On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey CHAPTER 10 PRINCIPLES OF COOKING

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey Pretest – check your understanding Why does a potato boil faster than it bakes? Why can you put your hand in a F oven but not in F pot of water? What is the Slow Food Movement?

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey Slow Food Founded by Carlo Petrini in Italy in 1986 “Opposes standardization of taste, defends the need for consumer information, protects cultural identities tied to food and gastronomic traditions, safeguards foods and cultivation and processing techniques inherited from tradition and defend domestic and wild animal and vegetable species” Slow Food boasts 83,000 members worldwide

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey Slow Food USA.org National office: Brooklyn NY – internships available Non-profit, educational org, membership/newletter Believes “pleasure & quality achieved by slowing down” in eating, cooking, eating in season, local foods, heirloom varieties of fruits & vegetables, sustaining biodiversity

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 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

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey Cooking Methods Identify dry, moist, combination Broiling Poaching Grilling Simmering Roasting Boiling Baking Steaming Sautéing Braising Pan-frying Stewing Deep-frying Stir-frying

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey Heat Transfer Conduction Convection –Natural –Mechanical Radiation –Infrared cooking –Microwave cooking

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey Heat Patterns What methods are represented below?

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey Effects of Heat Be able to give examples of each Proteins coagulate F Starches gelatinize F Sugars caramelize- sucrose browns at F Water evaporates Fats melt F

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey Flavor enhancing methods Stewing vegetables, chicken, lamb or beef Braising vegetables, chicken, lamb or beef Roasting vegetables What else?