l why cook? l cooking to preserve nutrients involves: »surface area exposure »holding time...
TRANSCRIPT
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Why cook?
Cooking to preserve nutrients involves:» surface area exposure» holding time» cooking time, temperature» amount of water
Food Production
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Types of Heat Transfer
Conduction = heat transfer via direct contact of substances
Induction = use of electromagnetic field
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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
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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
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Cooking Methods
Moist heat =
» (Use for which foods?) Dry heat =
» (Use for which foods?) Cooking in fat
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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
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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
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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)
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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