Course Name: Fundamentals of

Classical Cooking – Culinary Science

‫أﺳﺎﺳﯿﺎت اﻟﻄﺒﺦ اﻟﻜﻼﺳﯿﻜﻲ – ﻋﻠﻮم اﻟﻄﮭﻲ‬

5/3/2023 Fundamentals of Classical Cooking – Culinary Science 1

Introductory Slide ‫ﺷﺮﯾﺤﺔ ﺗﻤﮭﯿﺪﯾﺔ‬
• Energy Sources :‫• ﻣﺻﺎدر اﻟطﺎﻗﺔ‬
• Electricity .‫اﻟﻛﮭرﺑﺎء‬ •
• Hot Air
• Gas
.‫اﻟﮭواء اﻟﺣﺎر‬ •
• Infrared .‫اﻟﻐﺎز‬ •
• Microwave .‫اﻷﺷﻌﺔ ﺗﺣت اﻟﺣﻣراء‬ •
• Induction .‫اﻟﻣﯾﻛرووﯾف‬ •
• Nature
.‫اﻟﺣرارة اﻟﺣﺛﯾﺔ‬ •
.‫اﻟطﺑﯾﻌﺔ‬ •

5/3/2023 Fundamentals of Classical Cooking – Culinary Science 2

What are Fossil Fuels? | National Geographic

What Are Fossil Fuels? | National Geographic - YouTube

5/3/2023 Fundamentals of Classical Cooking – Culinary Science 3
Electricity – Part 1 1 ‫اﻟﻜﮭﺮﺑﺎء – اﻟﺠﺰء‬
• A flexible form of energy due to its multiple ‫ﺷﻛل ﻣرن ﻣن اﻟطﺎﻗﺔ ﺑﺳﺑب‬ •
resources found worldwide, such as:
‫ﻣوارده اﻟﻣﺗﻌددة اﻟﻣوﺟودة ﻓﻲ‬
• Fossil fuels
:‫ ﻣﺛل‬، ‫ﺟﻣﯾﻊ أﻧﺣﺎء اﻟﻌﺎﻟم‬
• Nuclear
• Solar .‫اﻟوﻗود اﻷﺣﻔوري‬ •
• Wind .‫اﻟﻧووي‬ •
• Hydrogen .‫اﻟﺷﻣﺳﻲ‬ •
.‫اﻟرﯾﺢ‬ •
.‫اﻟﮭﯾدروﺟﯾن‬ •

5/3/2023 Fundamentals of Classical Cooking – Culinary Science 4

 Electricity – Part 2 2‫اﻟﻜﮭﺮﺑﺎء – اﻟﺠﺰء‬
• Advantages:
• Easy to regulate the :‫اﻟﻣزاﯾﺎ‬ •
Temperature .‫ﻣن اﻟﺳﮭل ﺗﻧظﯾم درﺟﺔ اﻟﺣرارة‬ •
• Temperature stays the ‫ﺗﺑﻘﻰ درﺟﺔ اﻟﺣرارة ﻛﻣﺎ ھﻲ طوال ﻋﻣﻠﯾﺔ‬ •
same throughout the
cooking process .‫اﻟطﮭﻲ‬
• Cooking space can be ‫ﯾﻣﻛن اﺳﺗﺧدام ﻣﺳﺎﺣﺔ اﻟطﮭﻲ ﻋﻠﻰ اﻟﻧﺣو‬ •
optimal utilized
.‫اﻷﻣﺛل‬
• Disadvantages in the
Kitchen: :‫اﻟﻣﺳﺎوئ ﻓﻲ اﻟﻣطﺑﺦ‬ •
• Equipment needs ‫ﺗﺣﺗﺎج اﻟﻣﻌدات إﻟﻰ ﻣرﺣﻠﺔ اﻟﺗﺳﺧﯾن‬ •
preheating phase
• Expensive energy source .‫اﻟﻣﺳﺑﻖ‬
• Based on consumption not .‫ﻣﺻدر طﺎﻗﺔ ﻣرﺗﻔﻊ اﻟﺛﻣن‬ •
very environmentally .‫وﻓﻘﺎ ً ﻟﻼﺳﺗﮭﻼك ﻟﯾﺳت ﺻدﯾﻘﺔ ﻟﻠﺑﯾﺋﺔ ﻟﻠﻐﺎﯾﺔ‬ •
friendly
5/3/2023 Fundamentals of Classical Cooking – Culinary Science 5
Gas – Part 1
• Is known to be the
purest form of energy,
producing less CO2
compared to others.
• Types of gases:
• Natural gas: produced
from oil fields and
natural gas fields
• Town gas: is a mixture of
methane and other
gases
• Bio-gas: is produced
from organic materials
5/3/2023
1 ‫اﻟﻐﺎز – اﻟﺠﺰء‬
‫• ﻣن اﻟﻣﻌروف أﻧﮫ أﻧﻘﻰ أﺷﻛﺎل‬
‫ ﺣﯾث أﻧﮫ ﯾﻧﺗﺞ ﺛﺎﻧﻲ‬، ‫اﻟطﺎﻗﺔ‬
‫أﻛﺳﯾد اﻟﻛرﺑون أﻗل ﻣﻘﺎرﻧﺔ‬
.‫ﺑﺎﻟﻣﺻﺎدر اﻷﺧرى‬
:‫• أﻧواع اﻟﻐﺎز‬
‫ ﯾﻧﺗﺞ ﻣن ﺣﻘول اﻟﻧﻔط‬:‫اﻟﻐﺎز اﻟطﺑﯾﻌﻲ‬
.‫واﻟﻐﺎز اﻟطﺑﯾﻌﻲ‬
‫ ﺧﻠﯾط ﻣن ﻏﺎز اﻟﻣﯾﺛﺎن‬:‫ﻏﺎز اﻟﻣدﯾﻧﺔ‬
.‫واﻟﻐﺎزات اﻷﺧرى‬
‫ ﯾﻧﺗﺞ ﻣن ﻣواد‬:‫اﻟﻐﺎز اﻟﺣﯾوي‬
Fundamentals of Classical Cooking – Culinary Science .‫ﻋﺿوﯾﺔ‬ 6
Gas – Part 2 2‫اﻟﻐﺎز – اﻟﺠﺰء‬
• Advantages in the
Kitchen: :‫اﻟﻣزاﯾﺎ ﻓﻲ اﻟﻣطﺑﺦ‬
• Does not require any pre- ‫• ﻻ ﯾﺗطﻠب أي ﺗدﻓﺋﺔ ﻣﺳﺑﻘﺔ = ﺗﻛﻠﻔﺔ‬
heating = cost efficient
• Relatively cheap ‫ﻓﻌﺎﻟﺔ‬
• Disadvantages in the .‫• رﺧﯾص ﻧﺳﺑﯾ�ﺎ‬
Kitchen: :‫اﻟﻣﺳﺎوئ ﻓﻲ اﻟﻣطﺑﺦ‬
• Danger of gas leakage = ‫• ﺧطر ﺗﺳرب اﻟﻐﺎز = اﻧﻔﺟﺎر‬
explosion .‫• اﺳﺗﺧدام ﻣﺣدود ﻟﻠﻣﺳﺎﺣﺔ‬
• Utilization of space is
limited ‫• ﺗﺻﺑﺢ ﻣﻘﺎﺑض اﻟﻘدور واﻟﻣﻘﺎﻟﻲ‬
• Handles of pots and pans .‫ﺳﺎﺧﻧﺔ ﺟدًا = ﺧطر اﻻﺣﺗراق‬
will get very hot = risk of
burn .‫• ﺗﻧظﯾم ﻣﺣدود ﻟدرﺟﺔ اﻟﺣرارة‬
• Regulation of temperature
is limited

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 Hot Air :‫اﻟﮭﻮاء اﻟﺤﺎر‬
• Is generated by distributing
hot air with a fan into a ‫ﯾﺗم ﺗوﻟﯾده ﻋن طرﯾﻖ ﺗوزﯾﻊ اﻟﮭواء‬ •
convection oven ‫اﻟﺳﺎﺧن ﺑﻣروﺣﺔ ﻓﻲ ﻓرن ﺣراري‬
• Advantages in the Kitchen: :‫اﻟﻣزاﯾﺎ ﻓﻲ اﻟﻣطﺑﺦ‬ •
• Even heat distribution within ‫ﺗوزﯾﻊ ﻣﺗﺳﺎوي ﻟﻠﺣرارة داﺧل‬ •
the cooking chamber .‫ﺣﺟرة اﻟطﮭﻲ‬
• Short pre- heating time .‫وﻗت ﻗﺻﯾر ﻟﻠﺗﺳﺧﯾن اﻟﻣﺳﺑﻖ‬ •
• Different food items can be ‫ﯾﻣﻛن طﮭﻲ اﻷطﻌﻣﺔ اﻟﻣﺧﺗﻠﻔﺔ ﻓﻲ‬ •
cooked at the same time ‫ﻧﻔس اﻟوﻗت دون اﻟﺗﺄﺛﯾر ﻋﻠﻰ‬
without affecting the flavor
• Temperature easy to regulate
.‫اﻟﻧﻛﮭﺔ‬
even during the cooking ‫درﺟﺔ اﻟﺣرارة ﺳﮭﻠﺔ اﻟﺗﻧظﯾم ﺣﺗﻰ‬ •
process .‫أﺛﻧﺎء ﻋﻣﻠﯾﺔ اﻟطﮭﻲ‬
• Disadvantages in the Kitchen :‫اﻟﻣﺳﺎوئ ﻓﻲ اﻟﻣطﺑﺦ‬ •
• Expensive investment ‫ﻣﺻروف ﻣرﺗﻔﻊ اﻟﺛﻣن‬ •
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 Microwave :‫اﻟﻤﯿﻜﺮووﯾﻒ‬
• Is a type of energy that is .‫• ﻧوع ﻣن أﻧواع اﻟطﺎﻗﺔ ﺗﻣﺗﺻﮭﺎ ﺟزﯾﺋﺎت اﻟطﻌﺎم‬
absorbed by the food particles. ‫• ﺗﺟﻌل اﻟﻣوﺟﺔ ﻣﺣﺗوى اﻟﻣﺎء داﺧل ﺟزﯾﺋﺎت‬
• The wave make the water ‫ ﻣﻣﺎ ﯾؤدي ﺑدوره إﻟﻰ اﺣﺗﻛﺎك‬، ‫اﻟطﻌﺎم ﯾﮭﺗز‬
content inside the food particles ‫ ﻣﻣﺎ ﯾؤدي ﻓﻲ‬، ‫ﺟزﯾﺋﺎت اﻟطﻌﺎم ﺑﺑﻌﺿﮭﺎ اﻟﺑﻌض‬
to vibrate, which in return make ‫اﻟﻧﮭﺎﯾﺔ إﻟﻰ إﻧﺗﺎج ﺣرارة داﺧل ﻣﺎدة اﻟطﻌﺎم ﺑﺳﺑب‬
food particles rub against each
other ,which eventually due to .‫اﻻﺣﺗﻛﺎك‬
friction it produces heat within :‫• اﻟﻣزاﯾﺎ‬
the food item. .‫ﻛﻔﺎءة اﻟﺗﻛﻠﻔﺔ‬ •
• Advantages; .‫ﻻ ﯾﺗطﻠب أي ﺗﺳﺧﯾن ﻣﺳﺑﻖ‬ •
• Cost efficient
• Does not require any preheating .‫ﻻ ﺗﺗﺄﺛر درﺟﺔ ﺣرارة ﻏرﻓﺔ اﻟﻣطﺑﺦ‬ •
• Room temperature of kitchens is .‫ﯾﺗم ﺗﻘﻠﯾل وﻗت اﻟطﮭﻲ‬ •
not affected .‫ﯾﻣﻛن طﮭﻲ اﻟطﻌﺎم ﻣﺑﺎﺷرة ﻓﻲ ﻣرﺣﻠﺔ اﻟﺗﺟﻣﯾد‬ •
• cooking time is reduced
• Food can be cooked directly in the :‫• اﻟﻣﺳﺎوئ‬
frozen stage ‫ وﺧﺎﺻﺔ‬، ‫• ﻻ ﯾﺗم طﮭﻲ اﻟطﻌﺎم ﺑﺳﮭوﻟﺔ داﺋ ًﻣﺎ‬
• Disadvantages: .‫اﻟﺳواﺋل‬
• Food is not always cooked easily ,
especially liquids .‫• ﯾﺗطﻠب أدوات ﺧﺎﺻﺔ‬
• Requires special utensils .‫• ﯾﺟﻔف اﻟطﻌﺎم‬
• Dries Food
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 Infrared ‫اﻷﺷﻌﺔ ﺗﺤﺖ اﻟﺤﻤﺮاء‬
• Produced by radiation heat ‫ﺗﻧﺗﺞ ﻋن ﺣرارة اﻹﺷﻌﺎع ﻣن ﺧﻼل اﻟﻛﮭرﺑﺎء‬ •
through electricity or gas. .‫أو اﻟﻐﺎز‬
• Common applications are: :‫اﻟﺗطﺑﯾﻘﺎت اﻟﺷﺎﺋﻌﺔ ھﻲ‬ •
• Salamander ‫اﻟﺳﻣﻧدر‬ •
• Convection Oven
‫اﻟﻔرن اﻟﺣراري‬ •
• Advantages:
• can reach very high temperatures
:‫• اﻟﻣزاﯾﺎ‬
• short preheating stage ‫ﯾﻣﻛن أن ﺗﺻل إﻟﻰ درﺟﺎت ﺣرارة ﻋﺎﻟﯾﺔ ﺟ ًدا‬ •
• adjustable temperatures .‫ﻣرﺣﻠﺔ اﻟﺗﺳﺧﯾن اﻟﻣﺳﺑﻖ ﻗﺻﯾرة‬ •
• Disadvantages: ‫درﺟﺎت ﺣرارة ﻗﺎﺑﻠﺔ ﻟﻠﺗﻌدﯾل‬ •
• High energy consumption :‫• اﻟﻣﺳﺎوئ‬
• cleaning .‫اﺳﺗﮭﻼك ﻋﺎﻟﻲ ﻟﻠطﺎﻗﺔ‬ •
.‫اﻟﺗﻧظﯾف‬ •

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 Induction Heat – Part 1 1‫اﻟﺤﺮارة اﻟﺤﺜﯿﺔ – اﻟﺠﺰء‬
• The element's electronics ‫ﺗﻘوم إﻟﻛﺗروﻧﯾﺎت اﻟﻣﺟﺎل ﺑﺗﻛوﯾن‬ •
power a coil that produces a
high-frequency electromagnetic ‫ﻣﻠف ﺣث ﯾﻧﺗﺞ ﻋﻧﮫ ﺣﻘل‬
field. .‫ﻛﮭروﻣﻐﻧﺎطﯾﺳﻲ ﻋﺎﻟﻲ اﻟﺗردد‬
• The field penetrates the metal
of cooking vessel and sets up a ‫ﯾﻧﻔذ إﻟﻰ ﻣﻌدن وﻋﺎء اﻟطﮭﻲ وﯾﻧﺷﺊ‬ •
circulating electric current, .‫ﺗﯾﺎرا ﻛﮭرﺑﺎﺋﯾًﺎ داﺋرﯾًﺎ ﯾوﻟد اﻟﺣرارة‬
ً
which generates heat.
‫ﺗﻧﺗﻘل اﻟﺣرارة اﻟﻣﺗوﻟدة ﻓﻲ وﻋﺎء‬ •
• The heat generated in the
cooking pot is transferred to the .‫اﻟطﮭﻲ إﻟﻰ اﻟﻌﻧﺎﺻر اﻟﻣوﺟودة ﻓﯾﮫ‬
items in the pot. ‫ﻻ ﯾﺗﺄﺛر أي ﺷﻲء ﺧﺎرج اﻟوﻋﺎء‬ •
• Nothing outside the vessel is ‫ ﺑﻣﺟرد إزاﻟﺔ اﻟوﻋﺎء ﻣن‬- ‫ﺑﺎﻟﻣﺟﺎل‬
affected by the field--as soon as
the vessel is removed from the ‫ ﯾﺗوﻗف‬، ‫ أو إﯾﻘﺎف ﺗﺷﻐﯾﻠﮫ‬، ‫اﻟﻣﺟﺎل‬
element, or the element turned .‫ﺗوﻟﯾد اﻟﺣرارة‬
off, heat generation stops.
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 Induction Heat – Part 2 2‫اﻟﺤﺮارة اﻟﺤﺜﯿﺔ – اﻟﺠﺰء‬
• Advantage in the kitchen: :‫• اﻟﻣزاﯾﺎ ﻓﻲ اﻟﻣطﺑﺦ‬
• very cost efficient, can reduce ‫ ﯾﻣﻛن أن ﺗﻘﻠل‬، ‫ﻓﻌﺎﻟﺔ ﻟﻠﻐﺎﯾﺔ ﻣن ﺣﯾث اﻟﺗﻛﻠﻔﺔ‬ •
energy cost in the kitchen by 40
– 70% ٪70-40 ‫ﻣن ﺗﻛﻠﻔﺔ اﻟطﺎﻗﺔ ﻓﻲ اﻟﻣطﺑﺦ ﺑﻧﺳﺑﺔ‬
• Instant heat, does not require
any preheating .‫ ﻻ ﺗﺗطﻠب أي ﺗﺳﺧﯾن ﻣﺳﺑﻖ‬،‫ﺣرارة ﻓورﯾﺔ‬ •
• environmentally friendly .‫ﺻدﯾﻘﺔ ﻟﻠﺑﯾﺋﺔ‬ •
• room temperature in the .‫ﺗﺑﻘﻰ درﺟﺔ ﺣرارة اﻟﻐرﻓﺔ ﻓﻲ اﻟﻣطﺑﺦ ﺑﺎردة‬ •
kitchen stays cooler
• No risk of burning .‫ﻻ ﯾوﺟد ﺧطر ﺣرق‬ •
• Disadvantage in the kitchen: :‫اﻟﻣﺳﺎوئ ﻓﻲ اﻟﻣطﺑﺦ‬ •
• Kitchen equipment is expensive .‫ﻣﻌدات اﻟﻣطﺑﺦ ﻣرﺗﻔﻌﺔ اﻟﺛﻣن‬ •
• Requires special pots and pans
in order to work .‫ﺗﺗطﻠب ﻗدور وأواﻧﻲ ﺧﺎﺻﺔ ﻟﺗﻌﻣل‬ •
• Cleaning needs special .‫اﻟﺗﻧظﯾف ﯾﺣﺗﺎج إﻟﻰ ﻋﻧﺎﯾﺔ ﺧﺎﺻﺔ‬ •
attention
• Glass ceramic top .‫ﺳطﺢ ﺳﯾراﻣﯾك زﺟﺎﺟﻲ‬ •
• Danger of overheating . ‫ﺧطر اﻟﺳﺧوﻧﺔ اﻟزاﺋدة‬ •

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Nature – Woods ‫ اﻟﺨﺸﺐ‬- ‫اﻟﻄﺒﯿﻌﯿﺔ‬
• Used for smoking of food
• Cold Smoking :‫ﺗﺳﺗﺧدم ﻟﺗدﺧﯾن اﻟطﻌﺎم‬ •
• Hot Smoking .‫اﻟﺗدﺧﯾن اﻟﺑﺎرد‬ •
• Best known application is .‫اﻟﺗدﺧﯾن اﻟﺳﺎﺧن‬ •
Pizza Ovens! ‫أﻓﺿل اﺳﺗﻌﻣﺎل ﻣﻌروف ھو أﻓران‬ •
• Advantages: !‫اﻟﺑﯾﺗزا‬
• Adds very distinctive
flavor to the food, :‫• اﻟﻣزاﯾﺎ‬
depending on the type of
wood used ‫ﯾﺿﯾف ﻧﻛﮭﺔ ﻣﻣﯾزة ﺟدا ﻟﻠطﻌﺎم ﺣﺳب‬ •
• cheap .‫ﻧوع اﻟﺧﺷب اﻟﻣﺳﺗﺧدم‬
• Disadvantages: .‫رﺧﯾص‬ •
• Long preparation time :‫• اﻟﻣﺳﺎوئ‬
• Retaining of temperature
for a longer period of time .‫وﻗت طوﯾل ﻟﻠﺗﺣﺿﯾر‬ •
is difficult ‫ﻣن اﻟﺻﻌب اﻻﺣﺗﻔﺎظ ﺑدرﺟﺔ اﻟﺣرارة‬ •
• Needs experience and
practice for good results .‫ﻟﻔﺗرة طوﯾﻠﺔ ﻣن اﻟوﻗت‬
‫ﯾﺣﺗﺎج إﻟﻰ ﺧﺑرة وﻣﻣﺎرﺳﺔ ﻟﺗﺣﻘﯾﻖ ﻧﺗﺎﺋﺞ‬ •
5/3/2023 Fundamentals of Classical Cooking – Culinary Science 13
.‫ﺟﯾدة‬
Group Activity
• Groups of Two (2)
• Select one energy source and
explain why you would use
this energy source in your
restaurant
• List two advantages of how it
can benefit your restaurant on
the long term
‫ﻧﺸﺎط ﺟﻤﺎﻋﻲ‬
. ‫• ﻣﺟﻣوﻋﺎت ﻣن ﺷﺧﺻﯾن‬
‫ﻣﺻدرا واﺣدًا ﻟﻠطﺎﻗﺔ واﺷرح‬
ً ‫• ﺣدد‬
‫ﺳﺑب اﺳﺗﺧداﻣك ﻟﻣﺻدر اﻟطﺎﻗﺔ‬
.‫ھذا ﻓﻲ ﻣطﻌﻣك‬
‫• اذﻛر ﻣﯾزﺗﯾن ﻟﻛﯾﻔﯾﺔ اﺳﺗﻔﺎدة‬
‫ﻣطﻌﻣك ﻣﻧﮫ ﻋﻠﻰ اﻟﻣدى اﻟطوﯾل‬

• Time: :‫اﻟوﻗت‬ •
• 10 Minutes ‫ دﻗﺎﺋﻖ‬10 •
• Consolidate :‫ﺗﻌزﯾز‬ •
• 5 Minutes ‫ دﻗﺎﺋﻖ‬5 •

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Closing Slide ‫ﺷﺮﯾﺤﺔ اﻹﻏﻼق‬
• Energy Sources :‫• ﻣﺻﺎدر اﻟطﺎﻗﺔ‬
• Electricity .‫ﻛﮭرﺑﺎء‬ •
• Hot Air .‫ھواء ﺣﺎر‬ •
• Gas .‫ﻏﺎز‬ •
• Infrared .‫اﻷﺷﻌﺔ ﺗﺣت اﻟﺣﻣراء‬ •
• Microwave .‫اﻟﻣﯾﻛرووﯾف‬ •
• Induction .‫اﻟﺣرارة اﻟﺣﺛﯾﺔ‬ •
• Nature .‫اﻟطﺑﯾﻌﺔ‬ •

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