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Basic Cooking Methods

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by

Briana Willia

on 9 April 2012

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Transcript of Basic Cooking Methods

Conduction: conduction is a method of heat transfer where a piece of food is heated through direct contact with a hotter object like a hot pan. Conduction also occurs when heat is transferred from a hotter part of a food item to a cooler part of itself. Convection: an oven that imparts heat assisted by fans to force air movement. Steaming is a moist-heat cooking technique that employs hot steam to conduct the heat to the food item. Once water is heated past the 212°F mark, it stops being water and turns into steam. In cooking, boiling is the method of cooking food in boiling water, or other water-based liquid such as stock or milk. Simmering is gentle boiling, while in poaching the cooking liquid moves but scarcely bubbles.
Boiling is a very harsh technique of cooking. Delicate foods such as fish cannot be cooked in this fashion because the bubbles can damage the food. Foods such as red meat, chicken, and root vegetables can be cooked with this technique because of their tough texture. Heat effects on: Sugar- When exposed to heat, sugar will at first melt into a thick syrup. As the temperature continues to rise, the sugar syrup changes color, from clear to light yellow to a progressively deepening brown. This browning process is called caramelization. Protein- Overcooking creates chemical changes that can alter or destroy protein in plant and animal tissue. Excess heat breaks down proteins, causing them to lose essential amino acids and up to 50 percent of their vitamins and minerals. Also, the higher the temperature, the more cancer-causing chemicals are produced. Baking Frying
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