Chapter 9- Flashcards
cooking
the transfer of energy from a heat source to a food
heat
a type of energy
cold
the absence of heat
conduction
the movement of heat from one item to another through direct contact; relatively slow because there must be physical contact.
convection
transfer of heat through a fluid, which may be liquid or gas. 2 types are natural and mechanical convection.
radiation
energy transferred by waves of heat or light striking the food. 2 types are infrared and microwave cooking.
Foods are composed of…
proteins, carbohydrates, water, fat, and a small amount of vitamins and minerals.
coagulation
the irreversible transformation of proteins from a liquid or semi-liquid state to a solid state. Most proteins coagulate between 160 & 185.
gelatinization
the process by which starch granules are cooked; they absorb moisture when placed in a liquid and heated; as the moisture is absorbed, the product swells, softens and clarifies slightly.
carmelization
the process of cooking sugars; the browning of sugar enhances the flavor and appearance of foods.
Maillard Reaction
the process whereby sugars break down in the presence of protein.
evaporation
responsible for drying out of foods during cooking
Moist-heat cooking
uses water or steam; used to tenderize and emphasize natural flavors of food.
dry-heat cooking
uses air or fat; give rich flavor
Braising and stewing
the 2 most significant combination cooking methods
broiling
uses radiant heat from an overhead source to cook foods.
grilling
similar to broiling but uses heat source from beneath cooking surface.
roasting and baking
the process of surrounding food with dry, heated air in a closed environment.
sauteing
uses conduction to transfer heat from a hot pan to food with the aid of a small amount of fat.
stir-frying
a variation of sauteing; uses a wok
pan-frying
a dry-heat cooking method in which heat is transferred by conduction from the pan to the food, using a moderate amount of fat. Also uses convection.
deep-frying
uses conduction and convection to transfer heat to food submerged in hot fat. Dry-heat method. Basket (and double basket) and swimming method.
Why are deep-fried foods breaded?
to prevent food from absorbing excessive amounts of fat.
recovery time
the length of time it takes a cooking medium such as fat or water to return to the desired cooking temperature after food is submerged in it.
hydrogenation
a chemical process that adds hydrogen to oil, turning the liquid oil into a solid.
what should you consider when choosing a fat to fry with?
smoke point, flavor, and resistance to chemical breakdown.
poaching
moist-heat method that uses convection to transfer heat from a liquid to a food. Placed in liquid between 160 & 180 degrees. 2 methods are submersion and shallow poaching.
cuisson
the liquid used for shallow poaching
simmering
moist-heat method that uses convection to transfer heat from a liquid to food. Food submerged in liquid between 185 & 205 degrees.
boiling
Turbulent waters and the relatively high temperatures cook foods more quickly than poaching or simmering. Boiling point 212 degrees.
steaming
uses convection to transfer heat from steam to food. Enhances natural flavors and helps retain nutrients.
braising
usually large pieces that are firs browned in a small amount of fat at high temps, then cooked at low heat using a combination of simmering and steaming to transfer heat from the liquid (conduction) and air (convection) to the food.
combination methods
often used for less tender but flavorful cuts of meat as well as for poultry and some vegetables.
E coli
Bacteria from poop
Poeleing
Basting using the foods own juices
Court bouillon
Liquid in which fish or veggies are poached. Consists of mirepoix and poaching liquid.
