'Dry heat cooking' presentation slideshows

Quality in Food Production

Quality in Food Production. Food Production. 4. Chapter Learning Objectives. Describe processes to enhance food quality during preparation. Describe ways to enhance food quality during cooking. Review advantages/disadvantages to alternative cooking methods for different foods.

611 views • 41 slides

Cooking Methods

Cooking Methods. Chapter 9. Heating and Cooking. There are three types of energy central to all cooking: Conduction Convection Radiation. Conduction. This is heat transfer by direct contact Example: Cooking a pancake in a skillet. Convection.

1.03k views • 24 slides

KITCHEN BASICS

KITCHEN BASICS. Standardized recipes.

369 views • 24 slides

This training is conducted by the National Food Service Management Institute

This training is conducted by the National Food Service Management Institute The University of Mississippi www.nfsmi.org 800-321-3054. Choosing the Right Equipment. Lesson One. Introduction. Choose the right equipment to produce healthy and safe food.

264 views • 17 slides

Bellwork :

341 views • 16 slides

Types of Heat

Types of Heat. Microwaves, Dry and Moist Heat can all make a big difference in your recipes. Microwave cooking. Choose containers that are made of microwave safe materials allow plenty of room for expansion round or oval is best loosely cover if you are trying to maintain moisture

197 views • 10 slides

Food Production

Food Production. Why cook? Cooking to preserve nutrients involves: surface area exposure holding time cooking time, temperature amount of water. Types of Heat Transfer. Conduction = heat transfer via direct contact of substances Induction = use of electro m a g n et i c field.

1.15k views • 9 slides