Basic Principle of Cooking
Which type of heat transfer is Direct Touch
Conduction
Which type of heat transfer is Indirect Touch by the movement of molecules
Convection
Which type of heat transfer is indirect and infrared
Radiation
3 factors of cooking time
1. Temperature
2. Speed of Heat Transfer
3. Size and Character of food
How many types of cooking methods are there? and what are they?
1. Dry Heat
2. Moist Heat
3. Combination
What is Dry Heat Cooking Method? Give 5 Examples
Dry Heat is cooking without moisture, by air, radiation, fat
Broiling
Grilling
Roasting
Baking
Sauté
Stir-fry
Deep fry
Difference between Sauté, Stir-Fry, Pan Fry
Sauté: Over medium heat with a little fat, tossed and turned
Stir-Fry: Over high heat usually in a wok
Pan Fry: Lower temperature, fat covering 1/3 until half the food
What is Moist Heat cooking method? Give 5 examples
Heat conducted by water steam or water based liquids
Poaching
Simmering
Boiling
Steaming
Blanching
Par Boiling
Difference between Poaching, Simmering, Boiling
Poaching: 71-82 Celcius
Simmering: 83-96 Celcius
Boiling: 100 Celcius
Usually visible from bubbles
What is Blanching and Par Boiling
Blanch: Cooking food in boiling water for a short time and shocking in ice water
Par Boiling: Blanching without stopping the after cooking process
What is Combination Method? Give the examples
Combination is the method that apply both dry and moist heat
Braising
Stewing
Use of Tying and Trussing?
Keep shape while cooking
What is paste rub?
Dry rub mixed with liquid, fat, or pureed fresh spice
What is Velveting
Preserving the moisture of meat by marisnting in cornstarch, baking soda, or egg whites