heat and food - chef nick boland | hccs culinary arts… · ppt file · web view ·...
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HEAT AND FOOD
Heat and Food
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COMPONENTS OF FOOD
Proteins Carbohydrates Fruit and vegetable fiber Fats Minerals, Vitamins, Pigments, flavor components
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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
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CARBOHYDRATES
Starches and Sugars Caramelization- browning of sugars Gelatinization- absorb water and swell*note- acids inhibit gelatinization
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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
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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
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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
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HEAT TRANSFER
Conduction Convection Radiation
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CONDUCTION
When heat moves from one item to another by touching it Pot of soup Roast
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CONVECTION
When heat is spread by the movement of air Natural- frier Mechanical- convection oven
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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
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COOKING TIMES
Factors that effect cook times Cooking temperature Speed of heat transfer Characteristics of the food
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COOKING METHODS
Moist heat Dry heat
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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
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MOIST HEAT METHODS
Steaming
Exposing foods directly to steam Extremely rapid method with little agitation and minimizes the loss of
nutrients
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MOIST HEAT METHODS
Braise- to cook in a small amount of liquid Usually after browning Considered a “combination cooking process”
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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
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DRY HEAT COOKING METHODS
Broil- to cook with radiant heat from above Used for tender meat, poultry, fish and vegetables
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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
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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
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DRY HEAT COOKING METHODS
Pan-Fry- to cook in a moderate amount of fat
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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
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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