Effects of heat on food

15,871 views

Published on

Published in: Business, Technology
0 Comments
3 Likes
Statistics
Notes
  • Be the first to comment

No Downloads
Views
Total views
15,871
On SlideShare
0
From Embeds
0
Number of Embeds
15
Actions
Shares
0
Downloads
209
Comments
0
Likes
3
Embeds 0
No embeds

No notes for slide

Effects of heat on food

  1. 1. Effects of Heat onFood and Cooking Methods
  2. 2. • Coagulation – exposureof proteins to excessiveheat toughens them andmakes them dry. Mostproteins completecoagulations or arecooked at 71’C to 85’C
  3. 3. • By cooking properly,tough meats can bemade tender.
  4. 4. • Acids, like lemonjuice, vinegar andtomato products do twothings to proteins: 1. speed coagulation 2. help dissolve some connective tissue
  5. 5. CARBOHYDRATES• Caramelization• Gelatinization• Acids inhibits gelatinization
  6. 6. • The softening of fruitsand vegetables incooking is, in part, thebreaking down of fiber.
  7. 7. • Sugar makes fiber firmer• Baking soda makes fiber softer.
  8. 8. • When fats are heated,they begin to breakdown.
  9. 9. Smoke point – thetemperature at whichthe fat deterioraterapidly and begins tosmoke.
  10. 10. • Mineral componentsmay be leashed out, ordissolved away fromfoods during cooking.
  11. 11. • Vitamins andpigments may also bedestroyed by heat, bylong cooking and byother elements presentduring cooking.
  12. 12. A. ConductionB. ConvectionC. Radiation
  13. 13. A. Conduction 1. When heat moves directly from one item to something touching it.
  14. 14. 2. When heat moves from one part of something to an adjacent part of the item.
  15. 15. B. Convection1. Natural – hot liquids and gases rise while cooler ones sink.
  16. 16. 2. Mechanical – heat is transferred more quickly to the food and the food cooks faster.
  17. 17. C. Radiation 1. Infrared – an electric element or ceramic element heated by a gas flame becomes so hot that it gives of infrared radiation which cooks the food.
  18. 18. 2. Microwave – the radiation generated by the oven penetrates partway into the food, where it agitates the molecules of water.
  19. 19. 1. Moist-Heat MethodsThose in which the heatis conducted to the foodproduct by water orwater-based liquidssuch as stock andsauces or by steam.
  20. 20. 2. Dry-Heat Methods Heat is conducted without moisture, that is by hot air, hot metal, radiation or hot fat.

×