| Introduction -- Chapter 9 -- Deep-Frying -- Lesson Assignments |
The basic principles of cooking are an important foundation to anyone who works in a food service operation. In order to cook food, heat must be transferred; this can be done in a variety of ways. The method of heat transfer affects the texture, appearance, aroma, and flavor of the finished food product. This lesson discusses the specific cooking methods used to transfer heat including dry heat, moist heat, and a combination of the two. Additionally, the lesson explains how the method of heat transfer affects various food products. An in-depth discussion of the useful and versatile method of deep-frying is also included in this lesson.
Chapter 9: Principles of Cooking
Chapter 9 objectives
After studying this chapter, you will be able to:
- organize and plan your work more efficiently;
- understand basic flavoring techniques;
- prepare items needed prior to actual cooking;
- set up and use the standard breading procedure.
Chapter 9 topics
- Heat transfer
- conduction
- convection
- radiation
- The effects of heat
- proteins coagulate
- starches gelatinize
- sugars caramelize
- water evaporates
- fats melt
- Cooking methods
- dry-heat cooking methods
- broiling
- grilling
- roasting and baking
- sautéing
- pan-frying
- deep-frying
- moist-heat cooking methods
- poaching
- simmering
- boiling
- steaming
- combination cooking methods
- braising
- stewing
Key terms from Chapter 9
| baking | convection | poaching | ||
| blanch | deep-frying | radiation | ||
| boiling | gelatinization | roasting | ||
| braising | grilling | sautéing | ||
| broiling | induction | simmering | ||
| caramelization | infrared cooking | steaming | ||
| coagulation | microwave cooking | stewing | ||
| conduction | pan-frying |
Related websites for Chapter 9
http://mastercook.cdkitchen.com/
http://www.Gaggenau.com/
http://www.bosch-home.com/us
http://www.pulpkitchen.com/
http://www.vikingrange.com/
http://www.kitchenaid.com/
Other resources for Chapter 9:
The CD that accompanies the textbook contains numerous videos on specific cooking principles and techniques on how to use the principles.
