The document discusses the effects of heat on various components of food. Proteins coagulate and become tough or dry between 71-85°C. Cooking meats properly can make them tender. Acids like lemon juice and vinegar speed coagulation and help dissolve connective tissue. Carbohydrates undergo processes like caramelization and gelatinization when heated, while acids inhibit gelatinization. Heat softens fruits and vegetables by breaking down fiber, though sugar makes fiber firmer and baking soda softer. Fats begin to break down and deteriorate rapidly when heated to their smoke point. Minerals may leach out and vitamins can be destroyed by heat and cooking elements. Heat is transferred through conduction, convection,

1. Effects of Heat on
Food

2. • Coagulation – exposure of
proteins to excessive heat toughens
them and makes them dry. Most
proteins complete coagulations or are
cooked at 71*C to 85*C

3. • By cooking properly,
tough meats can be made
tender.

4. • Acids, like lemon juice,
vinegar and tomato products
do two things to proteins:
1. speed coagulation
2. help dissolve some
connective tissue

5. CARBOHYDRATES
• Caramelization
• Gelatinization
• Acids inhibits
gelatinization

6. FRUITS AND VEGETABLES
• The softening of fruits and
vegetables in cooking is, in part,
the breaking down of fiber.

7. • Sugar makes fiber
firmer
• Baking soda makes
fiber softer.

8. FATS
• When fats are heated, they
begin to break down.

9. Smoke point – the temperature
at which the fat deteriorate rapidly
and begins to smoke.

10. MINERALS AND
VITAMINS
• Mineral components may
be leashed out, or
dissolved away from foods
during cooking.

11. • Vitamins and pigments may
also be destroyed by heat, by
long cooking and by other
elements present during
cooking.

12. HEAT TRANSFER
A. Conduction
B. Convection
C. Radiation

13. 1. When heat moves
directly from one item
to something touching
it.
A. Conduction

14. 2. When heat moves from
one part of something to
an adjacent part of the
item.

15. B. Convection
1. Natural – hot liquids
and gases rise while
cooler ones sink.

16. 2. Mechanical – heat is
transferred more
quickly to the food
and the food cooks
faster.

17. C. Radiation
1. Infrared –
an electric element or ceramic
element heated by a gas flame
becomes so hot that it gives of
infrared radiation which cooks the
food.

18. 2. Microwave – the
radiation generated by the
oven penetrates partway
into the food, where it
agitates the molecules of
water.