VDS 121

Notes

STUDY THEME 1: Science of Cooking & Cooking Methods Key Idea: Cooking = controlled application of heat to change food’s flavour, texture, aroma and appearance. Forms of Heat Transfer Type Description Examples Conduction Direct contact between pan and food – molecule-to- molecule transfer. Steak on a griddle; frying pan. Convection Heat carried by moving air, water or fat. Boiling, baking, roasting. Radiation Energy waves cook food without contact. Broiling, grilling, microwaving. Effects of Heat on Food • Proteins: Coagulate → firm texture. • Starches: Gelatinise → thickening. • Sugars: Caramelise → browning, flavour. • Fats: Melt → lubricate, transfer heat. • Water: Evaporates → concentrates flavour. • Vitamins & Pigments: May be destroyed by excessive heat or long exposure. Cooking Methods 1. Moist-Heat: poaching, simmering, boiling, steaming, scalding, microwaving. 2. Dry-Heat: broiling, grilling, roasting, baking, sautéing, frying. 3. Combination: braising, stewing, sous vide. STUDY THEME 2: Principles of Moist-Heat Cooking Heat Transfer • Convection currents in liquid or steam circulate heat. • Water’s high heat capacity cooks gently and evenly. Methods and Uses Method Temp (°...