Cooking Principles

Chapter 15

Ways that Cooking Alters Food

Microorganisms are destroyed - makes food safer to eat

Connective tissue breaks down - making meat more tender

Fibers in Vegetables break down - makes them more tender and releases nutrients

Gelatinization - Starches (potatoes, pasta, rice) absorb liquid and swell (rice multiplies three times)

Coagulation – Proteins in eggs become solid, changes texture of raw and cooked meats

Caramelization – chemical browning reaction that occurs when sugar is heated (caramel, onions, crust of bread)Crystallization – when sugar crystals grow to create a solid structure in liquid (candy) Mallard Reaction – when chemicals are changed by heat creating new flavor compounds (seared meats) grilled meats vs. boiled meatsFlavors blend and change - helps blend flavors (spaghetti sauce, chili, stews)

Dry Heat Cooking Methods

Dry heat methods often use higher temperatures, however they do not break down fibers or connective tissues as well as moist methods.

Dry heat methods best used with tender cuts of meat.

Sautéing

Panfrying

Deep Frying

Grilling

Broiling

Roasting

Baking

Moist Heat Cooking Methods

Use steam or liquid in the cooking process.

Moist heat methods are best used for tougher cuts of meats and fibrous vegetables.

Moist heat methods use a range of temperatures that can be determined based upon how the appearance of the liquid.

Poaching (160°-180°)

Simmering (185°-205°) Temperature range is important, any lower

and connective tissue in meats does not break down, any higher and it makes proteins tough.

Boiling (cooking liquid at highest possible temperature)

Boiling liquids move rapidly and have large bubbles. Should not be used for protein foods, instead used for vegetables, starches, and grains.

Steaming

Combination Cooking Methods

Uses both dry and moist heat cooking techniques on the same food product.

Braising

Stewing

Blanch and Shock Partially cooking vegetable in boiling water,

then stopping the cooking process by plunging into ice water. Can then finish cooking the vegetables at another time.

Sweating Cooking food in a small amount of fat on low

heat to soften food without browning.