15 heat and cooking
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This document discusses various methods of heat transfer including natural convection, mechanical convection, radiation, conduction, and convection. It then summarizes several effects of heat on food including coagulation, gelatinization, caramelization, and the Maillard reaction. Various cooking methods are outlined involving dry heat such as broiling, grilling, roasting, and baking as well as moist heat methods like poaching, simmering, boiling, and steaming. Combination cooking methods of braising and stewing are also summarized.
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Heat can be transferred through conduction, convection, or radiation. Common cooking methods include dry heat techniques like baking, roasting, and sauteing which use conduction or radiant heat, and moist heat methods such as poaching, simmering, and steaming which rely on convection. Key cooking processes include protein coagulation above 140F, starch gelatinization, sugar caramelization above 338F, and water evaporation. Combination methods blend techniques like braising which sears then simmers food.
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- Grading and proper storage of eggs.
- Types of breakfast meats including bacon, sausage, and ham.
- Tips for making pancake and waffle batters.
31 breakfasgt
The document discusses different types of dairy products including milk, fermented milk, butter, and cheese. It provides details on whole milk, evaporated milk, sweetened condensed milk, dry milk powder, half and half, light cream, whipping creams, buttermilk, sour cream, creme fraiche, yogurt, pasteurization, homogenization, raw milk, salted and European style butter, whipped and clarified butter, characteristics of cheese including moisture levels and milk fat percentages, rinds, and common cheese types such as fresh, blooming rind, semi-soft, washed rind, firm, hard, and blue.
02 practical exam critique sheet foods of americas
This document outlines a practical exam for a culinary arts student focusing on foods from the Americas. The exam evaluates 6 components - appetizer, seasonal vegetables, starch, sauce, main protein, and overall organization. Each component is scored out of 15 or 20 points depending on criteria like taste, cooking technique, presentation, and more. The student's name, date, instructor, scores and comments are included to provide feedback on their performance.
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02 practical exam critique sheet foods of americas
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【业务选择办理准则】
一、工作未确定，回国需先给父母、亲戚朋友看下文凭的情况，办理一份就读学校的毕业证【微信：A575476】文凭即可
二、回国进私企、外企、自己做生意的情况，这些单位是不查询毕业证真伪的，而且国内没有渠道去查询国外文凭的真假，也不需要提供真实教育部认证。鉴于此，办理一份毕业证【微信：A575476】即可
三、进国企，银行，事业单位，考公务员等等，这些单位是必需要提供真实教育部认证的，办理教育部认证所需资料众多且烦琐，所有材料您都必须提供原件，我们凭借丰富的经验，快捷的绿色通道帮您快速整合材料，让您少走弯路。
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15 heat and cooking
- 1. Heat Transfer • Natural (rising and falling air) • Mechanical (fans) • Radiation: energy is transferred by waves of heat • Infrared • Microwave Chef Michael Scott Lead Chef Instructor AESCA Boulder • Conduction: movement of heat from item to another through direct contact • Convection: transfer of a heat through a fluid (liquid or gas)
- 2. Effects of heat • Coagulation: protein chains denature and rebond • Gelatinization: starch granules absorb water • Caramelization: cooking sugars properly • Maillard reaction: sugar breaking down in the presence of protein (338F) • Water evaporates: foods dry during cooking • Fats melt: will not evaporate Chef Michael Scott Lead Chef Instructor AESCA Boulder • Irreversible transformation into a solid state • Begins around 140F
- 3. Cooking methods • Air • Fat • Moist heat • Water • Steam • Combination Chef Michael Scott Lead Chef Instructor AESCA Boulder • Dry heat
- 4. • • • • Broiling: radiant heat from above Grilling: radiant heat from below Roasting and Baking: surrounded by hot air Sauteeing (to jump): conduction heat transfer from a hot pan to food with fat • Pan fry • Stir fry • Pan Frying: conduction cooking using a “moderate amount of fat” • Deep Frying: cooking fully submerged in fat using convection • Recovery times for fryers Chef Michael Scott Lead Chef Instructor AESCA Boulder Dry heat methods
- 5. Moist heat methods • Poaching: cooked in a liquid using convection heat transfer • Simmering: 185 to 205F (different at altitude) • Boiling: 212F at sea level (202F in Boulder) • Temperature drops 2F for every 1000ft • Steaming: convection cooking using steaming Chef Michael Scott Lead Chef Instructor AESCA Boulder • 160 to 180F (slight movement) • Court bouillon • Shallow poaching (cuisson)
- 6. Combination methods • Braising: • Stewing: • Smaller pieces of food • Fully submerged in liquid Chef Michael Scott Lead Chef Instructor AESCA Boulder • Searing • Saute • Simmering and steaming