Cooking techniques

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. Author, A. (Year). Title of article. Title of Periodical/Magazine, volume number (issue number)

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. 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). Skimming involves eliminating the coat of fat from the liquid. Blanching is a technique used to cook vegetables whereby they are immense in boiling water for 1- 5 minutes (Clements, 2021). Emulsion involves mixing two liquids that can’t combine. The combination is enhanced by a bonding agent such as egg yolk. Infusion is a technique of extracting flavor from an aromatic ingredient such as tea and herbs.

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