HEAT TRANSFER

1. conduction
2. convection
3. natural convection
4. mechanical convection

1. movement of heat from one item to another thru direct contact
2. refers to the transfer of heat thru a fluid, which may be liquid or gas
3. occurs bc of the tendency of warm liquids & gases to rise while cooler ones fall (boiling water); causing a constant natural circulation of heat
4. relies on fans or stirring to circulate heat more quickly & evenly

CONDUCTION

• what are some good conductors? poor?
• why is conduction a relatively slow method of heat transfer?
• it is important in all cooking methods bc it is responsible for what?

• Good: metals; Poor: liquids and gases
• there must be a physical contact to transfer energy from one molecule to adjacent molecules
• for the movement of heat from the surface of a food to its interior

• Convection is actually a combination of what?
• What happens during natural convection?
• Mechanical: convection ovens are equipped with what to do what?

• conduction & a mixing in which molecules in a fluid move from a warmer area to a cooler one
• molecules at bottom heat, they rise while cooler molecules sink, cooler warm & begin to rise; ongoing cycle creates current within stock, these currents distribute the heat throughout the stock
• with fans to increase circulation of air current, thus speeding up the cooking process

RADIATION

• what is radiation?
• infrared cooking?
• microwave cooking?

• doesn't require physical contact between heat source & food being cooked; instead energy is transferred by waves of heat or light striking the food
• uses an electric or ceramic element heated to such a high temp. that it gives off waves of radiant heat that cook the food
• relies on radiation generated by a special oven to penetrate the food, where it agitates water molecules, creating friction & heat

• toasters & broilers; also glowing coals of a fire 
• energy penetrates the food up to a depth of several centimeters, setting all water molecules in motion; heat generated quickly & uniformly throughout food

EFFECTS OF HEAT ON:

• Proteins
• Starches
• Sugars
• Water
• Fats 

• Coagualte
• Gelatinize
• Caramelize
• Evaporates
• Melt

1. Coagulation refers to...?
2. Examples of protein coagulation are?
3. What temperature does the process of coagualtion begin and complete?

1. the irreversible transformation of proteins from a liquid/semiliquid state to a solid state
2. firming of meat fibers, egg whites changing from clear to white, setting of the structure of wheat proteins in bread during baking
3. begin: 140*F; most complete @ 160*F to 185*F

1. Gelatinization is....?
2. Depending on what type of starch is used what range of temps does gelatinization occur?
3. Examples?

1. the process by which starch granuales are cooked; they absorb moisture when placed in a liquid & heated; as moisture is absorbed, product swells, softens & clarifies slightly
2. 150*F to 212*F
3. thickening of sauces or liquids; flour in cake batter gelatinizes by absorbing water from eggs, milk; causing part of the firming & drying assoc. w/ baked goods

1. the process of cooking sugars
2. many sauces, candies & desserts; the flavor & color of bread crusts & browning of meats & veggies
3. most flavors we associate with cooking

1. What is the Maillard reaction?
2. Maillard browning results in...?
3. What was derived from Maillard browning?

1. the process whereby sugar breaks down in the presence of protein
2. darkening as well as the development of complex, meaty, & baked flavors
3. some aromas & flavors or roasted nuts, chocolate, & coffee

• Sucrose (table sugar) begins to decompose & brown at what temp?
• Naturally occurring sugars in other foods (maltose, lactose, & fructose) caramelize at what temp?
• Most foods brown only...? & only through the application of what type of heat?

• 290*F or higher when heated more quickly
• varying temps
• on the outside; dry heat

All foods contain some water.

• What foods are mostly water?
• What % of raw meat is water?
• Evaporation of water is responsible for what?

• eggs, milk, & leafy veggies
• 75%
• drying of foods during cooking

• Fats melt when...?; which means they...?
• Fats will not...? and they do not dissolve in..?
• Butter begins to melt at temps as low as...?

• heated; gradually soften, then liquefy
• evaporate; water
• 70*F

What are the 2 general types of cooking methods?

1. Dry-heat
2. Moist- heat

1. Dry-heat is? 

     -foods cooked using dry-heat have what?

2. Moist-heat is?

     -are used to what?

1. method using air or fat; applying heat either directly, subjecting food to heat of flame, or indirectly, surrounding food w/ heated air or heated fat.

     -a rich flavor caused by browning bc moisture on the         surface of the food evaporates

2. method using water or steam; applying heat to food by submerging it directly into hot liquid or exposing it to steam.

     -tenderize & emphasize the natural flavors of food

DRY-HEAT COOKING METHODS

• Broiling
• Grilling
• Roasting & Baking
• Sauteing
• Pan-frying
• Deep-frying

• using radiant heat from an overhead source
• heat source located beneath cooking surface
• surrounding food w/ dry, heated air in a closed environment 
• uses conduction to transfer hear from a hot saute pan food w/ aid of a small amount of fat
• heat transferred by conduction from pan to food, moderate amount of fat
• uses conduction & convection to transfer heat submerged in hot fat

• What are the 2 most significant combination cooking methods (dry & moist)?
• What is sous vide?

• braising & stewing 
• a modernist cooking technique that uses low temp, moist-heat cooking methods similar to braising or poaching

ROASTING & BAKING

Heat is transferred by convection to food's surface & then penetrates the food by conduction.

• Roasting is usually applied to:
• Baking is used when referring to:
• Poeleing is a cooking method similar to...?

• meats & poultry
• fish, fruits, veggies, starches, breads, & pastry items
• both roasting & braising. Food cooked in oven, but in a covered pot w/ aromatic veggies & bacon fat or butter, so that it steams in its own juices.

ROASTING & BAKING

• To baste is to...?
• What is carryover cooking?

• moisten foods during cooking w/ melted fat, pan drippings, a sauce or other liquids to prevent drying & to add flavor
• the cooking that occurs after a food is removed from a heat source; accomplished by residual heat remaining in the food

1. When sauteing what temps are used? Heat penetrates food thru? & how are the foods usually cut?

2. What is stir-frying? You use what instead of a saute pan? Benefits of it? Temp? 

3. In pan-frying heat is transferred to the food from? Foods to be pan-fried are usually? Temp? 

1. high temps; conduction; thinly or into small pieces to promote even cooking

2. variation of sauteing; wok; curved sides & rounded bottom diffuse heat efficiently & facilitate tossing & stirring; constant high heat

3. hot fat by convection; coated in breading; temp somewhat lower than used for sauteing, shouldn't smoke, hot enough so when food added it crackles & spatters 

DEEP-FRYING (temp between 325*F & 375*F)

1. Recovery time is the length of time it takes...?

2. What is the basket method?

3. Double-basket method?

4. Swimming method?

1. a cooking medium such as fat or water to return to the desired cooking temp after food is submerged in it

2. uses a basket to hold foods that are breaded, are individually quick-frozen or otherwise will not tend to stick together during cooking

3. second basket placed over floating food held in first basket, to keep submerged and cook evenly

4. battered foods that would stick to basket, are carefully dropped directly into fat; rise to top when cooked 

FATS FOR DEEP-FRYING

1. most common...?

2. all have what? & are relatively?

3.To choose the right fat what 3 things must be considered?

4. Fryer fat can be damaged by...?

5. Change fryer fat when...? 

1. veg oils such as soybean, peanut, & canola

2. high smoke points; inexpensive

3. flavor, smoke point, & resistance to chemical breakdown

4. salt, water, overheating, food particles, oxygen

5. becomes dark, smokes, foams, & develops off-flavors

Deep-fryer fats may also be hydrogenated.

1. What is hydrogenation?

2. Hydrogenated fats are more resistant to...?

1. a chemical process that adds hydrogen to oil, turning the liquid oil into a solid (margarine)

2. oxidation & chemical breakdown

Properly maintaining deep-fryer fat will greatly extend its useful life.

What are 6 things you can do?

1. store in tightly sealed containers, away from strong light; cover when not using
2. skim & remove food particles during frying
3. do not salt food over fat
4. prevent excessive water from coming into contact
5. do not overheat
6. filter each day or after each shift if heavily used 

MOIST-HEAT COOKING METHODS

• Poaching
• Simmering
• Boiling
• Steaming

• uses convection to transfer heat from a liquid to a food; placed in liquid held @ temps 160*F - 180*F
• convection transfer heat from liquid to food; food submerged in liquid held @ temps 185*F - 205*F
• same as above; temp 212*F 
• convection to transfer heat from steam to food being cooked; food placed in basket above boiling liquid so steam can circulate around it

POACHING

1. what types of food?

2. court bouillon?

3. what are the 2 types of poaching?

4. cuisson?

1. delicately flavored foods that don't require lengthy cooking times to tenderize them, eggs, fruit, or fish

2. a liquid in which fish or veggies are poached; made by simmering veggies & seasonings in water & an acidic liquid (vinegar or wine)

3. submersion: completely covered w/ cooking liquid

shallow: just enough liquid to come approx. halfway up its sides

4. liquid used for shallow poaching

STEAMING

1. associated with what kinds of foods?

2. tends to enhance..? & helps retain...?

3. additional flavors can be introduced by doing what?

1. tender, delicately flavored foods; fish & veggies

2. food's natural flavor & it nutrients

3. adding wine, stock, aromatics, spices or herbs to the liquid used as the steaming medium

COMBO COOKING METHODS

1. What are the 2 steps when using a combo cooking method?

2. Often used for what types of foods?

1. First step: brown main item using dry heat

Second step: complete cooking by simmering food in a liquid

2. less tender but flavorful cuts of meat as well as poultry and some veggies

BRAISING (COMBO)

 - Food to be braised are usually...? 

- 3 steps when braising food?

- long, slow cooking period help do what?

- large pieces

- 1. brown in small amount of fat @ high temp

2. add veggies, seasonings, & enough sauce/liquid to come 1/3 - 1/2 up item being cooked

3. pan is covered & heat reduced (stove top or oven)

-helps tenderize main item

STEWING (COMBO)

1. most often associated with what food?

2. first browned then finished in what?

3. have enough liquid added to what?

4. simmered at what kind of temp?

1. smaller pieces of food

2. a liquid or sauce

3. cover them completely

4. constant until tender