TAILIEUCHUNG - Lecture Professional cooking (6/e): Chapter 4 - Wayne Gisslen

Chapter 4 - Basic cooking principles. This chapter deals with basic principles. You will learn about what happens to food when it is heated, about how food is cooked by different cooking methods, and about rules of seasoning and flavoring. It is important to understand the theories so you can successfully put them into practice in the kitchen. | Chapter 4 Basic Cooking Principles Chapter Objectives 1. Name the most important components of foods and describe what happens to them when they are cooked. 2. Name and describe the three ways in which heat is transferred to food in order to cook it. 3. List three factors that affect cooking times. 4. Explain the differences between moist-heat cooking methods, dry-heat cooking methods, and dry-heat methods using fat. 5. Describe each basic cooking method used in the commercial kitchen. 6. Identify five properties that determine the quality of a deep-fried product. 7. Explain the difference between a seasoning and a flavoring ingredient and give examples of each. 8. Identify appropriate times for adding seasoning ingredients to the cooking process in order to achieve optimal results. 9. Identify appropriate times for adding flavoring ingredients to the cooking process in order to achieve optimal results. 10. List eleven guidelines for using herbs and spices in cooking. No .

• Du lịch
• Professional cooking
• Lecture Professional cooking
• Cooking skill
• Basic cooking principles
• Cooking times
• Cooking methods
• Moist heat cooking methods
• Cooking vegetables
• Cook vegetables by boiling
• Vegetarian diets
• Cooking for vegetarian diets
• Understanding fish
• Cooking fish
• Cooking fat
• Understanding potatoes
• Cooking potatoes
• Dried legumes
• Cooking legumes
• Cooking meats
• Cook meats by roasting
• Cook meats by baking
• Cook meats by broiling
• Baking fish
• Moist baking
• Cooking poultry
• Game birds
• Muscle tissue
• Cooking equipment
• Steam equipment
• Professional kitchen