CUUL 1000

1. On Cooking: A Textbook of Culinary
Fundamentals
Sixth Edition
Chapter 10
Principles of Cooking
Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved

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Learning Objectives
After studying this chapter, you will be able to
10.1 explain how heat is transferred to foods through conduction,
convection and radiation describe how heat affects various kinds
of foods
10.2 explain the basic principles and techniques of common dry-
heat cooking methods
10.3 explain the basic principles and techniques of common
moist-heat cooking methods
10.4 explain the basic principles and techniques of common
combination cooking methods
10.5 list healthy cooking methods

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Success at Cooking
• You will gain success at cooking when you
• Understand the ways in which heat is transferred
– conduction, convection and radiation.
• Understand what the application of heat does to the
proteins, sugars, starches, water and fats in food.

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Heat Transfer
Heat energy is transferred three ways
• Conduction
• Convection
– Natural convection
– Mechanical convection
• Radiation
– Infrared cooking
– Microwave cooking

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Heat Transfer Illustrated
• Arrows indicate heat patterns when using various heating methods
(clockwise from top left): conduction to the pan from a heated gas burner;
conduction to the pan from a heated gas burner and convection within a
heated liquid; radiation from microwaves; radiation from a heated broiler.

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The Effects of Heat
• Proteins coagulate
• Starches gelatinize
• Sugars caramelize
• Water evaporates
• Fat melts

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Protein Coagulation
• Protein coagulation, from left: loosely folded protein
chain, denatured protein and coagulated protein.

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Gelatinization of Starch
• Gelatinization of starch, from left: uncooked starch
granules floating in a liquid; starch beginning to swell
when heated; fully gelatinized starches binding into a
solid mass.

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Caramelization of Sugar
• Process of cooking sugar
• Partly responsible for flavor and color in the crust of
bread and the browning of meats and vegetables
– Maillard reaction, the process whereby sugar breaks
down in the presence of protein
– occurs when proteins and carbohydrates are heated
to 250°Fahrenheit (121°Centigrade) and above

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Water Evaporates
• As the internal temperature of food increases, water
molecules move faster and faster turning water to a gas
(steam), which vaporizes.
• The evaporation of moisture in foods causes it to dry
during cooking.

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Fats Melt
• Heat causes fats to melt, soften and liquefy.
• Butter begins to melt at temperatures as low as 70°Fahrenheit
(21°Centigrade).
• Fats will not evaporate.

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Determining Doneness
• Observe physical changes in food
– Touch foods
– Observe surface color and texture
• Test temperature of food after cooking
• Carryover cooking from residual heat, means that food
continues to cook outside of the oven

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Cooking Methods
• Dry-heat cooking methods
– Air
– Fat
• Moist-heat cooking methods
– Water
– Steam
• Combination cooking methods
– Employ both dry- and moist-heat methods

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Dry-Heat Cooking Methods
• Broiling
• Grilling
• Roasting and baking
– Poêléing
• Barbecuing
• Sautéing
– Stir-frying
• Pan-frying
• Deep-frying

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Moist-Heat Cooking Methods
• Poaching
– Submersion poaching
– Shallow Poaching
• Boiling
• Steaming

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Combination Cooking Methods
• Braising
• Stewing
• First step: brown the main ingredient using dry heat
• Second step: complete cooking by simmering the food in
liquid
– Braising
▪ Small amount of liquid
– Stewing
▪ Enough liquid to cover the food

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Combination Cooking Method: Sous
Vide
• Vacuum-sealed pouch of seasoned food is submerged in
temperature-controlled water bath.
• Cooking at a precise, steady temperature for tenderness
and uniformity without caramelization.
• Food may be browned after cooking.

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