BASIC COOKING PRINCIPLES
Effects of heat on food:
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Foods are composed of:
Carbohydrates
Fats
Proteins
Water
Minerals, Vitamins &
Pigments
It is important to understand
how these components react
when heated or are mixed
with other foods
BASIC COOKING PRINCIPLES
Carbohydrates
o Starches and sugars are both
carbohydrates found in:
fruits, vegetables, grains,
beans and nuts. Meats and
fish also contain a small
amount
o Two most important changes
caused by cooking:
Caramelization
o Browning of sugars
(browning vegetables and
golden colour of bread crust)
Gelatinization
o Starches absorb water and
swell (thickening sauces)
BASIC COOKING PRINCIPLES
Fat Facts
Present in:
 Meats, poultry, fish
 Eggs, milk products
 Nuts and whole grains
 Fruits and vegetables
 Break down when heated
 Smoke when they become hot enough
 Higher smoke point fats are good for deep frying
BASIC COOKING PRINCIPLES
3 Types of Heat Transfer:
 Conduction
 Convection
 Radiation
BASIC COOKING PRINCIPLES
The science of heat…
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Cooking is the transfer of heat energy from some source
to the food
In the kitchen there are three devices that are used to cook
food:
The stovetop
Conventional oven
Microwave oven
Each of these devices are designed around a different
method of heat transfer.
The movement of heat is so important that there is a name
for it: Thermodynamics
BASIC COOKING PRINCIPLES
Conduction
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Heat transfer through direct contact. When cooking on the
stovetop, the heat from the flame or electric grill is applied
directly to the frying pan. This means that only the flat
surface of the pan is sufficiently hot enough to cook
anything and we must flip and toss around the food to
cook it properly.
It is important to note that most pans are made of metals,
like copper, that conduct heat very efficiently and do not
melt on the stovetop.
BASIC COOKING PRINCIPLES
Convection
 Heat transfer through a fluid. The fluid can be
liquid or gas and in the case of a convection oven,
the fluid we care about is air.
 An oven is a confined area that gets hot by flames
or electric coils. The air inside is warmed to a
desired temperature and, as a result, cooks the
food from all directions. This method of heat
transfer is responsible for pizzas, cakes, and other
baked treats!
BASIC COOKING PRINCIPLES
Radiation
 The transfer of heat using electromagnetic
radiation. A microwave oven uses very strong
radio waves (a form of electromagnetic radiation),
which are very weak and not hot
 Microwave ovens work by spinning water, fats,
sugars and oils inside the food. This causes
friction, which then heats the food and cooks it
from the inside.
BASIC COOKING PRINCIPLES
Cooking Methods
Moist Heat:
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Poach, simmer, boil
Cooking in water or seasoned, flavored liquid
Steam
Expose foods directly to steam
Braise
Cooked covered in a small amount of liquid
BASIC COOKING PRINCIPLES
Dry Heat
Roast/Bake
 To cook foods by surrounding them with hot, dry
air
 Cook uncovered
 Meats cooked on a rack
 Change position of product occasionally
 Smoke roasting
BASIC COOKING PRINCIPLES
Broil
 To cook with radiant heat from above
 Used for tender items
Salamander
 is a low-heat broiler
Grill
 To cook with heat from below on an open grid
 Griddling is done on a solid surface
BASIC COOKING PRINCIPLES
Dry-Heat Using Fats
Sauté
 To cook quickly in a small amount of fat
 Preheat the pan
 Do not overcrowd the pan
 Meats are sometimes dusted with flour first
 Pan is deglazed with a liquid after sautéing to
dissolve brown bits of food on the pan bottom
BASIC COOKING PRINCIPLES
Pan-Fry
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To cook in a moderate amount of fat in a pan over
moderate heat
Similar to sauté, but more fat is used
Usually done over lower heat
Amount of fat depends on food being cooked
Food is normally turned at least once
Deep-Fry
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To cook submerged in hot fat