1. Cooking Principles
CHAPTER 15

2. What is Cooking?
 Cooking is the process of preparing food by applying
heat.
 The ability to cook foods gave humans longer
healthier lives.

3. What happens when food is cooked?
 Microorganisms are destroyed
 Connective tissue in meats breaks down
 Proteins coagulate
 Fibers in vegetables break down
 Starches absorb liquid
 Flavors blend and change

4. Methods of heat transfer
 Conduction- is the transfer of heat energy from one
object to another through direct contact
 Convection- is the manner in which heat energy
travels through liquids and gases
 Radiation- the transfer of heat energy through waves

5. Cooking Methods
 Dry heat methods
 Sautéing- quickly cooking an items in a small amount of hot fat
over high heat
 Pan-frying- cooking food with hot fat, which covers the food
item half way
 Deep frying- cooking food in hot fat, fully covered
 Grilling- heat source radiating from below the food
 Broiling- heat source radiating from above the food
 Roasting- cooking food by surrounding it by hot air
 Baking- cooking food by surrounding it with hot air and slight
moisture

6. Cooking Methods
 Moist heat methods
 Poaching- cooking food at a relatively low temperature
 Simmering- done at a high temp than poaching, but just below
boiling
 Boiling- cooking liquid at it’s highest possible temperature
 Steaming- cooking food by surrounding it by water vapor

7. Cooking Methods
 Combination Methods
 Braising- food is browned on all sides then simmered