TAILIEUCHUNG - Lecture Professional cooking (7/E): Chapter 4 - Gisslen

Chapter 4 - Basic cooking principles. This chapter deals with basic principles. You will learn about what happens to food when it is heated, about how food is cooked by different cooking methods, and about rules of seasoning and flavoring. It is important to understand the theories so you can successfully put them into practice in the kitchen. | Chapter 4 Basic Principles of Cooking and Food Science Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved No written recipe can be 100 percent accurate. The judgment of the cook is still the most important factor! A cook’s judgment is based on experience and understanding of: Raw materials available Basic cooking principles Food science Basic Principles of Cooking and Food Science A Cook’s Judgment Basic Principles of Cooking and Food Science Heat is a form of energy associated with the motion of atoms or molecules. When a substance absorbs heat, its molecules move faster. In liquids and gases, the molecules move more quickly from place to place and bounce off each other more frequently. In solids, the molecules stay mostly in place, but they vibrate with more energy. Heat and Food What Is Heat? Temperature can be defined as a measure of this molecular activity. The higher the temperature, the faster the molecules are moving. How Foods Heat .

• Ẩm thực
• Professional cooking
• Lecture Professional cooking
• Cooking skill
• Basic cooking principles
• Cooking times
• Cooking methods
• Moist heat cooking methods
• Cooking vegetables
• Cook vegetables by boiling
• Vegetarian diets
• Cooking for vegetarian diets
• Understanding fish
• Cooking fish
• Cooking fat
• Understanding potatoes
• Cooking potatoes
• Dried legumes
• Cooking legumes
• Cooking meats
• Cook meats by roasting
• Cook meats by baking
• Cook meats by broiling
• Baking fish
• Moist baking
• Cooking poultry
• Game birds
• Muscle tissue
• Cooking equipment
• Steam equipment
• Professional kitchen