06 basic cooking principles
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Transcript of 06 basic cooking principles
04/08/2023 1
Basic Cooking Principles
BAC 101 Culinary Foundation Level 1
Chef Mehernosh Dhanda
04/08/2023 BAC 101 Culinary Foundation Level 1 2
ScopeAfter this session you will be able to:Know what is heatHow heat is transferred to foodsWhat is the effect of heat on different
constituents of food
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What is Heat?Heat is a type of energy.When the food item is heated, the molecules
absorb this energy they vibrate rapidly, expand & bounce off each other causing the transmission of heat.
The faster the molecules move, the higher is the temperature.
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Heat TransferTransmission of heat occurs by:ConductionConvection
NaturalMechanical
RadiationInfrared Microwave
• Induction
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ConductionThe movement of heat from one item to
another with direct contact.
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ConvectionThe transfer of heat through a medium (liquid/
gaseous)There are two types of convection, namelyNaturalMechanical
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Natural convectionNatural convection occurs due to the
tendency of warm liquids/gasses to rise upwards while cooler ones fall
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Mechanical convectionMechanical convection requires a fan or
stirring action to circulate heat quickly & evenly.
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RadiationRadiation method does not require physical
contact between the heat source & the food, instead the heat energy is transferred by waves of heat or light which strike the food
There are two types of radiation heat transfer, namely
InfraredMicrowave
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Infrared radiationInfrared radiation uses high temperature
electric/heat sources which transfer the energy as radiant heat to the food. Eg: The coils of an electric toaster
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Microwave radiationMicrowave radiation uses high frequency
waves which penetrate inside the food & agitate the water molecules , causing friction which in turn increases the temperature & results in cooking
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InductionInduction heating is the
process of heating an electrically conducting object (usually a metal) by electromagnetic induction
Heat is generated directly in the pot or pan (cooking vessel), as opposed to being generated in the stovetop by electrical coils or burning gas
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Effects of Heat on Foods Carbohydrates Fruit and vegetable fiber Proteins Fats Minerals, vitamins, pigment, and flavor
components Water
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Proteins coagulateStarches gelatinizeSugars caramelizeWater evaporatesFats meltFiber is softenedVitamins and pigments can be destroyed
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Cooking TimesConsider:
The cooking temperatureThe different speeds of heat transferThe size, temperature, and individual
characteristics of the food
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Group assignmentPrepare a word document of 500 words on any
of the following topics:1. Green fuels/Eco friendly fuels for commercial
food preparation (e.g. Solar cooking)2. Conserving energy costs in a commercial
hotel kitchen
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Thank You
Sir, didn’t you have a full-faced beard 3 seconds ago?