tailieunhanh - Lecture Professional cooking (6/e): Chapter 4 - Wayne Gisslen

Chapter 4 - Basic cooking principles. This chapter deals with basic principles. You will learn about what happens to food when it is heated, about how food is cooked by different cooking methods, and about rules of seasoning and flavoring. It is important to understand the theories so you can successfully put them into practice in the kitchen. | Chapter 4 Basic Cooking Principles Chapter Objectives 1. Name the most important components of foods and describe what happens to them when they are cooked. 2. Name and describe the three ways in which heat is transferred to food in order to cook it. 3. List three factors that affect cooking times. 4. Explain the differences between moist-heat cooking methods, dry-heat cooking methods, and dry-heat methods using fat. 5. Describe each basic cooking method used in the commercial kitchen. 6. Identify five properties that determine the quality of a deep-fried product. 7. Explain the difference between a seasoning and a flavoring ingredient and give examples of each. 8. Identify appropriate times for adding seasoning ingredients to the cooking process in order to achieve optimal results. 9. Identify appropriate times for adding flavoring ingredients to the cooking process in order to achieve optimal results. 10. List eleven guidelines for using herbs and spices in cooking. No . | Chapter 4 Basic Cooking Principles Chapter Objectives 1. Name the most important components of foods and describe what happens to them when they are cooked. 2. Name and describe the three ways in which heat is transferred to food in order to cook it. 3. List three factors that affect cooking times. 4. Explain the differences between moist-heat cooking methods, dry-heat cooking methods, and dry-heat methods using fat. 5. Describe each basic cooking method used in the commercial kitchen. 6. Identify five properties that determine the quality of a deep-fried product. 7. Explain the difference between a seasoning and a flavoring ingredient and give examples of each. 8. Identify appropriate times for adding seasoning ingredients to the cooking process in order to achieve optimal results. 9. Identify appropriate times for adding flavoring ingredients to the cooking process in order to achieve optimal results. 10. List eleven guidelines for using herbs and spices in cooking. No written recipe is 100% accurate. The judgment of the cook is still the most important factor in insuring the product is successful. Effects of Heat on Foods Carbohydrates Fruit and vegetable fiber Proteins Fats Minerals, vitamins, pigment, and flavor components Water Effects of Heat on Foods (cont.) Proteins coagulate Starches gelatinize Sugars caramelize Water evaporates Fats melt Fiber is softened Vitamins and pigments can be destroyed Heat Transfer Conduction Convection Natural Mechanical Radiation Infrared cooking Microwave cooking Cooking Times Consider: The cooking temperature The different speeds of heat transfer The size, temperature, and individual characteristics of the food Cooking Methods - Overall Broiling Grilling Roasting Baking Sautéing Pan-frying Deep-frying Poaching Simmering Boiling Steaming Braising Stewing Cooking Methods Dry-heat cooking methods Moist-heat cooking methods Combination cooking methods Moist-Heat Cooking Methods Poaching .

• Du lịch
• Professional cooking
• Lecture Professional cooking
• Cooking skill
• Basic cooking principles
• Cooking times
• Cooking methods
• Moist heat cooking methods
• Cooking vegetables
• Cook vegetables by boiling
• Vegetarian diets
• Cooking for vegetarian diets
• Understanding fish
• Cooking fish
• Cooking fat
• Understanding potatoes
• Cooking potatoes
• Dried legumes
• Cooking legumes
• Cooking meats
• Cook meats by roasting
• Cook meats by baking
• Cook meats by broiling
• Baking fish
• Moist baking
• Cooking poultry
• Game birds
• Muscle tissue
• Cooking equipment
• Steam equipment
• Professional kitchen