heat and food - chef nick boland | hccs culinary arts… · ppt file · web view ·...

HEAT AND FOOD

Heat and Food

COMPONENTS OF FOOD

Proteins Carbohydrates Fruit and vegetable fiber Fats Minerals, Vitamins, Pigments, flavor components

PROTEINSFound in meats, poultry,

fish, eggs, milkCoagulation- become firm,

shrink, loose moistureConnective tissue- found in

different degrees in meat, cooking procedure varies depending on amount of tissue

Acids- speed coagulation, dissolve tissue

CARBOHYDRATES

Starches and Sugars Caramelization- browning of sugars Gelatinization- absorb water and swell*note- acids inhibit gelatinization

FRUIT AND VEGETABLE FIBER

Fiber- gives structure and strength to plantsCooking fruits and vegetables is breaking

down the fibersSugar- makes fiber firmerAlkalis- “baking soda” softens fiber*note- softening fibers cause fruits and vegs

to become mushy and loose vitamins

FATS

Present in food products and also used as a cooking medium

Liquid -vs- solid Liquids are known as oils

Smoking point- consideration for which fat to use

MINERALS VITAMINS PIGMENTS AND FLAVORING COMPONENTS

Important to the nutritional quality of food May be destroyed by heat or cooking Choose cooking method to preserve these elements

HEAT TRANSFER

Conduction Convection Radiation

CONDUCTION

When heat moves from one item to another by touching it Pot of soup Roast

CONVECTION

When heat is spread by the movement of air Natural- frier Mechanical- convection oven

RADIATION

When heat is spread by waves from the source to the food Infrared- broiler, hot element Microwave- waves “excite” water molecules causing temperature to rise

COOKING TIMES

Factors that effect cook times Cooking temperature Speed of heat transfer Characteristics of the food

COOKING METHODS

Moist heat Dry heat

MOIST HEAT METHODS

Poach, simmer, boil Cooking food in water or a seasoned liquid Boil- above 212 degrees Simmer- 185-205 degrees Poach- 160-180 degrees

MOIST HEAT METHODS

Steaming

Exposing foods directly to steam Extremely rapid method with little agitation and minimizes the loss of

nutrients

MOIST HEAT METHODS

Braise- to cook in a small amount of liquid Usually after browning Considered a “combination cooking process”

DRY HEAT COOKING METHODS

Roast and bake Roast- usually applies to meat and poultry Bake- applies to breads, fish, vegetables Usually on a rack, and uncovered

DRY HEAT COOKING METHODS

Broil- to cook with radiant heat from above Used for tender meat, poultry, fish and vegetables

DRY HEAT COOKING METHODS

Grilling Cooking using dry heat from below

Grilling- open heat source over grid Griddling- solid heat surface Pan-broiling- saute pan

DRY HEAT COOKING METHODS

Saute- to cook quickly using a small amount of fat Sauter- to jump Start with hot pan Sometimes coat with flour Deglaze pan after with liquid

DRY HEAT COOKING METHODS

Pan-Fry- to cook in a moderate amount of fat

DRY HEAT COOKING METHODS

Deep Fry Quality is characterized by the following…

Minimum fat absorption Minimum moisture loss Attractive golden color Crisp surface No off flavors from fat

DRY HEAT COOKING METHODS

Microwave Used for reheating, defrosting and cooking Measured by watts (500-2000) Radiation “excites” water molecules

*note- never use metal in a microwave