Basic Cooking Principles PDF

BASIC COOKING PRINCIPLES CHAPTER 3: LEARNING OBJECTIVES: At the end of the chapter, the students are expected to:  name and describe three ways in which heat is transferred to food in order to cook it;  explain the differences between moist-heat cooking methods, dry- heat cookin...

BASIC COOKING PRINCIPLES CHAPTER 3: LEARNING OBJECTIVES: At the end of the chapter, the students are expected to:  name and describe three ways in which heat is transferred to food in order to cook it;  explain the differences between moist-heat cooking methods, dry- heat cooking methods, and dry-heat cooking methods;  explain the difference between a seasoning and a flavoring ingredient and give examples of each;  list eleven guidelines for using herbs and spices in cooking. HEAT TRANSFER  In order for food to be cooked, heat must be transferred from a heat source (such as a gas flame or an electric element) to and through the food. Understanding the ways in which heat is transferred and the speed at which it is transferred helps the cook control the cooking process. CONDUCTION Conduction occurs in two ways: 1. When heat moves directly from one item to something touching it— for example, from the top of the range to a soup pot placed on it, from the pot to the broth inside, and from the broth to the solid food items in it. 2. When heat moves from one part of something to an adjacent part of the same item—for example, from the exterior of a roast to the interior, or from a sauté pan to its handle. CONVECTION Convection occurs when heat is spread by the movement of air, steam, or liquid (including hot fat).There is two kinds of convection: 1. Natural.  Hot liquids and gases rise while cooler ones sink. Thus, in any oven, kettle of liquid or deep-fat fryer a constant, natural circulation distributes heat. 2. Mechanical.  In convection ovens and convection steamers, fans speed the circulation of heat. Thus, heat is transferred more quickly to the food, and the food cooks faster. RADIATION Two kinds of radiation are used in the kitchen: 1. Infrared.  Broiling is the most familiar example of infrared cooking. In a broiler, an electric element or a ceramic element heated by a gas flame becomes so hot that it gives off infrared radiation, which cooks the food. High-intensity infrared ovens are designed to heat food rapidly. 2. Microwave.  In microwave cooking, the radiation generated by the oven penetrates partway into the food, where it agitates the molecules of water. The friction this agitation causes creates heat, which cooks the food. COOKING METHODS A. MOIST-HEAT METHODS  Heatis transferred to food product by water-based liquids such as stocks, sauces or by steam. Poach Simmer  To cook gently in water or other  To cook in water or other liquid liquids that is hot but not actually that is bubbling gently about bubbly about 160oF to 180oF. 185oF to 205oF (85oC to 96oC). Poaching is used to cook delicate Most foods cooked in a liquid are foods such as fish and eggs out of simmered. The higher the shell. It is also used to partially temperatures and intense cook foods such as variety meats agitation of boiling are detrimental in order to eliminate undesirable to most foods. The word boiled is flavors and to firm the product sometimes used as a menu term, before final cooking. as when simmered fresh beef is called ―boiled beef.‖ Boil Braise  To cook in water or other liquid  To braise means to cook covered that is bubbling rapidly, about in a small amount of liquid, usually 212oF (100oC). Boiling is generally after preliminary browning. In reserved for vegetables and almost all cases, the liquid is starches. The high temperature served with the product as a toughens the proteins of meats, sauce. fish, and eggs, and the rapid bubbling breaks up delicate foods. Stew Scald  To simmer or braise foods in a small  To cook in water below boiling of liquid, which is usually served point 150oF (66oC), similar to with the food as sauce in a smaller blanching. cuts of meats. Blanch  means to cook an item partially There are two ways of blanching in water: and briefly, usually in water but sometimes by other methods 1. Place the item in cold water, bring to a boil, and simmer briefly. Cool the item by plunging it into cold water. Purpose: to dissolve out blood, salt, or impurities from meats and bones. 2. Place the item in rapidly boiling water and return the water to the boil. Remove the item and cool in cold water. Purpose: to set the color and destroy harmful enzymes in vegetables, or to loosen the skins of tomatoes, peaches, and similar items for easier peeling. Parboil Steaming  Tocook partially in  to cook by direct a boiling or contact with simmering liquid. steam B. DRY HEAT METHOD Bake Roast  To cook foods by surrounding with  To cook foods by surrounding hot, dry air, similar to roast. The them with hot, dry air in an oven or term baking usually applies to on a spit in front of an open fire. breads, pastries, vegetables and The term roasting usually applies to fish. meats and poultry. Barbecue Broil  To cook with dry heat created by  To cook with radiant heat from the burning of hardwood or to above. The terms broiling, grilling, cook over hot coals such as on a and griddling are sometimes grill or spit, often seasoned confused. Grilling is often called marinade or basting sauce. broiling, and griddling is called grilling. Other sources the terms that refer to the equipment used. Thus, broiling is done in a broiler, grilling on a grill, and griddling on a griddle. Grill Griddle  Is done on an open grid over a  Is done on an open grid over a heat source, which may be heat source, which may be charcoal, an electric element, or charcoal, an electric element, or a gas-heated element. Cooking a gas-heated element. Cooking temperature is regulated by temperature is regulated by moving the items to hotter or moving the items to hotter or cooler places on the grill. Grilled cooler places on the grill. Grilled meats should be turned to meats should be turned to achieve desired grill marks, just as achieve desired grill marks, just as in broiling. in broiling. Pan-broil  It is like griddling except that it is done in a sauté pan or skillet instead of on a griddle surface. Fat must be poured off as it accumulates, or the process becomes pan-frying. No liquid is added, and the pan is not covered, or else the item would steam. DRY-HEAT METHODS USING FAT SAUTÉ PAN-FRY  To sauté means to cook  To pan-fry means to cook in a moderate amount of fat in a pan quickly in a small amount over moderate heat. Pan-frying is of fat. similar to sautéing except that more fat is used and the cooking time is longer. The method is used for larger pieces of food, such as chops and chicken pieces, and the items are not tossed by flipping the pan, as they often are in sautéing. DEEP-FRY  To deep-fry means to cook a food submerged in hot fat. Quality in a deep- fried product is characterized by the following properties:  Minimum fat absorption  Minimum moisture loss (that is, not overcooked)  Attractive golden color  Crisp surface or coating  No off flavors imparted by the frying fat MICRO WAVE COOKING  Refers to the use of a specific tool rather than to a basic dry-heat or moist heat cooking method. Micro Wave Oven  Usually used mostly for heating prepared foods and for thawing raw or cooked items. BUILDING FLAVOR PROFILES Characteristics of a dish:  Appearance (color and color contrast, shape, shine, arrangement on the plate)  Aroma  Taste  Mouth feel (texture, moistness or dryness, softness or crispness) and temperature SEASONING AND FLAVORING INGREDIENTS  Seasoning means enhancing the natural flavor of a food without significantly changing its flavor. Salt is the most important seasoning ingredient.  Flavoring means adding a new flavor to a food, thus changing or modifying the original flavor. COMMON SEASONING AND FLAVORING INGREDIENTS  Salt is the most important  Pepper comes in three seasoning ingredient. forms: white, black, and Don’t use too much. You green. All three are can always add more, actually the same berry, but you can’t take it out but processed differently. (Black pepper is picked unripe; white is ripened and the hull is removed; green peppercorns are picked unripe and preserved before their color darkens.)  Red pepper or cayenne is  Lemon juice is an completely unrelated to important seasoning, black and white pepper. particularly for enlivening It gives a spicy hotness to the flavor of sauces and sauces and soups without soups. actually altering the flavor. In larger amounts, it gives both heat and flavor to many spicy foods, such as those of Mexico and India  Fresh herbs are almost always  Onion, garlic, shallots, and other superior to dried herbs. They members of the onion family, as should be used whenever cost well as carrots and celery, are and availability permit. Not long used as flavorings in virtually all ago, the only fresh herbs generally stations of the kitchen and even in available in many areas of North the bakeshop. Try to avoid the use America were parsley, chives, and of dried onion and garlic products, sometimes mint and dill. Now, except as a component of spice however, most herbs are available blends. They have fewer flavors, fresh. The accompanying photos and the fresh product is always illustrate the most commonly used available. fresh herbs as well as some unusual fresh flavoring ingredients.  Wine, brandy, and other alcoholic  Prepared mustard is a blend of beverages are used to flavor ground mustard seed, vinegar, sauces, soups, and many entrées. and other spices. It is used to flavor Brandy should be boiled or flamed meats, sauces, and salad to eliminate the high percentage dressings and as a table of alcohol, which would be condiment. For most cooking unpleasant in the finished dish. purposes, European styles such as Table wines usually need some Dijon (French) or Dusseldorf cooking or reduction (either (German) work best, while the separately or with other bright yellow American ballpark ingredients) to produce the style is more appropriate as a desired flavors. Fortified wines like table condiment than as a sherry and Madeira, on the other cooking ingredient. hand, may be added as flavorings at the end of cooking.  Grated lemon and  MSG, or monosodium orange rind is used in glutamate, is a flavor sauces, meats, and enhancer widely used in poultry (as in duckling à Asian cooking. MSG orange) as well as in the doesn’t actually change bakeshop. Only the the flavor of foods but colored outer portion, acts on the taste buds. It called the zest, which has a bad reputation for contains the flavorful oils, causing chest pains and is used. The white pith is headaches in some bitter. individuals. Herbs and Spices Herbs and Spices Herbs and Spices Herbs and Spices Herbs and Spices Herbs and Spices Herbs and Spices Herbs and Spices Herbs and Spices Using the given link below, watch and observe how the application of different cooking methods is. Culinary Classroom Lesson 4: Cooking Methods [Video file], Dave Hegnauer, June 26, 2011, Retrieved from https://www.youtube.com/watch?v=_QuU6rs-n5Q Herbs and Spices Culinary Classroom Lesson 11: Herbs [Video file], Dave Hegnauer, June 28, 2011 Retrieved from https://www.youtube.com/watch?v=fX5QzaYy3oA 12 Essential Spices [Video file], Emeril Lagasse, October 6, 2015 Retrieved from https://www.youtube.com/watch?v=7Bk8_CqgYto END.