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Methods of heat transfer and cooking (Stewing (Colour of red meat goes…
Methods of heat transfer and cooking
Conduction
Heat is then transferred into the food by direct heat
Includes roasting and stir frying
Metal pan or baking tray heats up quickly on the hob or in the oven
Convection
Convection currents
Includes boiling, steaming and microwaving
Transfer of heat energy by the movement of molecules in a liquid or in the air from a warm area to a cool area.
Radiation
Includes grilling and BBQ
Food should not be too thick (no more than 3.5 cm) or may be cooked on the outside but not on the inside
Heat energy in radiation is in the form of infra red rays
Boiling
Protein shrinks when boiling as it denatures
The texture of pasta softens
Starch absorbs water when boiling and swells
Vitamin C, B1 and B2 are destroyed by the heat and the water soluble vitamins dissolve into the water.
Braising
Meat and poultry can be braised
The appearance of meat tenderises as it cooks slowly and it absorbs the flavour of stocks, herbs and spices
Poaching
Cell structure of fruit softens
Fish tenderises and is less likely to be overcooked
Protein denatures and coagulates
Simmering
Stock reduces as water evaporates
Fat will melt
Cell structure of fruit softens
Protein denatures and coagulates
Starch absorbs water and gelatinises
Steaming
Fish shrinks slightly, becomes opaque and flaky
Protein denatures and coagulates
Stewing
Colour of red meat goes brown
Fruit colours intensify
Glossy sauce develops
Meat and poultry shrink in size as protein denatures and coagulates
Volume may reduce
Colour intensifies
Sauteing and shallow frying
Adding fat provides fat soluble vitamins and fatty acids
Meat and poultry coagulates and shrinks
Some vegetables carmelise and soften
Food become crispy
Deep fat frying
Increased energy content
Overcooked meat hard to digest
Vitamin C, B1 and B2 are destroyed by the heat
Roasting
Vegetables caramelise, colour intensifies and they shrink
Skin on meat turns golden brown
Red meat goes brown and poultry goes white
Protein denatures and juices leave meat
Stir frying
Vegetables tenderise but not too much
Vegetables keep their colour
Meat must be chopped small
Baking
Fat melts
Yeast killed
Free sugars melt and form syrup and caramelise
Raising agents expand
Other methods
Toasting
Dry frying
BBQ
Induction cooking
Grilling
Microwaving