Section 2: Food Science - Chapter 3: Cooking of food and heat transfer - 2: Selecting appropriate cooking methods
- Created by: erp2002
- Created on: 11-06-17 19:09
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- Methods using moisture:
- Water used to transfer heat
- Boiling, braising, poaching, simmering, steaming, stewing
- Heat transfer: conduction -> convection
- Effects on ingredients and nutrients:
- Starch absorbs water and gelatinises
- Proteins denature and coagulate - become solid
- Fat melts
- Water evaporates - sauces reduce
- Vegetables, fruits, pasta, rice, etc. tenderise
- Meat tenderises (collagen converts to gelatine) - can become indigestible if overcooked
- Colours change - e.g. meat from red to brown; vegetables bright green
- Flavour intensifies
- Vitamins B1, B2 and C dissolve in water and are gradually destroyed by heat
- Vitamins B1, B2 and C can be conserved by preparing, cutting, grating, squeezing and cooking just before serving; using only a little water; limiting their exposure to light and oxygen; serving as soon as they are cooked
- Methods using oil:
- Oil used to transfer heat
- Sautéing, shallow/pan frying, stir frying, conduction
- Roasting, deep fat frying: conduction -> convection
- Effects on ingredients and nutrients:
- Intrinic sugars caramelise and make food go golden colour
- Flavour of foods intensifies as water…
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