Transcript At Home in the Kitchen

At Home in the Kitchen
Chapter 7 (Canadian Ed.)
Major Cooking Appliances
• Stove
– Electric (coil and induction elements)
– Gas (burners)
• Oven
– Conventional (electric or gas)
– Convection (circulates air inside)
– Microwave
Small Cooking Appliances
• All sorts of little appliances are available:
toaster, toaster oven, electric skillet,
portable electric burner, slow cooker
(crock-pot), broiler/grill, rice cooker and
steamers, etc.
• Others?
Cookware
• Cookware (cooking on top of stove)
– Saucepans, pots, skillets, double boiler, dutch
oven, steamer, pressure cooker
• Microwave cookware
– Avoid metal
– Use plastics that say microwave safe
– Test plastics if you’re not sure (glass of water
and container to test…)
Bakeware
• Mostly pans of different sizes (metal,
glass, stoneware and aluminum)
• Different names refer to different shapes
and sizes: loaf pan, cookie sheet, baking
pan (or sheet), cake pan, tube pan, pie
pan, muffin pan, roasting pan, casserole
dishes various sizes.
Cooking Tools
• Flipper (turner), tongs, spoons (large,
small, with/without holes), baster, ladle,
thermometer (oven and instant-read),
pastry brush, skewers, baking racks,
potholders/oven mitts, etc.
• Any appliance that has a Teflon coating
should only have plastic tools used with it.
Mixing Tools
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Electric mixer
Rotary beater
Mixing bowls
Mixing spoons
Sifter
Wire whisk
Rubber scraper (spatula)
Mixing
Techniques
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Mix, combine, blend
Stir
Beat
Cream
Whip
Fold
Sift
Other Tasks
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Strain
Drain
Purée
Baste
Dredge
Knives and Cutting Tools
• Fill in the “Basic Cutting
Tools” handout.
–Chef knife
–Utility knife
–Paring knife
(peeler)
–Filleting knife
–Slicing knife
–Bread knife
–Shears
–Sharpening steal
• Electric versions:
–Hand held electric
food chopper
–Food processor
–Blender
–Slicer
–Electric knife
Cutting…
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Slice
Pare
Cube and dice
Grate
Score
Chop and mince
NEVER CUT TOWARDS YOURSELF!
ALWAYS CUT UNDER CONTROL!
Basic Cooking Techniques
• Choose method that retains nutrients.
– Some nutrients are heat sensitive
– Some are water-soluble, some fat-soluble
• Consider effects of temperature and time
on food (ie. Pasta boiled too long turns
mushy)
Moist-Heat Methods
• For tenderizing and adding
flavours…
• Boiling
• Simmering (stewing,
poaching)
• Steaming
• Pressure cooking
Dry-Heat Methods
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Roasting and Baking
Broiling
Pan-broiling
(Grilling)
Frying
• Sautéing
• Pan-frying
• Deep-fat frying
Choice of which fat or oil to use is important.
Fats have a lower smoking point (bad for
frying). Oils have a higher smoking point.
Look for oils that have less saturated fat in
them (canola, safflower and sunflower)
Combination Methods
• Braising
– Browning food and then simmering
• Stir-frying
– Fry food and add a little liquid at the
end to steam/simmer.
Microwave Cooking
• Food high in water (veggies) will cook
faster than food low in water (meat).
• Fat, sugar and salt attract microwaves.
• Be careful of trapped steam (exploding
food…)
• Things to consider include:
– Food density, shape, size, starting temp,
amount, type, raw or reheating, covering and
placement.