2. Heat and Food Chapter 4

3. Components of food Proteins Carbohydrates Fruit and vegetable fiber Fats Minerals, Vitamins, Pigments, flavor components

4. Proteins Found in meats, poultry, fish, eggs, milk Coagulation- become firm, shrink, loose moisture Connective tissue- found in different degrees in meat, cooking procedure varies depending on amount of tissue Acids- speed coagulation, dissolve tissue

5. Carbohydrates Starches and Sugars Caramelization- browning of sugars Gelatinization- absorb water and swell *note- acids inhibit gelatinization

6. Fruit and vegetable fiber Fiber- gives structure and strength to plants Cooking fruits and vegetables is breaking down the fibers Sugar- makes fiber firmer Alkalis- “baking soda” softens fiber *note- softening fibers cause fruits and vegs to become mushy and loose vitamins

7. Fats Present in food products and also used as a cooking medium Liquid -vs- solid Liquids are known as oils Smoking point- consideration for which fat to use

8. Minerals Vitamins Pigments and Flavoring components Important to the nutritional quality of food May be destroyed by heat or cooking Choose cooking method to preserve these elements

9. Heat Transfer Conduction Convection Radiation

10. Conduction When heat moves from one item to another by touching it Pot of soup Roast

11. Convection When heat is spread by the movement of air Natural- frier Mechanical- convection oven

12. Radiation When heat is spread by waves from the source to the food Infrared- broiler, hot element Microwave- waves “excite” water molecules causing temperature to rise

13. Cooking times Factors that effect cook times Cooking temperature Speed of heat transfer Characteristics of the food

14. Cooking Methods Moist heat Dry heat

15. Moist heat methods Poach, simmer, boil Cooking food in water or a seasoned liquid Boil- above 212 degrees Simmer- 185-205 degrees Poach- 160-180 degrees

16. Moist heat methods Steaming Exposing foods directly to steam Extremely rapid method with little agitation and minimizes the loss of nutrients

17. Moist heat methods Braise- to cook in a small amount of liquid Usually after browning Considered a “combination cooking process”

18. Dry heat cooking methods Roast and bake Roast- usually applies to meat and poultry Bake- applies to breads, fish, vegetables Usually on a rack, and uncovered

19. Dry heat cooking methods Broil- to cook with radiant heat from above Used for tender meat, poultry, fish and vegetables

20. Dry heat cooking methods Grilling Cooking using dry heat from below Grilling- open heat source over grid Griddling- solid heat surface Pan-broiling- saute pan

21. Dry heat cooking methods Saute- to cook quickly using a small amount of fat Sauter- to jump Start with hot pan Sometimes coat with flour Deglaze pan after with liquid

22. Dry heat cooking methods Pan-Fry- to cook in a moderate amount of fat

23. Dry heat cooking methods Deep Fry Quality is characterized by the following… Minimum fat absorption Minimum moisture loss Attractive golden color Crisp surface No off flavors from fat

24. Dry heat cooking methods Microwave Used for reheating, defrosting and cooking Measured by watts (500-2000) Radiation “excites” water molecules *note- never use metal in a microwave