College of Hospitality and Tourism Management

C-HPC1LEC: Kitchen Essentials and Basic Food Preparation

Handout in Kitchen Essentials and Bsic Food Preparation

Food Science

Definition and Basic Concepts:

Food Science – the study of the chemical , physical and microbiological nature of foods
and any transformation that food undergoes as reflected in its characteristics and
properties.

Food – edible complex organic compounds that provide nourishment.

Other definitions:
1. Any article whether simple, mixed or compounded which is used as food or drink, confectionery or
condiment (FDA).
2. Any matter eaten by man to sustain life and nourish the body (biologist).
3. Any substance which when taken into the body provides energy, builds and repairs tissues and
regulates body processes (nutritionist-dietitians).
4. Food not only alleviates hunger and nourishes the body but satisfies the human senses as well as
emotional needs (psychologist).

Food Quality – is a composite of several criteria determined by the stimuli coming from the food itself as
well as attitudes attached by the consumer to the food; includes nutritional quality, digestibility,
palatability, economy and sanitary quality.

Cooking- refers to the processes and techniques of using food or combinations of foods as to achieve a
product which is edible, palatable, aesthetically pleasing, microbiologically safe as well as conserve nutrients
in the food(s).

Palatability factors – are eating qualities of a food as judged by its appearance, flavor, texture and aroma.

Flavor – is a complex of odor and taste which are combined effect of large number of food components with
different properties. Flavor is affected by the temperature of food.

Browning reaction – a reaction or series of reactions encountered in some foods and food products resulting
in desirable effects to some and undesirable effects to others; could be enzymatic or non-enzymatic.

a. Caramelization – a non-enzymatic browning reaction associated with sugar undergoing heating;

prolonged heating above 160˚C (320˚F) results in a dark brown, highly viscous syrup with distinctive taste
and odor.

b. Maillard browning reaction – a non-enzymatic browning reaction between the aldehyde group in
the sugar molecule and the amino group in protein and other compounds found in foods.

c. Oxidation reactions of polyphenols (anthocynins, tannins, anthoxathines and flavones) and

ascorbic acid: is an enzymatic browning reaction and needs oxygen either from the air or from intercellular
spaces within the tissue, for the reaction to occur.

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C-HPC1LEC: Kitchen Essentials and Basic Food Preparation

Heat in Cooking

Heat in Cooking – a form of energy due to vibratory or kinetic movement of

molecules. Intensity is measured by degrees Centigrade or Celsius and degrees
Fahrenheit.

a. Conduction – the direct transfer of heat via metals or any heat conducting
materials containing the food. Copper has the highest rate of conductivity.
b. Convection – transfer of thermal energy from electricity, gas or solid fuel to the
vapor molecules of the air which in turn heat the food or the utensil it comes in
contact with.
c. Radiation – transfer of heat from a red coil of the grille, toaster or stove to the
food.
d. Microwave – method of heat transfer that uses electromagnetic waves generated
by the magnetron ( a special vacuum tube); microwaves are radiated energy and
have longer wavelengths than infra-red waves; these waves penetrate the food
disturbing the molecular structure, causing friction and developing heat that
cooks food in a relatively short time.

Physico-Chemical Characteristics of Food

A. Chemical components – these are elements and compounds found in

food in which can help characterize the food itself and determine its extent
of usefulness in food preparation and part of its behavior when undergoing
certain processes.

1. Nutrients – these affect physical characteristics of food, serve certain functions in cookery and
undergo chemical changes during food preparation.
2. Enzymes – are organic catalysts produced by all living organisms which control the many
processes of plant and animal metabolism.
3. Water – is of prime importance in foods; it acts as solvent, as dispersing medium and can help in
hydration of substances; water can assume either a solid or liquid state; it can also be either free or
bound.
4. Acids – compounds which contain as part of their composition one or more hydrogen ions per
molecule; most give a sour taste to foods, while others give a distinct flavor.
a. organic acids
b. Inorganic acids
c. volatile acids
d. non-volatile acids

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 College of Hospitality and Tourism Management
C-HPC1LEC: Kitchen Essentials and Basic Food Preparation

5. Color pigments – foods whether of plant and animal source, contain specific pigments which are
responsible for their natural color.
Examples of plant pigments are:
a. Anthocyamin – red
b. Chlorophyll – green
c. Carotenoids – yellow
d. Flavones and Flavonols – white and yellowish-white
e.
B. Physical Characteristics of Food
1. Flavor 3. Consistency/Texture
2. Aroma 4. Appearance, Shape, etc.

Factors Affecting the Physico-Chemical Characteristics of Food

A. Effect of Heat Treatment
- Components of food generally affected by heat are protein, fat, starch and sugar.
- Sensory attributes are also affected.
B. Effect of Cold
- Many changes in food characteristics occur with temperature change of food, from room
temperature to cold to frozen; such changes affect both the functional and eating qualities of food.

C. Effect of Acid
- Acids have significant effects on food color (pigments), solubility, gelling capacity and texture.
D. Physical and Mechanical Treatment
1. Agitation and Stirring
2. Whipping or beating- introduces air into a mixture
3. Kneading – a mechanical process applied to dough (flour and water mixture) in the process
of making bread.

Basic Cooking Principles

Effects of Heat in Food

1. Protein – heat causes coagulation and eventually denaturation of proteins in

foods like meat, fish, egg, poultry etc.
Example of protein denaturation by heat is change in physical characteristics of
scrambled egg when it is fried in hot oil.

2. Fats – depending on how they are utilized. Fats can be removed or absorbed in varying degrees
in food during the process of heat treatment.
• Example, when boiled, fat from foods may be melted out into the heating water; when fried,
some food absorb the fat, others release their fat contents; fried pork may release its own
fat into the frying fat; while donuts absorb most of the fat.

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 College of Hospitality and Tourism Management
C-HPC1LEC: Kitchen Essentials and Basic Food Preparation

3.Starch – when mixed with water, starch swells and when heated it increases its viscosity with
heat; starch is useful as thickener, binder; however too much heat can cause breakdown of starch
resulting in a watery system.

4. Sugar – the term associated with sugar undergoing heating are syrups, crystallization and
caramelization.
• Sugar added to water raises boiling point.
• At temperature above 160oC (melting point of sugar) sugar melts and sucrose changes color
from white to brown, a characteristic of caramelized sugar.

Cooking Methods

1. Moist – heat methods are those in which the heat is conducted to the food product by water
or water-based liquids such as stock and sauces or by steam.
Examples:
1. Boil
2. Simmer
3. Poach
4. Blanch
5. Steam
6. Braise
2. Dry-Heat Methods – the use of hot, dry air, usually in an oven.
Examples:
a. Roasting
b. Baking
c. Broil
d. Grilling
e. Griddling
Pan-broiling

3. Dry-Heat Methods Using Fat

Examples:
a. Sauté – means to cook quickly in a small amount of fat.
b. Pan-fry – means to cook in a moderate amount of fat in a pan over moderate heat.
c. Deep-fry – means to cook a food submerged in hot fat.
d. Pressure Frying – means deep frying in a special covered fryer that traps steam given off by
the foods being cooked and increases the pressure inside the kettle.
-
- END OF DISCUSSION –

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C-HPC1LEC: Kitchen Essentials and Basic Food Preparation

References

GISSLEN W. A. Y. N. E. (2019). Professional cooking. JOHN WILEY & Sons.

Kitchen essentials and basic food preparation / Maria Rhoda D. Dinaga, Tenie P. Lirazan - Intramuros,
Manila : Mindshapers Co., Inc., c2021 - viii, 580 pages : illustrations

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