Heating and Cooking

There are three types of energy central

to all cooking:
Conduction
Convection
Radiation
Conduction
 This is heat transfer by direct contact
 Example:
Cooking a pancake in a skillet
 Convection
 This is the transfer of heat by the
movement of air or liquid
 Warm air that rises forces the cool air
to fall then displaced back to the top
when it heats up and the process is
continuous
Radiation
 This type of heat transfer method uses
infrared rays to strike and warm objects.
 Example the boiler heats the surface of
food by radiation
How does heat affect food?
 Brings out flavor and aroma
 Can change the color
 Changes the texture
 It kills bacteria
HEALTHFUL
COOKING
TECHNIQUES
BAKING
 Baking is the term used for cooking breads,
cookies.
BRAISING
 This combines frying and then simmering to
tenderize food and enhance flavor.
 Often used for less tender cuts of meat
ENHANCING
 It is a technique of using herbs and spices.
GRILLING & BROILING
 Works well with tender cuts of meat
 Cooks quickly
POACHING
 It is done by gently simmering ingredients
in water.
ROASTING
 Involve foods being
cooked in either a
conventional or
convection oven
 Roasting usually involves
cooking large tender cuts
of meat
SAUTEING
 This is to rapidly cooks relatively small or
thin pieces of food.
 Low to medium heat is used
 STEAMING

 A method of cooking foods over but not in

boiling water
 Many foods can be steamed
 Also it helps them retain their shape, color,
flavor, and nutrients
 STIR-FRYING

 Also a combo of frying and

moist heat cooking
 Small pieces of meat are
cooked is a small amount of oil.
Liquid is added throughout this
process.
 A wok is traditionally used
Why is kitchen safety essential?
Keeping a Safe Food and Clean
Kitchen
 Biological hazards
 Chemical hazards
 Physical hazards
Cross-contamination
 The transfer of bacteria from one surface or
food to another and may result food borne
illness.
Poor personal hygiene.
GUIDELINES IN HANDLING
FOOD IN KITCHEN
1. Wash your hands.
2. Use clean tools
3. Rince produce and raw poultry, meat and
seafoods.
4. Keep cutting boards clean and use
different cutting boards for produce,
poultry, meat and seafoods products
5. Keep towels clean.
6. Clean up spills quickly
7. Marinate food for minimum time.
8. Store food carefully.
 __________ is a key to good health.
 Washing your hands with _________ and
water helps prevent the spread of disease.
 __________It is the transfer of harmful
bacteria from one surface or food to
another.
 Microscopic organism that can cause
disease is called __________.
 Always use ___________ cutting boards
for animal food and produce to avoid cross-
contamination.
 K-L-D Chart

KNOW LEARN DO/GOAL

 K-L-D Chart

KNOW LEARN DO/GOAL

Write
down what
you
KNOW
about a
healthy
lifestyle.
 K-L-D Chart

KNOW LEARN DO/GOAL

As we go through on a
healthy lifestyle, write
down what have you
LEARNed
 K-L-D Chart

KNOW LEARN DO/GOAL

WRITE DOWN
AT LEAST
TWO GOALS
ON HOW A
HEALTHY
LIFESTYLE
IMPROVES
ONES’S LIFE
What is the importance
of food safety?