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Turning up the Heat- Dry Cooking Teacher Notes Video Education Australasia Bringing Learning to Life Program Support Notes Secondary - Tafe Turning Up the Heat! 28mins Basic Dry Cooking Methods Teacher Notes by Yvonne Ashton BAppSci(Con Sci) BAppSci(Food Sci)(Hons) BT(Prim and Sec) Produced by Video Education Australasia Commissioning Editor Christine Henderson B.Sc. Ph.D. Dip.Ed. Executive Producer Mark McAuliffe Dip.Art (Film & TV) Dip.Ed. B.Ed. Ph.D. © Video Education Australasia Pty. Ltd. Suitable for: Hospitality Home Economics To order or inquire please contact VEA: WARNING The Copyright proprietor has licensed the Australia New Zealand E-mail motion picture contained on this video cassette for non-theatrical use only and prohibits any 111A, Mitchell Street, PO BOX 4390, [email protected] other use, copying, reproduction or performance Bendigo, Victoria 3550 Shortland St., Auckland in public, in whole or part. The penalties for unauthorised copying of this program include a FREECALL: 1800 034 282 FREECALL: 0800 486 688 Website $50,000 fine for individuals and a $250,000 fine Phone: (03) 5442 2433 Facsimile: 0800 488 668 www.vea.com.au for institutions. These notes can be freely copied for Facsimile: (03) 5441 1148 classroom use only. Turning Up the Heat! Basic Dry Cooking Methods For Teachers: Brief Summary In recent years the practice and art of cooking has been on the decline. This may be due to ready-to-eat meals and takeaway options becoming more readily available, but has been fuelled in part by the lack of cooking knowledge and skills displayed by the average consumer. This program is an informative and in-depth look at the basic dry cooking methods, the first of two productions centred on the methods of cooking food. An overview of the methods of transferring heat is given then the program concentrates on the dry heat methods of cooking. The methods mentioned in detail are: Baking Roasting Grilling Broiling Barbequing Dry frying Shallow frying Deep-frying The dry methods of cooking are taught across many year levels, ranging from junior secondary level to tertiary levels. This program covers the basics of each dry cooking method in detail, with emphasis on equipment to be used, safety guidelines, foods suitable and best practice. Students’ will find the program valuable at all stages of schooling as it is suited to any secondary or tertiary stage. To add interest and give a greater perspective on the hospitality and food industry, this production shows the use of the dry cookery methods in both a commercial and domestic setting. Further areas to consider This program is content rich and therefore students would benefit from studying a chapter at a time. More than one viewing may be needed on some chapters due to the high level of information given. The chapters are ‘Heat Transfer Methods’, ‘Baking’, ‘Roasting’, ‘Grilling, Broiling and Barbequing’, ‘Dry, Shallow and Deep frying’. A practical application of each chapter’s method of cooking could be explored while working through the program. Outlined below are recipes, taken from Cookery the Australian Way (Cameron and Russell, 6th edition, 1998) that link to each method of cooking studied in this production: Baking- Macadamia nut cake, p403 Roasting- Roast tomato and capsicum risotto, p127 Grilling, Broiling and Barbequing- grilled bacon rolls, p175 Dry, Shallow and Deep frying- bok choy and ginger noodle stir fry, p187 Useful Related Websites www.foodsafety.vic.gov.au www.vhetta.com.au Other Relevant Programs available from VEA Catering for an Event Spick and Span If Only I'd...Health, Safety and Security Procedures in the Hospitality and Tourism Industries The Knives are Out: Using Kitchen Knives Correctly It’s a Blast! Blast Chilling & Freezing in Food Production Trend in the Australian Diet Have a Nice Day: Working with Colleagues & Customers in Hospitality and Tourism Please visit our website for many more relevant programs www.vea.com.au 2 Turning Up the Heat! Basic Dry Cooking Methods Program Timeline 00:00:00:00 Introduction 00:00:40:16 Heat Transfer methods 00:02:42:18 Summary 00:02:56:17 Baking 00:05:40:11 Summary 00:06:02:23 Roasting 00:08:31:02 Summary 00:08:53:14 Grilling and barbecue 00:11:11:07 Summary 00:11:27:15 Dry frying 00:13:39:02 Summary 00:14:02:12 Shallow frying 00:14:36:16 Shallow frying – Pan frying 00:16:01:17 Summary 00:16:24:21 Shallow frying – Sautéing 00:17:28:01 Summary 00:17:41:23 Shallow frying – Stir frying 00:18:40:11 Summary 00:18:57:04 Fried Food – Overview 00:20:43:19 Summary 00:21:07:14 Deep frying 00:26:28:11 Summary 00:27:23:05 Wrap up 00:27:44:20 Credits 3 Turning Up the Heat! Basic Dry Cooking Methods For Students: Before Viewing 1. Debate the following issues: “Knowledge and skills in cooking are essential to living.” “Knowledge and skills in cooking have decreased due to increases in ready-to-eat meals and takeaway food outlets. 2. Draw up a concept map of the dry methods of cooking, including equipment used and suitable foods. Dry Cooking methods 4 Turning Up the Heat! Basic Dry Cooking Methods 3. Select a fruit or vegetable. Prepare and cook it using a number of the dry cooking methods. Discuss the differences between the methods of cooking and the end result. Ingredient: Before cooking Method 1: Method 2: Method 3: Appearance Colour Texture Taste Smell 5 Turning Up the Heat! Basic Dry Cooking Methods While Viewing the Program 1. Define dry heat cooking methods. 2. Fill in the following table while watching the program: Cooking method Foods suitable Heat transfer methods 3. Fill in the following flow chart on conduction. Heat source Heat Heat Heat Food cooked 4. Fill in the following flow chart on convection Heat source Heat Heat Heat Food cooked 5. Explain what radiation is? Baking 6. What heat transfer method(s) are used in baking? 7. What is the first step in baking and why is it important? 8. In your own words describe how ‘density’ and ‘surface area’ can affect food. 6 Turning Up the Heat! Basic Dry Cooking Methods Roasting 9. What heat transfer method(s) are used in roasting? 10. Explain the method of spit roasting. 11. What affect does roasting have on the recommended types of foods? Grilling, Broiling and Barbeque 12. What heat transfer method(s) are used in this cooking process? 13. What is the difference between grilling and broiling? 14. Write a four step guide to grilling well. 15. Why does grilling/broiling not tenderise food? 7 Turning Up the Heat! Basic Dry Cooking Methods Dry, Shallow and Deep frying 16. What are the tests to see if a pan is ready? What do you normally use? 17. What is the main characteristic of suitable foods for dry frying? 18. What heat transfer method(s) are used in this cooking process? 19. Why is overcrowding a pan a problem? 20. Outline two methods of reducing fat content when frying. 21. Why should fried food be eaten immediately after cooking? 22. What types of oil should be used for certain purposes? 23. Outline the steps in preparing to fry foods. 24. What is the purpose of crumbing/battering food? 25. Explain how the frying methods are different. 8 Turning Up the Heat! Basic Dry Cooking Methods 26. Why is moisture not allowed to mix with hot oil? 27. How can you tell if oil is burning without a flame? 28. List the safety hazards to remember when frying. 9 Turning Up the Heat! Basic Dry Cooking Methods After Viewing the Program 1. Choose a dry cooking method and prepare a pamphlet or instructional postcard to help increase the knowledge and skills of the average consumer. The pamphlet is to be given away inside the carry bags at takeaway restaurants to promote cooking in the home. 2. Review a current food magazine and keep a tally of the dry methods of cooking: Name of magazine: Issue/date: Dry cooking method Number of times used Baking Roasting Grilling Broiling Barbequing Dry frying Shallow frying Deep-frying 3. Which method was the most popular? 4. In your opinion why was this method the most popular? 5. Were all the dry methods of cookery used in the magazine? 6. If not, which was not use? What could be a reason for this? 10 .
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