The document discusses principles of cooking, including how heat is transferred through conduction, convection and radiation. It explains how heat affects foods by causing proteins to coagulate, starches to gelatinize, sugars to caramelize, water to evaporate, and fats to melt. Finally, it outlines various cooking methods such as dry heat, moist heat, and combination methods.

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