CookingMethods
Description
Students willanalyzedry-heat, moist-heat,andcombinationcookingmethodsandtheappropriateuse andproceduresfor each.They will then prepareand comparefoodsthat utilizebothdry-heat andmoist-heat cookingmethods.
LessonObjectives
Students willbeable to:
•identify thedifferences between thedry-heat andmoist-heat cookingmethods
•comparethe classifications ofmoist-heatand dry-heat cooking methods
•identify proper cooking methods that are best suited to different kinds offoods
•demonstratetechniques associated withtheappropriate methodof cooking relatingtotherecipe thatwill be prepared
•utilize dry-heat and moist-heat methods to preparefood,and
•demonstrate correct kitchen safety proceduresandtechniques.
Assumptions
•Theteacherwillbe familiarwithcorrect cooking methodproceduresandwill useappropriateresources.
•Students havereceivedorientationon thesubject of kitchenand foodsafety.
•WorkstationSet-upandKnifeSkills Activity Planshavebeensuccessfully previouslycompleted.
•Theteacherwilldemonstrate the dishto beprepared and all studentswillhavea copy oftherecipe.
•Theteacherwillhavetheflexibilityto choose therecipebased on availableresources,time, andphysical space.
SafetyConsiderations
•Students willpractiseproper useof personal protective equipment(PPE) at alltimes.
•Students havereceivedorientationon thesubject of kitchenand foodsafety.
•WorkstationSet-upandKnifeSkills Activity Planshavebeensuccessfully previouslycompleted.
Thisworkis licensedunder aCreativeCommonsAttribution-NonCommercial-ShareAlike4.0InternationalLicenseunlessotherwiseindicated.
Terminology
Dry-HeatMethodTerminology
bake:Tobake istocookinanoven withoutdirectheat.
broil:Tobroilistocookinanovenwithdirecthighheatfromthetop.
carmelization:Carmelizationistheprocessofsugarturningbrownwhenheated. Itisusedincookerytobrowntheoutsideoffoodandadda sweet, nuttyflavour.
deepfry:Todeepfryistocompletelyimmersefoodsinhotfat,typicallyavegetable-basedoil.
dry-heatmethod:Thedry-heatmethodutilizes bothairandfattocreaterich flavours duetothecarmelizationandbrowningoffoods.
fry:Tofryistocookinapanusingdirectheatandenoughfattocoverthebottom.
grill:Togrillistousedirectheattocookfoodsonagrill.
pan-fry:Topan-fryistocookfoodinapanusingamoderateamountoffat.
roast:Toroastistouseindirectheattosurroundfoodwithhotairsothatitcooksevenly onallsides,typicallyatahighertemperature thanbaking.
sauté:To sautéistoquicklycookfoodinahotpanusingminimalamountsoffat.
sear:Tosearreferstotheprocessofcaramelizingtheoutsideofmeatsandpoultrybeforethestartofthecookingprocess.
stir-fry:Typicallydoneinawok,stir-fryingisanAsianstyleofsautéing requiringaveryhotpaninwhichfoodisconstantlybeingmoved orstirred.
Moist-HeatMethodTerminology
moist-heatmethod:Themoist-heatmethodinvolvescookingfoodsinvariousamountsandtypesofliquids.
poach:Topoachistosubmergefoodinto liquidandcookitataverylow temperature.
simmer:Tosimmeristosubmergefoodsinto aliquidandcookatahightemperature, justunderboiling.
steam:Tosteam istocookfoodsindirectlyusing steam.
stew:To stewistosubmergefoodsinastockorotherliquid, andcookatalowheat.Thiswillresultinatenderdishthathasalsocreatedasauce.If proteins arebrownedfirst,thenthiswillbecomeacombinationmethodofcooking.
CombinationMethodsTerminology
braise: Typicallyusedformeatsand poultry, tobraiserequiresthatfoodsarefirstseared,thenplacedinacookingvesselalongwithliquidthatonlycomes2/3tothe top, covered,andcookedslowlyatlowerheat.
combinationcooking:Combinationcookingusesbothdryandmoistheatcookingmethods.Typically,proteins arecaramelizedandthenplacedinasmallamountofliquidtocompletethecookingprocess.
EstimatedTime
1–370-minute classes, depending on the amountoflabs chosen forthis lesson
RecommendedNumberofStudents
Upto 24
Facilities
HomeEconomics teachinglab and/or Culinary Arts teaching kitchen
Resources
Draz, John, andChristopher Koetke.TheCulinaryProfessional.3rd ed.Goodheart-Willcox,2017. Pages 284–295.
Gisslen,Wayne.ProfessionalCookingforCanadian Chefs. 8thed.John WileySons, Inc.,2014.Hoboken,New Jersey.
Labensky, Sarah, AlanHause, and Priscilla Martel.OnCooking. 7th Canadianed. PearsonCanada, 2017.
DemonstratingSkillsAndKnowledge
Procedure
Students willneed tobeintroduced tothe concept of cooking methods throughdemonstration oranother formatchosenbythe teacher. This lessonmay simplybe one dayof theory or may alsousedas alab.
Day 1
Theteacher will introducethe class to anumberof moistanddryheat cooking methods. Thismay bedoneusing teacher-led demonstrationsin combinationwith another lessonoractivity, orsimply ateacher-led lesson.
Day2[Ifchoosingtoextendthelessonwithalab(s)]
1.Inexpensiveingredientsmay be chosentocarryout a cooking methodslab.Therearemany recipesfor eggs or potatoesthat use both dry and moist heatcombinations. Dishessuchaseggs benedictmay beused todemonstrate theuse ofmoist heatmethods, whiledry heat cooking methods usingeggs couldinvolveafrittata,quiche, or breakfastburrito. Ifusingpotatoes,studentsmaymake Frenchfries(dry),mashedpotatoes(moist) orDuchesspotatoes(combination)andcomparetexturesandflavoursofthefinalproducts.
2.This Activity Planincludes tworecipes:chowmeinandperogies.
3.Theteacherwillprovidestudentswiththerecipestheywill be expectedtoreproduceinthefollowingclass.
4.Studentswillusetheirrecipesandcreatethedemonstrateddish(es),highlighting a specificcookingmethodasper the instructions of the teacher. Studentsmay all make thesamedish(es)or theteachermay assign various methodstodifferentgroups.
5.After cooking iscomplete,studentswillhavethe opportunity tocomparefinalproducts,theirtextures,andtheirflavours.
6.Attheendoftheclass,studentswillpresenttotheteacherthefinishedproductforvisualandtastingassessment.
Day 3+
Ifonlyone cooking methodwashighlightedinthefirstdemo/lab, proceed withanotherdemonstrationand lab until all cookingmethodshavebeen demonstrated and/or(whereapplicable) practised.
EvaluationGuidelines
If only introducing thecookingmethodsas theory, a summative and/orformativeassessmentmay beused.
For the lab,studentswillreceivea formative evaluation on:
•positive participation in cooking labs
•observationalassessmentduringthe lab, and
•finalproductmeetsoutlinedanddemonstratedstandards.
The rubric attached tothis Activity Planmay be filledin, or studentsmay be askedtocompleteself- and group evaluationsset up by the teacher.
ExtensionActivities
This Activity Plancanbe adapted inthefollowing ways:
•internationalcooking
•Aboriginal cooking—example: wildrice served with buffalo meatballs or salmon
•identifylocalagriculture—perogies
•canbeaddedto other Activity Planstocompleteor complementtheir results
•nutritionalinformation
ChowMein
Ingredients:
25mLoil
125mLmeat(chicken,beef, pork,tofu,egg)1egg
1garlic clove
¼onion (diced)
1carrot,peeled(cuton diagonal)1celerystalk(cutonthe diagonal)
Optional:ginger, mini-corns,waterchestnuts,broccoli
¼redpepper2mLsalt
15mL soya sauce200mLwater
15mLcornstarch
400mLchowmeinnoodles(abig handful)
Method:
1.Onacutting boardcutallthevegetablesbeforepreheatingthe oil.Cutthecarrots andceleryon thediagonal toincrease thesurface area. Peel andcrush thegarlicclove. Slicethe peppers intojulienne.
2.Cutthemeatintobite-sizedpieces, or crack andmixthe egg in a smallglassbowl.
3.Mix 80 mL water(fromthe200mL),soyasauce,salt,and cornstarch in a smallglassbowlwithafork tostirout all lumps.
4.Preheat the oilin thewokto175°C. Be careful: ifyou seesmoke atany time during thecooking, turn theheatdown,asthenextstepisfire.Ifthereis a fire,smotherwiththelid.Addthe protein (meat or egg)into thehotoil andfryuntil done.Remove andplace onaplate.
5.Check that there is some oilremainingto stir-fry the vegetables. Addthe hardvegetablesfirst,astheyneedlongerto cook. Stir-fry carrots, celery,andonions.Add crushed garlicandpeppers.Add120mL waterand coverto steam. Cook4minutes, then add noodles,stir, and cover.Makesure tocheck thatthenoodlesdo not dryoutandstickto thebottom.Addmeatandegg.Thenaddthe cornstarch andsoyasaucemixture.Stir-fryuntilnoodlesaresoft.
Rice
125mLrice
250mLwater
2mL salt
Method:
Addallingredientsandcoverwith a tight-fittinglid. Cook on highuntilwaterboils.Turntheheatdownto lowand cook for 14minutes.Removefrom heatand, withoutpeeking, letthepotsit for5 minutes before serving.For friedrice,make the riceahead of time,allowittocool, andthenfry in oil.
UkrainianPerogiesUsingBCLocalIngredients
Ingredients:
250mLflour
125mLsourcream5mLsalt
Fillings:
1largeor2smallpotatoes
5mLmargarine
60mLgratedcheddarcheese
Optional:You mayfry perogies onceboiledwithmargarineanddicedonion.
Method:
1.Peel and cubepotatoes so they cook faster and placein medium-sized saucepanhalffullof water.Boil untilfork tender.
2.Siftflourandsaltinto a largemixingbowl.Addhalfthesourcream. Mix with a fork untilitformstogether, andthen addthe remainderof thesour creamand stir until the doughformsa ball.Youmay use yourhands and knead ituntil youhaveasoftdough consistency.
3.Rollthedoughout on a lightlyfloured surface untilfairlythin:justenoughto hold togetherwhenitiscookedand thin enough soitisnot doughywhen you eat it.
4.Usea glass or biscuit cutterto cut circles.Puta clean towel overthem whileyou preparethefilling so theydon’tdryout.
5.Whenthepotatoesarefork tender, drain them, being carefulnottoburn yourself onthesteam. Addthe margarineand cheeseandmash together untilcreamy.
6.Fill a largesaucepan half-full of waterandbring to aboil over high heat.
7.Fillingprocedure:holdingoneofthedough circles inyourhand,putapproximately 5 mL offilling on onehalfofthedoughcircle.Foldtheotherhalfoverandpinchtheedgestogetherso theywillnotopenup when you boil them. After you have prepared 6, add them to theboilingwater.Putinonlyenoughtocoverthe bottom ofthesaucepan.Continuetofilltheremaining doughcircles.
8.If you would liketo frytheperogies,whilethey are boiling dice onions and add them to 5mL ofmeltedmargarinein a fryingpan.Whenalltheperogiesarecooked,mixtheminwiththeonionsandfrythemlightly on mediumheat.Fryuntiltheyarethedesiredtextureandservewith agarnish.If there are bits and pieces ofdoughleft over,boilthemwiththe restof the perogies, asthedough itself is very good.
9.Othervariationsfor fillings: mushrooms, cottagecheese,applesauce, hamburger,bacon, yamswithblue cheese.
RubricforMarkingPracticalAssignmentsLearningoutcome / 4 / 3 / 2 / 1
Useofcorrecttechniques / B2 / Abletoexplainthecookingtechnique / Ableto use thetechniquewithconfidence / Lacks basicunderstandingofthetechnique / Unable tousethetechnique
A3 / Ableto summarize therecipewithunderstanding / Ableto summarizetherecipe / Understands someaspectsofthe recipe / Lacksunderstanding
Work/organization / A1 / Explaincross-contaminationandselectingredientsin thecorrectmanner / Selectingredientswithoutcross-contamination / Randomcollectionofingredients / Requiresmorethanonetriptogetnecessaryingredients
A5 / Activelyengagedatalltimes(noleaningor sitting) / Engagedbutnotproductive / Intermittentlyengaged / Failuretocontribute,resultingin additionalworkforothers
Managingtimeandequipment / A5 / Labfinishedwithlabcheck priortothebell / Rushedtocompletelabcheckbythebell / Unabletocompletebythebell / Latefornext class
A4 / Demonstratescorrectunderstandingofequipment / Demonstratescorrectuseofequipment / Identifiesequipmentbutuseisimproper / Noknowledgeofequipment
A3 / Ableto interpretandexecuterecipe / Abletoexecuterecipe / Cannotdemonstrateexecutionofrecipewithout someassistance / Needsassistancetoexecute
Productappearanceandnutritive value / A6 / Outcomeresemblesdemonstrationproduct / Resemblesdemonstrationproduct / Productisedible / Productis notedible
C1 / Canidentifyanutrientfromtheproductandexplainitsfunction / Canidentifyanutrient / Requiresassistancetoidentifya nutrient / Unable toidentifyanutrient
C4 / Cangiveseveralalternativestoincreasethenutritivevalueoftherecipe / Canexplain onealternativeforahealthierchoice / Requiresassistancetoidentifyahealthyalternative / Unable toidentifyahealthyalternative
Product / B1 / Originalpresentationandappropriatetablesetting / Plated asdiscussedordemonstrated indemonstration / Platingislessthanappealing / Plating isunacceptablypoor.