L Why cook? l Cooking to preserve nutrients involves: »surface area exposure »holding time »cooking time, temperature »amount of water Food Production.

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Presentation transcript:

l Why cook? l Cooking to preserve nutrients involves: »surface area exposure »holding time »cooking time, temperature »amount of water Food Production

Types of Heat Transfer l Conduction = heat transfer via direct contact of substances l Induction = use of electromagnetic field

Types of Heat Transfer l __________ = heat transfer via movement of liquid, air, or steam »____________ (density or temperature differences) –boiling –deep fat frying »____________ (e.g. fans) –convection oven –stirring

Types of Heat Transfer l ___________ = heat energy is generated via wave action between source and food »_________ waves (_____ waves) –broiling –infrared lamps used in keeping “hot foods hot” »___________ ( ______waves) –waves penetrate the food and excite water molecules, generating conduction heat transfer

Cooking Methods l Moist heat = »(Use for which foods?) l Dry heat = »(Use for which foods?) l Cooking in fat

Moist Heat Cooking l ________: 212º F l __________: gentle boil, º F l _________: boiling or simmering in a small amount of liquid l _________: below boiling in a small amount of liquid, º F

Moist Heat Cooking l __________: partial and brief cooking in water or oil »meats: dissolve blood, salt, impurities »vegetables: set color, destroy enzymes »fruits, vegetables: ease of peeling l _________: brown food in fat, then cook at lower temp in small amount of liquid l ________: cook directly in steam

Dry Heat Cooking l ___________: cooking via hot, dry air (in an oven) »meat and poultry »must be uncovered to remain roasting l ___________: cooking via hot, dry air (in an oven) »desserts and breads l __________: radiant heat source from above food l __________: radiant heat source is below food l __________: grilling over hot coals (usually baste frequently)

Cooking in Fat l __________: cook quickly in a small amount of fat l ____________: cook less quickly in a moderate amount of fat l __________: food is submerged in hot fat »foods often dipped in batter l ____________: oil + steam