Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel ” “ The qualities of an exceptional cook are akin to those of a successful tightrope walker: an abiding passion ofr the task, courage to go out on a limb and an impeccable sense of balance. – Bryan Miller, American food writer PRINCIPLES OF COOKING C H A P T E R NINE

2 PRINCIPLES OF COOKING Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel To cook successfully you must first understand the ways in which heat is transferred: conduction, convection and radiation. You should also understand what the application of heat does to the proteins, sugars, starches, water and fats in food.

3 PRINCIPLES OF COOKING Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Heat Transfer Conduction Convection – Natural convection – Mechanical convection Radiation – Infrared cooking – Microwave cooking

4 PRINCIPLES OF COOKING Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel The Effects of Heat Proteins coagulate Starches gelatinize Sugars caramelize Water evaporates Fat melts

5 PRINCIPLES OF COOKING Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Protein Coagulation

6 PRINCIPLES OF COOKING Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Gelatinization of Starch

7 PRINCIPLES OF COOKING Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Caramelization of Sugar Process of cooking sugar Partly responsible for flavor and color in the crust of bread and the browning of meats and vegetables – Maillard reaction, the process whereby sugar breaks down in the presence of protein

8 PRINCIPLES OF COOKING Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Water Evaporates As the internal temperature of food increases, water molecules move faster and faster turning water to a gas (steam), which vaporizes. The evaporation of moisture in foods causes it to dry during cooking.

9 PRINCIPLES OF COOKING Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Fats Melt Heat causes fats to melt, soften and liquefy. Fats will not evaporate.

10 PRINCIPLES OF COOKING Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Cooking Methods Dry-heat cooking methods – Air – Fat Moist-heat cooking methods – Water – Steam Combination cooking methods – Employ both dry- and moist-heat methods

11 PRINCIPLES OF COOKING Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Dry-Heat Cooking Methods Broiling Grilling Roasting and baking – Poêléing Sautéing – Stir-frying Pan-frying Deep-frying

12 PRINCIPLES OF COOKING Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Dry Heat cont.

13 PRINCIPLES OF COOKING Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Moist-Heat Cooking Methods Poaching – Submersion poaching – Shallow Poaching Boiling Steaming

14 PRINCIPLES OF COOKING Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Moist-Heat Cooking Methods

15 PRINCIPLES OF COOKING Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Combination Cooking Methods First step: brown the main ingredient using dry heat Second step: complete cooking by simmering the food in liquid – Braising Small amount of liquid – Stewing Enough liquid to cover the food