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    Principles of Cooking PDF

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    Carlo Trinio
    The document provides an overview of cooking principles and methods. It defines cooking as the transfer of energy from a heat source to food, which alters the food's structure and properties. It then discusses the three methods of heat transfer - conduction, convection, and radiation - which are key to cooking. The document also outlines various dry heat, moist heat, and combination cooking methods and how they work. It provides examples and details for common techniques like sautéing, poaching, braising, and steaming.

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    Principles of Cooking PDF

    Uploaded by

    Carlo Trinio
    2K views32 pages
    The document provides an overview of cooking principles and methods. It defines cooking as the transfer of energy from a heat source to food, which alters the food's structure and properties. It then discusses the three methods of heat transfer - conduction, convection, and radiation - which are key to cooking. The document also outlines various dry heat, moist heat, and combination cooking methods and how they work. It provides examples and details for common techniques like sautéing, poaching, braising, and steaming.

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    The document provides an overview of cooking principles and methods. It defines cooking as the transfer of energy from a heat source to food, which alters the food's structure and properties. It then discusses the three methods of heat transfer - conduction, convection, and radiation - which are key to cooking. The document also outlines various dry heat, moist heat, and combination cooking methods and how they work. It provides examples and details for common techniques like sautéing, poaching, braising, and steaming.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    2K views32 pages

    Principles of Cooking PDF

    Uploaded by

    Carlo Trinio
    The document provides an overview of cooking principles and methods. It defines cooking as the transfer of energy from a heat source to food, which alters the food's structure and properties. It then discusses the three methods of heat transfer - conduction, convection, and radiation - which are key to cooking. The document also outlines various dry heat, moist heat, and combination cooking methods and how they work. It provides examples and details for common techniques like sautéing, poaching, braising, and steaming.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 32

    PRINCIPLES

    of
    COOKING
    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.
    Heat Transfer
    To cook foods successfully, you must understand
    the ways in which heat is transferred: conduction,
    convection & radiation.
    CONDUCTION

    • The transfer of heat between substances


    that are in direct contact with each other.
    The better the conductor, the more rapidly
    heat will transfer
    CONVECTION
    • the transfer of heat from one place to
    another by the movement of fluids, a
    process that is essentially the transfer of
    heat via mass transfer.
    RADIATION
    • Radiant heat is transferred in the form of
    electromagnetic waves or particles from a
    hot object, such as the heating element of
    your broiler or toaster, to food. This
    transmission does not need the help of
    a medium like water or air.
    EFFECTS of HEAT
    Proteins coagulate
    EFFECTS of HEAT
    Starches gelatinize
    EFFECTS of HEAT
    Sugars caramelize
    EFFECTS of HEAT
    Water evaporates
    EFFECTS of HEAT
    Fats melt
    Cooking Methods
    • Dry-heat
    • Moist-heat
    • Combination
    Dry Heat Cooking Methods
    Any cooking method that does not
    use moisture as a cooking medium
    Dry Heat Cooking Methods

    Broiling
    - uses radiant heat
    from an overhead
    source to cook
    foods.
    Dry Heat Cooking Methods
    • Grilling - is a dry heat
    cooking method similar
    to broiling, except
    grilling uses a heat
    source beneath the
    cooking surface.
    Dry Heat Cooking Methods
    • Baking - dry heat cooking
    methods surround the food with
    dry, heated air in a closed
    environment. Heat is transferred
    by convection to the food's
    surface, and then penetrates the
    food by conduction. The
    surface dehydrates, and the
    food browns from
    caramelization.
    Dry Heat Cooking Methods
    • Roasting – cook
    usually in an enclosed
    unit such as oven or
    barbecue pit or on a
    revolving spit before an
    open flame.
    » Searing method
    » Low temperature or
    constant heat
    temperature
    » Resting
    Dry Heat Cooking Methods
    • Sautéing - is a dry heat
    cooking method that uses
    conduction to transfer heat from
    a hot saute pan to food with the
    aid of a small amount of fat.
    Foods are usually cut into small
    pieces and high temperatures
    are used in sauteing.
    • Stir-frying is a variation
    of sauteing. A wok is used
    instead of a saute pan.
    Dry Heat Cooking Methods
    • Pan-Frying - is similar to
    sautéing and deep-frying. It
    is a dry heat cooking
    method in which heat is
    transferred by conduction
    from the pan to the food,
    using a moderate amount
    of fat. Foods to be pan-
    fryed are usually breaded.
    Dry Heat Cooking Methods

    • Deep-Frying - is a dry
    heat cooking method
    that uses conduction
    and convection to
    transfer heat to food
    submerged in hot fat.
    Deep Frying Methods

    1. Basket method - Product is placed in the


    basket and lowered into the fat in the basket.
    2. Double basket method- Same as 1., but a
    second basket is placed over the product to
    keep it from floating.
    3. Swimming method- product is dropped directly
    into the fat and allowed to float freely; usually
    done with battered foods that might stick to the
    basket
    Moist Heat
    Cooking Methods
    Use water or steam to transfer
    heat through convection
    Moist Heat
    Cooking Methods
    • Poaching- to gently cook in flavored
    liquid. It usually applies to eggs, fruit,
    or fish. These foods do not require
    lengthy cooking times.
    » The food is placed in a liquid at
    temperatures between 160 –
    180°F. The surface of the liquid
    should show slight movement,
    but no bubbles.
    Two Methods of Poaching
    • Submersion poaching means the food is
    completely covered with the liquid.
    • Shallow poaching means the food is
    placed in just enough liquid to come
    halfway up the sides. Shallow poaching
    combines aspects of poaching and
    steaming.
    Moist Heat
    Cooking Methods
    • Simmering - is one of the
    most widely used moist heat
    cooking methods. Properly
    simmered foods should be
    very moist and tender. The
    liquid temperature should be
    from 185 - 205 °F.
    Moist Heat
    Cooking Methods
    • Blanch - to scald or parboil in water or
    steam
    – process wherein the food substance, usually
    a vegetable or fruit, is plunged
    into boiling water, removed after a brief, timed
    interval, and finally plunged into iced water or
    placed under cold running water (shocked) to
    halt the cooking process.
    Moist Heat
    Cooking Methods
    • Boiling - is probably the most
    widely used of the moist heat
    cooking methods. It uses the
    process of convection to
    transfer heat from a liquid to a
    food. Boiling uses large
    amounts of rapidly bubbling
    liquid to cook foods.
    Moist Heat
    Cooking Methods
    • Steaming- is a moist heat
    method that uses the steam to
    the food being cooked. Fish &
    vegetables are most
    associated with steaming.
    Steaming tends to enhance
    a food's natural flavor and
    helps retain its nutrients.
    Combination Cooking Methods
    These involve both dry and
    moist heat cooking methods.
    Combination Cooking Methods
    • Braising – to cook meat by browning in fat and
    simmering gently in a covered pan with a liquid.
    » Foods to be braised are usually large pieces such
    as meats.
    Combination Cooking Methods

    • Stewing - usually uses smaller pieces of


    food, which are first cooked either by
    browning in fat or oil. Cooking is finished
    in a liquid or sauce.
    THANK YOU!!!

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