Sarah R Labensky CCP Alan M Hause Priscilla
Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
Chapter 9 Principles of Cooking Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel On Cooking Labensky, Hause & Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
Chapter 9 Principles of Cooking CLNART – 060 Culinary Orientation & Techniques Chef Louis Eguaras, PSB, CPFC Fall 2014 On Cooking Labensky, Hause & Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
Key Terms baste caramelization carryover cooking coagulation court bouillon cuisson gelatinization Maillard reaction recovery time On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
Learning Objectives After this lecture, you should be able to complete the following Learning Objectives On Cooking 9. 1 Understand how heat transfers to foods by conduction, convection and radiation 9. 2 Understand how heat affects foods 9. 3 Understand the basic principles of various cooking methods Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
Learning Objective 9. 1 On Cooking Understand how heat transfers to foods by conduction, convection and radiation Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
9. 1 Heat Transfer Conduction Movement of heat through direct contact On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
9. 1 Heat Transfer Convection Transfer of heat through a fluid On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
9. 1 Heat Transfer Convection Transfer of heat through a fluid On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
9. 1 Heat Transfer Radiation Transfer of heat through waves Infrared cooking On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
9. 1 Heat Transfer Radiation Transfer of heat through waves Microwave oven On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
Learning Objective 9. 2 On Cooking Understand how heat affects foods Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
9. 2 The Effects of Heat Proteins Coagulate Coagulation Irreversible transformation of proteins from a liquid or semi-liquid to a solid On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
9. 2 The Effects of Heat Sugars Caramelize Caramelization The process of cooking sugars Maillard reaction Sugar breaks down and darkens in the presence of protein and heat On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
9. 2 The Effects of Heat Starches Gelatinize Gelatinization Process by which starch granules are cooked On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
9. 2 The Effects of Heat Other Effects Water evaporates as temperatures increase Fats melt On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
Learning Objective 9. 2 On Cooking Understand the basic principles of various cooking methods Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
9. 3 Cooking Methods Dry-heat cooking methods (air or fat) Broiling Grilling Roasting or Baking On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
9. 3 Cooking Methods Dry-heat cooking methods (air or fat) Baste Carryover Cooking Broiling Moisten foodsfrom during Cooking cooking to prevent residual heat drying and add flavor Grilling Roasting or Baking On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
9. 3 Cooking Methods Dry-heat cooking methods (air or fat) Sautéing Pan-Frying Deep Frying On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
9. 3 Cooking Methods Dry-heat cooking methods (air or fat) Recovery time Time a cooking medium takes to return to temperature Deep Frying On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
9. 3 Cooking Methods Moist-heat cooking methods (water or steam) Poaching 160°F – 180°F (71°C – 82°C) Cuisson Liquid used for shallow poaching Court Bouillon A liquid in which fish or vegetables are poached On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
9. 3 Cooking Methods Moist-heat cooking methods (water or steam) Simmering 185°F – 205°F (85°C – 96°C) On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
9. 3 Cooking Methods Moist-heat cooking methods (water or steam) Boiling 212°F (100°C) On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
9. 3 Cooking Methods Moist-heat cooking methods (water or steam) Steaming On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
9. 3 Cooking Methods Combination cooking methods Braising On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
9. 3 Cooking Methods Combination cooking methods Stewing On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
Chapter Summary On Cooking 9. 1 Understand how heat transfers to foods by conduction, convection and radiation 9. 2 Understand how heat affects foods 9. 3 Understand the basic principles of various cooking methods Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
Chapter 9 Principles of Cooking END On Cooking Labensky, Hause & Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
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