Nf2003 LC WK 5 Temp

NF20003 MASAKAN
TIMUR DAN BARAT

TOPIC 5: BASIC FOOD PREPARATION
METHOD
A. BASIC CUTTING
 HOW TO HOLD FOOD WHEN CUTTING
WITH A CHEF’S KNIFE?
A. BASIC CUTTING (CONT.)
 CUTTING TECHNIQUES:
1. SLICING- moving the food under the blade while keeping the
point of the blade firmly on the cutting board
2. JULIENNE – delicate sticks, 1-3 inches long and 1/16 to 1/8 inch
thick
3. SHREDDING / CHIFFONADE – cutting leaf vegetables into thin

strips and then into shreds
4. DICING – cutting food into even-sized cubes
5. MINCING / CHOP FINE – chopping food into very fine pieces
6. PEELING – objective of removing the skin

B. BASIC METHODS OF HEATING FOODS
 “COOKING IS A CRAFT WHICH CAN RISE, ON OCCASION

TO AN ART” – memasak ialah sebuah kemahiran, yg mampu
meningkat dari sebuah peristiwa kpd sebuah kesenian
 No matter how knowledgeable and careful the food preparer is,
results vary from meal to meal
 “No wonder that seemingly similar foods taste and act depending
upon endless factors” e.g: meat with same grade, size and
cooked in the same way may not be the identical when they get
to the table
 Two chefs following the same recipe could come up with
different products
(CONT.)
 Factors contributing to differences in prepared food

1. Types of pots used
2. The source of heat
3. The amount prepared
4. 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 leeks
6. Human nature, unique tastes and preferences of
individuals
(CONT.)
 Objective of heating foods

1. Destroy ‘mo’ that cause illness
2. Change the molecular structure of
foods
3. Altering texture, taste, odor and
appearance
B. BASIC METHODS OF HEATING FOODS (CONT.)
MOIST HEAT PREPARATION
1.
TECHNIQUES
 INCLUDING: WHAT IS IT?
•Liquids are used to heat the food and also
1. Scalding contribute flavor, color, texture, and
2. Poaching appearance to the final product esp. broth &
3. Simmering mixtures containing herbs
4. Stewing MOIST-HEAT PREP. :
5. Braising • helps soften fibrous protein in meats,
6. Boiling cellulose in plants – making them more
tender
7. Parboiling
• liquids generated from heating foods –
8. Blanching flavorful stock to make soups or sauces
9. Steaming • the color, flavor compounds, vitamins &
minerals may leach out and be lost in liquid
– but can be retained if used in serving dish
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
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 – 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 – Why?
D. BRAISING
 IS SIMILAR TO STEWING – 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
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 by
increasing the pressure
 Once boil temp. Is reached, reduce the heat setting – 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 – 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
MICROWAVING
 COMBINES BOTH DRY- AND MOIST-HEAT
PREPARATION METHODS
 ADVANTAGE?
 DISADVANTAGE?
 TYPE OF FOODS SUITABLE / NOT SUITABLE
PREPARED USING MICROWAVE OVENS?
(CONT.)
2. DRY HEAT PREPARATION
 INCLUDING” WHAT IS IT?
•Higher temperatures are reached in this
1. BAKING method compared to moist heat
2. ROASTING • --- water can heat only to its boiling point
3. BROILING (212°F/100°C) or slightly higher under
pressure, while ovens can reach up to
4. GRILLING 500°F/260°C
5. FRYING
 2. DRY HEAT PREPARATION
BAKING
 (CONT.)
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 –shiny metal pans reflect heat: best for
cakes or cookies
 Darker, duller metal pans absorb heat and ideal
for pies or bread baking
 Glass pans – require oven temp to be reduced by
 ROASTING
 Similar to baking
 This term usually applied to meats and
poultry
 Roasted meats are often ‘basted’ every 20
mins. 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)
 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
 FRYING
 HEATING FOODS IN FAT
 OILS USED TO TRANSFER HEAT, ACT AS A
LUBRICANT TO 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.?
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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NF20003 MASAKAN

TIMUR DAN BARAT

3. SHREDDING / CHIFFONADE – cutting leaf vegetables into thin

4. DICING – cutting food into even-sized cubes

5. MINCING / CHOP FINE – chopping food into very fine pieces

6. PEELING – objective of removing the skin

 “COOKING IS A CRAFT WHICH CAN RISE, ON OCCASION

 Factors contributing to differences in prepared food

 Objective of heating foods

ARE THEY THE SAME?

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