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Basic Cooking Methods
Transcript of Basic Cooking Methods
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