Why cook?

Cooking to preserve nutrients involves:» surface area exposure» holding time» cooking time, temperature» amount of water

Food Production

Types of Heat Transfer

Conduction = heat transfer via direct contact of substances

Induction = use of electromagnetic field

Types of Heat Transfer

__________ = heat transfer via movement of liquid, air, or steam» ____________ (density or

temperature differences)–boiling–deep fat frying

» ____________ (e.g. fans)–convection oven–stirring

Types of Heat Transfer

___________ = heat energy is generated via wave action between source and food» _________ waves (_____ waves)–broiling– infrared lamps

used in keeping

“hot foods hot”

» ___________ ( ______waves)–waves penetrate the food and

excite water molecules, generating conduction heat transfer

Cooking Methods

Moist heat =

» (Use for which foods?) Dry heat =

» (Use for which foods?) Cooking in fat

Moist Heat Cooking

________: 212º F

__________: gentle boil, 185-205º F

_________: boiling or simmering in a small amount of liquid

_________: below boiling in a small amount of liquid, 160-180º F

Moist Heat Cooking

__________: partial and brief cooking in water or oil» meats: dissolve blood, salt,

impurities» vegetables: set color, destroy

enzymes» fruits, vegetables: ease of peeling

_________: brown food in fat, then cook at lower temp in small amount of liquid

________: cook directly in steam

Dry Heat Cooking

___________: cooking via hot, dry air (in an oven)»meat and poultry»must be uncovered to remain roasting

___________: cooking via hot, dry air (in an oven)» desserts and breads

__________: radiant heat source from above food

__________: radiant heat source is below food __________: grilling over hot coals

(usually baste frequently)

Cooking in Fat

__________: cook quickly in a small amount of fat

____________: cook less quickly in a moderate amount of fat

__________: food is submerged in hot fat» foods often dipped in batter

____________: oil + steam