PAMANTASAN NG LUNGSOD NG MARIKINA

College of Hospitality and Tourism Management

Brazil St. Greenheights Subd. Concepcion Uno, Marikina City/1800
PLMar Tel. No. 369-8650/Fax No. 369-7277 / 9662583

Kitchen essential and basic food

preparation with culinary nutrition

GROUP II
Submitted By:
Goyonan, Angel Irish T.
Luaña, Jeslyn A.
Sepagan, Jude L.
Riego, Ericson

Submitted To:
Sir. Dennis Roque

1BSHM2B
2st Semester

2019-2020

THE BASIC PRINCIPLES OF COOKING AND FOOD SCIENCE

Heat and Food
What Is Heat?

 Heat is a form of energy associated with the motion of atoms or molecules.

 When a substance absorbs heat, its molecules move faster.
 In liquids and gases, the molecules move more quickly from place to place
and bounce off each other more frequently.
 In solids, the molecules stay mostly in place, but they vibrate with more
energy.

Heat and Food Foods are composed of:

 Proteins
 Fats
 Carbohydrates
 Water

Proteins

 Consist of long chains of components called amino acids.

 These chains normally form tight coils.
 As proteins are heated, the coils gradually unwind.
 At this point, the protein is said to be denatured.

Coagulation

 The process by which proteins become firm, usually when heated.

 The coagulated proteins form a solid network of bonds and become firm.
 Exposure of proteins to excessive heat toughens them and makes them dry.
 Most proteins complete coagulation or are cooked at 160°-185°F (71°-85°C).

Maillard Reaction

 Occurs when proteins are heated to about 310°F (154°C).

 The amino acids in the protein chains react with the carbohydrate molecules and
undergo a complex chemical reaction.
 The result is that they turn brown and develop richer flavors.
 Takes place only on the dry surface of the food.
 Special proteins that is present in meats.
Connective Tissue

 Some connective tissues are dissolved when cooked slowly with moisture.
 Acids, such as lemon juice, vinegar, and tomato products, have two effects on
proteins:
 They speed coagulation.
 They help dissolve some connective tissues.

Heat and Food Fats, Fats are present in:

 Meats
 Poultry
 Fish
 Eggs
 Milk and milk products
 Nuts and whole grains
 Fruits and vegetables (to a lesser extent)

Heat and Food Fats Can be either solid or liquid at room temperature.

 Liquid fats are called oils.

 When solid fats are heated, they melt, or change from solid to liquid.
 The melting point of solid fats varies.

Heat and Food Fats When fats are heated, they begin to break down.

Smoke point: The temperature at which fats deteriorate rapidly and begin to
smoke. Smoke point varies by type of fat.

Minerals, Vitamins, Pigments, and Heat and Food

Minerals, Vitamins, Pigments, and Flavor Components

Important to:

 The nutritional quality of the food

 Food’s appearance and tasteFats are also important as cooking mediums, as
for frying.

Some of these components are soluble in water, and others are soluble in fats.
All of these components may be leached out, or dissolved away, from foods during
cooking.
Heat and Food Water Nearly all foods contain water.

Water exists in three states: solid (ice), liquid, and gas (water vapor or steam).

At sea level, pure liquid water becomes solid, or freezes, at 32°F (0°C) and turns
to steam at 212°F (100°C).

Select cooking methods that preserve, as much as possible, a food’s nutrients, taste,
and appearance.

WHAT IS COOKING…REALLY?
Cooking, at its most basic, is simply the transfer of energy from a heat source to
a food product. The transfer of energy alters the molecular structure of food, changing
its color, texture, flavor, and aroma. Cooking not only makes food taste better but it kills
harmful bacteria that can be destructive to our bodies and it makes food easier on our
digestive system.

Three Ways of Heat Transfer

1. Conduction – heat moves directly from one items to something touch it (range to
pot), (pan to its 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 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

Three Factors Affecting Coking 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
Dry Heat Cooking

Dry heat cooking refers to any cooking technique where the heat is transferred to
the food item without using any moisture. Dry-heat cooking typically involves high heat,
with temperatures of 300 F or hotter. Baking or roasting in an oven is a dry heat method
because it uses hot air to conduct the heat. Pan-searing a steak is considered dry-heat
cooking because the heat transfer takes place through the hot metal of the pan. Note
that the browning of food (including the process by which meat is browned, called the
Maillard reaction) can only be achieved through dry-heat cooking.

Examples of dry-heat methods include:

 Roasting & Baking

 Grilling & Broiling
 Sautéing & Pan-Frying
 Deep-Frying
Sautéing requires a hot pan before cooking. When sautéing, it's important to heat the
pan for a minute, then add a small amount of fat (such as oil) and let it heat up before
adding ingredients to the pan. Another key is not overloading or crowding the pan.

Pan-frying closely resembles sautéing, but pan-frying uses slightly more fat and a
slightly lower temperature than sautéing. This makes it a good method for cooking
larger pieces of meat that need longer to cook. Meat that is pan-fried is sometimes
finished in the oven to cook through.

Roasting and Baking

The words roasting and baking are largely synonymous since they both
describe a method of cooking an item by enveloping it in hot, dry air. This typically
happens inside an oven and at temperatures of at least 300 F.

Despite these similarities, roasting and baking can mean slightly different things
depending on who you ask. Some chefs use the word "baking" only when speaking of
bread, pastry and other bakery items. Some may use the word "roasting" only when
referring to meats, poultry, and vegetables, but use the term "baking" for fish and other
seafood.

Broiling and Grilling

Broiling is another dry heat cooking method that relies on heat being conducted
through the air. Because air is a relatively poor conductor of heat, broiling, and grilling
require the food to be quite close to the heat source, which in this case is likely to be an
open flame. Thus the surface of the food cooks very quickly, making this type of cooking
ideal for poultry, fish and the tenderest cuts of meat.

Grilling involves heating the food from below, while broiling involves heating
from above. In both cases, the food is typically turned once during cooking, and a grid
or grate of some kind can be used, giving the food the distinctive grill-marks that are the
hallmark of this cooking technique. As with sautéing, it's critical to heat the broiler or grill
before adding the food.

Deep frying requires keeping the oil at temperatures between 325 F and 400 F.
Hotter than that and the oil may start to smoke, and if it's any cooler, it starts to seep
into the food and make it greasy. Only high-temperature tolerant oils should be used for
deep frying. If fried properly, deep-fried items should actually have very little oil on them.
Moist-Heat - method in which the heat is transferred to the food product by water or
water-based liquids such as stock and sauces, or by steam.

Cooking temperatures are much lower -- anywhere from 140 F to a maximum of 212 F,
because water doesn't get any hotter than that.

Examples of moist-heat cooking methods include:

 Poaching
 Simmering
 Boiling
 Steaming
 Braising & Stewing

Poaching - Cooking in liquid with a temperature ranging from 140 F to 180 F is called
poaching and is typically reserved for cooking very delicate items like eggs and fish.

Simmering - With simmering, the cooking liquid is a bit hotter than poaching—from 180
F to 205 F. Here we will see bubbles forming and gently rising to the surface of the
water, but the water still isn't at a full rolling boil.

Boiling - The hottest of these three stages is boiling, where the water reaches its
highest possible temperature of 212 F. It's actually the least likely of the three to be
used for cooking. That's because the violent agitation caused by the rolling boil can be
too rough on food and will often damage it.

Steam - To cook foods by exposing them directly to steam.

Stewing - Cooking small pieces of meat by simmering or braising.

Braise - To cook covered in a small amount of liquid, usually after preliminary browning.