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Home

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by

Jastine Tan

on 1 August 2013

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Transcript of Home

-Make food safe for consumption
It cooks fairly quickly
The Effects
|Moist Heat cooking|
and
----|effects of heat|----

Reasons for cooking food
Why do we cook food?
The three types of moist heat cooking and heat transfers
Advantages and
Disadvantages of
moist heat cooking
Advantages Of Moist Heat Cooking
Disadvantages Of Moist Heat Cooking
Heat On Meat
-Make food easier to chew and digest
-Add variety to diet
Raw Meats

examples:
Beef
Chicken
Fish
The food cooked is healthy
Tough cuts can become tender
Examples of food that needs to be cooked
Vegetables
examples:
Cabbages
Spinach
Broccoli


Doesn't require any fat to cook
There is no variety in taste
It doesn't retain the flavor of the food
The food will be quite bland
Moist Heat Cooking
Brief Over View: What is moist heat cooking?
LEARNING OBJECTIVES
Learn why do we need to cook food
Describe the 3 types of heat transfer (Convection, Conduction, Radiation)
Explain the Principles of moist heat cooking
Advantages and Disadvantages of moist heat cooking
Effects of heat on different foods such as meats and cereals
-Improve the flavor and appearance of food
Principles of moist heat - cooking -
Heat Transfers
Conduction:The process by which heat is directly transmitted through a substance when there is a difference of temperature.
Convection:The movement caused within a fluid by the tendency of hotter and therefore less dense material to rise, and colder, denser material to sink under the influence of gravity, which consequently results in transfer of heat.
Radiation:Energy that is radiated or transmitted in the form of rays or waves or particles
Effects
Of Heat
On
MEAT
Makes the meat more digestible
Improves the flavor of the meat
Gives the meat an attractive color

Dry Heat Cooking
Grilling
Roasting
Baking
The proteins in the meat coagulate, causing the meat to shrink slightly
Loss of water results in extractives to become more concentrated
The fat melts and the color of the meat changes to brown, enhancing its flavor
Moist Heat Cooking
Boiling
Stewing
Steaming
Water insoluble collagen in meat is slowly converted into gelatine

Water soluble nutrients(Vitamin B) leaves the meat and dissolves in the cooking liquid.
Dry Heat Cooking
Moist Heat Cooking
HEAT EFFECTS ON
CEREALS
Heat on
Cereal
Sources and References
Pictures from
Google.com
Information from
Wikipedia.com
Food Matters Textbook
Videos From
Youtube.com
Background Music
Life Of Pi Soundtrack
Done by:
Yap "Thai" Jun Xiang
Noor Ashik Ali
Chen Shi Min
Jastine "Tarzan" Tan
Group
This is a fiiler
Move on, nothing to see here!
Wheat: The gluten in the wheat coagulate and the starch granules to absorb water giving the baked product a moist texture
Rice: When its boiled, starch in the rice grains granules, absorbing water and gelatinise, giving it a light, fluffy texture
Cornstarch: When added to soups or sauces,the starch granules, absorbing water and thickening the mixture
Examples of Cereals
Corn(Maize)
Wheat
Oat
Rice
Barley
Full transcript