Understanding Bottom-to-Top Shelving Order and Cooking Heat Transfer Methods

1. Daily Appetizer Review Question: What is bottom to top shelving order? Why is it important when storing food in the refrigerator?

2. Cooking Principles

3. Heat Transfer • Heat is a type of energy that can be transferred to foods by conduction, convection, or radiation.

4. Conduction • The movement of heat from one item to another through direct contact. • Copper and Aluminum are the best metal conductors. • Conduction is important in all cooking methods because it cooks from the outside in

5. Convection • The transfer of heat caused by a natural movement of molecules in a fluid; whether air, water, or fat • Two types: Natural and Mechanical

6. Radiation • Energy is transferred by waves of heat or light striking the food. • Infrared – uses electric or ceramic element that is heated to such high temperature, it gives off waves of radiant heat.

7. Radiation Cont… • Microwave – radiation is generated by agitating water molecules which creates friction and heat. • Microwave does not brown food…Not a good replacement for an oven!

8. Effect of heat on…. • Protein – Coagulates • Coagulation –the irreversible transformation of proteins from liquid or semi liquid state to a solid state.

9. Effect of heat on…. • Starches – Gelatinize • Gelatinization – starch granules absorb water, causing them to swell, soften, and clarify slightly.

10. Effects of heat on… • Sugars – Caramelize • Caramelization – when sugar cooks and gradually turns brown and adds flavor. • Responsible for most flavors we associate with cooking.

11. Effects of heat on… • Water – Evaporates • Fat – Melts

12. Cooking Methods • Dry Heat Cooking using air or fat • Moist Heat Applying heat to food by submerging it directly into a hot liquid or by exposing it to steam • Combination Heat Uses both dry and moist heat cooking methods

13. Cooking Method – Dry Heat • Broiling – uses radiant heat from an overhead source • Grilling – uses a heat source below the cooking surface

14. Cooking Method – Dry Heat • Roasting and Baking – surrounding food with dry, heated air in a closed environment • Sautèing – heat from a hot pan cooks food with a small amount of fat

15. Cooking Methods – Dry Heat • Pan frying – heat is transferred from pan and fat to food that is typically breaded. Heat is also transferred through the hot fat by convection. • Deep frying – uses convection and conduction to heat food that is submerged in hot fat.

16. Cooking Method – Moist Heat • Simmering – uses convection to transfer heat from liquid to food • Usually used to tenderize foods through long, slow, moist heat cooking

17. Cooking Method – Moist Heat • Boiling – uses convection to transfer heat from liquid to food. • Rapidly bubbling liquid

18. Cooking Method – Moist Heat • Poaching – uses convection to transfer heat from liquid to a food • The food is placed in liquid that is held between 160° to 180°. Do Not Boil!

19. Cooking Methods – Moist Heat • Steaming – uses convection to transfer heat from steam to the food being cooked. • Usually used to cook delicate foods that don’t need long to cook

20. Cooking Method - Combination • Braising – usually larger pieces of food that are browned in a small amount of fat; then liquid is added to the pan and it is cooked in the oven or on the stove at a low temperature for a long period of time.

21. Cooking Method - Combination • Stewing – smaller pieces of food that are browned in fat and finished in a liquid sauce. Simmered at a constant temperature until tender.

22. Daily Dessert • What are the 3 cooking methods? and give an example of each.