Beruflich Dokumente
Kultur Dokumente
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
Cooking Methods
1)
a)
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)