chapter 9
DESCRIPTION
On Cooking Principles of CookingTRANSCRIPT
Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
”“ The qualities of an exceptional cook are akin to those of a successful
tightrope walker: an abiding passion ofr the task, courage to go out on a limb and an impeccable sense of balance.
– Bryan Miller, American food writer
PRINCIPLES OF COOKING
C H A P T E R NINE
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
After studying this unit
You will be able to:– Understand how heat is transferred to foods
through conduction, convection and radiation– Understand how heat affects foods– Understand the basic principles of various
cooking methods
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
To cook successfully you must first understand the ways in which heat
is transferred: conduction, convection and radiation.
You should also understand what the application of heat does to the proteins, sugars, starches, water
and fats in food.
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Heat Transfer
Conduction Convection
– Natural convection– Mechanical convection
Radiation– Infrared cooking– Microwave cooking
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
The Effects of Heat
Proteins coagulate Starches gelatinize Sugars caramelize Water evaporates Fat melts
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Protein Coagulation
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Gelatinization of Starch
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Caramelization of Sugar
Process of cooking sugar Partly responsible for flavor and color in the crust
of bread and the browning of meats and vegetables– Maillard reaction, the process whereby sugar
breaks down in the presence of protein
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Water Evaporates
As the internal temperature of food increases, water molecules move faster and faster turning water to a gas (steam), which vaporizes.
The evaporation of moisture in foods causes it to dry during cooking.
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Fats Melt
Heat causes fats to melt, soften and liquefy. Fats will not evaporate.
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Cooking Methods
Dry-heat cooking methods– Air– Fat
Moist-heat cooking methods– Water– Steam
Combination cooking methods– Employ both dry- and moist-heat methods
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Dry-Heat Cooking Methods
Broiling Grilling Roasting and baking
– Poêléing Sautéing
– Stir-frying Pan-frying Deep-frying
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Moist-Heat Cooking Methods
Poaching– Submersion poaching– Shallow Poaching
Boiling Steaming
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Moist-Heat Cooking Methods
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Combination Cooking Methods
First step: brown the main ingredient using dry heat
Second step: complete cooking by simmering the food in liquid– Braising
Small amount of liquid– Stewing
Enough liquid to cover the food