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TV Cooking Shows show
Stages of Preparation
TV Cooking Shows are Iron Chef America, What’s Cooking, Chef at Home, 30 Minute Meals, Hell’s Kitchen, The F Word, MasterChef, and Top Chef. TV Cooking Shows show the culinary process in a studio kitchen.
The process includes many techniques, cutting/peeling/butter/chopping knives, spatulas/whisks/tongs, colanders/skimmers/roasting forks, and additives to enhance meals.
Cooking involves setting a specific time and temperature. The use of cooking methods and ingredients are different in every country. The host prepares a dish or two during the show.
Preparation involves choosing, measuring, and mixing the items to complete a dish. The chef shows TV viewers the various steps involved in preparation.
Some TV Cooking Shows are produced for education while others for entertainment. Many cooking series have run for many seasons. Culinary shows have always been popular on TV.
The stages of cooking include:
- washing the ingredients
- slicing and dicing the ingredients
- choosing the right appliance: an oven, a kitchen stove
- selecting the right temperature
- cooking the ingredients for a set amount of time
- adding condiments to suit your taste
- enjoying your meal
Cooking methods include roasting, boiling, and steaming. The amount of heat and time needed will be different for each method. The choice of technique will affect the taste of the prepared meal.
Roasting
Oven roasting is suited to slow preparation of fish and meat. The oven can be used for heating up rice, pasta, and stews. Roasting enhances the taste and smell of foods.
It is a simple way to prepare high quality meats. A roast is a slice of meat with or without the bone. It varies from a smaller pork loin to a large round of beef.
The first step is to cut, tie, and add condiments to the meat. The next step is to cook the roast in the oven at 175°C (350°F). The heat setting can also differ by 25 ‒ 50°F.
Boiling
The boiling method involves cooking in hot water. Only foods with a rough skin can be prepared in boiling water. These foods include vegetables, rice, spaghetti, eggs, and meats.
Two different foods are boiled differently: Pasta is placed into a pot with boiling water and left to cook; or rice is put into a sauce pan, filled with water, and left to boil.
Foods like onions, carrots, cabbage, potatoes, broccoli, and mushrooms will cook over medium-low heat. Boiling is used in combination with simmering to cook delicate foods.
Steaming
Steaming is a healthy way to cook potatoes, vegetables, rice, corn, and salmon. Steaming prevents foods from becoming overcooked. People who want to eat healthy may choose to steam foods.
Steaming does not require any oil which keeps fat levels low. This technique keeps higher nutritional levels in foods than boiling. Steaming preserves 85% of the folic acid and 85% of vitamin C.
Raw foods cooked inside the steamer come out moist. The steamer consists of a heating element, a compartment to fill water, and sections to place food.
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