1

Chapter 4

Basic Cooking Principles

2

Chapter Objectives1. 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.

3

No written recipe is 100% accurate. The judgment of the cook is still the most important factor in insuring the product is successful.

4

Effects of Heat on Foods

Carbohydrates Fruit and vegetable fiber Proteins Fats Minerals, vitamins, pigment, and flavor

components Water

5

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

6

Heat Transfer

Conduction Convection

Natural Mechanical

Radiation Infrared cooking Microwave cooking

7

Cooking Times

Consider: The cooking temperature The different speeds of heat transfer The size, temperature, and individual

characteristics of the food

8

Cooking Methods - Overall

Broiling Grilling Roasting Baking Sautéing Pan-frying Deep-frying

Poaching Simmering Boiling Steaming Braising Stewing

9

Cooking Methods

Dry-heat cooking methods Moist-heat cooking methods Combination cooking methods

10

Moist-Heat Cooking Methods

Poaching Simmering Boiling Steaming Braising Stewing Blanching

11

Dry-Heat Cooking Methods

Broiling Grilling Roasting Baking Griddle Pan-Broiling

12

Dry-Heat Methods Using Fat

Sauté Pan-fry Deep-fry Pressure fry

13

Procedures for deep-frying

Fry at proper temperatures Don’t overload basket Use good-quality fat Replace 15–20% of fat with each use Discard spent fat Avoid mixing food flavors Fry as close to service as possible Protect fat from its enemies

Heat, oxygen, water, salt, food particles, and detergent

14

The Art of Seasoning and Flavoring

There is a difference between seasoning and flavoring Seasoning: enhancing the natural flavor of

the food without significantly changing its flavor. Salt is the primary seasoning used.

Generally added at the end of the cooking process

Flavoring: adding a new flavor to the food, thus modifying the original flavor

Can be added at any time based on the entire cooking process

15

Herbs and Spices

Herbs and Spices are kitchen staples used as flavoring and seasoning Herbs are the leaves of certain plants

that usually grow in temperate climates Spices are the buds, fruits, flowers, bark,

seeds, and roots of plants and trees, many of which grow in tropical climates.

16

Commonly Used Herbs and Spices Aleppo Pepper Allspice Anise Annatto Seeds Basil Bay Capers Caraway Cardamom Cayenne Chervil Chile Powder Chiles Chives

Cilantro Cinnamon Cloves Coriander Crushed Chiles Cumin Dill Fennel Fenugreek File Powder Galangal Ginger Grains of Paradise Horseradish

17

Commonly Used Herbs and Spices (cont’d)

Juniper Lavender Lemon grass Marjoram Mint and Peppermint Mustard seeds Nutmeg Oregano Paprika Parsley Peppercorns, black,

white, green and pink

Poppy Seeds Rosemary Saffron Sage Sesame Seeds Szechwan Pepper Tamarind Tarragon Thyme Turmeric Wasabi

18

Herb and Spice blends

Chinese five-spice powder Fine Herbs Herbs de Provence Italian Seasoning Blend Masala Pickling Spices Quatre épices Ras el Hanout Seasoned SaltsRemember to store fresh herbs at 34° F-40° F

19

Seasoning and Flavoring Considerations

Flavoring should not hide the taste or aroma of the primary ingredient

Flavorings should be combined in balance

Flavoring should not be used to disguise poor quality foods

Salt is the most basic seasoning

20

Clip art images may not be saved or downloaded and are only to be used for viewing purposes.

Copyright ©2007 John Wiley & Sons, Inc.