heat and food - chef nick boland | hccs culinary arts… · ppt file · web view ·...
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HEAT AND FOOD
Heat and Food
COMPONENTS OF FOOD
Proteins Carbohydrates Fruit and vegetable fiber Fats Minerals, Vitamins, Pigments, flavor components
PROTEINSFound in meats, poultry,
fish, eggs, milkCoagulation- become firm,
shrink, loose moistureConnective tissue- found in
different degrees in meat, cooking procedure varies depending on amount of tissue
Acids- speed coagulation, dissolve tissue
CARBOHYDRATES
Starches and Sugars Caramelization- browning of sugars Gelatinization- absorb water and swell*note- acids inhibit gelatinization
FRUIT AND VEGETABLE FIBER
Fiber- gives structure and strength to plantsCooking fruits and vegetables is breaking
down the fibersSugar- makes fiber firmerAlkalis- “baking soda” softens fiber*note- softening fibers cause fruits and vegs
to become mushy and loose vitamins
FATS
Present in food products and also used as a cooking medium
Liquid -vs- solid Liquids are known as oils
Smoking point- consideration for which fat to use
MINERALS VITAMINS PIGMENTS AND FLAVORING COMPONENTS
Important to the nutritional quality of food May be destroyed by heat or cooking Choose cooking method to preserve these elements
HEAT TRANSFER
Conduction Convection Radiation
CONDUCTION
When heat moves from one item to another by touching it Pot of soup Roast
CONVECTION
When heat is spread by the movement of air Natural- frier Mechanical- convection oven
RADIATION
When heat is spread by waves from the source to the food Infrared- broiler, hot element Microwave- waves “excite” water molecules causing temperature to rise
COOKING TIMES
Factors that effect cook times Cooking temperature Speed of heat transfer Characteristics of the food
COOKING METHODS
Moist heat Dry heat
MOIST HEAT METHODS
Poach, simmer, boil Cooking food in water or a seasoned liquid Boil- above 212 degrees Simmer- 185-205 degrees Poach- 160-180 degrees
MOIST HEAT METHODS
Steaming
Exposing foods directly to steam Extremely rapid method with little agitation and minimizes the loss of
nutrients
MOIST HEAT METHODS
Braise- to cook in a small amount of liquid Usually after browning Considered a “combination cooking process”
DRY HEAT COOKING METHODS
Roast and bake Roast- usually applies to meat and poultry Bake- applies to breads, fish, vegetables Usually on a rack, and uncovered
DRY HEAT COOKING METHODS
Broil- to cook with radiant heat from above Used for tender meat, poultry, fish and vegetables
DRY HEAT COOKING METHODS
Grilling Cooking using dry heat from below
Grilling- open heat source over grid Griddling- solid heat surface Pan-broiling- saute pan
DRY HEAT COOKING METHODS
Saute- to cook quickly using a small amount of fat Sauter- to jump Start with hot pan Sometimes coat with flour Deglaze pan after with liquid
DRY HEAT COOKING METHODS
Pan-Fry- to cook in a moderate amount of fat
DRY HEAT COOKING METHODS
Deep Fry Quality is characterized by the following…
Minimum fat absorption Minimum moisture loss Attractive golden color Crisp surface No off flavors from fat
DRY HEAT COOKING METHODS
Microwave Used for reheating, defrosting and cooking Measured by watts (500-2000) Radiation “excites” water molecules
*note- never use metal in a microwave