daily appetizer
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Daily Appetizer. Review Question: What is bottom to top shelving order? Why is it important when storing food in the refrigerator?. Cooking Principles. Heat Transfer. Heat is a type of energy that can be transferred to foods by conduction, convection, or radiation. Conduction. - PowerPoint PPT PresentationTRANSCRIPT
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Daily Appetizer
Review Question: What is bottom to top shelving order? Why is it important when storing food in the refrigerator?
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Cooking Principles
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Heat Transfer
• Heat is a type of energy that can be transferred to foods by conduction, convection, or radiation.
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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
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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
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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.
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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!
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Effect of heat on….
• Protein – Coagulates• Coagulation –the irreversible transformation
of proteins from liquid or semi liquid state to a solid state.
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Effect of heat on….
• Starches – Gelatinize• Gelatinization – starch granules absorb water,
causing them to swell, soften, and clarify slightly.
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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.
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Effects of heat on…
• Water – Evaporates
• Fat – Melts
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Cooking Methods
• Dry HeatCooking using air or fat• Moist HeatApplying heat to food by submerging it directly
into a hot liquid or by exposing it to steam• Combination HeatUses both dry and moist heat cooking methods
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Cooking Method – Dry Heat
• Broiling – uses radiant heat from an overhead source
• Grilling – uses a heat source below the cooking surface
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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
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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.
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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
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Cooking Method – Moist Heat
• Boiling – uses convection to transfer heat from liquid to food.
• Rapidly bubbling liquid
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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!
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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
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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.
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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.
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Daily Dessert
• What are the 3 cooking methods? and give an example of each.