1. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 CHAPTER 10 PRINCIPLES OF COOKING

2. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Pretest – check your understanding Why does a potato boil faster than it bakes? Why can you put your hand in a 200 0 F oven but not in 200 0 F pot of water? What is the Slow Food Movement?

3. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Slow Food Founded by Carlo Petrini in Italy in 1986 “Opposes standardization of taste, defends the need for consumer information, protects cultural identities tied to food and gastronomic traditions, safeguards foods and cultivation and processing techniques inherited from tradition and defend domestic and wild animal and vegetable species” Slow Food boasts 83,000 members worldwide

4. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Slow Food USA.org National office: Brooklyn NY – internships available Non-profit, educational org, membership/newletter Believes “pleasure & quality achieved by slowing down” in eating, cooking, eating in season, local foods, heirloom varieties of fruits & vegetables, sustaining biodiversity

5. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Principles of Cooking Cooking can be defined as the transfer of energy from a heat source to a food Energy alters the food’s molecular structure, changes its texture, flavor, aroma, and appearance When food is cooked, the process destroys microorganisms and makes food easier to ingest and digest

6. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Cooking Methods Identify dry, moist, combination Broiling Poaching Grilling Simmering Roasting Boiling Baking Steaming Sautéing Braising Pan-frying Stewing Deep-frying Stir-frying

7. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Heat Transfer Conduction Convection –Natural –Mechanical Radiation –Infrared cooking –Microwave cooking

8. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Heat Patterns What methods are represented below?

9. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Effects of Heat Be able to give examples of each Proteins coagulate-160-185 0 F Starches gelatinize- 150 -212 0 F Sugars caramelize- sucrose browns at 170 0 F Water evaporates Fats melt - 89 0 F

10. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Flavor enhancing methods Stewing vegetables, chicken, lamb or beef Braising vegetables, chicken, lamb or beef Roasting vegetables What else?