1. Heat and Food
Heat and Food

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

3. 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
Proteins

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

5. 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

6. 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

7. 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

8. Heat Transfer
Conduction
Convection
Radiation

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

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

11. 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

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

13. Cooking Methods
Moist heat
Dry heat

14. Moist heat methods Poach, simmer, boil
Cooking food in water or a seasoned liquid
Boil- above 212 degrees
Simmer degrees
Poach degrees

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

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

17. 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

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

19. 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

20. 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

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

22. 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

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