midterm Flashcards
knife metal compositions
carbon steel -.1 to 2.7 percent iron less than .1% carbon
stainless steel- 12% Chromium added
high carbon stainless steel- higher carbon
heating method 1
conduction-the diffusion of heat between molecules and electrons. The only way heat is transferred
inside solids and the principal way heat is transferred between contacting solids.
• Conduction occurs in two ways:
1. When heat moves directly from one item to something touching it. For example: from the
top of the cooking range to a soup pot placed on it, from the pot to the broth inside, and
from the broth to the solid food items in it – a chain reaction between adjacent, contacting
atoms and molecules leads to collision. Agitation, and generation of heat.
2. When heat moves from one part of something to an adjacent part of the same item. For
example: from the exterior of a roast to the interior, or from a sauté pan to its handle
heating method 2
Convection: the physical process by which heat is transferred by the movement of fluids and gases.
• Convection occurs when heat is spread by the movement of air, steam or liquid (including hot
fat and oil). As liquid at the bottom of a pan heats, it becomes less dense and rises to the top.,
while cooler liquid sinks
• There are two kinds of convection:
1. NATURAL (free). Hot liquids and gases rise, while cooler ones sink. Thus, in any oven, kettle of
liquid, or deep-fat fryer there is a constant, natural circulation that distributes heat.
2. MECHANICAL (forced). In convection ovens and convection steamers, fans speed the
circulation of heat. Thus, heat is transferred more quickly to the food, and the food cooks
faster.
• Convection is the predominant means of heat transfer in non-viscous liquids and flames.
• Mechanical convection also occurs in gas flames which are aided by gas pressure.
• Stirring is a form of mechanical convection. Thick liquids cannot circulate as quickly as thin ones,
so the rate of natural convection is slower. This explains in part why it is so easy to scorch thick
soups and sauces. The heat is not carried away from the bottom of the pan quickly enough, so it
stays concentrated on the bottom and scorches the food. Stirring redistributes the heat and
helps prevent this. (Using heavy pots made of a material that conducts heat well also helps
prevent scorching, because the pot conducts the heat more quickly and evenly all across the
bottom and up the sides.)
heating method #3
Radiation: the transfer of electromagnetic energy in the form of heat waves through air or other
transparent media.
• Radiation occurs when energy is transferred by waves from the heat source to the food. There is
no direct contact between heat source and object (no conductor).
• The waves themselves are not actually heat energy, but are changed into heat energy when
they strike the food being cooked.
• Cooking examples are grilling, toasting, broiling. Light waves, radio waves and x-rays are
examples of radiation not used for cooking.
• Two kinds of radiation are used in the kitchen:
1. Infrared Heat. Broiling is the most familiar example of infrared cooking. In a broiler, an
electric element or a ceramic element heated by a gas flame becomes so hot that it gives off
infrared radiation, which cooks the food. There are also high-intensity infrared ovens
designed to heat food rapidly. Barbecuing over hot coals is an example of infrared heat.
2. Microwave. In microwave cooking, the radiation generated by the oven penetrates part way
into the food, where it agitates the molecules of water. The friction caused by this agitation
creates heat, which cooks the food.
• Because microwave radiation affects only water molecules, a completely waterless
material will not heat up in a microwave oven. Plates become hot only when heat is
conducted to them by hot foods.
• Because most microwaves penetrate no more than about 2 inches into foods, heat is
transferred to the center of large pieces of food by conduction, just as in roasting.
• The sun is an example of radiation. It is heat transference without any direct contact between
source and object.
• Light is another example (light has photons – particles of pure energy not considered matter).
The medium is an electromagnetic field which has no matter or substance. Infrared (not visible)
heat (thermal) radiation is another type. Microwaves are another type
good conductors of heat
aluminium, copper, cast iron, enamelware, carbon steel
salt draws water out of food
true
why do we soak beans
- shortens cooking time
- soften beans for cooking
- improves digestibility
one purpose of soaking grains is to neutralize the anti-nutrient phytic acid. true or false
true
the endosperm of a grain contains its starch and protien, true or false
true
rice proportions
1 cup rice, 1 3/4 cup water, 1/4 teaspoon salt
if you make rice in a pressure cooker, you would use(more/less) liquid than in conventional cook ware
less
define stock
a flavorful liquid prepared by simmering meat, poultry, fish, and or vegetable in liquid (usually water) with aromatics until their flavor is extracted
what is an inappropriate technique for making stock
c) cooking at a rapid boil
what does mirepoix consist of
50% onion, 25% carrot and 25% celery
what distinguishes brown stock from white stock
caramelization of vegetables and bones
2 functions of sauce
seasoning, an accent or contrast, moisture, flavor, richness, appearance, added interest/appetite appeal
TF is a pate/terrine
A mixture of a protein + fat + seasonings ground or pureed together to create an emulsion.
define herb plus example
the leaves of an aromatic plant used to season food example basil thyme
spice and one example
the bark, root, seeds or flowers buds of an aromatic plant used to season food example cardamom
when should fresh herbs be used
towards the end
2 reasons for blanching a fruit, vegetable, or nut
improves color
loosens peels
improves flavor
precook items that require further cooking right before service
