~destroys illness causing micro-organisms

~alters a food's texture, taste, odor, and appearance

heat is transfered by water, water-based liquid, or steam

softens fiborus protien and cellulose making it more tender

liquid heats the foods and contributes to flavor, color, texture, and appearance

downside: vitamins and minerals can be lost through movement into liquid

scalding, poaching, simmering, stewing, braising, boiling, steaming, microwaving(uses both dry and moist)

these heating methods can reach up to 212F

~150F

~visually seen by large but still bubbles sitting on the bottom and sides of the pan

~160F

~food is partially or totally immersed in water

~used for eggs and fish

~180F

~more gentle than boiling

~slowly rising bubbles that barely break the surface

~simmering ingedients in a small-moderate amount of liquid(liquid usually becomes a sauce as food cooks)

~taste better the day after it is made

similar to stewing, flavors blend and intensify

usually used for larger cuts of meat than stewing

bring liquid to rolling boil to add food evenly then return to boil

used for tough-textured veggies and dried pasta/beans

two types:

parboiling=food is boiled partially then removed for later cooking or a different method

blanching=dipping food breifly in boiling water. sets colors of veggies, loosens skin on foods, destroys enzymes that lead to deterioration  

this method is best for cooked veggies because it retains texture, color, taste, and nutrients

indirect technique is called papillote: where food is wrapped in foil or parchment paper before baking

incorporates moist(steam) and dry(radiation) heat methods

the form of radiation is aimed at the water in a food/beverage

baking, roasting, broiling, grilling, barbequing, and frying 

these types of heating methods can reach up to 500F

heat is transfered by air, radition, fat, and metal

heating food by hot air in an oven

can be affected by:

rack position= middle is most desirable, multiple dishes should be scattered and not directly on top of each other

pan color=shiney reflects heat(cookies/cakes), dark absorbs heat(breads/pies), glass heats more rapidly

type of "baking" usually applied to meats/poultry

meats are often basted

some meats are seared or cooked at high heats initially then reduced to normal temp. adds texture, color, and flavor but dries meat out

food is cooked below a direct heat source

food is cooked at very high temp for a short amount of time

only tender meat/fish/pourty can be broiled

temp is adjusted by moving the rack closer(for thinner cuts) or further(thicker cuts)

foods are slow cooked over a longer period of time and are usually covered in a sauce

temp is regulated by adjusting intensity of heat source

heating foods in fat

types include:

suatéing & stir-frying= use the least amount of fat

pan-broiling= fat is cooked out of meat in frying pan and poured out of pan

 pan-frying=same as pan-broiling except fat in left in pan and used to lightly coat meat

deep-frying=uses most amount of fat, food is covered with fat

conduction= direct transfer of heat from one substance to another

convection= transfer of heat by moving air/liquid currents through/around food

radiation= transfer of heat energy in form of waves of particles moving from source outward

induction= transfer of energy without direct contact using coils

use of temperatures scales(F, C, K or kelvins)

measurment of kinetic energy via molecular movement= heat speeds up movement, cold slows down movement

measure using freezing(32F) and boiling(212F) points

measurement using calories

Chef's or kitchen knife most frequently used

position with base of blade between thumb and forefinger and other fingers curled around handle, fingers holding food are curled in

position of food and grip affects degree and control of leverage

light cutting tasks are done using a pairing knife or the tip of the blade on a chef's knife

harder tasks are done using base of chef's blade

slice= to move the food under the blade while keeping the tip of the blade on the cutting board

julienne= food is cut into stick shape

Shred= cut leafy veggies into thin strips

dice= cut food into even-sized cubes

mince= chop food into very fine pieces

peel= to remove the skin

approximate the amount of of required food

select the right measuring utensil

use an accurate measuring technique

liquids= transparent graduated measuring cups with pouring lips, make sure cup is on flat surface and to read at the meniscus

eggs= range in size, standard is large egg(2oz)

fat= for liquids use measuring cups, for solids warm the fat and push into fractional measuring cups

sugar= differs based on type:

granulated sugar=pour or spoon

brown sugar= pack into dry cup

powdered= sift then spoon or into dry cup

flour= sift and spoon into dry cup

stir= mixing all ingredients together w/ spoon using circular motion

beat= ingredients moved vigoruosly up/down, back/forth, round and round until smooth

blend= ingredients are mixed so thuroughly they become one

bind= ingredients adhere to each other(breading and fish)

cream= fat and sugar are beaten together until they become light and airy

whip= air is incorporated into foods through very vigorous mixing

fold= one ingredient is gently incorporated into another

cream fat and sugar together

then add eggs one at a time

next add dry ingredients in small portions

add dry ingredients

then part of milk and flavorings

stir

add eggs and remaining liquids

add mix

the fat is cut into the dry mixture either with mixer or knives in a scissor-like action

then moist ingredients are gradually added to the mixture

all dry ingredients are combined

fat is cut into dry

liquid added last

mixed just until moist

dry and moist ingredients mixed separately

then combined and blended just until moist

seasoning= any compund that enhances the flavors already in a food

flavoring= a substance that adds a new flavor not already present in food

it should only be added to foods in small increments

types of include sea salt, rock salt, kosher salt, and flavored salts

used as:

flavor enhancer

preservative

binder

texture enhancer

color aid

control agent for yeast and bacteria

herbs= a plant leaf usually valued for its flavor or scent

spice= derives from friut, flower,seeds, bark, roots

both can be purchased whole, ground, or crushed and if dried should be stored below 60F and kept away from air, light, and heat. also both should be replaced every 12 months

MSG

oil extracts=flavor is very concentrated so only a small amount is needed

essentail extracts from natural flavors

seasoned liquids that flavor and tenderize foods

food is sumberged in and then refridgerated for minutes to days

can be used in breading or batters

helps retain flavor and moisture

Know how much to add= if no recipe exists start by adding small amounts and gradually working up to desired flavor

know when to add= should be added early enough for flavor developement. always add fresh herbs toward end of cooking

coordinate colors, shapes, sizes, textures, and flavors

main food food item should be at 6 o'clock

items should be placed to achieve balance

use hot plates for hot food and cold for cold food

use big enough plate to prevent overcrowding of food

add color and design

decorate food

include edible items that reflect the flavors in a dish

important to only use fresh items