04/08/2023 1

Basic Cooking Principles

BAC 101 Culinary Foundation Level 1

Chef Mehernosh Dhanda

04/08/2023 BAC 101 Culinary Foundation Level 1 2

ScopeAfter this session you will be able to:Know what is heatHow heat is transferred to foodsWhat is the effect of heat on different

constituents of food

04/08/2023 BAC 101 Culinary Foundation Level 1 3

What is Heat?Heat is a type of energy.When the food item is heated, the molecules

absorb this energy they vibrate rapidly, expand & bounce off each other causing the transmission of heat.

The faster the molecules move, the higher is the temperature.

04/08/2023 BAC 101 Culinary Foundation Level 1 4

Heat TransferTransmission of heat occurs by:ConductionConvection

NaturalMechanical

RadiationInfrared Microwave

• Induction

04/08/2023 BAC 101 Culinary Foundation Level 1 5

ConductionThe movement of heat from one item to

another with direct contact.

04/08/2023 BAC 101 Culinary Foundation Level 1 6

ConvectionThe transfer of heat through a medium (liquid/

gaseous)There are two types of convection, namelyNaturalMechanical

04/08/2023 BAC 101 Culinary Foundation Level 1 7

Natural convectionNatural convection occurs due to the

tendency of warm liquids/gasses to rise upwards while cooler ones fall

04/08/2023 BAC 101 Culinary Foundation Level 1 8

Mechanical convectionMechanical convection requires a fan or

stirring action to circulate heat quickly & evenly.

04/08/2023 BAC 101 Culinary Foundation Level 1 9

RadiationRadiation method does not require physical

contact between the heat source & the food, instead the heat energy is transferred by waves of heat or light which strike the food

There are two types of radiation heat transfer, namely

InfraredMicrowave

04/08/2023 BAC 101 Culinary Foundation Level 1 10

Infrared radiationInfrared radiation uses high temperature

electric/heat sources which transfer the energy as radiant heat to the food. Eg: The coils of an electric toaster

04/08/2023 BAC 101 Culinary Foundation Level 1 11

Microwave radiationMicrowave radiation uses high frequency

waves which penetrate inside the food & agitate the water molecules , causing friction which in turn increases the temperature & results in cooking

04/08/2023 BAC 101 Culinary Foundation Level 1 12

InductionInduction heating is the

process of heating an electrically conducting object (usually a metal) by electromagnetic induction

Heat is generated directly in the pot or pan (cooking vessel), as opposed to being generated in the stovetop by electrical coils or burning gas

04/08/2023 BAC 101 Culinary Foundation Level 1 13

Effects of Heat on Foods Carbohydrates Fruit and vegetable fiber Proteins Fats Minerals, vitamins, pigment, and flavor

components Water

04/08/2023 BAC 101 Culinary Foundation Level 1 14

Proteins coagulateStarches gelatinizeSugars caramelizeWater evaporatesFats meltFiber is softenedVitamins and pigments can be destroyed

04/08/2023 BAC 101 Culinary Foundation Level 1 15

Cooking TimesConsider:

The cooking temperatureThe different speeds of heat transferThe size, temperature, and individual

characteristics of the food

04/08/2023 BAC 101 Culinary Foundation Level 1 16

Group assignmentPrepare a word document of 500 words on any

of the following topics:1. Green fuels/Eco friendly fuels for commercial

food preparation (e.g. Solar cooking)2. Conserving energy costs in a commercial

hotel kitchen

04/08/2023 BAC 101 Culinary Foundation Level 1 17

Thank You

Sir, didn’t you have a full-faced beard 3 seconds ago?