Transcript ch 9
C H A P T E R NINE PRINCIPLES OF COOKING “ The qualities of an exceptional cook are akin to those of a successful tightrope walker: an abiding passion ofr the task, courage to go out on a limb and an impeccable sense of balance. ” – Bryan Miller, American food writer On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] To cook successfully you must first understand the ways in which heat is transferred: conduction, convection and radiation. PRINCIPLES OF COOKING 2 You should also understand what the application of heat does to the proteins, sugars, starches, water and fats in food. On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] Conduction Convection – Natural convection – Mechanical convection Radiation – Infrared cooking – Microwave cooking On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel 3 PRINCIPLES OF COOKING Heat Transfer Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] Proteins coagulate Starches gelatinize Sugars caramelize Water evaporates Fat melts On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel 4 PRINCIPLES OF COOKING The Effects of Heat Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] 5 PRINCIPLES OF COOKING Protein Coagulation On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] 6 PRINCIPLES OF COOKING Gelatinization of Starch On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] Process of cooking sugar Partly responsible for flavor and color in the crust of bread and the browning of meats and vegetables – Maillard reaction, the process whereby sugar breaks down in the presence of protein On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel 7 PRINCIPLES OF COOKING Caramelization of Sugar Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] Water Evaporates As the internal temperature of food increases, water molecules move faster and faster turning water to a gas (steam), which vaporizes. The evaporation of moisture in foods causes it to dry during cooking. On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel PRINCIPLES OF COOKING 8 Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] Fats Melt Heat causes fats to melt, soften and liquefy. Fats will not evaporate. On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel PRINCIPLES OF COOKING 9 Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] Cooking Methods Dry-heat cooking methods – Air – Fat Moist-heat cooking methods – Water – Steam Combination cooking methods – Employ both dry- and moist-heat methods On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel PRINCIPLES OF COOKING 10 Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] Broiling Grilling Roasting and baking – Poêléing Sautéing – Stir-frying Pan-frying Deep-frying On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel 11 PRINCIPLES OF COOKING Dry-Heat Cooking Methods Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] 12 PRINCIPLES OF COOKING Dry Heat cont. On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] Poaching – Submersion poaching – Shallow Poaching Boiling Steaming On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel 13 PRINCIPLES OF COOKING Moist-Heat Cooking Methods Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] 14 PRINCIPLES OF COOKING Moist-Heat Cooking Methods On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] Combination Cooking Methods First step: brown the main ingredient using dry heat Second step: complete cooking by simmering the food in liquid – Braising Small amount of liquid – Stewing Enough liquid to cover the food On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel PRINCIPLES OF COOKING 15 Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint]