C H A P T E R NINE                   PRINCIPLES OF COOKING                      “        The qualities of an exceptional c...
After studying this unit                                                                                            2     ...
3                                                                                             PRINCIPLES OF COOKINGTo cook...
Heat Transfer                                                                                                       4     ...
The Effects of Heat                                                                                                 5     ...
Protein Coagulation                                                                                              6        ...
Gelatinization of Starch                                                                                         7        ...
Caramelization of Sugar                                                                                             8     ...
Water Evaporates                                                                                                    9     ...
Fats Melt                                                                                                   10            ...
Cooking Methods                                                                                             11            ...
Dry-Heat Cooking Methods                                                                                    12            ...
Moist-Heat CookingMethods                                                                                                 ...
Moist-Heat Cooking Methods                                                                               14               ...
Combination CookingMethods                                                                                                ...
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Chapter 9

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On Cooking
Principles of Cooking

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Chapter 9

  1. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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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