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Questions and Answers
What is the primary basis for professional cooking according to the text?
What is the primary basis for professional cooking according to the text?
- Quality of ingredients
- Written recipes
- Cook's intuition
- Procedures and methods (correct)
What is the definition of temperature according to the text?
What is the definition of temperature according to the text?
- Degree of molecular vibration
- Amount of heat absorbed
- Measure of molecular activity (correct)
- Rate of molecule movement
What happens to molecules in solids when heat is absorbed?
What happens to molecules in solids when heat is absorbed?
- They stay mostly in place
- They bounce off each other more frequently
- They vibrate with more energy (correct)
- They move more quickly from place to place
In which century did chefs improve their knowledge of cooking theory and food science?
In which century did chefs improve their knowledge of cooking theory and food science?
What are the components of foods mentioned in the text?
What are the components of foods mentioned in the text?
What are the heat-induced changes related to carbohydrates in foods?
What are the heat-induced changes related to carbohydrates in foods?
Which food components undergo coagulation and Maillard reaction when heated?
Which food components undergo coagulation and Maillard reaction when heated?
What type of heat transfer occurs through direct contact?
What type of heat transfer occurs through direct contact?
Which form of heat transfer involves the movement of air, steam, or liquid?
Which form of heat transfer involves the movement of air, steam, or liquid?
What are emulsions mentioned in the text?
What are emulsions mentioned in the text?
What happens to connective tissues in meats when cooked slowly with moisture or with acids?
What happens to connective tissues in meats when cooked slowly with moisture or with acids?
What are the specific heat-induced changes related to carbohydrates mentioned in the text?
What are the specific heat-induced changes related to carbohydrates mentioned in the text?
Which food components are essential for nutritional quality, appearance, and taste?
Which food components are essential for nutritional quality, appearance, and taste?
In what states does water exist in nearly all foods?
In what states does water exist in nearly all foods?
What is the primary focus of sous vide cooking?
What is the primary focus of sous vide cooking?
What is the critical safety factor for sous vide cooking related to food packing?
What is the critical safety factor for sous vide cooking related to food packing?
In molecular gastronomy, what is the second definition related to?
In molecular gastronomy, what is the second definition related to?
What is the primary purpose of every ingredient in flavor building?
What is the primary purpose of every ingredient in flavor building?
When is the most important time for seasoning liquid foods?
When is the most important time for seasoning liquid foods?
What happens if herbs and spices are cooked for too long?
What happens if herbs and spices are cooked for too long?
What is the primary difference between herbs and spices?
What is the primary difference between herbs and spices?
When should flavoring ingredients be added to release their flavors?
When should flavoring ingredients be added to release their flavors?
What does molecular gastronomy focus on enhancing?
What does molecular gastronomy focus on enhancing?
What should be considered when combining ingredients for flavor building?
What should be considered when combining ingredients for flavor building?
When is simpler usually better in flavor building?
When is simpler usually better in flavor building?
What is the process that transfers heat from the heat source to the food?
What is the process that transfers heat from the heat source to the food?
What are the two kinds of convection mentioned in the text?
What are the two kinds of convection mentioned in the text?
What occurs when energy is transferred by waves from a source to the food?
What occurs when energy is transferred by waves from a source to the food?
Which method involves the conduction of heat to the food product by water or water-based liquids?
Which method involves the conduction of heat to the food product by water or water-based liquids?
Which method involves hot air, hot metal, radiation, or hot fat?
Which method involves hot air, hot metal, radiation, or hot fat?
At what temperature does water boil at sea level?
At what temperature does water boil at sea level?
What occurs at a temperature of about 185ºF to 205ºF (85º to 96ºC)?
What occurs at a temperature of about 185ºF to 205ºF (85º to 96ºC)?
What does cooking sous vide involve?
What does cooking sous vide involve?
When does infrared cooking occur?
When does infrared cooking occur?
What affects the time it takes to achieve doneness in cooking?
What affects the time it takes to achieve doneness in cooking?
To which type of food does the term baking usually apply?
To which type of food does the term baking usually apply?
How are braised meats usually cooked?
How are braised meats usually cooked?
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Study Notes
Cooking Methods and Heat Transfer in Food Science
- Convection is the process that transfers heat from the heat source to the food, occurring when heat moves directly from one item to something touching it or from one part of something to an adjacent part.
- There are two kinds of convection: natural, where hot liquids and gases rise while cooler ones sink, and mechanical, where fans speed the circulation of heat in convection ovens and steamers.
- Heat transfer in cooking also involves radiation, which occurs when energy is transferred by waves from a source to the food, such as in broiling and microwave radiation.
- Cooking methods are classified as moist heat or dry heat, with moist-heat methods involving the conduction of heat to the food product by water or water-based liquids, and dry-heat methods involving hot air, hot metal, radiation, or hot fat.
- Dry-heat methods include baking, roasting, barbecue, pan smoking, broiling, grilling, griddling, pan-broiling, sautéing, pan-frying, and deep-frying.
- Moist-heat methods include boiling, simmering, poaching, blanching, steaming, cooking en papillote, braising, and stewing, each with specific temperature and cooking techniques.
- Water boils at 212ºF (100ºC) at sea level, and simmering occurs at a temperature of about 185ºF to 205ºF (85º to 96ºC).
- Cooking sous vide involves vacuum-sealing food and cooking it in a water bath with precise temperature control.
- Infrared cooking occurs when the radiation generated by the oven penetrates partway into the food and agitates the molecules of water, creating heat that cooks the food.
- The time it takes to achieve doneness is affected by cooking temperature, speed of heat transfer, and the size, temperature, and individual characteristics of the food.
- The term baking usually applies to breads, pastries, vegetables, and fish, while roasting usually applies to meats and poultry.
- Braised meats are usually browned first using a dry-heat method, then finished with a moist-heat method, and consist of large pieces of food, at least portion-size, cooked by the braising method.
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