Cooking principles15
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Cooking principles15

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    Cooking principles15 Cooking principles15 Presentation Transcript

    • Cooking Principles CHAPTER 15
    • What is Cooking? Cooking is the process of preparing food by applying heat. The ability to cook foods gave humans longer healthier lives.
    • 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
    • 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
    • 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
    • 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
    • Cooking Methods Combination Methods  Braising- food is browned on all sides then simmered