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Cooking Principles     CHAPTER 15
What is Cooking? Cooking is the process of preparing food by applying  heat. The ability to cook foods gave humans longe...
What happens when food is cooked? Microorganisms are destroyed Connective tissue in meats breaks down Proteins coagulat...
Methods of heat transfer Conduction- is the transfer of heat energy from one  object to another through direct contact C...
Cooking Methods Dry heat methods   Sautéing- quickly cooking an items in a small amount of hot fat    over high heat   ...
Cooking Methods Moist heat methods   Poaching- cooking food at a relatively low temperature   Simmering- done at a high...
Cooking Methods Combination Methods   Braising- food is browned on all sides then simmered
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Cooking principles15

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Transcript of "Cooking principles15"

  1. 1. Cooking Principles CHAPTER 15
  2. 2. What is Cooking? Cooking is the process of preparing food by applying heat. The ability to cook foods gave humans longer healthier lives.
  3. 3. What happens when food is cooked? Microorganisms are destroyed Connective tissue in meats breaks down Proteins coagulate Fibers in vegetables break down Starches absorb liquid Flavors blend and change
  4. 4. Methods of heat transfer Conduction- is the transfer of heat energy from one object to another through direct contact Convection- is the manner in which heat energy travels through liquids and gases Radiation- the transfer of heat energy through waves
  5. 5. Cooking Methods Dry heat methods  Sautéing- quickly cooking an items in a small amount of hot fat over high heat  Pan-frying- cooking food with hot fat, which covers the food item half way  Deep frying- cooking food in hot fat, fully covered  Grilling- heat source radiating from below the food  Broiling- heat source radiating from above the food  Roasting- cooking food by surrounding it by hot air  Baking- cooking food by surrounding it with hot air and slight moisture
  6. 6. Cooking Methods Moist heat methods  Poaching- cooking food at a relatively low temperature  Simmering- done at a high temp than poaching, but just below boiling  Boiling- cooking liquid at it’s highest possible temperature  Steaming- cooking food by surrounding it by water vapor
  7. 7. Cooking Methods Combination Methods  Braising- food is browned on all sides then simmered
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