BASIC COOKING PRINCIPLES

Effects of heat on food:

 Foods are composed of:
 Carbohydrates
 Fats
 Proteins
 Water
 Minerals, Vitamins &
Pigments
 It is important to understand
how these components react
when heated or are mixed
with other foods
BASIC COOKING PRINCIPLES
Carbohydrates
o Starches and sugars are both
carbohydrates found in: fruits,
vegetables, grains, beans and
nuts. Meats and fish also contain
a small amount
o Two most important changes
caused by cooking:
Caramelization
o Browning of sugars (browning
vegetables and golden colour of
bread crust)
Gelatinization
o Starches absorb water and swell
(thickening sauces)
BASIC COOKING PRINCIPLES

Fat Facts
Present in:
 Meats, poultry, fish
 Eggs, milk products
 Nuts and whole grains
 Fruits and vegetables
 Break down when heated
 Smoke when they become hot enough
 Higher smoke point fats are good for deep frying
BASIC COOKING PRINCIPLES

3 Types of Heat Transfer:

 Conduction
 Convection
 Radiation
BASIC COOKING PRINCIPLES

The science of heat…

 Cooking is the transfer of heat energy from some source to the
food
 In the kitchen there are three devices that are used to cook food:
 The stovetop
 Conventional oven
 Microwave oven
 Each of these devices are designed around a different method
of heat transfer.
 The movement of heat is so important that there is a name for
it: Thermodynamics
BASIC COOKING PRINCIPLES

Conduction
 Heat transfer through direct contact. When cooking on the
stovetop, the heat from the flame or electric grill is
applied directly to the frying pan. This means that only the
flat surface of the pan is sufficiently hot enough to cook
anything and we must flip and toss around the food to
cook it properly.
 It is important to note that most pans are made of metals,
like copper, that conduct heat very efficiently and do not
melt on the stovetop.
BASIC COOKING PRINCIPLES

Convection
 Heat transfer through a fluid. The fluid can be liquid or
gas and in the case of a convection oven, the fluid we
care about is air.
 An oven is a confined area that gets hot by flames or
electric coils. The air inside is warmed to a desired
temperature and, as a result, cooks the food from all
directions. This method of heat transfer is responsible
for pizzas, cakes, and other baked treats!
BASIC COOKING PRINCIPLES

Radiation
 The transfer of heat using electromagnetic
radiation. A microwave oven uses very strong
radio waves (a form of electromagnetic radiation),
which are very weak and not hot
 Microwave ovens work by spinning water, fats,
sugars and oils inside the food. This causes
friction, which then heats the food and cooks it
from the inside.
BASIC COOKING PRINCIPLES

Cooking Methods
Moist Heat:
 Poach, simmer, boil
 Cooking in water or seasoned, flavored liquid
 Steam
 Expose foods directly to steam
 Braise
 Cooked covered in a small amount of liquid
BASIC COOKING PRINCIPLES

Dry Heat
Roast/Bake
 To cook foods by surrounding them with hot, dry
air
 Cook uncovered
 Meats cooked on a rack
 Change position of product occasionally
 Smoke roasting
BASIC COOKING PRINCIPLES

Broil
 To cook with radiant heat from above
 Used for tender items
Salamander
 is a low-heat broiler
Grill
 To cook with heat from below on an open grid
 Griddling is done on a solid surface
BASIC COOKING PRINCIPLES

Dry-Heat Using Fats

Sauté
 To cook quickly in a small amount of fat
 Preheat the pan
 Do not overcrowd the pan
 Meats are sometimes dusted with flour first
 Pan is deglazed with a liquid after sautéing to
dissolve brown bits of food on the pan bottom
BASIC COOKING PRINCIPLES

Pan-Fry
 To cook in a moderate amount of fat in a pan over
moderate heat
 Similar to sauté, but more fat is used
 Usually done over lower heat
 Amount of fat depends on food being cooked
 Food is normally turned at least once
Deep-Fry
 To cook submerged in hot fat