This presentation deals with the effect of heat on the different types of food.

1. PRINCIPLES OF COOKING
Effect of Heat on Foods

2. Principles of Cooking
• Cooking can be defined as the transfer of energy from a heat source
to a food
• Energy alters the food’s molecular structure, changes its texture,
flavor, aroma, and appearance
• When food is cooked, the process destroys microorganisms and
makes food easier to ingest and digest

3. BASIC COOKING PRINCIPLES
Effects of heat on food:
 Foods are composed of:
 Carbohydrates
 Fats
 Proteins
 Water
 Minerals, Vitamins & Pigments
 It is important to understand how these
components react when heated or are
mixed with other foods

4. BASIC COOKING PRINCIPLES
Carbohydrates
o Starches and sugars are both
carbohydrates found in: fruits, vegetables,
grains, beans and nuts. Meats and fish
also contain a small amount
o Two most important changes caused by
cooking:
Caramelization
o Browning of sugars (browning vegetables
and golden colour of bread crust)
Gelatinization
o Starches absorb water and swell
(thickening sauces)

5. BASIC COOKING PRINCIPLES
Fat Facts
Present in:
Meats, poultry, fish
Eggs, milk products
Nuts and whole grains
Fruits and vegetables
Break down when heated
Smoke when they become hot enough
Higher smoke point fats are good for deep frying

6. Effect of Heat
• Proteins coagulate-160-1850F
• Starches gelatinize- 150 -2120F
• Sugars caramelize- sucrose browns at 1700F
• Water evaporates
• Fats melt - 890F