1. Heat and Food
Heat and Food

2. Components of food ________________
________________, Pigments, flavor components

3. Found in ________________
________________- become firm, shrink, loose moisture
________________- found in different degrees in meat, cooking procedure varies depending on amount of tissue
________________- speed coagulation, dissolve tissue
Proteins

4. ________________ ________________ ________________- browning of sugars
________________- absorb water and swell
*note- acids inhibit gelatinization

5. Fruit and vegetable fiber
________________- gives structure and strength to plants
Cooking fruits and vegetables is ________________the fibers
________________- 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 ________________ products and also used as a cooking ________________
Liquid -vs- solid
Liquids are known as ________________
________________consideratio n 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
________________

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 ________________ Natural- frier
Mechanical- convection oven

11. Radiation
When heat is spread by ________________ 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
________________

13. Cooking Methods
Moist heat
Dry heat

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

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

16. Moist heat methods Braise- ____________________________________
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 ________________

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

19. Dry heat cooking methods
Grilling
_______________________________________
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- ________________
Start with ________________
Sometimes coat with ________________
Deglaze pan after with ________________

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…
________________ fat absorption
Minimum moisture loss
Attractive golden ________________
Crisp surface
No off flavors from _______________

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