NUTR 214 Lecture Notes - Lecture 6: Cengage Learning, Bacon, Sea Salt

81 views5 pages

Document Summary

Moist heat preparation (cont"d. : scalding, steaming, boiling, poaching, etc, moisture heats and flavors food, moist heat softens food and makes it more tender, color, flavor, and nutrients can leach out during moist heat preparation (cont"d. ) Dry hear preparation: baking, posting, broiling, grilling, etc, higher temperatures than in moist heat preparation. Fahrenheit, celsius, kelvin: water boils: 212, 100, 373. 15, body temperature: 98. 6, 37, 210. 15, water freezes: 32, 0, 273. 15 (cont"d. ) Curl dingers of guiding hand inward for protection. Cutting styles: slice, julienne, shred, dice, mince, peel. Three major steps: approximating the amount of required food, selecting the right measuring utensil. Scales: using an accurate measuring technique. Conventional creaming method: creaming, egg incorporation, and alternating dry and moist ingredients. Single-stage method: all dry and moist ingredients mixed together at once. Pastry blend method: fat is cut into flour; rest of the ingredients are mixed in. Biscuit method: dry ingredients are mixed; fat is cut into flour; moist ingredients are added.

Get access

Grade+20% off
$8 USD/m$10 USD/m
Billed $96 USD annually
Grade+
Homework Help
Study Guides
Textbook Solutions
Class Notes
Textbook Notes
Booster Class
40 Verified Answers
Class+
$8 USD/m
Billed $96 USD annually
Class+
Homework Help
Study Guides
Textbook Solutions
Class Notes
Textbook Notes
Booster Class
30 Verified Answers

Related Documents