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Chapter 4
Basic Cooking Principles
1
Chapter Objectives
1. Name the most important components of foods and describe what happens to them when they are cooked.
2. Name and describe the three ways in which heat is transferred to food in order to cook it.
3. List three factors that affect cooking times.
4. Explain the differences between moistheat cooking methods, dryheat cooking methods, and dryheat methods using fat.
5. Describe each basic cooking method used in the commercial kitchen.
6. Identify five properties that determine the quality of a deepfried product.
7. Explain the difference between a seasoning and a flavoring ingredient and give examples of each.
8. Identify appropriate times for adding seasoning ingredients to the cooking process in order to achieve optimal results.
9. Identify appropriate times for adding flavoring ingredients to the cooking process in order to achieve optimal results.
10. List eleven guidelines for using herbs and spices in cooking. 2
No written recipe is 100% accurate. The judgment of the cook is still the most important factor in insuring the product is successful.
3
Effects of Heat on Foods
Carbohydrates
Fruit and vegetable fiber Proteins
Fats
Minerals, vitamins, pigment, and flavor components
Water
4
Effects of Heat on Foods (cont.)
Proteins coagulate Starches gelatinize Sugars caramelize Water evaporates Fats melt
Fiber is softened
Vitamins and pigments can be destroyed
5
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