Daily Appetizer

Review Question: What is bottom to top shelving order? Why is it important when storing food in the refrigerator?

Cooking Principles

Heat Transfer

• Heat is a type of energy that can be transferred to foods by conduction, convection, or radiation.

Conduction

• The movement of heat from one item to another through direct contact.

• Copper and Aluminum are the best metal conductors.

• Conduction is important in all cooking methods because it cooks from the outside in

Convection

• The transfer of heat caused by a natural movement of molecules in a fluid; whether air, water, or fat

• Two types: Natural and Mechanical

Radiation

• Energy is transferred by waves of heat or light striking the food.

• Infrared – uses electric or ceramic element that is heated to such high temperature, it gives off waves of radiant heat.

Radiation Cont…

• Microwave – radiation is generated by agitating water molecules which creates friction and heat.

• Microwave does not brown food…Not a good replacement for an oven!

Effect of heat on….

• Protein – Coagulates• Coagulation –the irreversible transformation

of proteins from liquid or semi liquid state to a solid state.

Effect of heat on….

• Starches – Gelatinize• Gelatinization – starch granules absorb water,

causing them to swell, soften, and clarify slightly.

Effects of heat on…

• Sugars – Caramelize• Caramelization – when sugar cooks and

gradually turns brown and adds flavor.• Responsible for most flavors we associate

with cooking.

Effects of heat on…

• Water – Evaporates

• Fat – Melts

Cooking Methods

• Dry HeatCooking using air or fat• Moist HeatApplying heat to food by submerging it directly

into a hot liquid or by exposing it to steam• Combination HeatUses both dry and moist heat cooking methods

Cooking Method – Dry Heat

• Broiling – uses radiant heat from an overhead source

• Grilling – uses a heat source below the cooking surface

Cooking Method – Dry Heat

• Roasting and Baking – surrounding food with dry, heated air in a closed environment

• Sautèing – heat from a hot pan cooks food with a small amount of fat

Cooking Methods – Dry Heat

• Pan frying – heat is transferred from pan and fat to food that is typically breaded. Heat is also transferred through the hot fat by convection.

• Deep frying – uses convection and conduction to heat food that is submerged in hot fat.

Cooking Method – Moist Heat

• Simmering – uses convection to transfer heat from liquid to food

• Usually used to tenderize foods through long, slow, moist heat cooking

Cooking Method – Moist Heat

• Boiling – uses convection to transfer heat from liquid to food.

• Rapidly bubbling liquid

Cooking Method – Moist Heat

• Poaching – uses convection to transfer heat from liquid to a food

• The food is placed in liquid that is held between 160° to 180°. Do Not Boil!

Cooking Methods – Moist Heat

• Steaming – uses convection to transfer heat from steam to the food being cooked.

• Usually used to cook delicate foods that don’t need long to cook

Cooking Method - Combination

• Braising – usually larger pieces of food that are browned in a small amount of fat; then liquid is added to the pan and it is cooked in the oven or on the stove at a low temperature for a long period of time.

Cooking Method - Combination

• Stewing – smaller pieces of food that are browned in fat and finished in a liquid sauce. Simmered at a constant temperature until tender.

Daily Dessert

• What are the 3 cooking methods? and give an example of each.