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Slides Basic Kitchen

The document outlines basic cooking principles, including the effects of heat on food components like carbohydrates, fats, and proteins. It explains the three types of heat transfer—conduction, convection, and radiation—and describes various cooking methods such as moist heat and dry heat techniques. Additionally, it details the fat content in different food groups and the importance of understanding these principles for effective cooking.

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SALMALINA BINTI SALLEH 16141
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8 views22 pages

Slides Basic Kitchen

The document outlines basic cooking principles, including the effects of heat on food components like carbohydrates, fats, and proteins. It explains the three types of heat transfer—conduction, convection, and radiation—and describes various cooking methods such as moist heat and dry heat techniques. Additionally, it details the fat content in different food groups and the importance of understanding these principles for effective cooking.

Uploaded by

SALMALINA BINTI SALLEH 16141
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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KITCHEN BASICS

BASIC COOKING PRINCIPLES

Effects of heat on food:


 Foods are composed of:
 Carbohydrates
 Fats
 Proteins
 Water
 Minerals, Vitamins & Pigments

 It is important to understand how these components react


when heated or are mixed with other foods
BASIC COOKING PRINCIPLES
Carbohydrates
o Starches and sugars are both
carbohydrates found in: fruits,
vegetables, grains, beans and
nuts. Meats and fish also
contain a small amount
o Two most important changes
caused by cooking:
Caramelization
o Browning of sugars (browning
vegetables and golden colour
of bread crust)
Gelatinization
o Starches absorb water and
swell (thickening sauces)
BASIC COOKING PRINCIPLES

Fat Facts
Present in:
 Meats, poultry, fish
 Eggs, milk products
 Nuts and whole grains
 Fruits

Break down when heated


Smoke when they become hot enough
Higher smoke point fats are good for deep frying
Do vegetable contain fats?
Peas, Lentils and Beans

 Peas, lentils and beans all contain some fat. Soybeans contain
the most fat among the legume family, with 1 cup of green,
cooked soybeans having 11.52 grams, or 41 percent of its
calories from fat. The fat in soybeans is 90 percent healthy
fats, and about 1 percent saturated fats. Kidney beans have
1.54 grams of fat per cup, black beans have 0.9 grams of fat
and Great Northern beans have 0.8 grams in 1 cooked cup.
Cooked lentils have 0.8 grams of fat per cup, and 1 cup of
cooked peas has an average of 0.6 grams of fat. The peas,
lentils and beans have trace amounts of saturated fat, while
the majority of the fat comes from monounsaturated and
polyunsaturated fats.
Green Vegetables

 Most green vegetables have small amounts of fat. Cabbage has


just 0.07 grams of fat per cup, or 3 percent of its 18 calories.
Cauliflower and broccoli both have about 0.3 grams of fat per
cup, which is about 10 percent of their total calories. The fat
is over 90 percent healthy fat, and just a trace of the fat
comes from saturated fat. Spinach, collard greens and turnip
greens all contain fat, with spinach having 0.12 grams per
cup, and the greens having about 0.17 grams per cup. A cup
of chopped, unpeeled zucchini has 0.4 grams of fat, of which
75 percent is healthy fats, and 25 percent is from saturated
fat. A cup of cucumber has 0.12 grams of fat.
Other Vegetables

 Tomatoes have small amounts of fat. A cup of chopped or


sliced tomato has only 0.36 grams of fat. The fat in tomatoes
comes from mainly monounsaturated and polyunsaturated
fatty acids. Corn and white potatoes, both starchy vegetables
have 2.23 grams and 0.21 grams per serving, respectively.
Winter squash such as butternut squash has 0.18 grams of fat,
and 1 cup of cooked pumpkin has 0.17 grams of fat. The fat
in these starchy vegetables comes primarily from healthy fats,
making them all good, nutritious choices.
BASIC COOKING PRINCIPLES

3 Types of Heat Transfer:


 Conduction
 Convection
 Radiation
BASIC COOKING PRINCIPLES

The science of heat…


 Cooking is the transfer of heat energy from some source to
the food
 In the kitchen there are three devices that are used to
cook food:
 The stovetop
 Conventional oven
 Microwave oven
 Each of these devices are designed around a different
method of heat transfer.
 The movement of heat is so important that there is a
name for it: Thermodynamics
CONDUCTION
 Conduction is the direct
transfer of heat between
adjacent molecules. An
example of conduction is
cooking on a flattop range.
Heat is transferred from the
molecules of the hot range
surface to the molecules of
the adjacent pan bottom, then
from the pan bottom to the
pan sides and the food
contained within the pan
Conduction
 Heat transfer through direct contact. When cooking on
the stovetop, the heat from the flame or electric grill is
applied directly to the frying pan. This means that only
the flat surface of the pan is sufficiently hot enough to
cook anything and we must flip and toss around the food
to cook it properly.
 It is important to note that most pans are made of
metals, like copper, that conduct heat very efficiently and
do not melt on the stovetop.
CONVECTION
 In the culinary arts, the
term convection refers to
a method of heat transfer
where food is heated by a
moving heat source such as
hot air inside an oven that is
circulated by a fan. The
movement of steam or the
motion of boiling water in a
pot are also examples of
convection.
Convection
 Heat transfer through a fluid. The fluid can be liquid or
gas and in the case of a convection oven, the fluid we care
about is air.
 An oven is a confined area that gets hot by flames or
electric coils. The air inside is warmed to a desired
temperature and, as a result, cooks the food from all
directions. This method of heat transfer is responsible for
pizzas, cakes, and other baked treats!
Radiation
 The transfer of heat using electromagnetic radiation. A
microwave oven uses very strong radio waves (a form of
electromagnetic radiation), which are very weak and not
hot
 Microwave ovens work by spinning water, fats, sugars and
oils inside the food. This causes friction, which then heats
the food and cooks it from the inside.
COOKING METHODS
Moist Heat:
 Poach, simmer, boil
 Cooking in water or seasoned, flavored liquid
 Steam
 Expose foods directly to steam
 Braise
 Cooked covered in a small amount of liquid
Dry Heat
Roast/Bake
 To cook foods by surrounding them with hot, dry air
 Cook uncovered
 Meats cooked on a rack
 Change position of product occasionally
 Smoke roasting
Grill
 To cook with heat from below on an open grid
 Griddling is done on a solid surface
Broil
 To cook with radiant heat
from above
 Used for tender items

Salamander
 is a low-heat broiler
Dry-Heat Using Fats

Sauté
 To cook quickly in a small amount
of fat
 Preheat the pan
 Do not overcrowd the pan
 Meats are sometimes dusted with
flour first
 Pan is deglazed with a liquid after
sautéing to dissolve brown bits of
food on the pan bottom
Pan-Fry
 To cook in a moderate amount of fat in a pan over
moderate heat
 Similar to sauté, but more fat is used
 Usually done over lower heat
 Amount of fat depends on food being cooked
 Food is normally turned at least once
Deep-Fry
 To cook submerged in hot fat

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