Cedric Titus High School

Subject: Food, Nutrition and Health

Unit: Food Science and Technology
Topic: Principles of Cooking

Objectives
1. Define related terms
2. Identify at least three reasons for cooking foods.
3. Explain the principles of heat transfer.
4. Differentiate between moist and dry heat methods of cooking.
5. Discuss the advantages and disadvantages of each method of cooking.

Cooking is the art or science of preparing food for consumption by applying heat. It is the
practice or skill of preparing food by combining, mixing and heating ingredients.

Reasons for Cooking Foods

1. To destroy harmful bacteria in foods
  2. To add flavour
  3. To improve appearance
  4. To provide hot foods in cold weather
 5. To aid digestion
 6. To reduce bulk
  7. Add variety
 8. To preserve or utilize excess when in season

Heat Transfer
    Heat transfer occurs/takes place within foods, in the medium in which they are cooked and
via the energy source used for cooking. There are three main types of heat transfer methods,
they are: conduction, convection and radiation.

Conduction is the process of heat being transferred between objects through direct contact,
and it's the most common type of heat transfer. For example, in cooking the burners on stoves
will conduct heat energy to the bottom of a pot sitting on top of it.

Facilitator: Miss. S. Lovelace

Convection refers to a method of heat transfer where food is heated by a moving heat source
such as hot air inside an oven that is circulated by a fan. The movement of steam or the
motion of boiling water in a pot are also examples of convection.

Convection in boiling water

Radiation: In radiation, cooking energy is transferred by waves of heat or light striking

the food. When the waves reach the food they heat the surface because the waves cannot go
below it.

Food cooked by heat waves

Picture Summary of all three methods

Facilitator: Miss. S. Lovelace

Methods of Cooking
All cooking methods are placed into three groups:
1. Moist heat methods
2. Dry heat methods
3. Combination methods

Moist heat cooking methods involves cooking foods in a liquid. For example:
1. Steaming
2. Simmering
3. Boiling
4. Poaching

Steaming: This is cooking prepared foods by steam (moist heat) under varying degrees of
pressure. Types of steaming:
a) Atmospheric or low pressure steaming: food may be cooked by direct or indirect contact
with the steam:
- direct: in a steamer or over a pan of boiling water
- indirect: between two plates over a pan of boiling water.

(b) High pressure steaming: in purpose-built equipment which does not allow steam to
escape; steam pressure builds up, the temperature increases and cooking time is reduced. This
involves cooking food in steam in a covered pot. Foods suitable for steaming include: sweet
puddings, custards, fish, vegetables etc.

Advantages of Steaming
1. Natural juices are retained e.g. steamed fish
2. Foods cooked by this method is low in fat
3. This method of cooking is suitable for the entire family
4. Some foods become lighter and easier to digest
5. Low pressure steaming reduces the risk of overcooking
6. Economical on fuel (low heat is needed and a multi-tiered steamer can be used).

Disadvantages of steaming
1.Foods can look unattractive
2. It can be a slow method

Poaching: This involves cooking foods by submerging them in a liquid such as water, milk,
stock or wine. Suitable foods for poaching include: eggs, fruits, poultry, fish etc.
Advantages of Poaching:
1. It allows tender foods to be cooked gently.
2. It adds interest to meals.
3. It is a healthy method of cooking and food is easily digested.
Disadvantages of Poaching
1.It is not a suitable method for many foods.
2. Poached foods may appear bland and unattractive in colour.

Boiling: This involves cooking foods in a liquid at boiling point (212ºF). During boiling the
food is completely covered by the liquid. The liquid can be water, milk, stock etc. Suitable
foods for boiling: stocks (beef, mutton, chicken, fish), sauces (brown, white, curry), glazes

Facilitator: Miss. S. Lovelace

(fish, meat), soups, farinaceous dishes (pasta etc), fish, meat, vegetables (carrots, potatoes
etc).

Advantages of Boiling
1. Ideal for cooking large portions of foods
2. It softens the texture of starchy foods
3. It saves labour since it needs little attention
4. It is a relatively quick method depending on what is been cooked
5. It produces nutritious foods depending on what is been cooked e.g. soups
6. It is a safe and simple method

Disadvantages of Boiling
1. It toughens tender cuts of meat
2. Nutritional value of food may be less if liquid is not consumed
3. Starchy foods will disintegrate if over boiled
4. Foods can look unattractive
5. It can be a slow method of cooking

TO BE CONTINUED

Facilitator: Miss. S. Lovelace