The document discusses basic cooking methods and heat transfer. It explains that cooking involves applying heat to food through various methods like conduction, convection, and radiation. This causes chemical, physical, and microbiological changes that make the food safer, more digestible, and flavorful by improving attributes like color, texture and taste. Understanding how heat transfers helps control the cooking process.

1. CHAPTER 4
BASIC COOKING METHOD

2. Cooking
• Application of heat in food preparation
• Heat brings about chemical, physical and
microbiological changes

3. Purpose of Cooking
• To make its maximum nutritive value in
palatable form (edible)
• To develop, enhance or alter its flavor
• To improve its digestibility
• To increase palatability by improving its
color, texture and flavor
• To destroy pathogenic organisms and
substances found in a raw food.

4. Heat Transfer
• Shift of heat from the source to the food
• Understanding how heat is transferred
helps the cook to control the cooking
process

5. 3 ways of heat transfer
• Conduction
• Heat moves directly from one item to something
touching it. Ex from the top of the range to a soup pot
placed on it, from the pot to the soup inside.
• When heat moves from one part of something to an
adjacent part of the same item. Ex from pan to its
handle.
•
• Different materials conduct heat at different speeds.
Heat moves rapidly through copper and aluminum,
more slowly in stainless steel, slower in glass and
porcelain. Air is a poor conductor of heat.