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 Principles of Cooking and Food Science Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved No written recipe can be 100 percent accurate. The judgment of the cook is still the most important factor! A cook’s judgment is based on experience and understanding of: Raw materials available Basic cooking principles Food science Basic Principles of Cooking and Food Science A Cook’s Judgment Basic Principles of Cooking and Food Science Heat is a form of energy associated with the motion of atoms or molecules. When a substance absorbs heat, its molecules move faster. In liquids and gases, the molecules move more quickly from place to place and bounce off each other more frequently. In solids, the molecules stay mostly in place, but they vibrate with more energy. Heat and Food What Is Heat? Temperature can be defined as a measure of this molecular activity. The higher the temperature, the faster the molecules are moving. How Foods Heat . | Chapter 4 Basic Principles of Cooking and Food Science Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved No written recipe can be 100 percent accurate. The judgment of the cook is still the most important factor! A cook’s judgment is based on experience and understanding of: Raw materials available Basic cooking principles Food science Basic Principles of Cooking and Food Science A Cook’s Judgment Basic Principles of Cooking and Food Science Heat is a form of energy associated with the motion of atoms or molecules. When a substance absorbs heat, its molecules move faster. In liquids and gases, the molecules move more quickly from place to place and bounce off each other more frequently. In solids, the molecules stay mostly in place, but they vibrate with more energy. Heat and Food What Is Heat? Temperature can be defined as a measure of this molecular activity. The higher the temperature, the faster the molecules are moving. How Foods Heat Up Fast-moving molecules in hot substances come in contact with slower molecules in cold substances. The fast molecules bump into the slower ones and transfer some of their energy. This action makes the slower molecules move faster, or heat up. Heat and Food Temperature Foods are composed of: Proteins Fats Carbohydrates Water Foods are composed of small amounts of other compounds such as: Minerals (including salt) Vitamins Pigments (coloring agents) Flavor elements Heat and Food Starches and sugars are carbohydrates; both of these compounds are present in foods in many forms and can be found in: Fruits Vegetables Grains Beans Nuts Meats and fish contain a small amount of carbohydrate Heat and Food Carbohydrates Caramelization and Gelatinization are the two most important changes in carbohydrates caused by heat. Caramelization: the browning of sugars. Gelatinization: occurs when starches absorb water and swell. Acids inhibit gelatinization. Heat and Food .
