 Completely covered with liquid
 Portion size or larger cuts
 Cooking liquid not generally used for sauce
 NEVER cover...
1. Heat cooking liquid to 165°F/74 C
2. Add main item, using a rack if necessary (item
must be fully submerged)
3. Finish ...
Delhindra/chefqtrainer.blogspot.com
Shallow-Poaching
Smaller, individually portioned items
Cover once removed from the poaching liquid
Started in cold liq...
Delhindra/chefqtrainer.blogspot.com
Steaming
 +212 °F+ /100C
 Gentle vapor bath, Min item never in direct
contact with liquid
 Covered tightly during cooking
 Deli...
 Characteristics of items to be steamed
 Naturally tender cuts of meats and fish
 Foods suitable for steaming
 Chicken...
Bring liquid to a boil or preheat steamer
Add main item to steamer and arrange on a rack in a
single layer
Cover steame...
Delhindra/chefqtrainer.blogspot.com
En Papillote
En Papillote
 “In paper”
 Variation of steaming
 Main item and accompaniments cooked in
steam from natural juices
 Ite...
1. Cut parchment into heart shape large enough to
hold food on half
2. Lightly oil or butter wrapper to prevent burning
3....
Delhindra/chefqtrainer.blogspot.com
Boiling
 212°F / 100 C
 Few foods are truly “boiled”
 Dried beans, grains, meals, eggs, etc.
 Most items are simmered
Boiling
...
Delhindra/chefqtrainer.blogspot.com
Simmering
 205°F/85°C – 95 °C
 Tenderizing method
 Sturdy vegetables, pastas, or legumes
 Tough meat cuts
Simmering
Delhindra/ch...
Delhindra/chefqtrainer.blogspot.com
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Moist Heat Method: www.chefqtrainer.blogspot.com

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Method of Cooking Power Point

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Moist Heat Method: www.chefqtrainer.blogspot.com

  1. 1. Methods of Cooking (Moist-Heat Cookery) Delhindra/chefqtrainer.blogspot.com
  2. 2.  Discuss the importance of temperature control and heat management when applying these methods  Identify appropriate tools/equipment and ingredients that may be used for each method  Identify ingredients appropriate for each cooking method  Differentiate between shallow- and deep-poaching techniques  Define and execute moist-heat cooking techniques  Identify types of sauces that may accompany these items Learning Objectives Delhindra/chefqtrainer.blogspot.com
  3. 3.  Items have a distinctively different flavor, texture, and appearance than items cooked using dry-heat  Generally subtly flavored  Requires careful monitoring of cooking temperatures and times - proper temp control / applying heat - proper size of pan - proper oven temp / calibration Moist-Heat Cookery Delhindra/chefqtrainer.blogspot.com
  4. 4. 60C 85C 97C 100C Poaching Simmering Boiling Steaming Temperature Control Delhindra/chefqtrainer.blogspot.com
  5. 5. Bamboo steamer Cartouche (parchment paper lid) Perforated hotel pan Pot Sauteuse Sautoir Thermometer Moist-Heat Cookery Equipment
  6. 6. Delhindra/chefqtrainer.blogspot.com
  7. 7. Poaching Delhindra/chefqtrainer.blogspot.com
  8. 8.  Characteristics of items to be poached Tender Portion sized  Foods suitable for poaching Meats, fish, shellfish, fruits, vegetables, and eggs  Cooking medium Should contribute flavor to food and sauce prepared from cooking liquid (if applicable) Stock, court bouillon, wine, vinegar, citrus juices, etc  Aromatic Ingredients Shallots, vegetables, herbs, spices, citrus zest  Equipment Cartouche & thermometer Poaching Ingredients Delhindra/chefqtrainer.blogspot.com
  9. 9. Delhindra/chefqtrainer.blogspot.com 2 Kinds of Poaching  Shallow Poaching  Deep Poaching
  10. 10.  Less liquid used  Combination of steam and acidic liquid with aromatics  Lightly covered to trap steam  Portion-size cuts  Cuisson (poaching liquid) always used to make sauce  Often cooked in oven Shallow Poaching Delhindra/chefqtrainer.blogspot.com
  11. 11. 1. Place butter in a sauteuse along with aromatics in an even layer 2. Add main item and poaching liquid 3. Bring liquid to a simmer 4. Cover sauteuse with buttered parchment 5. Finish over direct heat or in oven 6. Remove main item, moisten, and keep warm 7. Reduce cuisson and prepare sauce as desired 8. Serve main item with sauce and appropriate garnish Shallow-Poaching Method
  12. 12. Delhindra/chefqtrainer.blogspot.com
  13. 13.  Completely covered with liquid  Portion size or larger cuts  Cooking liquid not generally used for sauce  NEVER covered  Cooked on range Deep Poaching Delhindra/chefqtrainer.blogspot.com
  14. 14. 1. Heat cooking liquid to 165°F/74 C 2. Add main item, using a rack if necessary (item must be fully submerged) 3. Finish food over direct heat or in oven 4. Remove main item, moisten, and keep warm while preparing sauce or cool in liquid, 5. Cut or slice main item and serve with appropriate sauce and garnish Deep-Poaching Method
  15. 15. Delhindra/chefqtrainer.blogspot.com
  16. 16. Shallow-Poaching Smaller, individually portioned items Cover once removed from the poaching liquid Started in cold liquid for a clear broth Deep-Poaching Larger items Cover once removed from the poaching liquid Start in hot liquid Poaching Tips Delhindra/chefqtrainer.blogspot.com
  17. 17. Delhindra/chefqtrainer.blogspot.com Steaming
  18. 18.  +212 °F+ /100C  Gentle vapor bath, Min item never in direct contact with liquid  Covered tightly during cooking  Delicate flavor and texture  Sauces made separetely Delhindra/chefqtrainer.blogspot.com Steaming
  19. 19.  Characteristics of items to be steamed  Naturally tender cuts of meats and fish  Foods suitable for steaming  Chicken or game birds, fish, shellfish, fruits and vegetables  Wrappers  Lettuce leaves  Seaweed  Corn husk  Leek strips Steaming Delhindra/chefqtrainer.blogspot.com
  20. 20. Bring liquid to a boil or preheat steamer Add main item to steamer and arrange on a rack in a single layer Cover steamer Steam food to desired degree of doneness Serve food immediately with appropriate sauce and garnish Steaming Method
  21. 21. Delhindra/chefqtrainer.blogspot.com En Papillote
  22. 22. En Papillote  “In paper”  Variation of steaming  Main item and accompaniments cooked in steam from natural juices  Item can be wrapped in parchment paper, aluminum foil, banana leaves, corn husks, etc.  Dish often presented in wrapper  Characteristics of item to be steamed , naturally tender cut of meat ,fish and chicken. Delhindra/chefqtrainer.blogspot.com
  23. 23. 1. Cut parchment into heart shape large enough to hold food on half 2. Lightly oil or butter wrapper to prevent burning 3. Arrange vegetables, aromatics, or sauce on half of wrapper; top with main item 4. Fold other half over 5. Crimp edges to tightly secure 6. Place package on preheated baking sheet 7. Bake in moderate oven until package is crisp and lightly browned En Papillote Method
  24. 24. Delhindra/chefqtrainer.blogspot.com Boiling
  25. 25.  212°F / 100 C  Few foods are truly “boiled”  Dried beans, grains, meals, eggs, etc.  Most items are simmered Boiling Delhindra/chefqtrainer.blogspot.com
  26. 26. Delhindra/chefqtrainer.blogspot.com Simmering
  27. 27.  205°F/85°C – 95 °C  Tenderizing method  Sturdy vegetables, pastas, or legumes  Tough meat cuts Simmering Delhindra/chefqtrainer.blogspot.com
  28. 28. Delhindra/chefqtrainer.blogspot.com

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