# Slides 6.6: Cooking Methods, Dry Heat, Moist Heat, and Why Slide outline for Lesson 6.6. Thirteen slides, one day. Slides 4 and 5 are the review deck for the Cooking Methods Check. [Sal: take a photo of the two plated potatoes at the end of the period. That photo is a better review slide than anything stock.] ## Slide 1: Dry Heat, Moist Heat, and Why - Unit 6, Lesson 6.6 - Topic 6.2 Food Preparation Methods and Science - Today: the same potato, two ways Image: a baked potato split open beside a boiled potato, both on the same plate. ## Slide 2: Do now - List every way you can think of to cook a potato - One word each - Go for six Notes: Build one list on the board from four students. Circle the ones that use water and underline the ones that do not, and do not say why yet. ## Slide 3: Both of these are already going - Same potato - Same pound, same field, same day - In thirty minutes one is brown and crisp and one is pale and soft - Nothing changed but the water Image: an oven with a potato on a sheet pan, and a pot of water on a burner. Notes: This is the hook. Point at the real oven and the real pot. ## Slide 4: DRY HEAT: no water touching the food - **Bake:** hot dry air in an oven, for batters and doughs - **Roast:** the same air, hotter, for meat and vegetables - **Broil:** heat from above only, very close, very hot - **Toast:** dry heat on the surface until brown - **Sauté:** a little fat in a hot pan, food kept moving, done fast Image: five small photos, one per method. Notes: Sauté is the one students get wrong. Fat is not water, and fat gets hotter than water can. That is why things brown in it. ## Slide 5: MOIST HEAT: water or steam surrounds the food - **Boil:** fully covered, rolling, 212 degrees - **Simmer:** lower heat, small bubbles at the edge, long cooking - **Steam:** above the water, never touching it - **Poach:** barely moving liquid, for delicate foods Image: four small photos, one per method. ## Slide 6: The one sentence - Dry heat drives water off the surface, so the surface can brown - Moist heat surrounds the food with water or steam, so the surface stays wet and cannot brown Notes: Say it twice. This sentence is item 6 on the Cooking Methods Check. ## Slide 7: We do not fry in this room - Frying needs oil at 350 degrees or hotter - A pot of hot oil is the one hazard this course does not take on - Oil fires cannot be put out with water - An oven or a broiler gets close to what a fryer does Notes: Say the reason, not just the rule. Students accept a rule with a reason and argue with a rule without one. ## Slide 8: Browning, in plain words - The surface gets hot and dry - The sugars and proteins in it change into new compounds - Those compounds are brown, and they smell and taste stronger - Nothing browns until the surface water is gone Image: four stages of a piece of toast, pale to golden to brown. Notes: Toast versus bread is the fastest example in the world. Use it. ## Slide 9: Match eight foods to a method - A chicken breast, a potato you want crisp, broccoli, rice - An egg, a slice of bread, apple slices, a pound of dry pasta - One method each, and a reason that says what the heat does - Two of these have more than one right answer Notes: Groups of four with the method cards. Twelve minutes. Let them argue about the egg and the apple; both are intentionally open. ## Slide 10: The question at your table - Point at a card in the dry pile - What is the water doing in that one? Notes: A "got it" answer says there is no water, or the water leaves. A group that puts steaming in the dry pile because no liquid touches the food gets a follow-up question, not an answer. That is a good mistake. ## Slide 11: The demonstration record - Color - Texture - Smell - Taste, only if you choose to Notes: Plate both versions. Run the four rows out loud in order. Own fork, own plate, nobody reaches into a shared pan. Nobody has to taste anything and no reason is required. ## Slide 12: The compare sentence - You must use the words **browning** and **moisture** - "The baked one is ___ because ___" Notes: Take three answers that use both words. Write the strongest one on the board and leave it up. ## Slide 13: Exit card - Dry heat is for ___ - Moist heat is for ___ - The food I would cook tomorrow is ___ by ___ Notes: Sort into "got it" and "needs more." Tell students which methods they will personally run in Lessons 6.8 and 6.9; that buys you a quiet last five minutes.