1. BASIC COOKING PRINCIPLES
Effects of heat on food:
Foods are composed of:
Carbohydrates
Fats
Proteins
Water
Minerals, Vitamins & Pigments
It is important to understand how these components react when heated or are mixed with other foods

2. BASIC COOKING PRINCIPLES
Carbohydrates
Starches and sugars are both carbohydrates found in: fruits, vegetables, grains, beans and nuts. Meats and fish also contain a small amount
Two most important changes caused by cooking:
Caramelization
Browning of sugars (browning vegetables and golden colour of bread crust)
Gelatinization
Starches absorb water and swell (thickening sauces)

3. BASIC COOKING PRINCIPLES
Fat Facts
Present in:
Meats, poultry, fish
Eggs, milk products
Nuts and whole grains
Fruits and vegetables
Break down when heated
Smoke when they become hot enough
Higher smoke point fats are good for deep frying

4. BASIC COOKING PRINCIPLES
3 Types of Heat Transfer:
Conduction
Convection
Radiation

5. BASIC COOKING PRINCIPLES
The science of heat…
Cooking is the transfer of heat energy from some source to the food
In the kitchen there are three devices that are used to cook food:
The stovetop
Conventional oven
Microwave oven
Each of these devices are designed around a different method of heat transfer.
The movement of heat is so important that there is a name for it: Thermodynamics

6. BASIC COOKING PRINCIPLES
Conduction
Heat transfer through direct contact. When cooking on the stovetop, the heat from the flame or electric grill is applied directly to the frying pan. This means that only the flat surface of the pan is sufficiently hot enough to cook anything and we must flip and toss around the food to cook it properly.
It is important to note that most pans are made of metals, like copper, that conduct heat very efficiently and do not melt on the stovetop.

7. BASIC COOKING PRINCIPLES
Convection
Heat transfer through a fluid. The fluid can be liquid or gas and in the case of a convection oven, the fluid we care about is air.
An oven is a confined area that gets hot by flames or electric coils. The air inside is warmed to a desired temperature and, as a result, cooks the food from all directions. This method of heat transfer is responsible for pizzas, cakes, and other baked treats!

8. BASIC COOKING PRINCIPLES
Radiation
The transfer of heat using electromagnetic radiation. A microwave oven uses very strong radio waves (a form of electromagnetic radiation), which are very weak and not hot
Microwave ovens work by spinning water, fats, sugars and oils inside the food. This causes friction, which then heats the food and cooks it from the inside.

9. BASIC COOKING PRINCIPLES
Cooking Methods
Moist Heat:
Poach, simmer, boil
Cooking in water or seasoned, flavored liquid
Steam
Expose foods directly to steam
Braise
Cooked covered in a small amount of liquid

10. BASIC COOKING PRINCIPLES
Dry Heat
Roast/Bake
To cook foods by surrounding them with hot, dry air
Cook uncovered
Meats cooked on a rack
Change position of product occasionally
Smoke roasting

11. BASIC COOKING PRINCIPLES
Broil
To cook with radiant heat from above
Used for tender items
Salamander
is a low-heat broiler
Grill
To cook with heat from below on an open grid
Griddling is done on a solid surface

12. BASIC COOKING PRINCIPLES
Dry-Heat Using Fats
Sauté
To cook quickly in a small amount of fat
Preheat the pan
Do not overcrowd the pan
Meats are sometimes dusted with flour first
Pan is deglazed with a liquid after sautéing to dissolve brown bits of food on the pan bottom

13. BASIC COOKING PRINCIPLES
Pan-Fry
To cook in a moderate amount of fat in a pan over moderate heat
Similar to sauté, but more fat is used
Usually done over lower heat
Amount of fat depends on food being cooked
Food is normally turned at least once
Deep-Fry
To cook submerged in hot fat