Introduction to Cooking
INTRO TO COOKING METHOD
COOK – to heat food in order to change flavour, texture, appearance & chemical properties
EFFECTS of HEAT on FOOD
Carbohydrates – Starches and sugars are present in foods in many forms
2 Most Important Changes in Carbohydrates Caused by Heat are:
1. Caramelization – browning of sugars; browning of sautéed veggies and golden colour of breads are sample of Caramelization
2. Gelatinization – when starches absorb water and swell; a major principle in the thickening of sauces and in the production of breads and pastries
*ACIDS inhibit gelatinization. A sauce thickened with flour or starch will be thinner if it contains acid.
FRUIT & VEGETABLE FIBER
FIBER – group of complex substances that give structure and firmness to plants. Fiber can’t be digested. - The softening of fruits vegetables in cooking is part of the breaking down of fiber. - Sugar makes fiber firmer - Baking soda makes fiber softer. Vegetables become mushy and lose vitamins
PROTEINS - a major component of meats, poultry, fish, eggs & milk products - consist a long chain of components called amino acids
COAGULATION – when the proteins unwind, they become attracted to each other and form bonds - the coagulated proteins form a solid network of bonds and become firm - most proteins complete coagulation are cooked at 160-186°F
MAILLARD REACTION – is what happens when meat browns - happens only on the dry surface of food
CONNECTIVE TISSUES – special proteins present in meat (separates the meat from the bone)
FATS - are present in meat, fish, poultry, egg, milk products. - Important medium for frying - Liquid fats are called OIL - When heated, they begin to breakdown - When hit enough, they begin to smoke and deteriorate rapidly. The temp at this point is called the SMOKE POINT
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COOK – to heat food in order to change flavour, texture, appearance & chemical properties
EFFECTS of HEAT on FOOD
Carbohydrates – Starches and sugars are present in foods in many forms
2 Most Important Changes in Carbohydrates Caused by Heat are:
1. Caramelization – browning of sugars; browning of sautéed veggies and golden colour of breads are sample of Caramelization
2. Gelatinization – when starches absorb water and swell; a major principle in the thickening of sauces and in the production of breads and pastries
*ACIDS inhibit gelatinization. A sauce thickened with flour or starch will be thinner if it contains acid.
FRUIT & VEGETABLE FIBER
FIBER – group of complex substances that give structure and firmness to plants. Fiber can’t be digested. - The softening of fruits vegetables in cooking is part of the breaking down of fiber. - Sugar makes fiber firmer - Baking soda makes fiber softer. Vegetables become mushy and lose vitamins
PROTEINS - a major component of meats, poultry, fish, eggs & milk products - consist a long chain of components called amino acids
COAGULATION – when the proteins unwind, they become attracted to each other and form bonds - the coagulated proteins form a solid network of bonds and become firm - most proteins complete coagulation are cooked at 160-186°F
MAILLARD REACTION – is what happens when meat browns - happens only on the dry surface of food
CONNECTIVE TISSUES – special proteins present in meat (separates the meat from the bone)
FATS - are present in meat, fish, poultry, egg, milk products. - Important medium for frying - Liquid fats are called OIL - When heated, they begin to breakdown - When hit enough, they begin to smoke and deteriorate rapidly. The temp at this point is called the SMOKE POINT
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E7,
U j.