1 / 15

Heat Transfer

To cook successfully you must first understand the ways in which heat is transferred: conduction, convection and radiation. You should also understand what the application of heat does to the proteins, sugars, starches, water and fats in food. Heat Transfer. Conduction Convection

clinton-galloway
Télécharger la présentation

Heat Transfer

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. To cook successfully you must first understand the ways in which heat is transferred: conduction, convection and radiation.You should also understand what the application of heat does to the proteins, sugars, starches, water and fats in food.

  2. Heat Transfer • Conduction • Convection • Natural convection • Mechanical convection • Radiation • Infrared cooking • Microwave cooking

  3. The Effects of Heat • Proteins coagulate • Starches gelatinize • Sugars caramelize • Water evaporates • Fat melts

  4. Protein Coagulation

  5. Gelatinization of Starch

  6. Caramelization of Sugar • Process of cooking sugar • Partly responsible for flavor and color in the crust of bread and the browning of meats and vegetables • Maillard reaction, the process whereby sugar breaks down in the presence of protein

  7. Water Evaporates • As the internal temperature of food increases, water molecules move faster and faster turning water to a gas (steam), which vaporizes. • The evaporation of moisture in foods causes it to dry during cooking.

  8. Fats Melt • Heat causes fats to melt, soften and liquefy. • Fats will not evaporate.

  9. Cooking Methods • Dry-heat cooking methods • Air • Fat • Moist-heat cooking methods • Water • Steam • Combination cooking methods • Employ both dry- and moist-heat methods

  10. Dry-Heat Cooking Methods • Broiling • Grilling • Roasting and baking • Poêléing • Sautéing • Stir-frying • Pan-frying • Deep-frying

  11. Dry Heat cont.

  12. Moist-Heat Cooking Methods • Poaching • Submersion poaching • Shallow Poaching • Boiling • Steaming

  13. Moist-Heat Cooking Methods

  14. Combination Cooking Methods • First step: brown the main ingredient using dry heat • Second step: complete cooking by simmering the food in liquid • Braising • Small amount of liquid • Stewing • Enough liquid to cover the food

More Related