Types of Heat Transfer:

Conduction:
Cooking Classifications:  Direct heat transfer
 Requires physical contact between
heat source & food
 Cooks from outside in
 Water - best liquid conductor
 Aluminum & copper - best metal
conductors

Dry Heat:
 Browns food, creates rich flavor
Moist (wet) Heat:
 Tenderizes food
 Emphasizes natural food flavors
Combination Heat:
 Browns, tenderizes food
Convection:
 Heat transferred through air or liquid
 Natural: circulation as molecules
move from warm to cool areas
 Mechanical: circulation via fan or Cooking: The Transfer of
stirring
Heat Energy to Food
Radiation:
 Indirect heat transfer
 Energy transfer via heat or light
waves
 Infrared - broilers, toasters, camp-
Cooking 101:
fires Learn the Basic
 Microwaves – special oven
o Only heats water molecules Principles of Cooking
o Won’t brown food

Cooking Media:
 Air References:
 Fat  Labensky, S., Martel, P., & Hause, A. (2013).
o oil, butter, shortening, drippings Pearson Custom Library’s Culinary Arts. Amanda Tome
 Water or water-containing liquid (pp.157-179). Boston, MA: Pearson.
NTD 205-02
 Adkins, C. (2014). Principles of Cooking
o stock, wine, juice Lecture Notes & PowerPoint Presentation.
 Steam  http://nyu.spoonuniversity.com/kitchen/dry-
heat-vs-moist-heat-cooking-methods/
 Dry Cooking Methods:
Broiling: (broiled crab cake)
 Uses air
 Overhead radiant cooking
 Very high heat
 Cooks quickly
Any cooking method can be
Grilling: (grilled chicken) incorporated in a healthy diet.
 Uses air
 Conduction
Moderation is key!
 Heat source below food
Moist Cooking Methods:
 Gas, electric, wood, or charcoal Poaching: (poached salmon)
 Uses water/liquid
Roasting & Baking:  Convection
(Roast chicken; cookies)  Slight liquid movement, no bubbles Combination Methods:
 Uses air  For delicate, quick-cooking foods
 Conduction & convection o Eggs, fish, fruit Braising:
 Enclosed environment; heat surrounds  Uses fat, then liquid
food, cooks outward in Simmering: (hard boiled eggs)  Conduction & convection
 Roasting for meats & poultry  Uses water/liquid  Brown meat in fat on stove-top, simmer
 Baking for breads, pastries, fish, fruits,  Convection in liquid in pot in oven
& vegetables  Small bubbles break surface  For a large, tougher piece of meat
 For meats, chicken  Example: pot roast
Sautéing: (Stir-fry)
 Uses oil (small amount) Boiling: (mashed potatoes)
 Conduction & convection  Uses water/liquid
 Cut food into small uniform pieces  Convection
 Rapidly movement with large bubbles
 Use stove-top & pot
Pan-Frying: (pan-fried trout)  For starches: pasta, potatoes, rice Stewing:
 Uses oil (moderate amount)  Uses fat, then liquid
 Conduction & convection Steaming: (steamed vegetables)  Conduction & convection
 Food usually breaded, prevents excess  Uses steam  Brown meat in fat on stove-top, simmer
oil absorption  Convection in liquid in pot in oven
 Food should not touch liquid  For small, tougher pieces of meat
Deep-Frying: (fried chicken)  For delicately flavored foods with short  Example: beef stew
 Uses oil (large amount) cooking times
 Conduction & convection o Fish, vegetables
 Food usually breaded or battered,
uniform in size
 High heat; uses oils w/ high smoke
point
o Soybean, peanut, canola