1. esa/fphp/tganu1 Components of Food

2. esa/fphp/tganu 2 Objectives: identify most important components of foods and describe what happens to them when they are cooked identify most important components of foods and describe what happens to them when they are cooked identify and describe the three ways in which heat is transferred to food in order to cook it identify and describe the three ways in which heat is transferred to food in order to cook it Explain the difference between seasoning and flavoring ingredient Explain the difference between seasoning and flavoring ingredient

3. esa/fphp/tganu3 Components of Food Proteins Proteins Carbohydrates Carbohydrates Fruit and vegetable fiber Fruit and vegetable fiber Fats Fats Minerals, Vitamins, Pigments, and Flavor Components Minerals, Vitamins, Pigments, and Flavor Components

4. esa/fphp/tganu4 Components of food Proteins Major component of meats, poultry, fish, eggs, milk, and milk products.Major component of meats, poultry, fish, eggs, milk, and milk products. Present in smaller amounts in nuts, beans and, grains.Present in smaller amounts in nuts, beans and, grains. Heat – protein – coagulate (71°C to 85°C)Heat – protein – coagulate (71°C to 85°C) Acids speed coagulation and dissolve some connective tissues.Acids speed coagulation and dissolve some connective tissues.

5. esa/fphp/tganu 5 Components of food Carbohydrates Starches and sugars are both carbohydrates. Starches and sugars are both carbohydrates. Found in fruits, vegetables, grains, beans, and nuts. Found in fruits, vegetables, grains, beans, and nuts. Meats and fish also contain a small amount of carbohydrate. Meats and fish also contain a small amount of carbohydrate. Heat – carb. – caramelization & gelatinization Heat – carb. – caramelization & gelatinization

6. esa/fphp/tganu6 Components of food Fruit and vegetable fiber Fiber is the name for a group of complex substances that give structure and firmness to plants. Fiber cannot be digested. Fiber is the name for a group of complex substances that give structure and firmness to plants. Fiber cannot be digested. Heat – fiber – softening (breaking down of fiber) Heat – fiber – softening (breaking down of fiber) Heat + sugar = firmer fiber Heat + sugar = firmer fiber Heat + alkali = softer fiber Heat + alkali = softer fiber

7. esa/fphp/tganu 7 Components of food Fats Present in meats, poultry, fish, eggs, milk products, nuts, whole grains, vegetables and fruits. Present in meats, poultry, fish, eggs, milk products, nuts, whole grains, vegetables and fruits. Available in solid or liquid form. Available in solid or liquid form. Heat – fat – break down – smoke Heat – fat – break down – smoke Stable fat is used in deep-fat frying. Stable fat is used in deep-fat frying.

8. esa/fphp/tganu 8 Components of food Minerals, Vitamins, Pigments, and Flavor Components Minerals and vitamins are important to the nutritional quality of the food. Minerals and vitamins are important to the nutritional quality of the food. Pigments are important to a food’s appearance. Pigments are important to a food’s appearance. Flavor is important to a food’s taste. Flavor is important to a food’s taste. Heat – M/V/P/F = leach out Heat – M/V/P/F = leach out

9. esa/fphp/tganu 9 HEAT TRANSFER Heat is transferred in three ways: 1. Conduction When heat moves directly from one item to something touching it When heat moves directly from one item to something touching it When heat moves from one part of something to an adjacent part of the same item When heat moves from one part of something to an adjacent part of the same item

10. esa/fphp/tganu 10 2. Convection Occurs when heat is spread by the movement of air, steam, or liquid Occurs when heat is spread by the movement of air, steam, or liquid Natural – hot liquids and gases rise while cooler ones sink Natural – hot liquids and gases rise while cooler ones sink Mechanical – in convection ovens/steamers, fans speed the circulation of heat Mechanical – in convection ovens/steamers, fans speed the circulation of heat HEAT TRANSFER

11. esa/fphp/tganu 11 Conduction & Convection Conduction Warmer water rises Cooler water descends

12. esa/fphp/tganu 12 HEAT TRANSFER 3. Radiation Occurs when energy is transferred by waves from the source to the food Occurs when energy is transferred by waves from the source to the food

13. esa/fphp/tganu 13 Infrared – in a broiler, an electric element or a ceramic element heated by a gas flame becomes so hot that it gives off infrared radiation, which cooks the food Infrared – in a broiler, an electric element or a ceramic element heated by a gas flame becomes so hot that it gives off infrared radiation, which cooks the food

14. esa/fphp/tganu 14 HEAT TRANSFER 3. Radiation Microwave – the radiation generated by the oven penetrates partway into the food, where it agitates the molecules of water. The friction this agitation causes creates heat, which cooks the food Microwave – the radiation generated by the oven penetrates partway into the food, where it agitates the molecules of water. The friction this agitation causes creates heat, which cooks the food

15. esa/fphp/tganu 15 COOKING TIMES Cooking time is affected by three factors: 1. Cooking temperature 2. The speed of heat transfer 3. Size, temperature, and individual characteristics of the food

16. esa/fphp/tganu 16 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. 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 Generally added at the end of the cooking process Flavoring: adding a new flavor to the food, thus modifying the original flavor 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 Can be added at any time based on the entire cooking process

17. esa/fphp/tganu 17 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 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. Spices are the buds, fruits, flowers, bark, seeds, and roots of plants and trees, many of which grow in tropical climates.

18. esa/fphp/tganu 18 Commonly Used Herbs and Spices Aleppo Pepper Aleppo Pepper Allspice Allspice Anise Anise Annatto Seeds Annatto Seeds Basil Basil Bay Bay Capers Capers Cardamom Cardamom Caraway Caraway Cayenne Cayenne Chervil Chervil Chile Powder Chile Powder Chiles Chiles Chives Chives Cilantro Cilantro Cinnamon Cinnamon Cloves Cloves Coriander Coriander Crushed Chiles Crushed Chiles Cumin Cumin Dill Dill Fennel Fennel Fenugreek Fenugreek File Powder File Powder Galangal Galangal Ginger Ginger Grains of Paradise Grains of Paradise Horseradish Horseradish

19. esa/fphp/tganu 19 Commonly Used Herbs and Spices Juniper Juniper Lavender Lavender Lemon grass Lemon grass Marjoram Marjoram Mint and Peppermint Mint and Peppermint Mustard seeds Mustard seeds Nutmeg Nutmeg Oregano Oregano Paprika Paprika Parsley Parsley Peppercorns, black, white, green and pink Peppercorns, black, white, green and pink Poppy Seeds Poppy Seeds Rosemary Rosemary Saffron Saffron Sage Sage Sesame Seeds Sesame Seeds Szechwan Pepper Szechwan Pepper Tamarind Tamarind Tarragon Tarragon Thyme Thyme Turmeric Turmeric Wasabi Wasabi

20. esa/fphp/tganu 20 Seasoning and Flavoring Considerations Flavoring should not hide the taste or aroma of the primary ingredient Flavoring should not hide the taste or aroma of the primary ingredient Flavorings should be combined in balance Flavorings should be combined in balance Flavoring should not be used to disguise poor quality foods Flavoring should not be used to disguise poor quality foods Salt is the most basic seasoning Salt is the most basic seasoning

21. esa/fphp/tganu 21 Herbs Basil Italian parsleyDillChivesParsley ChervilMintBay leaf

22. esa/fphp/tganu 22 Herbs Marjoram TarragonCoriander leaf SageRosemaryOregano ThymeKaffir lime

23. esa/fphp/tganu 23 Spices Allspice CloveCoriander seedsCuminFennel seed AniseCinnamonCardamom

24. esa/fphp/tganu 24 Spices Dill seed Sesame seedTurmeric powderVanilla podSaffron MustardPoppy seedMace

25. esa/fphp/tganu 25 Spices PaprikaNutmegJuniper berriesCaraway seed Black peppercornRed peppercornGreen PeppercornWhite peppercorn

26. esa/fphp/tganu 26 Herb and Spice blends Cajun spice mix Apple pie spiceOnion saltCreole spice mixCelery salt Lemon pepperPumpkin spicePickling spice