Transcript CHAPTER 10 PRINCIPLES OF COOKING

CHAPTER 10
PRINCIPLES OF COOKING
On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Pretest – check your understanding
• Why does a potato boil faster than it bakes?
• Why can you put your hand in a 2000 F
oven but not in 2000 F pot of water?
• What is the Slow Food Movement?
On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Slow Food
• Founded by Carlo Petrini in Italy in 1986
• “Opposes standardization of taste, defends the
need for consumer information, protects cultural
identities tied to food and gastronomic traditions,
safeguards foods and cultivation and processing
techniques inherited from tradition and defend
domestic and wild animal and vegetable species”
• Slow Food boasts 83,000 members worldwide
On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Slow Food USA.org
• National office: Brooklyn NY – internships
available
• Non-profit, educational org,
membership/newletter
• Believes “pleasure & quality achieved by
slowing down” in eating, cooking, eating in
season, local foods, heirloom varieties of
fruits & vegetables, sustaining biodiversity
On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Principles of 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
On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Cooking Methods
Identify dry, moist, combination
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Broiling
Poaching
Grilling
Simmering
Roasting
Boiling
Baking
On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
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Steaming
Sautéing
Braising
Pan-frying
Stewing
Deep-frying
Stir-frying
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Heat Transfer
• Conduction
• Convection
– Natural
– Mechanical
• Radiation
– Infrared cooking
– Microwave cooking
On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Heat Patterns
What methods are represented
below?
On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Effects of Heat
Be able to give examples of each
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Proteins coagulate-160-1850F
Starches gelatinize- 150 -2120F
Sugars caramelize- sucrose browns at 1700F
Water evaporates
Fats melt - 890F
On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Flavor enhancing methods
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Stewing vegetables, chicken, lamb or beef
Braising vegetables, chicken, lamb or beef
Roasting vegetables
What else?
On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458