Cooking Flashcards
What is Cooking?
Heating to temperatures that…
Kill pathogens
Produce desirable flavors and colors
Alter texture
Hearths for cooking common starting about
300,000 years ago
Oldest Cookware:
About 20,000 years ago
Animal domestication:
About 15,000 years ago
Agriculture
About 10,000 years ago
what is hydrolysis?
Large molecules are split up (requires water)
what does hydrolysis change?
Changes digestibility and texture
what can hydrolysis occur in?
proteins, carbohydrates, and lipids
what happens when you heat proteins?
they break down
Maillard reaction:
chemical reaction between proteins and sugars with heat. As proteins and sugars come into contact with heat- new compounds are created.
Cooking breaks down what in food?
Bonds
Binders=
molecules that provide structure and ridgety to food
Growth and death are functions of…?
Time and heat
At low temperatures…
bacteria grows slowly
at high temperatures,
bacteria die
T/F- Different pathogens have different temperature tolerances?
True
4 methods of heat transfer (cooking)
Conduction
Convection
Radiation
Induction?
Conduction Definition:
Direct contact with heat source
what type of cookware has high thermal conductivity?
Silver
Copper
Gold
Aluminum
Cast Iron
Carbon Steel
Stainless Steel
examples of Conduction
Gas and electric stoves, griddles, grills
Convection Definition:
The transfer of heat through air or liquid currents
T/F- Convection cooks faster than Conduction?
True. because contact area is exchanged
With convection, time and temperature need to be
reduced
Examples of cooking with Convection:
Convection ovens and boiling
Radiation Definition:
energy transmitted in waves.
Do not need to heat the food directly but heat by causing movement of molecules
Causes electrically polarized molecules (water, proteins) in the food ot produce heat up through rotation and movement of their atoms
Examples of cooking with radiation:
Microwaves and infrared
Microwaves:
have a longer and lower frequency than visible light and infrared waves
Infrared:
Heat or energy from a slightly different wavelength than visible light produced by high energy lamps
Induction Definition:
Utilizes a high-frequency induction coil that is placed just below the cooktop surface
The induction coil creates a changing magnetic field which will heat ferrous (iron, steel) material with magnetic friction
Is Induction efficient?
Yes, about 90% transfer of energy
Hot pans=
Conduction
Usually cooking involves what 3 things?
Air, water, or oil (media)
Examples of cooking with Air:
Roasting
Baking
Broiling
Air Frying
Grilling
Examples of cooking with Water:
Simmering
Boiling
Stewing
Braising
Steaming
Usually, cooking with water is limited to what?
The boiling point of water
Con of air frying:
it dries out the surface of the food
Examples of cooking with Fats/ Oils:
Sauteing
Panfrying
Deep-fat frying
Pros of cooking with Fats/ Oils:
Can be heated far higher than waters
Cons of cooking with Fats/ Oils:
fats can be absorbed into food
