1 / 9

Food Production

Food Production. Why cook? Cooking to preserve nutrients involves: surface area exposure holding time cooking time, temperature amount of water. Types of Heat Transfer. Conduction = heat transfer via direct contact of substances Induction = use of electro m a g n et i c field.

lluvia
Download Presentation

Food Production

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Food Production • Why cook? • Cooking to preserve nutrients involves: • surface area exposure • holding time • cooking time, temperature • amount of water

  2. Types of Heat Transfer • Conduction = heat transfer via direct contact of substances • Induction = use of electromagnetic field

  3. Types of Heat Transfer • __________ = heat transfer via movement of liquid, air, or steam • ____________ (density or temperature differences) • boiling • deep fat frying • ____________ (e.g. fans) • convection oven • stirring

  4. Types of Heat Transfer • ___________ = heat energy is generated via wave action between source and food • _________ waves (_____ waves) • broiling • infrared lamps used in keeping “hot foods hot” • ___________ ( ______waves) • waves penetrate the food and excite water molecules, generating conduction heat transfer

  5. Cooking Methods • Moist heat = • (Use for which foods?) • Dry heat = • (Use for which foods?) • Cooking in fat

  6. Moist Heat Cooking • ________: 212º F • __________: gentle boil, 185-205º F • _________: boiling or simmering in a small amount of liquid • _________: below boiling in a small amount of liquid, 160-180º F

  7. Moist Heat Cooking • __________: partial and brief cooking in water or oil • meats: dissolve blood, salt, impurities • vegetables: set color, destroy enzymes • fruits, vegetables: ease of peeling • _________: brown food in fat, then cook at lower temp in small amount of liquid • ________: cook directly in steam

  8. Dry Heat Cooking • ___________: cooking via hot, dry air (in an oven) • meat and poultry • must be uncovered to remain roasting • ___________: cooking via hot, dry air (in an oven) • desserts and breads • __________: radiant heat source from above food • __________: radiant heat source is below food • __________: grilling over hot coals (usually baste frequently)

  9. Cooking in Fat • __________: cook quickly in a small amount of fat • ____________: cook less quickly in a moderate amount of fat • __________: food is submerged in hot fat • foods often dipped in batter • ____________: oil + steam

More Related