Cooking is defined as any process of applying heat to food for the following purposes: 1. To ensure food safety 2. for increased digestibility and aid in chewing and swallowing 3. To enhance flavor and related palatability factors 4. To retain or to add nutrients 5. In special diets or feeding specific population groups, to modify certain nutrients. 6. for aesthetical appeal by attaining the desired texture, fom or shape, and color
Methods of Heat Transfer
1. Conduction the transfer of heat is by direct contact from the source of heat to a cooking vessel, which has the food to be cooked. The source of heat may be electricity, gas, live coals or wood and related materials. The cooking vessel may be clay pot (palayok), iron wok (Kawali or Kawa) and any of the followed and safe metal ware. Ex. Grilling, boiling and simmering, poaching, baking, roasting and frying. 2. Convection- heat is transferred by the movement of air, liquid or steam. Convection requires an intermediary medium between the source of heat and the food cooked; e.g., convection oven, steam in a steamer, and liquid in a double boiler. 3. Radiation this is accomplished by passing the electromagnetic waves through space and the waves will be converted to heat if it collides with matter. The heat is absorbed by the food that then results in the cooking process. Infrared radiation is used for drying food or for roasting nuts and beans.
Cooking Methods 1. Baking a dry heat method of cooking usually in an oven
2. Barbecuing cooking is performed over hot coals or in an
oven. The meat maybe marinated prior to cooking, or the sauce is brushed on the surface (basting method) intermittently while cooking. 3. Blanching food is dipped in boiling water for a few minutes or the boiling water is poured over the produce, drained cooled quickly. 4. Boiling food is cooked in bubbling hot water. This is not suitable for protein rich foods like milk, and cheese containing recipes because or curdling and toughening of proteins by high heat.
5. Braisingthis is a combination of dry and moist heat
methods: food is pan fried in a small amount of fat and simmered by adding a small amount of liquid or sauce. 6. Broiling this is a dry heat method: the source of radiant heat may be gas or electricity. The foods suitable for broiling are tender cuts of meat, poultry, fish, and some vegetables. 7. Deep fat frying cooking in large oil or fat as the medium of heat transfer.
amount of
8. Fricasseeingthis is a combination of dray and moist
heat. Similar to braising but thick sauce or gravy is added after browning.
9. Griddling a dry heat method of
flat heated surface called griddle, with amount of fat or oil.
cooking on a solid, or without little
10. Grilling a dry heat method of directly cooking the
food over the heat source, which is usually charcoal, or using electric gas- heated coils that are in open grid.