BASIC COOKING PRINCIPLESBASIC COOKING PRINCIPLES

Effects of heat on food: Foods are composed of: Carbohydrates Fats Proteins Water Minerals, Vitamins &

Pigments It is important to understand

how these components react when heated or are mixed with other foods

BASIC COOKING PRINCIPLESBASIC COOKING PRINCIPLES

Carbohydrateso Starches and sugars are both

carbohydrates found in: fruits, vegetables, grains, beans and nuts. Meats and fish also contain a small amount

o Two most important changes caused by cooking:

Caramelizationo Browning of sugars (browning

vegetables and golden colour of bread crust)

Gelatinizationo Starches absorb water and swell

(thickening sauces)

BASIC COOKING PRINCIPLESBASIC COOKING PRINCIPLES

Fat FactsPresent in: Meats, poultry, fish Eggs, milk products Nuts and whole grains Fruits and vegetables Break down when heated Smoke when they become hot enough Higher smoke point fats are good for deep frying

BASIC COOKING PRINCIPLESBASIC COOKING PRINCIPLES

3 Types of Heat Transfer: Conduction Convection Radiation

BASIC COOKING PRINCIPLESBASIC COOKING PRINCIPLES

The science of heat… Cooking is the transfer of heat energy from some source to the

food In the kitchen there are three devices that are used to cook food: The stovetop Conventional oven Microwave oven Each of these devices are designed around a different method

of heat transfer. The movement of heat is so important that there is a name for

it: Thermodynamics

BASIC COOKING PRINCIPLESBASIC COOKING PRINCIPLES

Conduction Heat transfer through direct contact. When cooking on the

stovetop, the heat from the flame or electric grill is applied directly to the frying pan. This means that only the flat surface of the pan is sufficiently hot enough to cook anything and we must flip and toss around the food to cook it properly.

It is important to note that most pans are made of metals, like copper, that conduct heat very efficiently and do not melt on the stovetop.

BASIC COOKING PRINCIPLESBASIC COOKING PRINCIPLES

Convection Heat transfer through a fluid. The fluid can be liquid or

gas and in the case of a convection oven, the fluid we care about is air.

An oven is a confined area that gets hot by flames or electric coils. The air inside is warmed to a desired temperature and, as a result, cooks the food from all directions. This method of heat transfer is responsible for pizzas, cakes, and other baked treats!

BASIC COOKING PRINCIPLESBASIC COOKING PRINCIPLES

Radiation The transfer of heat using electromagnetic

radiation. A microwave oven uses very strong radio waves (a form of electromagnetic radiation), which are very weak and not hot

Microwave ovens work by spinning water, fats, sugars and oils inside the food. This causes friction, which then heats the food and cooks it from the inside.

BASIC COOKING PRINCIPLESBASIC COOKING PRINCIPLES

Cooking MethodsMoist Heat: Poach, simmer, boil Cooking in water or seasoned, flavored liquid Steam Expose foods directly to steam Braise Cooked covered in a small amount of liquid

BASIC COOKING PRINCIPLESBASIC COOKING PRINCIPLES

Dry Heat Roast/Bake To cook foods by surrounding them with hot, dry

air Cook uncovered Meats cooked on a rack Change position of product occasionally Smoke roasting

BASIC COOKING PRINCIPLESBASIC COOKING PRINCIPLES

Broil To cook with radiant heat from above Used for tender itemsSalamander is a low-heat broilerGrill To cook with heat from below on an open grid Griddling is done on a solid surface

BASIC COOKING PRINCIPLESBASIC COOKING PRINCIPLES

Dry-Heat Using FatsSauté To cook quickly in a small amount of fat Preheat the pan Do not overcrowd the pan Meats are sometimes dusted with flour first Pan is deglazed with a liquid after sautéing to

dissolve brown bits of food on the pan bottom

BASIC COOKING PRINCIPLESBASIC COOKING PRINCIPLES

Pan-Fry To cook in a moderate amount of fat in a pan over

moderate heat Similar to sauté, but more fat is used Usually done over lower heat Amount of fat depends on food being cooked Food is normally turned at least onceDeep-Fry To cook submerged in hot fat