At%20Home%20in%20the%20Kitchen%20Chapter%207%20(Canadian%20Ed.) - PowerPoint PPT Presentation

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At%20Home%20in%20the%20Kitchen%20Chapter%207%20(Canadian%20Ed.)

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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 ... – PowerPoint PPT presentation

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Title: At%20Home%20in%20the%20Kitchen%20Chapter%207%20(Canadian%20Ed.)


1
At Home in the KitchenChapter 7 (Canadian Ed.)
2
Major Cooking Appliances
  • Stove
  • Electric (coil and induction elements)
  • Gas (burners)
  • Oven
  • Conventional (electric or gas)
  • Convection (circulates air inside)
  • Microwave

3
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?

4
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 youre not sure (glass of water
    and container to test)

5
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.

6
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.

7
Mixing Tools
  • Electric mixer
  • Rotary beater
  • Mixing bowls
  • Mixing spoons
  • Sifter
  • Wire whisk
  • Rubber scraper (spatula)

8
Mixing Techniques
Other Tasks
  • Strain
  • Drain
  • Purée
  • Baste
  • Dredge
  • Mix, combine, blend
  • Stir
  • Beat
  • Cream
  • Whip
  • Fold
  • Sift

9
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

10
Cutting
  • Slice
  • Pare
  • Cube and dice
  • Grate
  • Score
  • Chop and mince

NEVER CUT TOWARDS YOURSELF! ALWAYS CUT UNDER
CONTROL!
11
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)

12
Moist-Heat Methods
  • For tenderizing and adding flavours
  • Boiling
  • Simmering (stewing, poaching)
  • Steaming
  • Pressure cooking

13
Dry-Heat Methods
  • Roasting and Baking
  • Broiling
  • Pan-broiling
  • (Grilling)

14
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)
15
Combination Methods
  • Braising
  • Browning food and then simmering
  • Stir-frying
  • Fry food and add a little liquid at the end to
    steam/simmer.

16
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.
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