(1) Basic Principles in Cookery for Junior High Shool.pptx

Basic Principles in Cookery

1. Basic Principles in Cookery

2. Cooking It is a process of applying heat in food preparation. Heat brings about chemical, physical, and microbial changes.

3. Purpose of Cooking To make its maximum value available in palatable form. To develop and enhance flavor. To improve its digestibility. To increase palatability by improving its color, texture, and flavor. To destroy pathogenic organisms and substances found in raw foods.

4. 3 ways of heat transfer

5. 3 Ways of Heat Transfer Conduction - h eat moves directly from one item to another. (Stove to Pot ) Convection - h eat is spread by the movement of air, steam or liquid . Radiation - e nergy is transferred by waves from the source to the food.

6. 3 Factors Affecting Cooking Time Cooking temperature Speed of heat transfer (convection oven is faster than conventional oven) Size, temperature, individual characteristics of food (Ex. Small meat cooks faster than large meat) (Frozen meat takes longer to broil than the one at room temperature

7. Cooking methods

8. Moist Heat It is a cooking method in which the heat is conducted to the food product by water or steam. Boil, simmer, Poach, Blanch Steam Braise

9. Dry Heat Cooking method in which the heat is conducted to without moisture, by hot air, hot metal, radiation of hot fat. 2 Categories of Dry Heat Without Fat With Fat

10. Without Fat Roast & Bake – Cooking in dry air Roasting – meats and poultry Baking – Breads, pastries, vegetables & fish Barbeque – cook by burning hardwood or hot coals Smoke –done in closed container, using wood chips to make smoke

11. Without Fat 2. Broil – cook with radiant heat from above 3. Grill, Griddle, Pan Broil

12. Assignment What is Entrepreneur? What are the characteristics of a good entrepreneur?