Chapter 3

Basics of Nutrition and Food

Science

Chapter 3 Objectives:

Discuss the importance of nutrition and food science to

the professional chef
Define nutrition and explain the role of the following:
calories, carbohydrates, fat, cholesterol, protein,
vitamins, and minerals
Describe the effect on foods as they cook for each of the
following methods of heat transfer: conduction,
convection, and radiation
Discuss the effects of heat on starches and sugars
Explain how denaturing proteins affects foods as they
cook
Define the function of cooking fats
Define an emulsion and understand the two phases of an
emulsion

Nutrition
Nutrients are used for growth,
maintenance, and repair of our
bodies
Carbohydrates
Protein
Fat
Vitamins and Minerals

Menu Development and

Nutrition

Balance

Dietary Guidelines

Informed Customers

Healthy Cooking
Principles

Select ingredients with care

Store all foods properly
Incorporate a variety of plant-based
dishes
Manage the amount of fat used
Serve appropriate portions
Use salt with care and purpose
Offer a variety of beverages

Food Science Basics

Cooking- the act of applying heat to
foods to prepare them for eating
Methods of heat transfer
Conduction
Convection
Radiation

Effects of Heat on Sugars

and Starches

Caramelization
(approx. 338F/170C)
Maillard Reaction
(typically above 300F/149C)
Gelatinazation

Denaturation

Heat
Salt
Acid

Coagulation

Function of Cooking Fats

Solid fats vs. oils

Cooking medium
Flavor
Mouthfeel
Appearance
Tenderizing
Emulsions

Emulsions

An emulsion occurs when two

immiscible substances are forced
together
Dispersed Phase
Continuous Phase
Emulsifiers