HTF 100 Lecture 3: Heat and Food
6 Oct 2015
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Document Summary
Boil: to cook in a liquid that is bubbling rapidly and is greatly agitated. Broil: to cook with radiant heat from above. Braise: to cook covered in a small amount of liquid bring water to a boil then lower heat to simmer (braising is used for large meats, stewing is 4 smaller) Roast and bake: cook foods by surrounding them with hot, dry air, usually in an oven. Barbeque: to cook with dry heat created by the burning of wood or hot coals. Smoke roasting: is a procedure done on top of the stove in a closed container, using wood chips to make smoke. Steam: cook foods by exposing them directly to steam (en papilotte means wrapped in parchment or foil. Moist heat methods: heat is conducted to the food product by water or water based liquids e. g. poach simmer, boil. Dry heat methods: heat is conducted without moisture, instead with hot air, hot metal, radiation or hot fat.
