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Cooking Principles
Cooking Principles
(CHAPTER 3)
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What is cooking?
Application of heat in food preparation
Heat brings about chemical, physical and
microbiological changes.
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What are the purpose of cooking?
1. To make its maximum value available in palatable
form.
2. To develop and enhance flavor
3. To improve its digestibility
4. To increase palatibility by improving its color, texture
and flavor.
5. To destroy pathogenic organisms and substances
found in raw foods
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What are the factors affecting cooking
time?
Cooking temperature
Speed of heat transfer (convection oven is faster
than conventional oven)
Size, temperature, individual characteristics of food
Examples:-
* Small meat cooks faster than large meat
* Frozen meat takes longer to broil than the one at
room temperature.
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Heat Transfer
There are 3 types of heat transfer:-
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Conduction
Conduction
Heating a pan on a hob is a good example.
Heat travels through a solid, e.g. the pan.
Metal objects are good conductors of heat and so
these are used in the making of saucepans.
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Convection
Convection
A gas oven or cooking in boiling water are good examples.
When heated, the particles of a liquid (e.g. water) or a gas
(e.g. air) become lighter and rise, while colder particles sink
to the bottom and are then heated in turn.
e.g. baking, roasting
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Radiation
Radiation – energy is transferred by waves
from the source to the food. The waves
are not heat energy, but changed into
heat energy when they strike to the
food
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Effects of heat
Coagulation: protein chains denature and rebond
Irreversible transformation into a solid state
Begins around 140F
Gelatinization: starch granules absorb water
Caramelization: cooking sugars properly
Maillard reaction: sugar breaking down in the presence
of protein (338F)
Water evaporates: foods dry during cooking
Fats melt: will not evaporate
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Types of Cooking Method
Dry -heat cooking method Moist-heat cooking method
Broiling Poaching
Grilling Boiling
Roasting and baking Steaming
Sautéing Simmering
Stir-frying Stewing
Pan-frying Braising
Deep-frying
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Cooking Method
1) Dry-heat cooking methods
Air
Fat
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Dry-Heat Cooking Methods
Broiling
Grilling
Roasting and baking
Sautéing
Stir-frying
Pan-frying
Deep-frying
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Broiling
It uses radiant heat from an overhead source to cook
food.
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Grilling
It is similar to Broiling but it uses a heat source located
beneath the cooking surface.
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GRILLING AND BARBECUING
Advantages
Grilling is a quick, easy method of cooking
There is little loss of nutrients and less fat is used.
Grilled food are tasty and easy to digest
Disadvantages
Grilled foods cannot be successfully reheated
They need to be served straight away
Only tender cuts of meat can be used
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GRILLING AND BARBECUING
Safety Rules
Do not leave food unattended whilst cooking
Keep work area clean & floors free from spilt grease
Exercise great care when adjusting grill bars or
salamander racks
Assume all surfaces & items around grill areas to be
hot.. FEEL BEFORE YOU PICK UP ANYTHING!!!
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Roasting & Baking
These are the process of surrounding a food with dry,
heated air in an enclosed area.
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ROASTING
Advantages:-
Minimal fire risk
Meat juices from the meat can be used for gravy which
enhance the flavor
Gives a variety to the menu
Disadvantages:-
Constant attention is required
Losses of nutrients like amino acids
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ROASTING
Safety Rules
The correct degree of cooking of meats must be
accurately measured to protect from parasitic worms
and pathogenic bacteria
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Pan Frying/ Shallow Frying
It is similar to sautéing & deep frying where the heat is
conducted to the food from the heated pan using a
moderate amount of oil/fat. There is also some
convection of heat through the medium of fat.
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Deep Frying
It uses conduction & convection to transfer heat to the
food submerged in the hot fat.
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FRYING
Advantages:-
Taste is improved, along with the texture
Increases the calorific value.
Fastest method of cooking
In shallow fat frying the amount of oil consumption can be
controlled
Disadvantages:-
The food may become oily or soggy with too much absorption of
oil.
The food becomes very expensive
Fried food takes long time to digest.
Repeated use of heated oils may produce harmful substances
and reduce the smoking point
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FRYING
Safety Rules
All personnel must be trained in correct usage of the
equipment
The proper level of frying medium should be used
The fryer must not be overloaded as this may cause
hot oil/fat overflow.
Drain wet foods and then dry with absorbent paper.
This prevents splatters of hot fat
Pans must be moved carefully on the stove top to
prevent splattering and burns
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Cooking method
2) Moist-heat cooking method
Water
Steam
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Moist Heat Cooking Methods
Poaching
Boiling
Steaming
Simmering
Stewing
Braising
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Cont..
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Poaching
It uses convection to transfer heat to cook foods that
don’t need higher temperature or time.
Water temperature for poaching eggs should be
around 160 to 180ºF (71-82ºC).
As a rule of thumb, bring the water to a boil, then
reduce it to a simmer before cooking.
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Poaching eggs
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POACHING
Advantages:-
Foods with delicate texture may be cooked without breaking
up.
Poached foods are easily digested
No fat needs to be added to cook the food
Disadvantages:-
Poaching is not particularly suitable for large pieces of food
There is some flavor and nutrient loss from the food the
cooking liquid
There is little development in color and flavor
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POACHING
Safety Rules
Equipment should be matched to the quantity of food
to prevent spillages.
Care should be taken in handling dishes which are
brought to temperature on the top of the stove and
then transferred to the oven
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Boiling
It uses convection to transfer heat from the liquid to
the food. In boiling there is a large amount of rapidly
bubbling liquid to cook the food.
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BOILING
Advantages
Tougher, cheaper cuts of meat may be used
Heat transfer is fairly rapid and efficient
The food is not likely to burn
The food remains moist
Disadvantages
Flavor and some color may be lost from the food into liquid
Loss of nutrients (especially water-soluble vitamins) may
be high
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BOILING
Safety Rules
The boiling utensil should be matched with the
quantity of food to be cooked
The food handler should take care when placing
foods into or removing items from boiling liquids
When reducing liquids adequate ventilation should be
available to prevent dampness
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Steaming
Steaming uses convection for transferring heat from
the steam to the food being cooked.
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Braising
It uses both dry & moist cooking methods.
Braised foods are first browned using a little fat, then
liquid is added, the pan is then covered & the food is
simmered.
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Stewing
It is similar to braising but is generally used on smaller
cuts of meat & the cooking time is shorter as
compared to braising.
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Food taste
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Thank You
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