2. HEAT TRANSFER
• Conduction: movement of heat from item to
another through direct contact
• Convection: transfer of a heat through a fluid
(liquid or gas)
• Natural (rising and falling air)
• Mechanical (fans)
• Radiation: energy is transferred by waves of heat
• Infrared
• Microwave
3. EFFECTS OF HEAT
• Coagulation: protein chains denature and rebond
• Irreversible transformation into a solid state
• Begins around 140F
• 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
5. DRY HEAT METHODS
• 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
• Sweating
• 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
6. MOIST HEAT METHODS
• Poaching: cooked in a liquid using convection
heat transfer
• 160 to 180F (slight movement)
• Court bouillon
• Shallow poaching (cuisson)
• 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
7. COMBINATION METHODS
• Braising:
• Searing
• Saute
• Simmering and steaming
• Stewing:
• Smaller pieces of food
• Fully submerged in liquid
