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Heating foods does what?
Kill microorganisms
Alter molecular structure of foods => change in texture, taste, aroma & appearance
Sources for heating foods
Most common: electricity & gas
Wood, coal & charcoal
3 methods of heat transfer
Conduction
Convection
Radiation
What happens during convection?
For liquids and gases
Cool, dense air => go to bottom
Hot, less dense air => go to top
Creates convection current
Is microwave a form of dry heating?
No, it has its own category as it incorporates both wet and dry heating methods
4 factors that affect cooking time
Water content of food
Food density
Size/thickness of food
Initial temp. of food
Wet cooking methods use what as a heat transfer medium?
Water, water-based liquids (ex. milk) or steam
What is the best method for cooking vegetables?
Steaming: direct contact of food with steam
Retain color, taste, texture & nutrients
Can use pressurized steam cookers or range top steamers with perforated basket
What is en papillote?
Wrapping food with foil or parchment paper before baking or grilling => food cooks by steam from own juices
Plastic wrap used for microwave
Poaching, simmering and boiling temp.
71-82°C
85-95°C
95-100°C
How does microwave cooking work?
Alternating + - charges cause water molecules in food to align => rub against each other (vibrate) => heat & cook
What are microwaves mostly used for?
Defrosting
Reheating
Cooking
What materials are safe to use in microwave?
Glass
Ceramic cookware
Plastic (microwave safe)
What materials are not safe to use in microwave?
Foam trays
Plastic wraps
Aluminum (metals): reflects rays back to generator => destroy it
How to get rid of cold spots?
Stop microwave, stir, put back in (to redistribute heat)
What is used as a medium for dry heat cooking?
Any non-water liquid (ex. oil)
Equation for % fat absorption
% = [(final weight - initial weight)/inital weight] x 100
Which is faster: boiling or steaming? Why?
Boiling; convection is faster
How does cooking time affect outcome of boiled eggs?
More time => more coagulation of proteins => more tough
Explain the difference between poaching, simmering and boiling bubbles
Poaching: small bubbles on bottom of pot
Simmering: bubbles reach surface, but barely break it
Boiling: steam, bubbles break surface
Which cooking method has more water loss: frying or roasting
Frying
Overall sensory difference between wet & dry cooking methods
Wet: less color development, softer foods
Dry: more browning, rougher texture foods