Baking is a method of cooking in which the heat is brought to the food through the confined heat of an oven.
2. Kinds of ovens:
(1) Slow.
(2) Moderate—white paper browns in ten minutes.
(3) Hot—white paper browns in five minutes.
(4) Very hot—white paper browns in one minute.
3. Rules for baking:
(1) Heat the oven according to the recipe.
(2) Put the food in the oven, usually on the lower shelf, to get an under heat first, then toward the last of the cooking, set it on the top shelf to brown.
(3) Watch carefully during the baking, but in opening the oven door, be gentle and quick.
(4) If the oven gets too hot, set a pan of cold water in it, or leave the door slightly open. If browning too quickly, cover the surface with brown paper.
(5) Cook the food according to the time required by the recipe, or until it is done, as shown by some test.
FRYING
1. Definition:
Frying is a method of cooking in which the heat is brought to the food by immersing it in smoking-hot fat.
2. Temperature for frying:
(1) For cooked foods which have only to brown and warm through—about 400 degrees.
(2) For raw foods which have to cook—about 350 degrees.