Assignment 1 (Individual)

ASSIGNMENT 1 (INDIVIDUAL)

INTRODUCTION TO CULINARY SKILLS 

Student Name:	SITI AISYAH BINTI AWANG
Student ID      :	00000102290
Course Code  :	TDC 101
Lecturer Name:	Putra Hamehady Bin Masbak
Date Submit   :	11 MARCH 2018

INTRODUCTION

      Cooking is the art or practice of preparing edible food by applying heat or combination select measured ingredient in an odered process. Cooking methods and cooking techniques are the same concepts but different ways of handling. Cooking method is something to follow the procedure to cooking and knowing about what types of cooking such as Dry-heat methods, Moist-heat method and then the Combination methods. About the cooking technique this is something how to control the stability users the equipment or utensil and also the should to do and knowing how to prepare the ingredients (Misen-place)   and have a unique ways of making the right fit for the individual during cooking.

HISTORY OF COOKING TECHNIQUE

The longest known cooking technique is the technique of burn so no one knows how ancient humans have discovered this technique, but archeologists Harvard university say that ancient humans can find it from when they eat dead meat in the forest fires.

Baking and roasting techniques on their own fire can be found from the most isolated and primitive societies to modern humans. However, it seems that the key to entering the phase of the other cooking variants, appears when humans use clay for cooking utensils (cooked pots). Based on the sources I have found, since the Neolithic era, humans began to use pottery as part of simple kitchen utensils and cooking.

With the discovery of clay, as well as with stone cooking techniques, humans find other ways to boil food, to roast the meat, to the stage where ancient humans make the clay ovens.

DIFFERENNTIATE BETWEEN COOKING METHOD AND TECHNIQUE

COOKING METHOD

Cooking method is that the chef should follow the steps by step used in the recipe and the cooking method is also a limited component and should be followed. Cooking method is something what we should to do and we must knowing about types of food produce. There are three part of combinations is dry-heat method, moist-heat method and combination method.

1. DRY HEAT METHOD

Dry-heat methods are those in which the heat conducted without moisture that is by hot air, hot fat, hot metal and hot radiations.

Dry heat have a 2 categories with fat and without fat.

a)  Broiling

Using the small quantity of fat and using hot metal.

b)  Grilled

Using the natural hot air and usually used the stone and the others related.

c) Roasting

Roasting methods exist either by hot air (open fire) or hot radiations and it rotate. What happen to the meat usually out of the meat is dry and inside the meat is wet.

d)  Baking

Baking is involved the food in lack solid structure. Cook in covered, at a temperature is 375c at or below.

e)  Frying

Saute, shallow, deep and stir.

2. MOIST-HEAT METHOD

Moist-heat are those in which the heat conducted product by water and

Water based such as stock, sauce.

a)  Poaching

Liquid moves slightly but no bubbles and liquid temperatures in between 160-180F

71-82C. Use eggs, fish and fruits.

b)  Boiling

Large bubbles and rapid movement. Liquid temperature in between 212F and 100C.

Uses pasta and vegetables and others.

c)  Simmering

Small bubbles break through the liquids surface (Does not produce sound of boiling). The temperature at 185- 205f  85-96c.Use meat, stew, chicken.

d)  Steaming

 

Food is in contact only with the steam generated by boiling water (Maintain for Flavor, texture, color & taste). Water temperature at 212f or higher 100c or higher. Use for the vegetables chicken, fish, Sell-fish.

e)  Blanching

Low heat to cook and put in ice for food maintain the freshness.

3. COMBINATION METHODS

The combination methods have a 2 step:

First step     : Brown the main ingredients using dry-heat.

Second step: Complete cooking by simmering the food in liquid.

a) Braising

Small of amount liquid.

b)  Stewing

     Enough liquid to cover the food.  

COOKING TECHNIQUE 

Cooking techniques are the special skills that a cook does in preparing, cooking and delivering food. Good techniques also take into account the consumption of food and cooking fuel economically, as well as food safety.

The techniques used in preparing meals can affect any dish if not more than his own. For this reason, many cooks believe it's more important to learn cooking techniques than to learn to follow the recipe, knowing that certain techniques can improving the quality of recipes.

            Cooking techniques as a different from the recipe in it. Recipes are a list of herbs with method, while cooking techniques focus on how to prepare one of the items in the recipe list for the recipe (eg chopped onions) or there are methods used to cook the dishes available and the method ends itself, while cooking techniques (eg cutting onions) can be moved from recipes to recipes and can even be used without recipes. The experienced cooks at home tend not to use recipes, and instead they are based entirely on their cooking technique knowledge.

A BACKGROUND STUDY ON HOW THE COOKING TECHNIQUE OCCUR IN OUR DAILY LIFE BASIS.

Cooking is one of the arts, in terms of social science, technology and food preparation to be eaten either without fire or vice versa. Cooking techniques and culinary ingredients vary around the world, from baking on open fire to using the electric stove to bake. A variety of ovens, reflecting the diverse and unique traditions, trends and traditions of nature, economy, and culture. The way or type of cooking also depends on the skills and type of training cooked by a cook.

 Cooking is also a daily basic routine by humans performed in their own home as well as, for chefs and professional chefs at restaurants and other food restaurant establishments. Cooking can also occur through chemical reactions without the presence of heat, as in ceviche, a traditional South American meal where fish are cooked with lemon acid or lime juice. As I know in Asian, my country and state where I come from where a group or Sabah community used the same technique to emphasize lime or lemon as the main ingredient of cooking without using heat. The dishes are included with Seafood such as fish or squid the namely food is Hinava it so Popular in my state because Hinava is a unique food.

Providing food with heat or fire actually is a unique activity for humans. It may have started about 2 million years ago, although archaeological evidence for it reached no more than 1 million years ago. The development of agriculture, trade and transportation between civilizations in different areas offers many new cooking ingredients. New inventions and technologies, such as the creation of pottery for holding and boiling water, expand cooking techniques. Some modern Chefs use advanced scientific techniques for food preparation to further enhance the flavor of the presented dish.

  

5 TYPES OF COOKING TECHNIQUE AND ELABORATE THEM

1.  Braising cooking

Most braising follow the same basic steps. Foods to be boiled (meat, vegetables, mushrooms, etc.) are first grown to grow its surface and improve taste. If the food does not produce enough liquids, a number of cooking fluids that often include acid elements such as tomatoes, beers, balsamic vinegar, wine added into the pot, often with stock. Classical techniques are carried out by cutting the meat as a whole, and the energetic liquor will cover two-thirds of the food in a pan. The dish is then closed and cooked with very low spices until the meat becomes soft so that it can be cut with only a soft pressure from the fork (rather than a knife). Often cooking fluid is complete to make sauce or gravy too.

Sometimes food that has high water content (especially vegetables) can be cooked in their own juice, making the addition of liquids unnecessary. Successful fruit flavors the flavor of cooked food with cooking fluids. This cooking method dissolves meat collagen into gelatin, which can enrich and thicken the fluid. Braising is economical (as it allows the use of difficult and inexpensive wounds), and is efficient (as it often allows the entire dish to be prepared in one pot or pan).

2.  Red cooking

Red cooking, also called Chinese stewing, red stewing, red braising and flavour potting, is a slow braising Chinese cooking technique that imparts a red colour to the prepared food.

There are two types of red cooking:

• Hongshao traditional Chinese food Hóngshāo can be done in less than 20 minutes and usually does not require much water.
• Lu actually lu usually requires prolonged cooking of up to several hours and the items must be submerged in the cooking liquid.

Red cooking is popular throughout most of northern, eastern, and southeastern China. The name is derived from the dark red-brown colour of the cooked items and its sauce.

3.  Backwood Cooking

 

Backwoods cooking is a method of cooking without the use of kitchen implements. It commonly takes place in the backwoods, often in combination with wild or conventional camping. Some variants of backwoods cooking allow the use of items of cookware such as a cooking pot.however there are many recipes without any. Some backwoods alternatives to cookware include: aluminium foil, fruit skins and heated stones. Traditionally backwoods cooking takes place over a wood burning fire because wood is the most available fuel source in the backwoods. As a result, some recipes include information about the intensity of the fire to be used.

Backwoods cooking is widely practiced within the Scouting movement. While it is most associated with scouting today, the term "backwoods cooking" pre-dates Scouting by at least 25 years. Within scouting it may also be known as "lightweight cooking," which also have a focus on using aluminum may foil for cookware for much lighter weight cooking.

Scouts around the world take part in different backwoods cooking competitions. These competitions are often local in scope, group or district competitions, but some are held by national scout associations.

4.  Carryover cooking

Carryover cooking (sometimes referred to as resting) is the phenomenon that food retains heat and continues to cook even after being removed from the source of heat. Carryover cooking is often used as a finishing step in preparation of foods that are roasted or grilled, and must be accounted for in recipes as it can increase the internal temperature of foods by temperatures between 5 and 25 degrees Fahrenheit (3–14°C). The larger and denser the object being heated, the greater the amount of temperature increase due to carryover cooking.

Resting, when used as a synonym for carryover cooking, also refers to the process of allowing the liquids in meats to redistribute through the food over a 5- to 20-minute period. This allows for a more flavorful and juicy finished product.

5.  Coddling cooking

In cooking, to coddle food is to heat it in water kept just below the boiling point. In the past, recipes called for coddling fruit, but in recent times the term is usually only applied to coddled eggs. The process is either done in a regular pan or pot, or through the use of a special device such as an "egg coddler" (originally known as a Pipkins).

The word coddle evolved from the name of a warm drink, "caudle", and ultimately deriving from the Latin word for warm drink, caladium.

Comparing the coddling cooking technique to boiling when it comes to whole eggs, the process of coddling takes a longer time due to the use of a lower cooking temperature, but it produces a more tender egg.

CONCLUSION

What I found out from this assignment actually I got a more knowledge for me as a student to improve my career in the culinary world. When I complete this task what I found, how many of the best techniques I can use for my daily basic life and there is also have a unique idea and history where the culinary world begins. Not only that, but in this assignment I got lots of useful information to improve my identity as a chef one day.