This document discusses how cooking affects the key components of food - carbohydrates, fiber, proteins, fats, minerals, vitamins, and water. It explains that cooking causes carbohydrates to caramelize and starches to gelatinize, fiber remains unchanged, proteins denature and coagulate at high temperatures, and different types of fats have varying smoke points and health impacts. Cooking triggers chemical reactions like the Maillard reaction that create new flavors.

1. Effects of Cooking on Food
What are foods made of?
Carbohydrates
Fiber
Protein
Fats
Minerals, vitamins, pigments
and flavor components
Water
Chef
Michael
Scott
Lead
Chef
Instructor
AESCA
Boulder

2. Carbohydrates
Carbohydrates are starches and sugars
that provide energy
Caramelization: The Browning of
sugars
Gelatinization: Starches absorb
water and swell, this is important in
bread baking
Chef
Michael
Scott
Lead
Chef
Instructor
AESCA
Boulder

3. Fiber
Provides structure in plants
Fiber is not digestible but
passes through the digestive
system
Important for dietary uses
and giving structure in baking
Chef
Michael
Scott
Lead
Chef
Instructor
AESCA
Boulder

4. Proteins
Proteins are Amino Acid Chains
Building blocks of muscle tissue
Denatured: when chains unwind due to:
Heat
Time
Interaction with other foods
Coagulate: when chains bond together
This causes toughness at higher temperatures
Complete coagulation: 160˚F - 185˚F – Well Done
Maillard Reaction: When proteins and carbohydrates
combine and create color and flavor
Chef
Michael
Scott
Lead
Chef
Instructor
AESCA
Boulder

5. Fats
The Bodies Storehouse
Energy
Certain vitamins
Different types of Fats
Saturated
Monounsaturated
Polyunsaturated
Why we use different types
Flavor
Smoke point
Cost
Chef
Michael
Scott
Lead
Chef
Instructor
AESCA
Boulder