BASIC COOKING

PRINCIPLES
HRM 212 LEC/LAB

COOKING :
Application of heat in food preparation
Heat brings about chemical, physical and
microbiological changes.
Purpose of Cooking:
1.To make its maximum value available in palatable
form.
2. To develop and enhance flavor
3. To improve its digestibility
4. To increase palatibility by improving its color
color, texture and flavor.
5. To destroy pathogenic organisms and substances
found in raw foods

3 Ways of Heat Transfer

1) Conduction heat moves directly from one item to
something touching it (range to pot)
( pan to its handle)
2) Convection Heat is spread by the movement of air,
steam or liquid
a)
Natural hot liquid rises while cooler air sinks
b)
Mechanical In convection ovens, fans speed the
circulation of heat.Heat transferred more quickly
into the food.

3) Radiation energy is transferred by waves from the

source to the food. The waves are not heat energy,
but changed into heat energy when they strike to the
food
a)
Infrared in a broiler, an electric element heated by
gas flame becomes to hot that gives off infrared
radiation that cooks food
b)
Microwave the radiation generated by oven
penetrates into the food, where it agitates the
molecules of water. The friction caused by this
agitation creates heat, which cooks foods

3 Factors Affecting Cooking Time

Cooking temperature
2)
Speed of heat transfer (convection oven is
faster than conventional oven)
3)
Size, temperature, individual characteristics
of food
ex. Small meat cooks faster than large meat
Frozen meat takes longer to broil than the
one at room temperature.
1)

Cooking Methods
1)

a)

MOIST HEAT cooking method in which the heat

is conducted to the food product by water or steam.
Poach, simmer , boil, Blanch
Boil to cook in a liquid at 100C or 212F.

Simmer cook in a liquid at the temp 185F205F (85C-96C)

Poach cook in a small amount of liquid (160F180F) (71C 82C)

Blanch to cook food partially or briefly

b) Steam to cook food by exposing them

directly to heat. Done on a rack above boiling
water.
Steam at normal pressure is 212 F, same as
boiling water (mostly vegetables) (siopao/
siomai
c)Braise to cook in a small amount of liquid,
usually after browning (braised beef/adobo)

Dry Heat:
- Cooking method in which the heat is conducted
to without the moisture, by hot air, hot metal,
radiation of hot fat.
2 categories:
1)
Without fat
2)
With fat

Without Fat
1)

Roast & Bake cook in dry air

- roasting meats and poultry
- baking breads, pastries, vegetables & fish
- barbeque cook by burning hardwood or hot
coals
- smoke done in closed container, using
wood chips to make smoke.

2) Broil cook with radiant heat from above

Rules in Broiling:
1)Turn heat on full
2) Use lower heat for larger, thicker items
Higher heat for thinner pieces, for the items to be
cooked rare
3) Pre heat the broiler
4) Foods may be dipped in oil to prevent sticking. Too
much oil may cause a fire
5. Turn foods over only once, to avoid unnecessary
handling

Salamander is used for browning or

melting the top of some items before service
3) Grill, Griddle, Pan Broil
* Grill done in an open grid over a heat source
like charcoal
Griddling- done I a solid cooking surface
called griddle
* Pan Broiling like griddling, except it is
done in a saute pan or skillet