1. Cooking Principles Chapter 15

2. Ways that Cooking Alters Food  Microorganisms are destroyed - makes food safer to eat  Connective tissue breaks down - making meat more tender  Fibers in Vegetables break down - makes them more tender and releases nutrients  Gelatinization - Starches (potatoes, pasta, rice) absorb liquid and swell (rice multiplies three times)  Coagulation – Proteins in eggs become solid, changes texture of raw and cooked meats

3.  Caramelization – chemical browning reaction that occurs when sugar is heated (caramel, onions, crust of bread)  Crystallization – when sugar crystals grow to create a solid structure in liquid (candy)  Mallard Reaction – when chemicals are changed by heat creating new flavor compounds (seared meats) grilled meats vs. boiled meats  Flavors blend and change - helps blend flavors (spaghetti sauce, chili, stews)

4. Dry Heat Cooking Methods  Dry heat methods often use higher temperatures, however they do not break down fibers or connective tissues as well as moist methods.  Dry heat methods best used with tender cuts of meat.

5. Sautéing

6. Panfrying

7. Deep Frying

8. Grilling

9. Broiling 

10. Roasting

11. Baking

12. Moist Heat Cooking Methods  Use steam or liquid in the cooking process.  Moist heat methods are best used for tougher cuts of meats and fibrous vegetables.  Moist heat methods use a range of temperatures that can be determined based upon how the appearance of the liquid.

13. Poaching (160°-180°)

14. Simmering (185°-205°)  Temperature range is important, any lower and connective tissue in meats does not break down, any higher and it makes proteins tough.

15. Boiling (cooking liquid at highest possible temperature)  Boiling liquids move rapidly and have large bubbles. Should not be used for protein foods, instead used for vegetables, starches, and grains.

16. Steaming

17. Combination Cooking Methods  Uses both dry and moist heat cooking techniques on the same food product.

18. Braising

19. Stewing

20. Blanch and Shock  Partially cooking vegetable in boiling water, then stopping the cooking process by plunging into ice water. Can then finish cooking the vegetables at another time.

21. Sweating  Cooking food in a small amount of fat on low heat to soften food without browning.