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    Basic Cooking Principles

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    Ünay Türköz
    This document provides an overview of basic cooking principles, including the effects of heat on different components of food like carbohydrates, fats, and proteins. It discusses the three main methods of heat transfer in cooking: conduction, convection, and radiation. Conduction involves direct contact with a heat source, convection uses a heated fluid like air, and radiation uses electromagnetic waves. The document also outlines various cooking methods like moist heat, dry heat, and those that use fats like sautéing and deep frying.

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    © All Rights Reserved
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    Basic Cooking Principles

    Uploaded by

    Ünay Türköz
    197 views13 pages
    This document provides an overview of basic cooking principles, including the effects of heat on different components of food like carbohydrates, fats, and proteins. It discusses the three main methods of heat transfer in cooking: conduction, convection, and radiation. Conduction involves direct contact with a heat source, convection uses a heated fluid like air, and radiation uses electromagnetic waves. The document also outlines various cooking methods like moist heat, dry heat, and those that use fats like sautéing and deep frying.

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    Basic Cooking Principles

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    This document provides an overview of basic cooking principles, including the effects of heat on different components of food like carbohydrates, fats, and proteins. It discusses the three main methods of heat transfer in cooking: conduction, convection, and radiation. Conduction involves direct contact with a heat source, convection uses a heated fluid like air, and radiation uses electromagnetic waves. The document also outlines various cooking methods like moist heat, dry heat, and those that use fats like sautéing and deep frying.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    197 views13 pages

    Basic Cooking Principles

    Uploaded by

    Ünay Türköz
    This document provides an overview of basic cooking principles, including the effects of heat on different components of food like carbohydrates, fats, and proteins. It discusses the three main methods of heat transfer in cooking: conduction, convection, and radiation. Conduction involves direct contact with a heat source, convection uses a heated fluid like air, and radiation uses electromagnetic waves. The document also outlines various cooking methods like moist heat, dry heat, and those that use fats like sautéing and deep frying.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    of 13

    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

    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)

    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

    BASIC COOKING PRINCIPLES


    3 Types of Heat Transfer:
    Conduction
    Convection
    Radiation

    BASIC COOKING PRINCIPLES


    The science of heat

    Cooking is the transfer of heat energy from some source to the


    food
    In the kitchen there are three devices that are used to cook food:
    The stovetop
    Conventional oven
    Microwave oven
    Each of these devices are designed around a different method of
    heat transfer.
    The movement of heat is so important that there is a name for it:
    Thermodynamics

    BASIC COOKING PRINCIPLES


    Conduction

    Heat transfer through direct contact. When cooking on the


    stovetop, the heat from the flame or electric grill is
    applied directly to the frying pan. This means that only the
    flat surface of the pan is sufficiently hot enough to cook
    anything and we must flip and toss around the food to
    cook it properly.
    It is important to note that most pans are made of metals,
    like copper, that conduct heat very efficiently and do not
    melt on the stovetop.

    BASIC COOKING PRINCIPLES


    Convection
    Heat transfer through a fluid. The fluid can be liquid or
    gas and in the case of a convection oven, the fluid we
    care about is air.
    An oven is a confined area that gets hot by flames or
    electric coils. The air inside is warmed to a desired
    temperature and, as a result, cooks the food from all
    directions. This method of heat transfer is responsible
    for pizzas, cakes, and other baked treats!

    BASIC COOKING PRINCIPLES


    Radiation
    The transfer of heat using electromagnetic
    radiation. A microwave oven uses very strong
    radio waves (a form of electromagnetic radiation),
    which are very weak and not hot
    Microwave ovens work by spinning water, fats,
    sugars and oils inside the food. This causes
    friction, which then heats the food and cooks it
    from the inside.

    BASIC COOKING PRINCIPLES


    Cooking Methods
    Moist Heat:
    Poach,

    simmer, boil
    Cooking in water or seasoned, flavored liquid
    Steam
    Expose foods directly to steam
    Braise
    Cooked covered in a small amount of liquid

    BASIC COOKING PRINCIPLES


    Dry Heat
    Roast/Bake
    To cook foods by surrounding them with hot, dry
    air
    Cook uncovered
    Meats cooked on a rack
    Change position of product occasionally
    Smoke roasting

    BASIC COOKING PRINCIPLES


    Broil
    To cook with radiant heat from above
    Used for tender items
    Salamander
    is a low-heat broiler
    Grill
    To cook with heat from below on an open grid
    Griddling is done on a solid surface

    BASIC COOKING PRINCIPLES


    Dry-Heat Using Fats
    Saut
    To cook quickly in a small amount of fat
    Preheat the pan
    Do not overcrowd the pan
    Meats are sometimes dusted with flour first
    Pan is deglazed with a liquid after sauting to
    dissolve brown bits of food on the pan bottom

    BASIC COOKING PRINCIPLES


    Pan-Fry

    To cook in a moderate amount of fat in a pan over


    moderate heat
    Similar to saut, but more fat is used
    Usually done over lower heat
    Amount of fat depends on food being cooked
    Food is normally turned at least once

    Deep-Fry

    To cook submerged in hot fat

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