Effects of heat on food
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Transcript of Effects of heat on food
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Effects of Heat on Food and Cooking
Methods
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Effects of Heat on Foods
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• Coagulation – exposure of proteins to excessive heat toughens them and makes them dry. Most proteins complete coagulations or are cooked at 71’C to 85’C
PROTEINS
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• By cooking properly, tough meats can be made tender.
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• Acids, like lemon juice, vinegar and tomato products do two things to proteins:
1. speed coagulation 2. help dissolve some connective tissue
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CARBOHYDRATES
• Caramelization
• Gelatinization
• Acids inhibits gelatinization
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FRUITS AND VEGETABLES
• The softening of fruits and vegetables in cooking is, in part, the breaking down of fiber.
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• Sugar makes fiber firmer
• Baking soda makes fiber softer.
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FATS
• When fats are heated, they begin to break down.
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Smoke point – the temperature at which the fat deteriorate rapidly and begins to smoke.
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MINERALS AND VITAMINS
• Mineral components may be leashed out, or dissolved away from foods during cooking.
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• Vitamins and pigments may also be destroyed by heat, by long cooking and by other elements present during cooking.
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HEAT TRANSFER
A. Conduction
B. Convection
C. Radiation
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1. When heat moves directly from one item to something touching it.
A. Conduction
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2. When heat moves from one part of something to an adjacent part of the item.
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B. Convection
1. Natural – hot liquids and gases rise while cooler ones sink.
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2. Mechanical – heat is transferred more quickly to the food and the food cooks faster.
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C. Radiation
1. Infrared – an electric element or ceramic element heated by a gas flame becomes so hot that it gives of infrared radiation which cooks the food.
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2. Microwave – the radiation generated by the oven penetrates partway into the food, where it agitates the molecules of water.
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COOKING METHODS
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1. Moist-Heat Methods
Those in which the heat is conducted to the food product by water or water-based liquids such as stock and sauces or by steam.
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2. Dry-Heat Methods
Heat is conducted without moisture, that is by hot air, hot metal, radiation or hot fat.