Lecture 2 | Principles of Cooking

Question 1

What are the different types of heat transfer?

Answer 1

Conduction: direct contact
Convection: transfer through a fluid (air, water, fat)
Radiation: energy is transferred by waves of heat or light striking the food

Question 2

What happens when energy is transferred to proteins?

Answer 2

They coagulate which refers to proteins transforming from a liquid to a solid state

Question 3

What happens to starches?

Answer 3

They gelatinize. Starch granules absorb water, then the liquid thickens because of the granules swelling to occupy more space

Question 4

What happens to sugars?

Answer 4

Sugars caramelize. Also called the Maillard reaction. Sugars brown and change flavor

Question 5

What happens to water?

Answer 5

Evaporation

Question 6

What happens to fat?

Answer 6

Melts

Question 7

Describe the two different types of cooking methods

Answer 7

Dry-heat: broiling, grilling, roasting, baking; rich flavor

Moist-heat: poaching, simmering, boiling, steaming; tenderize, emphasize natural flavor