1. CHRM 1030 CULINARY FOUNDATIONS Dry Heat Methods

2. Student will be able to: Name the most important components of foods and describe what happens to them when they are cooked by dry heat methods. Name the most important components of foods and describe what happens to them when they are cooked by dry heat methods. Describe the ways in which heat is transferred to food in order to cook it. Describe the ways in which heat is transferred to food in order to cook it. List the factors that affect cooking times. List the factors that affect cooking times. Describe the dry heat cooking methods used in commercial kitchens. Describe the dry heat cooking methods used in commercial kitchens. Cook foods by frying, sauté, broil, roast, smoke and grill. Cook foods by frying, sauté, broil, roast, smoke and grill. Evaluate foods cooked by dry heat methods. Evaluate foods cooked by dry heat methods.

3. Components (The Big Five) 1. Proteins 2. Carbohydrates-Starches 3. Carbohydrates-Sugars 4. Water 5. Fats

4. Proteins Denature, then coagulate Denature, then coagulate Heat and pH Heat and pH Start to denature at 140°F Start to denature at 140°F Loose moisture and firm up Loose moisture and firm up

5. Proteins-Examples Beef Beef Rare Rare Medium Medium Well Done Well Done Eggs Eggs Au Drool Au Drool Done Done Browned Browned

6. Carbohydrates-Starches Gelatinize when heated with or around water Gelatinize when heated with or around water Occurs about 180°F to 190°F Occurs about 180°F to 190°F Starch absorbs all surrounding available water-birefringence Starch absorbs all surrounding available water-birefringence

7. Carbohydrates-Starch Examples Grains Grains Flours Flours High Starch Vegetables-carrot, potato, rutebega, etc High Starch Vegetables-carrot, potato, rutebega, etc

8. Carbohydrates-Sugars Melt during heating Melt during heating Release water held by chemical bond Release water held by chemical bond Remaining “dry” sugar becomes superheated Remaining “dry” sugar becomes superheated Caramelizes at 335°F Caramelizes at 335°F Carbonizes at 337°F Carbonizes at 337°F

9. Carbohydrates-Sugars-Examples Refined cane sugar/beet sugar Refined cane sugar/beet sugar Maple syrup Maple syrup Milk sugar (lactose) Milk sugar (lactose) Blood sugar (glucose) Blood sugar (glucose)

10. Fiber/connective tissue- Fruit/vegetables= cellulose Fruit/vegetables= cellulose Protein in meats=amino acid matrix of collagen and elastin Protein in meats=amino acid matrix of collagen and elastin Fibers soften in the presents of heat. Fibers soften in the presents of heat. Acids and alkali can change textures to hard or soft depending upon the type of fiber or connective tissue. Acids and alkali can change textures to hard or soft depending upon the type of fiber or connective tissue. Dry heat toughens and shrinks all fibers and connective tissues. Dry heat toughens and shrinks all fibers and connective tissues.

11. Fats Melt when heated to 90 to 95 Melt when heated to 90 to 95 Butter, oil, animal fats such as lard and tallow are solid at room temperature Butter, oil, animal fats such as lard and tallow are solid at room temperature When heated, fats melt and are used as a lubricator and buffer of heat and temperature. When heated, fats melt and are used as a lubricator and buffer of heat and temperature. Some fats called lipids or liquid fats are oils that remain liquid at room temp-olive oil, canola oil, peanut oil, etc. Some fats called lipids or liquid fats are oils that remain liquid at room temp-olive oil, canola oil, peanut oil, etc.

12. Water Evaporates at 212°F Evaporates at 212°F Water carries flavors and also regulates temperatures in the cooking process Water carries flavors and also regulates temperatures in the cooking process Universal solvent Universal solvent Changes thermal properties Changes thermal properties

13. Why is food cooked? To remove pathogens To remove pathogens To make food more palatable To make food more palatable Improve digestion Improve digestion Improve flavor Improve flavor

14. How are we going to know when food is "done"? Look Look Feel Feel Smell Smell Temperature Temperature Four factors: Four factors:

15. Determining Cooking Temperature Temperature Cooking temperatures of materials, 140 is meat as an example Cooking temperatures of materials, 140 is meat as an example Speed of heat transfer Speed of heat transfer steam is faster than air, density of materials. steam is faster than air, density of materials. Size and shape Size and shape consider surface mass. consider surface mass. Nature of the food itself Nature of the food itself is it protein, fat, carbo, sugar full of connective tissue? is it protein, fat, carbo, sugar full of connective tissue?

16. Dry Heat Methods—No water Bake 225 to 450 Broil 550 + Grill550+ Griddle 200 – 450 Roast 225 – 450 Saute 260 – 437 Pan Fry 260 – 437 Deep Fry 325 - 375

17. Important ideas to remember Method selected gives the finished product a specific texture, appearance, aroma and flavor. Method selected gives the finished product a specific texture, appearance, aroma and flavor. Methods are not suitable for all foods Methods are not suitable for all foods W/O method there are choices/decisions to make depending on what is being cooked, such as how to cook an egg, or a piece of fish, etc. W/O method there are choices/decisions to make depending on what is being cooked, such as how to cook an egg, or a piece of fish, etc.

18. ROASTING / BAKING: Heated in an enclosed space Heated in an enclosed space sear sear low temp low temp high temperature high temperature

19. BROILING / GRILLING high heat from above or below high heat from above or below small cuts of even thickness small cuts of even thickness lower heat if well done, raise heat if rare lower heat if well done, raise heat if rare

20. SAUTEING: quickly in a small amount of fat such as clarified butter or oil quickly in a small amount of fat such as clarified butter or oil cut uniformly, pound out to evenly cut uniformly, pound out to evenly do not overload pan, keep food jumping do not overload pan, keep food jumping

21. PAN-FRYING ½ submerged in hot fat. ½ submerged in hot fat. brown than lower heat (necessitates a very hot pan) brown than lower heat (necessitates a very hot pan) coating prevents drying out. coating prevents drying out.

22. DEEP-FRYING submerged in a large quantity of hot oil. Cooked by convective heat. submerged in a large quantity of hot oil. Cooked by convective heat. product must be dry to avoid splattering. Batter or coating to help product from drying out and overcooking. product must be dry to avoid splattering. Batter or coating to help product from drying out and overcooking. small pieces cook quickly, larger pieces lower temperature to avoid burning of batter or coating. small pieces cook quickly, larger pieces lower temperature to avoid burning of batter or coating.