Lesson on cooking dishes with minimal processing presentation. Presentation on technology on the topic “Methods of thermal cooking” free download

Lesson: “Methods of thermal culinary processing” Basic methods of Cooking Cooking is the heating of food products in liquid to a temperature of 100 C or in an environment of saturated water steam. Types of cooking: 1. Cooking using the main method. Produced when the product is completely immersed in liquid. 2. Cooking at low temperature. Cook on a steam table or water bath (temperature 90), i.e. cooking without boiling. 3. Cooking at reduced (in vacuum devices) or increased pressure (in autoclaves). Workshop of teacher Nizamova E.G.

Cooking time decreases at a temperature of 110 - 130 C, but the nutritional value decreases; at a temperature of 100 C the nutritional value of products is preserved. Steaming. In a steam oven, the product is cooked with steam generated by boiling water. Allowance. This is cooking in a small amount of liquid (g per 1 kg of product) or in its own juice in a sealed container. You can also poach foods in fat at a temperature of 90-95C. Cooking in microwave ovens (microwave ovens) using thermal energy generated inside the product. Cooking time is reduced by 4-10 times, since a high temperature is created throughout the entire mass of the product. Used for preparing second courses, defrosting, softening, proofing, drying.

Frying. Frying is the heating of a product with fat (or without it) until a crispy crust forms on the surface, in which flavoring substances are concentrated. As a result, the taste improves and the nutritional value of the product increases. 1. Frying using the main method. This is frying a product with a small amount of fat (5-10%) in a frying pan until a crispy crust forms on all sides. 2. Frying in an oven. The product is heated evenly at temperature C using coolants. 3. Frying in a large amount of fat (deep fat). The product is immersed in preheated fat () and fried until golden brown. They take 5-6 times more fat than product.

Frying without fat. It is used in the manufacture of products from liquid dough (fat is pressed out of the dough) or when using cookware made of special alloys and with a non-stick coating. Roasting over an open fire. Fry on an electric grill or over hot coals on a greased grate or on skewers. Frying with infrared rays (IR heating). In an electric grill using infrared radiation. At the same time, heat penetrates deep into the product, frying time is reduced, the juiciness of the product increases, and a crispy crust forms on the surface.

2. Auxiliary methods Sauteing. Frying foods at a low temperature (C) without forming a crispy crust. vegetables are sautéed to pre-soften, preserve coloring matter and essential oils, and flour is sautéed to reduce viscosity. Scalding. Used to facilitate mechanical processing of products or prevent darkening, or to remove bitter taste. The products are scalded with boiling water for 2-5 minutes. Searing. Used to remove wool and hairs from the surface of offal and poultry carcasses during processing.

3. Combined methods Extinguishing. This is the simmering of pre-fried foods in broth or sauce with the addition of spices and herbs. Products are stewed with the lid closed for better softening and improved taste. Baking. This is the heating of pre-cooked or fried foods in an oven to bring it to readiness with the formation of a crispy crust. Cooking followed by frying. They are used when preparing a very delicate product or, conversely, a very coarse product. Bruising. Poaching a pre-fried product with broth or sauce in the oven.

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Cooking time decreases at a temperature of 110 - 130 C, but the nutritional value decreases; at a temperature of 100 C the nutritional value of products is preserved. Steaming. In a steam oven, the product is cooked with steam generated by boiling water. Allowance. This is cooking in a small amount of liquid (300-500 g per 1 kg of product) or in its own juice in a sealed container. You can also poach foods in fat at a temperature of 90-95C. Cooking in microwave ovens (microwave ovens) using thermal energy generated inside the product. Cooking time is reduced by 4-10 times, since a high temperature is created throughout the entire mass of the product. Used for preparing second courses, defrosting, softening, proofing, drying.

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Frying. Frying is the heating of a product with fat (or without it) until a crispy crust forms on the surface, in which flavoring substances are concentrated. As a result, the taste improves and the nutritional value of the product increases. 1. Frying using the main method. This is frying a product with a small amount of fat (5-10%) in a frying pan until a crispy crust forms on all sides. 2. Frying in an oven. The product is heated evenly at a temperature of 160-270C using coolants. 3. Frying in a large amount of fat (deep fat). The product is immersed in preheated fat (160-180) and fried until golden brown. They take 5-6 times more fat than product.

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2. Auxiliary methods Sauteing. Frying foods at a low temperature (110-120C) without forming a crispy crust. vegetables are sautéed to pre-soften, preserve coloring matter and essential oils, and flour is sautéed to reduce viscosity. Scalding. Used to facilitate mechanical processing of products or prevent darkening, or to remove bitter taste. The products are scalded with boiling water for 2-5 minutes. Searing. Used to remove wool and hairs from the surface of offal and poultry carcasses during processing.

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Slide captions:

Heat treatment of products. Cooking.

To heat process food you need to have: - several pans of different capacities (capacity) - from 1 to 5 liters - frying pans of various sizes - dishes with a thick bottom and walls (duckling pan) - several baking sheets and molds

1. Basic cooking method. The product is boiled in a large amount of liquid at a temperature of 100 degrees. If you close the pan with a lid, the temperature rises to 101 - 102 degrees. With a hermetically sealed lid the temperature is 108 -110 degrees

With the main cooking method, the maximum amount of nutrients is transferred into the liquid. Used for preparing broths and soups

2. Steaming Preserves the maximum amount of nutrients Widely used in medical nutrition

3. Poaching The product is boiled in a small amount of liquid (the product is covered with liquid at 1/3 of its height). The product is also poached in its own juice. Poached in saucepans with a closed lid.

4. Cooking in a water bath The product is placed in a bowl, which is placed in a container with boiling water. The temperature of the product is 40 - 70 degrees. Used for preparing puddings, omelettes, sauces.

You need to know this During the first 15 minutes of cooking, 30% of vitamin C is lost. At a boiling temperature of 100 degrees, B vitamins are destroyed. Vitamins are destroyed not due to high temperature, but due to oxygen, which is dissolved in water. Boiled water does not contain oxygen.

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OGAPOU "Borisov Agro-Mechanical College" METHODS OF THERMAL CULINARY PROCESSING lesson on MDK 01.01 Technology of processing raw materials and preparing dishes from vegetables and mushrooms, 1st year Author: Borzenko Inna Ivanovna teacher of professional disciplines, Borisovka village, Belgorod region.

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The importance of heat treatment When preparing most dishes, products are subjected to various methods of heat treatment, which contributes to their softening and better absorption by the human body. In addition, the products acquire a pleasant smell, taste, and aroma. Heat treatment helps disinfect food, since contaminants are destroyed at high temperatures.

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Heat treatment Heat treatment of products is divided into main, combined and auxiliary. The main parameters of the processes of heat treatment of products are: type of coolant, the ratio of the mass of the product and the heating medium, temperature conditions.

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Basic methods Cooking is the heat treatment of products in a boiling liquid (water, milk, syrup, broth, decoction) or an atmosphere of water vapor. The role of coolant is played by water and steam. The duration of cooking depends on the temperature of the environment and the properties of the product. The higher the cooking temperature, the faster the product reaches culinary readiness.

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Cooking Cooking using the basic method. The product is completely immersed in liquid. This method is used when cooking broths, soups, etc. Vigorous boiling during cooking is undesirable, as it leads to rapid boiling of the liquid, stronger emulsification of fat (deteriorating the quality of the broth), and destruction of the product’s shape.

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Cooking in a water bath The technological process of preparing some dishes should be carried out at a temperature not exceeding 90 ° C and maintaining it throughout the entire period of culinary processing. A water bath is used for this purpose. Water is poured into one pan, heated to the required temperature and another with the product is placed in it.

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Cooking at excess (in autoclaves) or reduced pressure (in vacuum devices). With excess pressure, the temperature of the heated medium increases, which speeds up the cooking of difficult-to-cook foods (for example, boiling bones). The use of vacuum devices makes it possible to cook products at temperatures below 100 °C and maintain the high quality and nutritional value of the finished product.

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Steaming The product is placed in a special steam oven or on a grill (liner), which is placed in a bowl with water so that the water does not reach the insert. The steam generated when water boils, coming into contact with the product, heats it, simultaneously turning into water. When steamed, the shape of the product is better preserved and there is less loss of nutrients. Most often, this cooking method is used in medical nutrition.

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Poaching Poaching is the process of cooking food in a small amount of liquid (water, milk, broth, broth) or in its own juice. This method is mainly used for cooking foods with high moisture content. The product is filled with liquid to 1/3 of its volume and heated with the lid closed. In this case, the lower part of the product is boiled in water, and the upper part in a steam atmosphere.

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Frying This is the heat treatment of products in direct contact with fat or without fat at a temperature that ensures the formation of a specific crust on their surface, which is the result of the disintegration under the influence of high temperature of the organic substances contained in the product and the formation of new ones.

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Frying in the main way This is the heat treatment of products with a small amount of fat (5–10% by weight of the product) at a temperature of 140–150 °C until a crispy crust forms on the surface of the product.

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Frying in an oven: Grease a shallow dish (baking tray, frying pan, pastry sheet) and place food on it. Then the dishes are placed in an oven at a temperature of 150–270 °C.

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Frying in a large amount of fat (deep fat) The product is completely immersed in fat, preheated to a temperature of 160–180°C. In this case, a crispy crust forms simultaneously over the entire surface of the product. Deep frying is carried out using floating and submerged methods, and the productivity of the second method is much higher. They take 4–6 times more fat than the product loaded at the same time. Fry the product in a deep dish (deep fryer, electric frying pan) for 1–5 minutes.

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Frying over an open fire The product is placed on a metal rod (skewer) or placed on a metal grate, previously greased. The rod or grate is placed over hot coals or electric coils in special devices - electric grills and fried.

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Frying in a field of infrared rays (IR heating) Frying a product in electric grills occurs without smoke formation due to the exposure of the product to infrared radiation from electric heating elements (IR heating). The IR field penetrates the product to a relatively greater depth, frying time is reduced, a crispy crust forms faster, the juiciness of the product is better preserved, which allows you to obtain a higher quality finished product.

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Combined methods of heat treatment. Stewing is the simmering of products, in most cases pre-fried, with the addition of spices and seasonings. Broth or sauce is used as liquid. Stew food in a closed container. Baking is the heat treatment of food in an oven in order to bring it to culinary readiness and form a crispy crust. They bake both raw products (cottage cheese, eggs, fish, meat) and those that have undergone preliminary heat treatment (porridge, pasta, meat, etc.)

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Auxiliary methods of heat treatment - Searing - Blanching (scalding) - Sautéing - Thermostating Techniques
thermal
processing
products

Blanching

Processing food with boiling water is called
or steam, different from boiling
short duration and the fact that from
external sources during processing
no heat is supplied.
By blanching
surfaces of animal products
that invisible protective
a film of coagulated proteins that
reduces washout
nutrients during cooking and
poaching, as well as loss of moisture
when frying.

In plant
products using
blanching
some are destroyed
alkaloids and others
substances that cause
bitterness.
For this purpose, before
bookmark in a dish
blanch the zest or
citrus peels, onions,
radish.
For blanching
boiling water products
immersed in steep
boiling water for
blanching with steam - in
tightly sealed container with
small volume
rapidly boiling water.
Vegetables and zest can be
blanch in
colander, watering them
boiling water

Animal products are blanched in
boiling water from 1 to 5 minutes, vegetables - 20-30
sec. Steam blanching time
should be increased slightly.

Cooking

Cooking is the name for any preparation
raw foods, both simple (fruits,
berries, vegetables, herbs, mushrooms, crustaceans,
shellfish, fish, eggs, poultry, game, meat),
and complex ones (dough, pickles and
pickled, smoked, dried and
dried products, fermented milk
products), in any boiling liquid,
except oils and sugars, as well as in vapors
or through these vapors
liquids.

Tender vegetables such as cauliflower
peppers, tomatoes, zucchini, can’t stand it
rapid boiling, but are “accustomed” to
weak, quiet, barely noticeable, but still
same boiling.
Only meat, fish, mushrooms and
root vegetables can be cooked first
at intense boiling.

There are the following types of COOKING:

Cooking with complete immersion of the product in
liquid (more often called simply “cooking”)
- heat treatment of products, completely
immersed in boiling water, broth, juice,
decoction or milk:
at
temperature
100* C in
ordinary
dishes,
in closed
pressure cookers –
above 100 *С
(up to 115-120*C).

The meat is boiled down by 35% (65% remains
initial weight), with the main
some of the liquid is released from the meat into
broth for the first 15 minutes
cooking

Allowance

To reduce nutrient losses
substances are used for cooking in low
amount of liquid or in its own
juice, usually covered. Allowed
products in a closed container, pouring them
liquid to 1/3 of their height or even
less, and moisture-rich vegetables after
grinding can be allowed without
liquid in its own juice (pumpkin,
zucchini, tomatoes, etc.).

Brewing is a type of poaching, poaching with breezing, and then frying meat, poultry, and vegetables.

Breuse is the fat skimmed from the broth.
along with foam and containing a lot
squirrel (sometimes spelled incorrectly
called sautéed tomatoes and onions
for solyanka).

An example of the use of bruising.

Boeuf-breze - a complex boiling process
meat and the resulting
dish.

Extinguishing

cooking the product with a small amount
water or broth with added butter,
spices or in sauce under the lid.
Before stewing, the product is often
fried.

Simmering is a type of stewing.

Cooking dishes from meat, fish or
vegetables using slow,
long stewing, but not on the stove or
in the oven, at increasing temperatures,
and in a Russian oven - at low speed
falling temperature or
long-term preservation of the same
temperature.
Stewed milk with a special taste and
a reddish tint appeared only in
Russian stove. All stewed dishes
had excellent taste, tender
consistency.

Steaming

HEAT TREATMENT OF PRODUCT B
CLOSED CONTAINMENT WITH STEAM.
In this case, in a large saucepan
pour up to half or two thirds
boiling water, tie the pan
on top with a linen napkin so that it
sagged slightly in the middle, into a napkin,
like in a hammock, they put food products
(usually cereals, most often boiled this way
rice)

and put the pan on the fire, and
products in a napkin are closed
overturned plate. Such cooking
steam goes very quickly, and rice or
other cereals turn out crumbly,
not saturated with excess water.

Roasting

Heat treatment of the product with heated
fat, but without adding water or other
liquid containing water. Roasting
usually carried out at a temperature of about
180*C, in such a way that
the surface of the product formed a tasty
crackling.

OIL TRANSFERING

To reheat, you need to pour oil (fat)
on the frying pan in a half-centimeter layer
thick and turn the heat to medium until
the oil was heating up, glowing, but not
was boiling. Outwardly it will remain motionless,
but in two or three minutes it will become lighter, and
in a couple of minutes white will appear above it,
barely noticeable but acrid smoke.

Roasting is divided into six categories:

Roasting
Toasting
Sauteing
Yarn
Roasting during
deep fried
Baking

ROASTING
Conducted in a frying pan over high heat with
a small amount of oil for the purpose
create
crispy
crust on
surfaces
product,
but not to allow
roasting
inside and
frying
(juice flowing from
meat, vegetables, fish).

.
Roasting
commit for
subsequent
extinguishing, and sometimes
before cooking.
Roasting usually
does not continue
more than 2-3 minutes.
With more
frying time
is already moving into
toasting.

ROASTING.
The main method of frying.
Product fits
into an open vessel
(frying pan,
baking sheet, saucepan
etc.) with a little
amount of oil
in this case the product
comes into contact with
hot
surface
only one
side.
Toasting
always takes
more than 7 - 10 minutes,
maximum 12 - 15.
For toasting
from all sides
product
turn over.

Sautéing (gently “boiling” in oil).

Frying in fat over low heat
raw vegetables to soften them,
retention of aromatic substances or
transfer of coloring substances to fat
(for example, from carrots).

You can saute flour without fat - the so-called dry sautéing

For dry sauteing, sifted wheat
flour (not lower than first grade) is fried on
frying pan, stirring it thoroughly and
breaking up all the lumps to a uniform light yellow color. Then let the flour cool and
combine with chilled broth, decoction
or milk, stir until
homogeneous mixture and pour this mass into
boiling soup or sauce while stirring
10-15 minutes before the end of cooking; all together
boil for another 10-15 minutes.

Yarn

Frying with a thick layer of oil
(necessarily overheated) from one
up to two centimeters.
The decisive condition for tension is that
food product rests on the bottom
dishes (does not float), lies on it, although
surrounded on all sides by oil. At
This is not what roasting and frying are
separated, but form one process
at the same temperature.
When yarning, burning is almost
excluded.

Deep frying

The meaning is the same tense, but only with
complete predominance of oil (medium)
above the product (no less than 3 times).
Deep-fried food item or product
must float, must be completely submerged
into the oil, but do not reach the bottom of the pan, do not
rest on the bottom.
Deep frying goes overboard
quickly: from a few seconds to
minutes, maximum two.

Baking

Baking is divided into three types:
Open
baking
or
burning
(grilled
e)
Closed
baking
Brief
baking
(gratinized
nie)

Open roasting or
roasting (grilling)
- fire (coals)
located below,
baked item
on top of the skewer,
spit or grill;
if the item is being baked
is in the container, then
baking is carried out
only in the oven, and then
fire does not work
directly and through
heat radiated from the walls
and the warmth of the surrounding
air.
Closed baking - in
oven (for
dough products or
coated with dough
also called
baking);
closed baking
may be under the cover
hermetic, in foil
and closed in
natural shell
(whole fish, with scales,
without being torn apart).

.
Brief roasting
(gratination) –
practically
finished product
fits in
oven up to
receiving from above
beautiful
crispy
crusts, i.e. for
tinting.

COLORING.
Cook's term meaning "to give
food product has a beautiful appearance
view".
Applies to
flour, meat
products or dishes
from home
birds,
having a faded appearance and
those in need not
baking, and in purchasing
outer shiny
golden brown
“appetizing” crust,
that is, beautiful
colors, tint.

Meat dishes from
veal, min:
Roast veal
30 - 40;
Veal goulash 30;
Meatballs from
veal 10 - 15;
Roast veal
brisket or loin
40-60;
Veal roll
30 - 50;
Veal schnitzel 7
Veal schnitzel
natural 5-7.
From beef, min:
Goulash from fillet 3 - 4;
Sirloin
5 - 7;
Boiled beef
60-80;
Goulash 70 - 90;
Beef roll
50 - 75;
Beef stew
60 - 90;
Beef stewed with
vinegar 50 - 80;
Fried rump steak
5 - 7.

From pork, min:
Rear leg 50 - 75;
Pork sausage,
breaded and
fried 4 - 5;
Smoked pork
boiled brisket
50
- 60;
Smoked loin 7;
Smoked ribs
stewed 40 - 50;
Smoked neck
(boneless) fried
30-40;
Corned beef stew 60 -
Roast pork 40
- 60;
Pork tenderloin
fried 15 - 20;
Pork belly
boiled 40 - 60;
Pork cutlet
chop 8-10;
Pork entrecote
7.

From lamb, min:
Roast lamb 60 -
80;
Boiled lamb 50 -
70;
Mutton chop
cutlet 8 - 10.
From minced meat
(minced meat), min:
Fried cue balls 7;
Fried minced meat
50 - 60;
Prepared cue balls
steamed 12 - 15;
Stuffed cabbage rolls 40.
From poultry,
min:
Broiler (chicken)
40 - 50;
Roast duck 30 - 45;
Roast goose 60 - 90;
Fried chicken 20
- 25;
Boiled chicken 60 -