Study Notes for Chapter 15 - Cooking Food

Chapter 15 - Cooking Food

Cooking Principles and Techniques

• Objective: Apply a range of cooking principles and techniques in the preparation of healthy individual and family meals incorporating budgetary considerations.

• Technological Application: Use available technology for food planning and preparation.

• Sustainability: Apply sustainable practices to the selection and management of food and material resources.

Key Terms

• Conduction: The process of heat transfer through direct contact between materials.

• Convection: The method of heat transfer through fluids (liquids and gases) where warmer areas of a fluid rise and cooler areas sink.

• Radiation: Transfer of heat energy through electromagnetic waves without requiring a medium.

• Meat Thermometer: A device used to measure the internal temperature of cooked meat.

• Dry Frying: Cooking method where food is cooked in its own fat with little or no added fat.

• Smoke Point: The temperature at which fat begins to produce smoke and break down.

• Flash Point: The temperature at which fat ignites.

• Sustainable Cooking: Practices that minimize waste and energy consumption while maximizing nutrition and flavor in food preparation.

Why Cook?

• Safety: Cooking kills harmful bacteria, ensuring food safety.

• Flavor Enhancement: Cooking improves the flavor of food (e.g., steak).

• Visual Appeal: Cooking enhances the appearance of food (e.g., cooked eggs).

• Digestibility: Cooking makes food easier to digest, as seen with pasta and potatoes where cellulose is broken down.

• Diet Variety: Introduces new textures and flavors into the diet.

Effects of Cooking on Food

• Fat Melting: Fat in food melts and contributes to flavor and texture.

• Shrinkage: Some foods lose water and shrink during cooking.

• Protein Coagulation: Proteins change structure and firmness when cooked.

• Flavor and Aroma Development: Cooking enhances flavors and develops aromas.

• Nutrient Loss: Some vitamins (especially B group vitamins and vitamin C) may be lost during cooking.

• Starch Changes: Starch absorbs water and swells, impacting texture.

Methods of Heat Transfer

1. Conduction:

   • Heat travels from molecule to molecule in solids.

   • Example: Frying food, where heat moves from the cooker ring to the frying pan and then to the food.

2. Convection:

   • Involves heating liquids and gases that rise and fall, creating cycles of circulation.

   • Example: Baking, where heated air in the oven circulates around the food.

3. Radiation:

   • Uses heat rays from a source that strike the surface of the food, cooking it from the outside in.

   • Example: Grilling where heat rays from elements cook the surface of the food.

Classification of Cooking Methods

• Moist Cooking Methods: Boiling, simmering, poaching, steaming, stewing, pressure cooking.

• Dry Cooking Methods: Baking, grilling, roasting, air frying.

• Frying Methods: Shallow frying, deep frying, stir frying, dry frying.

• Other Methods: Microwaving.

Moist Cooking Methods

1. Stewing:

   • Definition: Cooking food in a small amount of water or liquid in a covered pot.

   • Method: Convection (of steam).

   • Guidelines: Keep temperature low; use a heavy saucepan with lid.

   • Advantages: Healthy, digestible, flavor can be developed in the cooking liquid.

   • Disadvantages: Slow, requires long cooking time.

   • Suitable Foods: Tough cuts of meat, vegetables, fruits.

2. Boiling:

   • Definition: Cooking food in bubbling liquid.

   • Method: Convection (of liquids).

   • Guidelines: Use a heavy saucepan with a lid; ensure water is bubbling.

   • Advantages: Moistens food; easy for beginners.

   • Disadvantages: Nutrient loss; lacks additional flavor.

   • Suitable Foods: Vegetables, rice, pasta.

3. Simmering:

   • Definition: Cooking gently below boiling point (90 °C).

   • Method: Convection (of liquids).

   • Advantages: Food remains moist.

   • Disadvantages: Requires close watching to prevent breakdown.

   • Suitable Foods: Vegetables, eggs, fish.

4. Steaming:

   • Definition: Cooking food with steam from boiling water.

   • Method: Convection (of steam).

   • Guidelines: Keep liquids from contacting food.

   • Advantages: Retains moisture; healthy approach.

   • Disadvantages: Little flavor added.

   • Suitable Foods: Fish, vegetables, eggs.

Dry Cooking Methods

1. Grilling:

   • Definition: Food is cooked by radiation under a grill.

   • Guidelines: Preheat grill; keep an eye on food for even cooking.

   • Advantages: Develops pleasant flavors; fat content reduced.

   • Disadvantages: Only suitable for thinner cuts.

   • Suitable Foods: Meat (steaks, sausages), vegetables.

2. Baking:

   • Definition: Cooking food by dry heat in an oven.

   • Method: Convection (of hot air).

   • Guidelines: Preheat oven; avoid opening door

   • Advantages: Delivers pleasing flavors and appearance.

   • Disadvantages: Can be slow; may dry out food.

   • Suitable Foods: Bread, vegetables, cakes.

3. Roasting:

   • Definition: Cooking food in its own fat in an oven.

   • Method: Convection (of hot air, hot fat).

   • Guidelines: Arrange cooking time based on weight; preheat oven.

   • Advantages: Enhances flavor; needs little attention.

   • Disadvantages: Not suitable for tough cuts; can dry out.

   • Suitable Foods: Joints of meat, whole poultry, vegetables.

Frying Methods

1. Shallow Frying:

   • Definition: Cooking food in a small amount of fat.

   • Method: Conduction.

   • Guidelines: Preheat pan, turn frequently.

   • Advantages: Quick cooking.

   • Disadvantages: Needs constant attention.

   • Suitable Foods: Thin meats and fish.

2. Deep-Fat Frying:

   • Definition: Immersing food in a deep container of hot fat.

   • Method: Convection.

   • Guidelines: Not to be left unattended.

   • Advantages: Enhances flavor due to fat.

   • Disadvantages: Higher fat intake; requires constant monitoring.

   • Suitable Foods: Chips, battered fish.

3. Stir-Frying:

   • Definition: Tossing small pieces of food in a little fat in a wok.

   • Method: Conduction.

   • Guidelines: Focus on quick cooking with frequent tossing.

   • Advantages: Fast, retains texture and flavor.

4. Dry Frying:

   • Definition: Cooking food using its own fat.

   • Method: Conduction.

   • Advantages: No added fat.

   • Disadvantages: Limited to fatty foods.

Coating Foods for Frying

• Examples:

  • Fish in batter: Protects the food from burning while cooking.

  • Chicken Kiev: Coated with egg and breadcrumbs for flavor and moisture retention.

Safety When Frying

• Danger: Fat can ignite if heated too much.

• Key Concepts:

  • Smoke Point: When fat starts producing smoke.

  • Flash Point: Temperature at which fat ignites.

• What to Do If a Pan Catches Fire:

  • Turn off the heat and cover flames with a lid or damp cloth (to smother flames).

  • Never move the pan or pour water on it, as this could worsen the fire.

Other Cooking Methods

• Microwaving:

  • Definition: Uses electromagnetic waves that heat food by making molecules vibrate rapidly.

  • Guidelines: Time food correctly, cover to prevent spattering, avoid metallic dishes.

  • Advantages: Quick, energy-efficient, retains color and nutrients.

  • Disadvantages: Does not brown food.

  • Uses: Cooking, reheating, defrosting, melting.

Sustainable Cooking

• Concept: Minimize the amount of fuel used during cooking while maximizing efficiency and resource management.

• Best Methods: Microwaving, pressure cooking, air frying, and slow cooking.

• Water Boiling: Use an electric kettle for efficiency; transfer to saucepan.

• Meal Preparation: Plan one-pot meals, use tiered steamers, and batch cook for efficient resource utilization.

• Cookware Considerations: Match pan size to the burner to avoid fuel waste.

• Food Choices: Select foods that have shorter cooking times.

Chapter Check Questions

1. Give four reasons why food is cooked.

2. Describe four effects of cooking on food.

3. Explain the term sustainable cooking and suggest four ways to cook more sustainably.