lesson 2

• Frying


  A means of heat transfer that works by both conduction (Direct contact) and convection (the natural movement of molecules in a fluid)
• Frying vs other cooking methods

  • Frying uses dry heat, unlike water-based cooking
  • Frying heats to a higher temperature than water, so it is faster than boiling
  • Fried surfaces become crisp rather than soft
• Advantages of frying


  • Adds an outside layer of flavor and crunch to soft foods
  • Adds texture and yields a smooth and taste-imparting feel from oils and fats
• Disadvantages of frying


  • The process of deep-fat frying is dangerous and requires special equipment and controlled environment
  • The use of oils and fats has become a health concern
• Frying methods


  • Sautéing - fry quickly in a little hot fat
  • Stir-frying - to fry quickly over high heat in a lightly oiled pan while stirring continuously
  • Pan-frying - fry in a small amount of fat
  • Deep-fat frying - food is completely or partially submerged in hot oil
• Microwaving


  Cooking food in a microwave oven, often quicker and more convenient than boiling or baking
• Microwaving considerations


  • Food should be checked regularly if microwaved for a long period
  • Aluminum foil and other metal items should never be put in a microwave to avoid toxins in foods
  • Microwave ovens retain more nutrients in food than other methods
• Grilling


  A form of cooking that involves heat applied to the surface of food, commonly from above, below or from the side
• Broiling


  A dry-heat cooking method that uses radiant heat from a source above the food, allowing fat to drip away
• Types of broiling


  • Cooking in a broiler
  • Pan broiling
• Smoking


  A method of cooking meat and other foods over a fire, adding wood chips to give a smoky flavor
• Effects of smoking


  • Adds flavor to the food
  • Provides a small food preservation effect
• Types of smokers


  • Electric smokers - use electricity to heat a rod which then causes the wood to smoke
  • Propane smokers - use a gas-fueled flame instead of a heating element
  • Charcoal smokers - a favorite among barbecue masters, believed to impart more flavor
• Roasting


  A dry-heat cooking method where hot air surrounds the food and cooks it evenly on all sides at a temperature of at least 300 °F (or 150 °C)
• Boiling


  The method of cooking food in boiling water or other water-based liquids such as stock or milk
• Boiling variations


  • Simmering - gentle boiling
  • Poaching - liquid moves but scarcely bubbles
• Principles of cooking


  • All foods must be cooked in a way which "keeps the flavor in"
  • Sometimes the flavor of the food is "drawn out"
  • The preservation of the maximum nutritive value can be ensured by using the correct methods of cooking, suited to the particular foods
• Reasons for cooking food

  • Cooking improves the flavor and palatability of foods
  • Cooking brings about physical and chemical changes in the food whereby color, texture and appearance may be improved
  • The same food cooked in different ways provides variety in the diet to avoid monotony
• Food safety guidelines


  • Be mindful of proper temperatures
  • Cool foods quickly
  • Keep storage times in mind
  • Cook at the right temperatures
  • Thaw foods safely
  • Reheat foods only once
  • Reheat foods at the right temperature
• Importance of personal hygiene

  • Showering and bathing regularly
  • Keeping clean clothing and footwear that is used only at work
  • Handwashing regularly
  • Using clean utensils for tasting food
  • Using separate cloths for cleaning and wiping plates
• When to wash hands

  • After sneezing, coughing, or touching your mouth or nose
  • After using the bathroom
  • After smoking or using toothpicks
  • After handling raw foods
  • After cleaning and wiping tables, food preparation surfaces, or equipment
  • After handling soiled objects, garbage, or money
• Government agencies regulating food supplies

  • BFAD (Bureau of Food and Drugs) under the DOH (Department of Health)
  • DTI (Department of Trade and Industries)
  • BAFPS (Bureau of Agriculture and Fisheries Product Standards) of the DA (Department or Agriculture)