1. Basic Cooking Principles
Chapter 4
Basic Cooking Principles

2. Chapter Objectives
1. Name the most important components of foods and describe what happens to them when they are cooked.
2. Name and describe the three ways in which heat is transferred to food in order to cook it.
3. List three factors that affect cooking times.
4. Explain the differences between moist-heat cooking methods, dry-heat cooking methods, and dry-heat methods using fat.
5. Describe each basic cooking method used in the commercial kitchen.

3. Chapter Objectives (cont’d)
6. Identify five properties that determine the quality of a deep-fried product.
7. Explain the difference between a seasoning and a flavoring ingredient and give examples of each.
8. Identify appropriate times for adding seasoning ingredients to the cooking process in order to achieve optimal results.
9. Identify appropriate times for adding flavoring ingredients to the cooking process in order to achieve optimal results.
10. List eleven guidelines for using herbs and spices in cooking.

4. No written recipe is 100% accurate
No written recipe is 100% accurate. The judgment of the cook is still the most important factor in insuring the product is successful.

5. Effects of Heat on Foods
Carbohydrates
Fruit and vegetable fiber
Proteins
Fats
Minerals, vitamins, pigment, and flavor components
Water

6. Effects of Heat on Foods (cont’d)
Proteins coagulate
Starches gelatinize
Sugars caramelize
Water evaporates
Fats melt
Fiber is softened
Vitamins and pigments can be destroyed

7. Heat Transfer Conduction Convection Radiation Natural Mechanical
Infrared cooking
Microwave cooking

8. Cooking Times Consider: The cooking temperature
The different speeds of heat transfer
The size, temperature, and individual characteristics of the food

9. Cooking Methods - Overall
Broiling
Grilling
Roasting
Baking
Sautéing
Pan-frying
Deep-frying
Poaching
Simmering
Boiling
Steaming
Braising
Stewing

10. Cooking Methods Dry-heat cooking methods Moist-heat cooking methods
Combination cooking methods

11. Moist-Heat Cooking Methods
Poaching
Simmering
Boiling
Steaming
Braising
Stewing
Blanching

12. Dry-Heat Cooking Methods
Broiling
Grilling
Roasting
Baking
Griddle
Pan-Broiling

13. Dry-Heat Methods Using Fat
Sauté
Pan-fry
Deep-fry
Pressure fry

14. Procedures for deep-frying
Fry at proper temperatures
Don’t overload basket
Use good-quality fat
Replace 15–20% of fat with each use
Discard spent fat
Avoid mixing food flavors
Fry as close to service as possible
Protect fat from its enemies
Heat, oxygen, water, salt, food particles, and detergent

15. The Art of Seasoning and Flavoring
There is a difference between seasoning and flavoring
Seasoning: enhancing the natural flavor of the food without significantly changing its flavor. Salt is the primary seasoning used.
Generally added at the end of the cooking process
Flavoring: adding a new flavor to the food, thus modifying the original flavor
Can be added at any time based on the entire cooking process

16. Herbs and Spices
Herbs and Spices are kitchen staples used as flavoring and seasoning
Herbs are the leaves of certain plants that usually grow in temperate climates
Spices are the buds, fruits, flowers, bark, seeds, and roots of plants and trees, many of which grow in tropical climates.

17. Commonly Used Herbs and Spices
Aleppo Pepper
Allspice
Anise
Annatto Seeds
Basil
Bay
Capers
Caraway
Cardamom
Cayenne
Chervil
Chile Powder
Chiles
Chives
Cilantro
Cinnamon
Cloves
Coriander
Crushed Chiles
Cumin
Dill
Fennel
Fenugreek
File Powder
Galangal
Ginger
Grains of Paradise
Horseradish

18. Commonly Used Herbs and Spices (cont’d)
Juniper
Lavender
Lemon grass
Marjoram
Mint and Peppermint
Mustard seeds
Nutmeg
Oregano
Paprika
Parsley
Peppercorns, black, white, green and pink
Poppy Seeds
Rosemary
Saffron
Sage
Sesame Seeds
Szechwan Pepper
Tamarind
Tarragon
Thyme
Turmeric
Wasabi

19. Herb and Spice blends Chinese five-spice powder Fine Herbs
Herbs de Provence
Italian Seasoning Blend
Masala
Pickling Spices
Quatre épices
Ras el Hanout
Seasoned Salts
Remember to store fresh herbs at 34° F-40° F

20. Seasoning and Flavoring Considerations
Flavoring should not hide the taste or aroma of the primary ingredient
Flavorings should be combined in balance
Flavoring should not be used to disguise poor quality foods
Salt is the most basic seasoning

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