cooking food + heat transfer

• why is food cooked?

  • to make food safe to eat
  • to develop flavour of food
  • to improve shelf life
  • to give variety of foods in a diet
  • improve appearance/texture of food
• moist cooking methods

  • boiling
  • braising
  • poaching
  • simmering
  • steaming
  • stewing
• method that require oil to transfer heat energy

  • sauteing
  • shallow/pan frying
  • stir frying
  • roasting
  • deep fat frying
• methods using dry heat

  • baking
  • grilling
  • toasting
  • dry frying
• method of heat transfer in: moist cooking methods

  conduction -> convection
• method of heat transfer in: oil-based cooking methods

  conduction -> convection
• method of heat transfer in baking:

  convection -> conduction
• method of heat transfer in grilling

  radiation
• methods of heat transfers in dry frying:

  conduction
• moist cooking methods - scientific principles

  • starch absorb water - gelatinises
• moist cooking methods - sensory qualities

  • vegetables,fruits,pasta - tenderise
  • meat - tenderise
  • flavour - intensifies
• oil based cooking methods - scientific principles

  • sugars caramelise - turn golden (sauteed onions)
  • starch - absorb oil ->swell
  • protein - denature and coagulate
  • meat - shrink, squeeze juice
  • energy density - increase (oil)
• oil based cooking methods - sensory qualities

  • flavour - intensifies
  • vegetables/fruit - soften
  • food - turn crisp