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To cook successfully you must first understand the ways in which heat is transferred: conduction, convection and radiation. You should also understand what the application of heat does to the proteins, sugars, starches, water and fats in food. Heat Transfer. Conduction Convection
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To cook successfully you must first understand the ways in which heat is transferred: conduction, convection and radiation.You should also understand what the application of heat does to the proteins, sugars, starches, water and fats in food.
Heat Transfer • Conduction • Convection • Natural convection • Mechanical convection • Radiation • Infrared cooking • Microwave cooking
The Effects of Heat • Proteins coagulate • Starches gelatinize • Sugars caramelize • Water evaporates • Fat melts
Caramelization of Sugar • Process of cooking sugar • Partly responsible for flavor and color in the crust of bread and the browning of meats and vegetables • Maillard reaction, the process whereby sugar breaks down in the presence of protein
Water Evaporates • As the internal temperature of food increases, water molecules move faster and faster turning water to a gas (steam), which vaporizes. • The evaporation of moisture in foods causes it to dry during cooking.
Fats Melt • Heat causes fats to melt, soften and liquefy. • Fats will not evaporate.
Cooking Methods • Dry-heat cooking methods • Air • Fat • Moist-heat cooking methods • Water • Steam • Combination cooking methods • Employ both dry- and moist-heat methods
Dry-Heat Cooking Methods • Broiling • Grilling • Roasting and baking • Poêléing • Sautéing • Stir-frying • Pan-frying • Deep-frying
Moist-Heat Cooking Methods • Poaching • Submersion poaching • Shallow Poaching • Boiling • Steaming
Combination Cooking Methods • First step: brown the main ingredient using dry heat • Second step: complete cooking by simmering the food in liquid • Braising • Small amount of liquid • Stewing • Enough liquid to cover the food