BASIC COOKING

PRINCIPLES
HRM 212 LEC/LAB
COOKING :
• Application of heat in food preparation
• Heat brings about chemical, physical
and
microbiological
Purpose changes.
of Cooking:
1. To make its maximum value available in
palatable form.
2. To develop and enhance flavor
3. To improve its digestibility
4. To increase palatibility by improving its color
color, texture and flavor.
5. To destroy pathogenic organisms and substances
found in raw foods
3 Ways of Heat
Transfer
1) Conduction – heat moves directly from one item to
something touching it (range to pot)
( pan to it’s handle)
2) Convection – Heat is spread by the movement of air,
steam or liquid
a) Natural – hot liquid rises while cooler air sinks
b) Mechanical – In convection ovens, fans speed the
circulation of heat.Heat transferred more quickly
into the food.
3) Radiation – energy is transferred by waves from the
source to the food. The waves are not heat energy,
but changed into heat energy when they strike to the
food
a) Infrared – in a broiler, an electric element heated by
gas flame becomes to hot that gives off infrared
radiation that cooks food
b) Microwave – the radiation generated by oven
penetrates into the food, where it agitates the
molecules of water. The friction caused by this
agitation creates heat, which cooks foods
 3 Factors Affecting Cooking Time
1) Cooking temperature
2) Speed of heat transfer (convection oven is
faster than conventional oven)
3) Size, temperature, individual characteristics
of food
ex. Small meat cooks faster than large meat
Frozen meat takes longer to broil than
the
one at room temperature.
 Cooking Methods
1) MOIST HEAT – cooking method in which the heat
is conducted to the food product by water or
steam.
a) Poach, simmer , boil, Blanch
  Boil – to –cook
Simmer cookinina aliquid
liquidatat100C or 212F.
the temp 185F-
205F (85C-96C)
 Poach – cook in a small amount of liquid (160F-
180F) (71C – 82C)
 Blanch – to cook food partially or briefly
b)Steam – to cook food by exposing them
directly to heat. Done on a rack above boiling
water.
Steam at normal pressure is 212 F, same as
boiling water (mostly vegetables) (siopao/
siomai
c)Braise – to cook in a small amount of liquid,
usually after browning (braised beef/adobo)
Dry Heat:
- Cooking method in which the heat is
conducted to without the moisture, by hot
air, hot metal, radiation of hot fat.
2 categories:
1) Without fat
2) With fat
 Without
Fat
1) Roast & Bake – cook in dry air
- roasting – meats and poultry
- baking – breads, pastries, vegetables & fish
- barbeque – cook by burning hardwood
or hot coals
- smoke – done in closed container,
using wood chips to make smoke.
2) Broil – cook with radiant heat from above
Rules in Broiling:
1) Turn heat on full
2) Use lower heat for larger, thicker items
Higher heat for thinner pieces, for the items to be
cooked rare
3) Pre heat the broiler
4) Foods may be dipped in oil to prevent sticking. Too
much oil may cause a fire
5. Turn foods over only once, to avoid unnecessary
handling
 “Salamander” – is used for browning
ormelting the top of some items before service
3) Grill, Griddle, Pan Broil
* Grill – done in an open grid over a heat
source like charcoal
• Griddling- done I a solid cooking
surface called griddle
• * Pan Broiling – like griddling, except it is

done in a saute pan or skillet