Technologies of Food Production and Processing: Invention in the domestic arena By: Miriyah Velez Yu Jun Wang Shuai Liu Veronica Navarette Tatiana GuerreroMethods of CookingBOILING: is the cooking of foods in a liquid either at or brought to boiling pointBaking: To cook in an oven or oven-type appliance.Roasting: is cooking in dry heat in an oven or spit with the aid of fat or oil.Grilling: sometimes known as broiling/barbecue-ingFRYING: to cook in a pan or on a griddle over direct heat, usually in fat or oil.Steaming: is the cooking of prepared foods by steam (moist heat) under varying degrees of pressure. Stewing: A long, slow method of cooking where food is cut into pieces and cooked in the minimum amount of liquid, water, stock or sauce. The food and the cooking liquid are served together.Microwaving: is cooking or reheating food using electromagnetic waves in a microwave powered by electricity. Microwaves activate the water molecules or particles of food, causing heat by friction which cooks or reheats the food.Slide 11MontelimarSlide 13Slide 14Slide 15Slide 16Slide 17Slide 18Slide 19Slide 20Slide 21Rebecca Webb CarranzaMary Engle PenningtonLaura ScudderRose TotinoCarmen RochaMadeline TurnerRuth WakefieldSlide 29From Julia Child to Rachel Ray How cooking has changedFeminism equals bad food?From Julia Child to Rachel Ray How has changed cont.A World of Instant GratificationHealth vs. WealthCan we change are eating habits?Slide 36Technologies of Food Technologies of Food Production and Processing: Production and Processing: Invention in the domestic Invention in the domestic arenaarenaBy: Miriyah VelezBy: Miriyah VelezYu Jun WangYu Jun WangShuai LiuShuai LiuVeronica NavaretteVeronica NavaretteTatiana GuerreroTatiana GuerreroMethods of Cooking Methods of Cooking By: Miriyah VelezBOILING:BOILING: is the cooking of foods in a is the cooking of foods in a liquid either at or brought to boiling pointliquid either at or brought to boiling pointMethods of Boiling:1.Food is placed in cold liquid and then brought to boil and cooked2.Food is placed in boiling liquid and cookedExamples: chicken, hard boiled eggs, potatoes before preparing mashed potatoes, pasta Miriyah VelezBakingBaking:: To cook in an oven or To cook in an oven or oven-type appliance.oven-type appliance.Desserts/Pastries:CakePieCookiesBrowniesCupcakesOther:MeatloafBreadsFishPoultry Miriyah VelezRoasting:Roasting: is cooking in dry heat in an is cooking in dry heat in an oven or spit with the aid of fat or oil.oven or spit with the aid of fat or oil.Advantages:Good quality meat and poultry is tender and succulent when roasted Meat juices from the joint are used for gravy and enhance flavorEXAMPLES:Meat: lamb, beef (sirloin), pork (leg/shoulder), vealPoultry: chicken, turkey, duck, pheasanROASTED MARSHMALLOWS!!!!!Miriyah VelezGrilling:Grilling: sometimes known as sometimes known as broiling/barbecue-ingbroiling/barbecue-ingA grill is a framework of metal bars used as a partition or a grate Examples of foods:FishMeatVegetablesToasted items Miriyah VelezFRYING:FRYING: to cook in a pan or on a to cook in a pan or on a griddle over direct heat, usually in fat griddle over direct heat, usually in fat or oil. or oil. Methods of Frying:Deep Frying: frying food in pre-heated deep oil or fat (e.g. chips, doughnuts, French fries)Stir Frying: fast frying in a frying pan in a little fat or oil (e.g. vegetables, omelets, pancakes, fish chicken strips)Miriyah VelezSteaming:Steaming: is the cooking of prepared foods by steam is the cooking of prepared foods by steam (moist heat) under varying degrees of pressure.2(moist heat) under varying degrees of pressure.2 Examples of Steamed Foods:VegetablesRiceLobsterCrabShellfishbabyfood Miriyah VelezStewing:Stewing: A long, slow method of cooking A long, slow method of cooking where food is cut into pieces and cooked in the where food is cut into pieces and cooked in the minimum amount of liquid, water, stock or sauce. minimum amount of liquid, water, stock or sauce. The food and the cooking liquid are served togetherThe food and the cooking liquid are served together..All stews have a thickened consistency.Stewed foods may be cooked in a covered pan on the stove. Stewed foods may be cooked in a covered pan in the oven.:The meat juices are retained as part of the stewMiriyah VelezMicrowaving:Microwaving: is cooking or reheating food is cooking or reheating food using electromagnetic waves in a microwave using electromagnetic waves in a microwave powered by electricity. Microwaves activate powered by electricity. Microwaves activate the water molecules or particles of food, the water molecules or particles of food, causing heat by friction which cooks or causing heat by friction which cooks or reheats the food. reheats the food. Miriyah VelezFood TimelineBy:Yu Jun WangShuai LiuYu Jun WangMontelimarMontelimarIn the year 1700, Montelimar famously referred to as nougat was a cake with nuts that was introduced by the Greeks via MarseillesIt and was a great success in several provincesNougat was a rare present reserved for hosts and in the late 20th centuryThis delicacy became an ambassadress of the French taste in France.Yu Jun WangCasserole• Casserole was introduced in 1708 and it has two major meaning in the food historyStilton Cheese• This cheese was named stilton as it was first sold in Stilton town in the late 17th centuryThe grapefruit• The grapefruit was discovered in the year 1750 and was referred to as the ‘forbidden fruit’ by the founder Griffith Hughes Yu Jun WangNewtown Pippin• Newtown Pippin also known as the prince of apples appeared first in 1755 and 1763 in the nurseries of William Smith and Thomas Sorsby respectively• The pippin was one of the greatest fruit from America that ever sold in the London market and by 1807Oysters• This food was introduced in the year 1763 in New York. In the 1800’s American people were crazy over the oysters and every town was dominated by oyster parlors, oyster saloons, oyster houses, oyster bars, oyster cellars and lunchroomsYu Jun WangCake• Cake, a common snack in the modern society was developed as early as the 13thcentury• Cakes have a great economic role and many businesses that were associated withcakes faired really well as it is todayMacadamia nuts• originated in Australia and were discovered by 1828 by