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OnCooking6CH10PPLecture_accessible.pptx
1. On Cooking: A Textbook of Culinary
Fundamentals
Sixth Edition
Chapter 10
Principles of Cooking
Copyright ยฉ 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
2. Copyright ยฉ 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Learning Objectives
After studying this chapter, you will be able to
10.1 explain how heat is transferred to foods through conduction,
convection and radiation describe how heat affects various kinds
of foods
10.2 explain the basic principles and techniques of common dry-
heat cooking methods
10.3 explain the basic principles and techniques of common
moist-heat cooking methods
10.4 explain the basic principles and techniques of common
combination cooking methods
10.5 list healthy cooking methods
3. Copyright ยฉ 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Success at Cooking
โข You will gain success at cooking when you
โข Understand the ways in which heat is transferred
โ conduction, convection and radiation.
โข Understand what the application of heat does to the
proteins, sugars, starches, water and fats in food.
4. Copyright ยฉ 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Heat Transfer
Heat energy is transferred three ways
โข Conduction
โข Convection
โ Natural convection
โ Mechanical convection
โข Radiation
โ Infrared cooking
โ Microwave cooking
5. Copyright ยฉ 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Heat Transfer Illustrated
โข Arrows indicate heat patterns when using various heating methods
(clockwise from top left): conduction to the pan from a heated gas burner;
conduction to the pan from a heated gas burner and convection within a
heated liquid; radiation from microwaves; radiation from a heated broiler.
6. Copyright ยฉ 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
The Effects of Heat
โข Proteins coagulate
โข Starches gelatinize
โข Sugars caramelize
โข Water evaporates
โข Fat melts
7. Copyright ยฉ 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Protein Coagulation
โข Protein coagulation, from left: loosely folded protein
chain, denatured protein and coagulated protein.
8. Copyright ยฉ 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Gelatinization of Starch
โข Gelatinization of starch, from left: uncooked starch
granules floating in a liquid; starch beginning to swell
when heated; fully gelatinized starches binding into a
solid mass.
9. Copyright ยฉ 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Caramelization of Sugar
โข Process of cooking sugar
โข Partly responsible for flavor and color in the crust of
bread and the browning of meats and vegetables
โ Maillard reaction, the process whereby sugar breaks
down in the presence of protein
โ occurs when proteins and carbohydrates are heated
to 250ยฐFahrenheit (121ยฐCentigrade) and above
10. Copyright ยฉ 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Water Evaporates
โข As the internal temperature of food increases, water
molecules move faster and faster turning water to a gas
(steam), which vaporizes.
โข The evaporation of moisture in foods causes it to dry
during cooking.
11. Copyright ยฉ 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Fats Melt
โข Heat causes fats to melt, soften and liquefy.
โข Butter begins to melt at temperatures as low as 70ยฐFahrenheit
(21ยฐCentigrade).
โข Fats will not evaporate.
12. Copyright ยฉ 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Determining Doneness
โข Observe physical changes in food
โ Touch foods
โ Observe surface color and texture
โข Test temperature of food after cooking
โข Carryover cooking from residual heat, means that food
continues to cook outside of the oven
13. Copyright ยฉ 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Cooking Methods
โข Dry-heat cooking methods
โ Air
โ Fat
โข Moist-heat cooking methods
โ Water
โ Steam
โข Combination cooking methods
โ Employ both dry- and moist-heat methods
14. Copyright ยฉ 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Dry-Heat Cooking Methods
โข Broiling
โข Grilling
โข Roasting and baking
โ Poรชlรฉing
โข Barbecuing
โข Sautรฉing
โ Stir-frying
โข Pan-frying
โข Deep-frying
15. Copyright ยฉ 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Moist-Heat Cooking Methods
โข Poaching
โ Submersion poaching
โ Shallow Poaching
โข Boiling
โข Steaming
16. Copyright ยฉ 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Combination Cooking Methods
โข Braising
โข Stewing
โข First step: brown the main ingredient using dry heat
โข Second step: complete cooking by simmering the food in
liquid
โ Braising
โช Small amount of liquid
โ Stewing
โช Enough liquid to cover the food
17. Copyright ยฉ 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Combination Cooking Method: Sous
Vide
โข Vacuum-sealed pouch of seasoned food is submerged in
temperature-controlled water bath.
โข Cooking at a precise, steady temperature for tenderness
and uniformity without caramelization.
โข Food may be browned after cooking.
18. Copyright ยฉ 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
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