MODULE 3.1 COOKING PROCESS Flashcards
The process of heating foods
Cooking
The reason why we cook is to make them:
Taste better, digest better, and kill bacteria
Energy that is transferred between two objects of diff temperatures
Heat
Three types of heat transfers
Conduction, Convection, Radiation
Heat passes from one object to another through direct contact
Conduction
Heat through circular movement of a fluid or gas
Convection
Heat transfer through electro magnetic waves
Radiation
Absorbes electromagnetic waves from the heating element. Usually seen in a toaster or broiler
Infrared
Cooks quickly but does not brown
Microwave
Uses electromagnetic current to heat magnetic cookware
Induction
Five types of changes in colour and texture
Maillard reaction
Caramelization
Reduction
Gelatinization
Coagulation
Occurs when proteins and sugars in food are exposed to heat and form a brown exterior
Maillard Reaction
Maillard reaction usually occurs when food are:
Grilled, fried, toasted or seared
Using high heat to quickly brown the surface of a food // little to not fat in a very hot pan
Searing
Occurs when sugars in food are exposed to high heat and produce browning
Caramelization
Process of slowly cooking food to soften its texture
Sweating
Process of gently simmering liquid, reduces in volume, results in a thicker liquid with concentrated flavour
Reduction
Process of heated starch absorbs moisture and thickens the liquid // SOUPS AND SAUCES
Gelatinization
When liqiuid to semisolid to solid state
Coagulation
