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PRINCIPLES OF COOKING

Principles of Cooking. Cooking can be defined as the transfer of energy from a heat source to a foodEnergy alters the food's molecular structure, changes its texture, flavor, aroma, and appearanceWhen food is cooked, the process destroys microorganisms and makes food easier to ingest and digest. C

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PRINCIPLES OF COOKING

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    1. PRINCIPLES OF COOKING

    2. Principles of Cooking Cooking can be defined as the transfer of energy from a heat source to a food Energy alters the food’s molecular structure, changes its texture, flavor, aroma, and appearance When food is cooked, the process destroys microorganisms and makes food easier to ingest and digest

    3. Cooking Methods Broiling Poaching Grilling Simmering Roasting Boiling Baking Steaming Sautéing Braising Pan-frying Stewing Deep-frying

    4. Heat Transfer Conduction Convection Natural Mechanical Radiation Infrared cooking Microwave cooking

    5. Heat Patterns

    6. Effects of Heat Proteins coagulate Starches gelatinize Sugars caramelize Water evaporates Fats melt

    7. Cooking Methods Dry-heat Moist-heat Combination

    8. Dry-Heat Cooking Methods Broiling Grilling Roasting Baking Sautéing Stir-frying Pan-frying Deep-frying

    9. Dry Heat Cooking Methods Definition—Any cooking method that does not use moisture as a cooking medium Methods: Roasting Sauteing Grilling Deep-frying

    10. Deep Frying

    11. Oils for Deep-frying In the past, chefs used rendered beef suet for deep fat frying. Today, commercially manufactured shortenings specifically for deep-frying are recommended. Most of these shortenings are vegetable based , the most popular types are made from soy bean oil and canola oil.

    12. Smoke point Smoke Point - the temperature at which an oil or fat visibly begins to smoke and chemically begins to break down Canola Oil - smoke point - 425 ?F Many commercial fryer shortenings are fully or partially hydrogenated. Hydrogenation is the process of adding hydrogen to oil, which makes it solid (fully hydrogenated) or creamy (partially hydrogenated) and resistant to oxidation and chemical breakdown.

    13. Enemies of Fat Fat can be damaged by: Salt (oxidation) Corrosive metals (oxidation) Water (hydrolysis) Heat (polymerization) Burnt Food Particles

    14. Maintaining Fat Store in tightly sealed containers away from light. Cover fryer when not in use. Skim food particles during frying. Don’t salt food over the fryer. Food to be fried should be free of excess moisture. Don’t pre-heat fryer too soon before frying. Turn off when done frying. The longer fat is exposed to heat the shorter its life. Don’t mix fats, saturated fats break down more quickly. ( don’t fry bacon in the deep fryer)

    15. Deep fryers Fuel can be gas or electric Fryers are classified by the amount of shortening they can hold. Capacities range between 15 - 82 # Temperature Range : 200 - 400? F Most deep- frying is done between 325 and 375?F Most fryers are designed to maintain a ratio of 8# fat to 1# food product being fried. This ratio is key to a quick recovery time Recovery time is the length of time it takes for fat to return to desired cooking temperature after food is submerged in it.

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