Food Production - PowerPoint PPT Presentation

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Food Production

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  1. Food Production • Why cook? • Cooking to preserve nutrients involves: • surface area exposure • holding time • cooking time, temperature • amount of water

  2. Types of Heat Transfer • Conduction = heat transfer via direct contact of substances • Induction = use of electromagnetic field

  3. Types of Heat Transfer • __________ = heat transfer via movement of liquid, air, or steam • ____________ (density or temperature differences) • boiling • deep fat frying • ____________ (e.g. fans) • convection oven • stirring

  4. Types of Heat Transfer • ___________ = heat energy is generated via wave action between source and food • _________ waves (_____ waves) • broiling • infrared lamps used in keeping “hot foods hot” • ___________ ( ______waves) • waves penetrate the food and excite water molecules, generating conduction heat transfer

  5. Cooking Methods • Moist heat = • (Use for which foods?) • Dry heat = • (Use for which foods?) • Cooking in fat


  6. Moist Heat Cooking • ________: 212º F • __________: gentle boil, 185-205º F • _________: boiling or simmering in a small amount of liquid • _________: below boiling in a small amount of liquid, 160-180º F

  7. Moist Heat Cooking • __________: partial and brief cooking in water or oil • meats: dissolve blood, salt, impurities • vegetables: set color, destroy enzymes • fruits, vegetables: ease of peeling • _________: brown food in fat, then cook at lower temp in small amount of liquid • ________: cook directly in steam

  8. Dry Heat Cooking • ___________: cooking via hot, dry air (in an oven) • meat and poultry • must be uncovered to remain roasting • ___________: cooking via hot, dry air (in an oven) • desserts and breads • __________: radiant heat source from above food • __________: radiant heat source is below food • __________: grilling over hot coals (usually baste frequently)

  9. Cooking in Fat • __________: cook quickly in a small amount of fat • ____________: cook less quickly in a moderate amount of fat • __________: food is submerged in hot fat • foods often dipped in batter • ____________: oil + steam