1. Heat Transfer
• Natural (rising and falling air)
• Mechanical (fans)
• Radiation: energy is transferred by waves of heat
• Infrared
• Microwave
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
• Conduction: movement of heat from item to another through
direct contact
• Convection: transfer of a heat through a fluid (liquid or gas)

2. Effects of heat
• Coagulation: protein chains denature and rebond
• Gelatinization: starch granules absorb water
• Caramelization: cooking sugars properly
• Maillard reaction: sugar breaking down in the presence of
protein (338F)
• Water evaporates: foods dry during cooking
• Fats melt: will not evaporate
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
• Irreversible transformation into a solid state
• Begins around 140F

3. Cooking methods
• Air
• Fat
• Moist heat
• Water
• Steam
• Combination
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
• Dry heat

4. •
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•
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Broiling: radiant heat from above
Grilling: radiant heat from below
Roasting and Baking: surrounded by hot air
Sauteeing (to jump): conduction heat transfer from a hot pan
to food with fat
• Pan fry
• Stir fry
• Pan Frying: conduction cooking using a “moderate amount of
fat”
• Deep Frying: cooking fully submerged in fat using convection
• Recovery times for fryers
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
Dry heat methods

5. Moist heat methods
• Poaching: cooked in a liquid using convection heat transfer
• Simmering: 185 to 205F (different at altitude)
• Boiling: 212F at sea level (202F in Boulder)
• Temperature drops 2F for every 1000ft
• Steaming: convection cooking using steaming
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
• 160 to 180F (slight movement)
• Court bouillon
• Shallow poaching (cuisson)

6. Combination methods
• Braising:
• Stewing:
• Smaller pieces of food
• Fully submerged in liquid
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
• Searing
• Saute
• Simmering and steaming