• Cooking is the act of preparing food for eating by the application of heat. It compasses a vast range of methods, tools and combinations of ingredients to alter the flavor or digestibility of this watermark does not appear in the registered version. Food Production and Patisserie food. It is the process of selecting, measuring and combining of ingredients in an ordered procedure in an effort to achieve the desired result. Factors affecting the final outcome include the variability of ingredients, ambient conditions, tools, and the skill of the individual doing the actual cooking.

• Cooking is an art. It is linked with the dietary habits and cultural pattern of people. The intention of cooking is to see that the food cooked undergoes a physical and a chemical change at the end result is edible and acceptable. Applying heat to a food usually, though not always, chemically transforms it, thus its flavor, texture, consistency, appearance, and nutritional properties. The art of cooking is ancient. There is archeological evidence of roasted food stuffs, both animal and vegetable, in human camp sites dating from the earliest known use of fire, some 80,000 years ago.

• Other methods of cooking that involve the boiling of liquid in a receptacle have been practiced at least since the 10th millennium BC, with the introduction of pottery. Ancient Roman Cuisine change over the long duration of Greek culture, the political changes from kingdom to republic to empire, and empires enormous expansion, which exposed Romans to many new, provincial culinary habits and cooking methods, In the beginning the differences between social classes were not very great, but disparities developed with the empires growth.

1) Conduction – heat moves directly from one item to something touching it (range to pot)something touching it (range to pot) ( pan to it’s handle)

2) Convection – Heat is spread by the movement of air, steam or liquid 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 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.

1) 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) MOIST HEAT – cooking method in which the heat is conducted to the food product by water or steam.

a)Poach, simmer , boil, Blanch

Boil – to cook in a liquid at 100C or 212F.

Simmer – cook in a liquid at the temp 185F- 205F (85C-96C)205F (85C-96C)

Poach – cook in a small amount of liquid (160F- 180F) (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

2.) Broil – cook with radiant heat from above

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

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 sauté pan or skillet

• https://www.slideshare.net/anasomoray/basic-cooking-principles

• Food Preparation (2014), 3G Elearning FZ LLC, Digitally Printed at Replika Press Pvt. Ltd.