Lesson 3 - Basic Principles of Cooking Slides PDF

Faculty of Business, Finance, and Hospitality THEORY OF FOOD Lesson 3 : BASIC PRINCIPLES OF COOKING Chef Kavilan If its im...

Faculty of Business, Finance, and Hospitality THEORY OF FOOD Lesson 3 : BASIC PRINCIPLES OF COOKING Chef Kavilan If its important to you, you will find a way. If its not, you’ll find an excuse. Copyright© 2016 MAHSA UNIVERSITY 1  Objectives By the end of this chapter, you should be able to: After completing this lesson you will be  Understand basic principle of cooking able to:  Differentiate different types of cooking method  Understand what is building flavor in culinary principles  Identify different kind of herbs and spices Copyright© 2016 MAHSA UNIVERSITY 2  A Cook’s Judgment A written recipe can never be 100% correct The most important factor is the judgment of a chef A cook’s judgment is based on experience and understanding of; 1. Raw materials available 2. Basic cooking principles 3. Food science Copyright© 2016 MAHSA UNIVERSITY 3  Basic Cooking Ever since Carême, professional cooking has been based on procedures and methods rather than only on recipe By the twenty-first century, chefs improved their knowledge and skills not just by cooking but also the science behind it Copyright© 2016 MAHSA UNIVERSITY 4  Heat and Food What is Heat? Heat is a form of energy associated with the motion of atoms or molecules When a substance absorb heat, its molecules move faster Temperature can be define as the measurement of molecular activity The higher the temperature, the faster the molecules moving Fast moving molecules in hot substances come in contact with slower molecules in cold substances The fast molecules bump into the slower ones and transfer some of their energy This makes the slower molecules to move faster which is heating up Copyright© 2016 MAHSA UNIVERSITY 5  Heat and Food Food are composed of; Proteins Fats Carbohydrates Water There are also smaller components such as; Minerals (salt) Vitamins Pigments Flavor elements Copyright© 2016 MAHSA UNIVERSITY 6  Heat and Food Carbohydrates Starches and sugars are carbohydrates; both of these components are present in many forms such as; Fruits Vegetables Grains Beans Nuts Meats and fish Caramelization and Gelatinization are two most important changes in carbohydrates caused by heat Caramelization (the browning of sugar) Gelatinization (occurs when starches absorb water and swell) Copyright© 2016 MAHSA UNIVERSITY 7  Heat and Food Fruit and Vegetable Fiber A group of complex substances that give structure and firmness to plants Fiber cannot be digested In cooking, fruits and vegetables becomes soft as the fibers are breaking Acids and sugar make fiber firmer Baking soda makes fiber softer Copyright© 2016 MAHSA UNIVERSITY 8  Heat and Food Proteins Proteins consist of long chains of components called amino acids These chains normally form tight coils As proteins heated, the coils gradually unwind At this point, the protein is said to be denatured More heat, coagulation occurs, protein coils unwind Exposure of proteins to excess heat toughens them Most proteins coagulate at 71° - 85°Celsius Copyright© 2016 MAHSA UNIVERSITY 9  Heat and Food Protein Maillard reaction Occurs when proteins are heated up to 154°Celsius The amino acids in the protein react with the carbohydrate molecules and undergo a complex chemical reaction The result of that reaction is they turn brown and develop richer flavor Takes place only on dry surface of the food Special proteins that are present in meats also called connective tissue Can be dissolved when cooked slowly with moisture Acids such as lemon and vinegar help dissolve the connective tissue Copyright© 2016 MAHSA UNIVERSITY 10  Heat and Food Fats Found in; Meats Poultry Fish Eggs Milk and milk products Nuts and grains Fruits and vegetables Also important as cooking mediums, such as frying Copyright© 2016 MAHSA UNIVERSITY 11  Heat and Food Fats Can either be solid or liquid in room temperature Liquid fats are called oils When solid fats heated up, they will dissolve (their melting point varies) When fat heated more, fats deteriorate rapidly and begin to smoke (smoking point varies) Copyright© 2016 MAHSA UNIVERSITY 12  Heat and Food Minerals, Vitamin, Pigments, and Flavor Components The nutritional quality of the food Important for the food’s appearance and taste Some are soluble in water and some soluble in fats Some also might leeched out during cooking Need to select the best way to preserve the nutrients, taste and appearance Water Almost all food contains water Exists in three states (solid, liquid, gas) Copyright© 2016 MAHSA UNIVERSITY 13  Heat and Food Heat transfer Heat must be transferred throughout the food in order the food to be cooked Heat can be transferred in three different ways (conduction, convection, radiation) Conduction Heat moves directly from one item to something touching it Heat moves from one part of something to an adjacent part of the same item Convection Occurs when heat is spread by the movement of air, steam, or liquid Natural convection (hot liquid and gasses rises, cooler sinks) Mechanical convection (the fan in convection oven circulates the heat) Copyright© 2016 MAHSA UNIVERSITY 14  Heat and Food Radiation Occurs when energy is transferred by waves from source to the food The waves are change to heat energy when contact with food Infrared (broiling) most familiar way of cooking using radiation Microwave; the radiation generated by the oven penetrates partway into the food where it agitates the molecule of water. The agitation causes heat to cook the food Copyright© 2016 MAHSA UNIVERSITY 15  Heat and Food Doneness and Cooking Time Food is cooked when; The interior temperature has risen to the desired degree The desired changes has taken place in the food The time it takes to achieve desired doneness affected by three factors; Cooking temperature Speed of heat transfer Size, temperature, and individual characteristics of the food Copyright© 2016 MAHSA UNIVERSITY 16  Cooking Methods Moist heat method Food is cooked which the heat conducted by water or water-based liquids Boil : to cook in a liquid that is bubbling rapidly and greatly agitated (water boils at 100°C) Simmer : to cook in a liquid that bubbling gently (85-96°C) Poach : to cook in hot but not bubbling liquid (71-82°C) Blanch : to cook an item partially and briefly in water Steam : to cook by directly exposing them to steam (en papillote) Braise : to cook in a small amount of liquid at low temperature Stew : something like braising but larger size of meat Copyright© 2016 MAHSA UNIVERSITY 17  Cooking Methods Dry Heat Methods Food is cook conducted by hot air, hot metal or hot fat Bake/Roast : to cook foods by surrounding them with hot, dry air, usually in an oven Barbecue : to cook with dry heat created by burning of hardwood or hot coals Pan Smoking : to cook in a closed container, using wood chips to make smoke Broiling : to cook with radiant heat from above Grilling : to cook in an open grid over heat source like coal, electric or gas-heated element Griddling : to cook on solid surface with or without fat to prevent sticking Pan-broiling : to cook in sauté pan or skillet instead of griddle Sauté : to cook quickly using a pan Pan-fry : to cook in a moderate amount of fat Deep-fry : to cook in a large amount of fat Copyright© 2016 MAHSA UNIVERSITY 18  Cooking Methods Sous-vide French term for “under vacuum” The term is applied to cooking food that have been vacuum-sealed in plastic bags The heart of sous-vide cooking the precise temperature control Know the rules establish by the local health department Use the freshest raw materials Chill all food before vacuum packed, or chill after searing n packing Cook or refrigerate immediately after packed Serve or keep immediately after food is cooked Copyright© 2016 MAHSA UNIVERSITY 19  Cooking Method Molecular Gastronomy The manipulation of food ingredients in new ways of technology Another name might be “avant-garde” cuisine It is also described as a group that pushes he boundaries of a discipline beyond normal Selective use of technology and nonstandard ingredients to help enhance the tastes, aromas, appearances, and textures of natural food Using the best ingredients is necessary Copyright© 2016 MAHSA UNIVERSITY 20  Building Flavor Flavor profiles meaning the harmony ingredients’ taste and aroma creates by combining ingredients Primary flavor : the important flavor from the main ingredient Supporting flavor : support and enhance the flavor of the main ingredient Every ingredient should have a purpose Ingredients can work together by harmonizing or contrasting When two ingredients contrast, be sure they are balance Simpler is usually better The more flavors combined, the harder to balance them Always make sure the flavor of the primary ingredient is not lost Copyright© 2016 MAHSA UNIVERSITY 21  Building Flavor Classic flavor recipe is the best way to study the traditional cuisines around the world Seasoning is to enhance the natural flavor of the main ingredient Flavoring is to add a new flavor to food, thus changing the or modifying the flavor of the food Most flavoring need heat to release their flavors and time to blend Too much cooking results in loss of flavor Most flavors are volatile, meaning they evaporate when heated Herbs and spices are types of flavorings Herbs : the leaves of certain plants that usually grow in temperate climate Spices : the buds, fruits, flowers, barks, seeds, and roots of plants and trees that grow in tropical climates Copyright© 2016 MAHSA UNIVERSITY 22  Herbs and Spices Copyright© 2016 MAHSA UNIVERSITY 23  THE END Copyright© 2016 MAHSA UNIVERSITY 24