On Cooking Principles of Cooking

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. 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
PRINCIPLES OF COOKING
To cook successfully you must first
understand the ways in which heat
is transferred: conduction,
convection and radiation.
You should also understand what
the 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. Moist-Heat Cooking
Methods 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. 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. Combination Cooking
Methods 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