NAME: XICHAVO RIKHOTSO

SUBJECT: PROFESSIONAL CHEF

DATE: 10 APRIL 2020
ASSIGNMENT 3
CHEF MORNE
Table of Contents
Cover page 1
Index 2
Question 1 3
Info-graphic 3-4
Question 2 5
Cooking methods 5-10
Question 3 11
The sous-vide Revolution 5

Reference 12
 Question 1

Heat transferred Heat management when cooking

Heat can travel from one place to
Effect of heat on another in three ways: Conduction,
The final temperature to which we cook a food
ranges from about 120°F (49°C) for rare meats
food Convection and Radiation. Both
conduction and convection require and fish to about 400°F (200°C) for the crisp
Heat naturally matter to transfer heat. As long as exterior of such foods as breads and seared
moves from hot there is a temperature difference meats.
surfaces to cooler
between two systems heat will always
surfaces. The
movement of heat is find a way to transfer from the higher
commonly referred to lower system.
to as heat transfer.

Three fundamental modes of heat Doneness and Cooking Times

Components of food
transfer:
Carbohydrates - Starches and sugars are The interior temperature has risen to the desired
carbohydrates. Both compounds are present in  Conduction transfers the heat using direct degree. - Interior temperature is the most important
foods in many forms. They are found in fruits, contact; food is heated directly in a metal factor when we are cooking tender meats. The
vegetables, grains, beans, and nuts. Meats and pan, in a liquid, or surrounded by air. The difference between rare, medium, and well done is a
fish also contain a small amount of carbohydrate. efficiency of the heat transfer depends on difference in temperature, and we can measure this
Caramelization is the browning of sugars. The the conductivity of materials in contact with doneness with a thermometer. Interior temperature is
browning of sautéed vegetables and the golden the food. also important for food safety, as we learned in the
color of bread crust are forms of caramelization.  Convection occurs by the movement of air,
discussion of minimum internal cooking temperatures.
Gelatinization occurs when starches absorb liquid or steam around the food. Convection
Size, temperature, and individual characteristics of the
water and swell. This is a major principle in the can also occurs mechanically by means of a
fan that circulates the air in an over. food. - A small beef roast cooks faster than a large one.
thickening of sauces and in the production of
breads and pastries.  Radiation occurs when microwave or A chilled steak takes longer to broil than one at room
Fruit and vegetable fibre - Sugar infrared wave are spread in the food. The temperature. Fish items generally cook more quickly
makes fiber firmer. Fruit cooked with waves themselves are not actually heat the than meats. Beef shank, which has a lot of connective
sugar keeps its shape better than fruit energy but are changed into the heat energy tissue, takes longer to cook than beef tenderloin.
cooked without sugar. Baking soda when they strike the food being cooked. Controlling Heat - Water boils at 212°F (100°C) at sea
(and other alkalis) makes fiber softer. level and at standard atmospheric pressure. When
Vegetables should not be cooked with water is boiling, any additional heat is used to turn
baking soda because they become
water to steam, which then carries the heat away. No
mushy and lose vitamins.
matter how high you turn the heat, the water can never
rise above 212°F (100°C).
Proteins - Proteins consist of long chains of
components called amino acids. These chains
normally form tight coils. As proteins are heated,
the coils gradually unwind. At this point, the
protein is said to be denature. Many protein foods,
such as meats, contain small quantities of
carbohydrate. When proteins are heated to about
310°F (154°C), the amino acids in the protein
chains react with the carbohydrate molecules and
undergo a complex chemical reaction. The result
is that they turn brown and develop richer flavors.
This reaction is called the Maillard reaction.
Connective tissues are special proteins present in
meats. Meats with a great deal of connective
tissue are tough, but some connective tissues are
dissolved when cooked slowly with moisture.

Fats - Fats are present in meats, poultry, fish,

eggs, milk products, nuts, whole grains, and, to a
lesser extent, vegetables and fruits. Fats are also
important as cooking mediums, as for frying.
When fats are heated, they begin to break down.
When hot enough, they deteriorate rapidly and
begin to smoke. The temperature at which this
happens is called the smoke point, and it varies by
type of fat. A stable fat—one with a high smoke
point—is an important consideration in deep-fat
frying. Many flavor compounds dissolve in fat, so
fats are important carriers of flavor. When fats
melt and are lost from food, some flavors, as well
as some vitamins, are lost with them.

Minerals, vitamins, pigments,

And flavor components

Minerals and vitamins are important to the

nutritional quality of the food. Pigments and flavor
components are important to a food’s appearance
and taste and may determine whether the food is
appetizing enough to eat. So it is important to
preserve all these elements. It is important, then,
to select cooking methods that preserve, as much
as possible, a food’s nutrients, taste, and
appearance.

Water - Water exists in three states: solid (ice),

liquid, and gas (water vapor or steam). At sea
level, pure liquid water becomes solid, or freezes,
at 32°F (0°C) and turns to steam at 212°F
(100°C). When water molecules turn to steam and
energetically escape into the atmosphere, water is
said to be boiling. Water can also turn from liquid
to gas at lower temperatures. When water turns to
gas at any temperature, the process is called
 QUESTION 2

Q: Create a quick reference manual to use in your kitchen detailing the wet and dry
cooking methods providing a brief description of the method as well as examples of
dishes and ingredients that would be applicable to each.

Cooking Methods
Moist-heat methods are those in which the heat is conducted to the food product by
water or water-based liquids such as stock and sauces, or by steam.
Dry-heat methods are those in which the heat is conducted without moisture—that
is, by hot air, hot metal, radiation, or hot fat. We usually divide dry-heat methods into
two categories: without fat and with fat.

MOIST-HEAT COOKING METHODS

In moist-heat cooking methods, liquid or steam is used to cook the food. Flavored
liquids, such as broth or wine, can be used as the heat transfer medium and will also
add flavor during the cooking process. Leftover liquids from the cooking process can
also be used to make sauce or stock. Moist heat methods are particularly useful for
softening tough fibers, such as meat protein or plant cellulose. Conversely, the
softening effect can be detrimental to some food, therefore making moist-heat a poor
choice.

Examples of moist-heat cooking methods:

1. Poaching

Poaching is done by heating the water to a low temperature (160˚ - 180˚ F) where the
liquid in the pan is hot but not bubbling at all, although some small bubbles may form
at the bottom of the pot. Poaching is usually used for very delicate food items such as
eggs or fish.

Image 1: Poaching
2. Simmering

Simmering is a way to cook food gently and slowly. It’s gentler than boiling but a little more
aggressive than poaching. Simmering refers to cooking food in liquid, or even just cooking the
liquid itself, at a temperature just below the boiling point. It’s a little trickier than boiling, only
because it requires careful monitoring. With simmering, the cooking liquid is a bit hotter than
poaching—from 180 F to 205 F. Here we will see bubbles forming and gently rising to the surface
of the water, but the water still isn't at a full rolling boil.

Image 2: Simmering

3. Boiling

The hottest of these three stages is boiling, where the water reaches its highest
possible temperature of 212 F. It's actually the least likely of the three to be used for
cooking. That's because the violent agitation caused by the rolling boil can be too
rough on food and will often damage it. Water at a full boil would be a bad choice for
cooking an egg outside its shell, as we do when preparing poached eggs because the
agitation would cause the egg to fall apart. The same holds true for delicate fish as well
as some pasta.

Image 3: Boiling
4. Steam

To steam means to cook foods by exposing them directly to steam. In quality cooking, steaming is
usually done in special steam cookers, which are designed to accept standard-size pans. Steaming
can also be done on rack above boiling water. The term steaming also refers to cooking an item
tightly wrapped or in a covered pan, so it cooks in the steam formed by its own moisture. This
method is used in cooking items en papillote, meaning “wrapped in parchment paper” (or foil).

Image 4: Steam

5. Braise

Braised meats are usually browned first using a dry-heat method such as pan-frying. This gives a
desirable appearance and flavor to the product and sauce. Braising also refers to cooking some
vegetables, such as lettuce or cabbage, at low temperature in a small amount of liquid without first
browning in fat, or with only a light preliminary sautéing. In some preparations, especially of
poultry and fish, no liquid is added. This is still considered braising because steam is trapped by the
cover and the item cooks in its own moisture and in the moisture of other ingredients, such as
vegetables.

Image 5: Braise
 DRY-HEAT COOKING METHODS

In dry heat cooking, heat is transferred to food via air, fat, metal, or radiation. These cooking
methods generally use higher temperatures than moist heat cooking methods because air, fat,
and metal can be heated to temperatures much higher than the boiling point of water.

Examples of moist-heat cooking methods:

1. Broiling

Broiling is a cooking method very similar to grilling that can be achieved in the oven. Broiling
consists of placing food very close to an intense heat source for quick cooking at a very high
temperature. The heat source for broiling is above food, as opposed to being beneath food when
grilling. Most ovens only have one temperature setting for broiling and the amount of heat applied
to the food is controlled by moving it closer or further away from the heat source.

Image 6: Broil

2. Grilling

Just as with broiling, grilling involves exposing food to a very intense heat source for a short amount of time. Unlike
broiling, the heat source is below the food rather than above. The heat source for grilling can be direct flames from either
gas or charcoal or radiant heat from charcoal briquettes.

Image 7: Grilling
3. Pan-Fry

To pan-fry means to cook in a moderate amount of fat in a pan over moderate heat. Pan-frying is similar to
sautéing expect more fat is used and the cooking time is longer. The method is used for larger pieces of food,
such as chops and chicken pieces, and the items are not tossed by flipping the pa, as they often are sautéing.
Pan-frying is usually done over lower heat than sautéing because of the larger size of the pieces being cooked.

Image 8: Frying

4. Roasting

Roasting is similar to baking but the term is usually reserved for meat and poultry. Unlike baking, food that
is roasted is often basted with fat or other liquids to prevent them from drying during the cooking process.

Image 9: Roasting

5. Sauté

To sauté means to cook quickly in a small amount of fat. Preheat the pan before adding the food to be
sautéed. The food must start cooking at high heat, or it will begin to simmer in its own juices. Do not
overcrowd the pan. Doing so lowers the temperature too much, and again the food begins to simmer in its
own juices.

Image 10: Sauté

6. Deep-Fry

To deep-fry means to cook a food submerged in hot fat. High quality in a deep-fried product is
characterized by the following properties:

 Minimal fat absorption

 Minimal moisture loss (that is, not overcooked)
 Attractive golden colour
 Crisp surface or coating
 No off flavours imparted by the frying fat

Image 11: Deep-Fry

Question 3

Sous-vide Revolution

Introduction

Genovart has made an in the New York food sceene this science-as-art cooking method. His sous
vide dishes have ranged from carrots to crème brulee, showing off the scope of this innovative food
prep technique.

Body

Food prepared sous vide is sealed inside food grade plastic and heated in a water bath to the
optimal temperature, at which it remains until it is cooked throughout. The consistent cooking
temperature offers a number of major benefits:

 You can ensure that the food will not be overcooked, burnt or scorched
 The application of sous vide allows food to cook without the need for oil or added water, thus
maintaining the taste and texture of the food itself
 The dish can be quick-chilled, after which it will keep for days in the refrigerator before it is
finished using final cooking or prepping methods
 Chefs, as well as home cooks, can save time and money in the kitchen using sous vide, as it
allows you to cook food for preservation purposes
Sous vide may be innovative for chefs and restaurateurs, but immersion cooking nothing new for
home cooks who have been using water baths to extend the value and life span of foods for
centuries. Take a look at home canning, using this method for preserving fruits, vegetables, and
even meats—all with the use of pressure cooking in a hot water bath.
Yet sous vide allows cooks to do so much more with your foods than preparing them for winter
storage. Whether you’re a line cook or a home cook, sous vide can help you get your steak to an
optimal internal temperature without the use of char broiling or grilling.

Conclusion

When trying out the 1960s throwback technique, whether in a home or restaurant setting, there is
more than one way to make sous vide recipes.
Begin with the stock pot and candy thermometer approach to learn the basics or start off with a
heavy duty investment in a good countertop sous vide machine. Either way, this innovative food
prep technique is showing great promise for cooks and chefs who want to extend the life and
quality of their food.
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