1. CHAPTER 4
BASIC COOKING METHOD

2. Cooking
• Application of heat in food preparation
• Heat brings about chemical, physical and
microbiological changes

3. Purpose of Cooking
• To make its maximum nutritive value in
palatable form (edible)
• To develop, enhance or alter its flavor
• To improve its digestibility
• To increase palatability by improving its
color, texture and flavor
• To destroy pathogenic organisms and
substances found in a raw food.

4. Heat Transfer
• Shift of heat from the source to the food
• Understanding how heat is transferred
helps the cook to control the cooking
process

5. 3 ways of heat transfer
• Conduction
• Heat moves directly from one item to something
touching it. Ex from the top of the range to a soup pot
placed on it, from the pot to the soup inside.
• When heat moves from one part of something to an
adjacent part of the same item. Ex from pan to its
handle.
•
• Different materials conduct heat at different speeds.
Heat moves rapidly through copper and aluminum,
more slowly in stainless steel, slower in glass and
porcelain. Air is a poor conductor of heat.