COOKING METHODS
HEAT TRANSFER
In order to be cooked, heat must be
transferred from a heat source to and
through the food.
When a substance gets hot its molecules
have absorbed energy, which causes the
molecules to vibrate rapidly, expand and
bounce off one another.
Heatenergy may be transferred to foods via
conduction, convection or radiation
CONDUCTION
Isthe most straightforward means of
heat transfer
Itis simply the movement of heat from
one item to another through direct
contact.
Water is a best conductor of heat than
air.
Metals are good conductor
CONVECTION
Refers to the transfer of heat
through a fluid, which may be liquid
or gas.
Is actually a combination of
conduction and a mixing in which
molecules in fluid move from a
warmer area to a cooler one
2 types of convection
Natural convection- occurs because
of the tendency of warm liquids and
gases to rise while cooler ones fall.
Mechanical convection- relies on
fans or stirring to circulate heat
more quickly and evenly.
RADIATION
Does not require physical contact
between the heat source and the
food being cooked.
Energy is transferred by waves of
heat or light striking the food.
2 types of radiation
INFRARED- uses an electric or ceramic element heated to such a high
temperature that gives of radiant heat that cook the food.
- commonly used in toasters and roasters.
MICROWAVE COOKING- relies on radiation generated by a special
oven to penetrate the food, where it agitates water molecules
creating friction and heat.
- is much faster than other
method
- does not brown the food
- unacceptable replacement for
traditional ovens
COOKING TIMES
Ittakes time to heat a food to the desired
temperature, and temperature at which a
food is done. This time is affected by three
factors:
1. COOKING TEMPERATURE
2. THE SPEED OF HEAT TRANSFER
3. SIZE,
TEMPERATURE, AND INDIVIDUAL
CHARACTERISTICS OF THE FOOD
COOKING TEMPERATURE
This means the temperature of the
air in the oven, the cooking oil in
the deep fryer, the surface of the
griddle, or the liquid at which the
food is cooking.
THE SPEED OF HEAT TRANSFER
Different cooking methods transfer the heat
at different rates, or the liquid in which the
food is cooking.
Airis poor conductor of heat, while steam is
more efficient. A jet steam (212 F) will easily
burn your hand, but you can safely reach into
an oven at 500 F. this is the reason why it is
longer to bake a potato than to steam them.
SIZE, TEMPERATURE, AND
INDIVIDUAL CHARACTERISTICS OF
THE FOOD
A small beef roast cooks faster
than a large one.
A chilled steak takes longer to broil
than one at room temperature.
Fish generally cooks faster than
meat.
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