1. Daily Appetizer
Review Question: What is bottom to top shelving order? Why is it important when storing food in the refrigerator?

2. Cooking Principles

3. Heat Transfer
Heat is a type of energy that can be transferred to foods by conduction, convection, or radiation.

4. Conduction
The movement of heat from one item to another through direct contact.
Copper and Aluminum are the best metal conductors.
Conduction is important in all cooking methods because it cooks from the outside in

5. Convection
The transfer of heat caused by a natural movement of molecules in a fluid; whether air, water, or fat
Two types: Natural and Mechanical

6. Radiation
Energy is transferred by waves of heat or light striking the food.
Infrared – uses electric or ceramic element that is heated to such high temperature, it gives off waves of radiant heat.

7. Radiation Cont…
Microwave – radiation is generated by agitating water molecules which creates friction and heat.
Microwave does not brown food…Not a good replacement for an oven!

8. Effect of heat on…. Protein – Coagulates
Coagulation –the irreversible transformation of proteins from liquid or semi liquid state to a solid state.

9. Effect of heat on…. Starches – Gelatinize
Gelatinization – starch granules absorb water, causing them to swell, soften, and clarify slightly.

10. Effects of heat on… Sugars – Caramelize
Caramelization – when sugar cooks and gradually turns brown and adds flavor.
Responsible for most flavors we associate with cooking.

11. Effects of heat on…
Water –
Evaporates
Fat –
Melts

12. Cooking Methods Dry Heat Cooking using air or fat Moist Heat
Applying heat to food by submerging it directly into a hot liquid or by exposing it to steam
Combination Heat
Uses both dry and moist heat cooking methods

13. Cooking Method – Dry Heat
Broiling – uses radiant heat from an overhead source
Grilling – uses a heat source below the cooking surface

14. Cooking Method – Dry Heat
Roasting and Baking – surrounding food with dry, heated air in a closed environment
Sautèing – heat from a hot pan cooks food with a small amount of fat

15. Cooking Methods – Dry Heat
Pan frying – heat is transferred from pan and fat to food that is typically breaded. Heat is also transferred through the hot fat by convection.
Deep frying – uses convection and
conduction to heat food that is
submerged in hot fat.

16. Cooking Method – Moist Heat
Simmering – uses convection to transfer heat from liquid to food
Usually used to tenderize foods through long, slow, moist heat cooking

17. Cooking Method – Moist Heat
Boiling – uses convection to transfer heat from liquid to food.
Rapidly bubbling liquid

18. Cooking Method – Moist Heat
Poaching – uses convection to transfer heat from liquid to a food
The food is placed in liquid that is held between 160° to 180°. Do Not Boil!

19. Cooking Methods – Moist Heat
Steaming – uses convection to transfer heat from steam to the food being cooked.
Usually used to cook delicate foods that don’t need long to cook

20. Cooking Method - Combination
Braising – usually larger pieces of food that are browned in a small amount of fat; then liquid is added to the pan and it is cooked in the oven or on the stove at a low temperature for a long period of time.

21. Cooking Method - Combination
Stewing – smaller pieces of food that are browned in fat and finished in a liquid sauce. Simmered at a constant temperature until tender.

22. Daily Dessert
What are the 3 cooking methods? and give an example of each.