cooking method
Assignment #5 Cooking Methods This assignment is to have students research current industry trends related to cooking methods. Instructions: You are to identify an industry article that focuses on cooking. Read the article and offer a review on the cooking principles. (discussed in the textbook, On Cooking) shared that make the recipe great. You will be graded based on your ability to 1. Write a 150 to 200-word summary analyzing the cooking method discussed in the article. Share your understanding of key terms, techniques, methods, and equipment used. 2. Reference to periodicals/magazines: Cook’s Illustrated, Cooking Light, Food and Wine, and others focused on cooking techniques. 3. Be prepared to present orally in class. 4. Accurate use of citing your resources. Please reference the article, see below of APA style format for citing resources. Author, A. A., Author, B. B., & Author, C. C. (Year). Title of article. Title of Periodical, volume number (issue number), pages. https://doi.org/xx.xxx/yyyy Author, A. (Year). Title of article. Title of Periodical/Magazine, volume number (issue number)
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Some various techniques and methods can be used in cooking. These methods involve searing, deglazing, braising, reducing, skimming, blanching, emulsion, and infusion (Clements, 2021). Searing is a method used to build flavor. It is done with a pan over the heat to brown the surface of the meet. A pan made of stainless steel or cast iron is the best. To obtain a good steer, one should use a small amount of neutral oil with a high smoke point to get a good flavor. Deglazing is a method whereby a cold liquid like wine is added to a hot pan to create a sauce (Clements, 2021). Braising involves two cooking methods, which require moist and dry heat. Food that can be prepared using these methods involves, meat, vegetable, and winter squash. The food is first seared, then covered with a braising liquid, and cooked till tender. Reducing involves boiling and cooking a liquid in a source. It consists of burning a liquid until it evaporates to form a thick flavoured soup (Clements, 2021).
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