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Chapter 9
Chapter 9
Chapter 9
Chapter 9
Chapter 9
Chapter 9
Chapter 9
Chapter 9
Chapter 9
Chapter 9
Chapter 9
Chapter 9
Chapter 9
Chapter 9
Chapter 9
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Chapter 9

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On Cooking …

On Cooking
Principles of Cooking

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  • 1. C H A P T E R NINE PRINCIPLES OF COOKING “ The qualities of an exceptional cook are akin to those of a successful tightrope walker: an abiding passion ofr the task, courage to go out on a ” limb and an impeccable sense of balance. – Bryan Miller, American food writer Copyright ©2011 by Pearson Education, Inc.On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint]Labensky • Hause • Martel
  • 2. After studying this unit 2 PRINCIPLES OF COOKING You will be able to: – Understand how heat is transferred to foods through conduction, convection and radiation – Understand how heat affects foods – Understand the basic principles of various cooking methods Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 3. 3 PRINCIPLES OF COOKINGTo cook successfully you must firstunderstand the ways in which heat is transferred: conduction, convection and radiation.You should also understand whatthe application of heat does to the proteins, sugars, starches, water and fats in food. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 4. Heat Transfer 4 PRINCIPLES OF COOKING Conduction Convection – Natural convection – Mechanical convection Radiation – Infrared cooking – Microwave cooking Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 5. The Effects of Heat 5 PRINCIPLES OF COOKING Proteins coagulate Starches gelatinize Sugars caramelize Water evaporates Fat melts Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 6. Protein Coagulation 6 PRINCIPLES OF COOKING Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 7. Gelatinization of Starch 7 PRINCIPLES OF COOKING Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 8. Caramelization of Sugar 8 PRINCIPLES OF COOKING 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 Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 9. Water Evaporates 9 PRINCIPLES OF COOKING 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. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 10. Fats Melt 10 PRINCIPLES OF COOKING Heat causes fats to melt, soften and liquefy. Fats will not evaporate. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 11. Cooking Methods 11 PRINCIPLES OF COOKING Dry-heat cooking methods – Air – Fat Moist-heat cooking methods – Water – Steam Combination cooking methods – Employ both dry- and moist-heat methods Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 12. Dry-Heat Cooking Methods 12 PRINCIPLES OF COOKING Broiling Grilling Roasting and baking – Poêléing Sautéing – Stir-frying Pan-frying Deep-frying Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 13. Moist-Heat CookingMethods 13 PRINCIPLES OF COOKING Poaching – Submersion poaching – Shallow Poaching Boiling Steaming Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 14. Moist-Heat Cooking Methods 14 PRINCIPLES OF COOKING Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • 15. Combination CookingMethods 15 PRINCIPLES OF COOKING 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 Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel

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