Section 2: Food Science - Chapter 3: Cooking of food and heat transfer - 2: Selecting appropriate cooking methods

  • Created by: erp2002
  • Created on: 11-06-17 19:09
  • Methods using moisture:
    • Water used to transfer heat
    • Boiling, braising, poaching, simmering, steaming, stewing
    • Heat transfer: conduction -> convection
    • Effects on ingredients and nutrients:
      • Starch absorbs water and gelatinises
      • Proteins denature and coagulate - become solid
      • Fat melts
      • Water evaporates - sauces reduce
      • Vegetables, fruits, pasta, rice, etc. tenderise
      • Meat tenderises (collagen converts to gelatine) - can become indigestible if overcooked
      • Colours change - e.g. meat from red to brown; vegetables bright green
      • Flavour intensifies
      • Vitamins B1, B2 and C dissolve in water and are gradually destroyed by heat
      • Vitamins B1, B2 and C can be conserved by preparing, cutting, grating, squeezing and cooking just before serving; using only a little water; limiting their exposure to light and oxygen; serving as soon as they are cooked
  • Methods using oil:
    • Oil used to transfer heat
    • Sautéing, shallow/pan frying, stir frying, conduction
    • Roasting, deep fat frying: conduction -> convection
    • Effects on ingredients and nutrients:
      • Intrinic sugars caramelise and make food go golden colour
      • Flavour of foods intensifies as water…


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