2. Outline – Basic Cooking Principle
• Heat and Food
– Effect of Heat on Foods
– Heat Transfer
– Cooking Times
• Cooking Methods
– Moist-Heat Methods
– Dry-Heat Methods
– Combine Methods
• Building Flavor
– Building Flavor Profile
– Seasoning and flavoring ingredients
– Using Herbs and Spices
2
3. Outline – Mise en Place
• Planning and Organizing
Production
• Using Knife and Knife
Skills
• Basic Knife Cuts
• Preliminary Cooking and
Flavoring
• Preparation for Frying
3
6. 1.1 Effects of Heat on foods
• Effects of Heat on foods
– Food are composed of proteins, fat,
carbohydrates, and water, plus small amount of
other compound such as vitamins, pigments, and
flavor element.
– It is important to understand hoe these
components react when heated or mixed with
other foods.
– In other words, when you know why foods
behave as they do, you can understand how to
get them to behave as you want them to.
6
7. 1.1 Effects of Heat on Foods
• Carbohydrates
• Fruit and Vegetable Fiber
• Proteins
• Fats
• Mineral, Vitamins,
Pigment, and
Flavor Components
• Water
7
14. Cooking Times
• It takes to heat a food to a desired
temperature, the temperature at which a food
is “DONE”. This time is affected by three
factors:
1. Cooking Temperature
2. The Speed of heat transfer
3. Size, Temperature, and
individual characteristic
of the food.
14
31. 3.1 Building Flavor Profiles
• Food offer complex
experiences for the senses.
When composing a new dish.
A cook must first of all
understand that more than
just taste should be
considered.
• The senses of sight, smell,
taste, and touch all come into
play.
• Consider how we perceive
these characteristics of a
dish:
31
32. Building Flavor Profiles
• Appearance
(color, color contrast, shape,
shine, arrangement)
• Aroma
• Taste
• Mouth feel
(texture, moistness or dryness,
softness or crispness and
temperature)
32
33. General Concepts in Flavor Building
• Every ingredient should have a purpose
• Ingredients can work together by harmonizing
or by contrasting
• When two ingredients contrast, be sure they
balance
• Consider not only the component of the single
recipe but also other items that will be served
with it on the plate
33
35. 3.2 Seasoning and Flavoring Ingredients
• Seasoning
Enhance the natural flavor
of food
• Flavoring
adding new flavor to food
and change the original
flavor
35
41. PLANNING AND ORGANIZING PRODUCTION
• Even on the simplest level, pre-preparation is
necessary. If you prepare only one short
recipe, you must first:
1. Assemble your tools
2. Assemble your ingredients
3. Wash, trim, cut, prepare, and measure your raw
materials
4. Prepare your equipment (preheat oven, etc)
41
42. The Problem
1. There is far too much work to do in a kitchen
to leave until the last minute, so some work
must be done ahead.
2. Most food are at their best quality
immediately after preparation, and they
deteriorate as they are held.
42
43. The Solution
1. Break down each menu item into its stages of
production
2. Determine which stages may be done in advance
3. Determine the best way to hold each item at its
final stage of preparation. Holding temperature is
the temperature at which a product is kept for
service or for storage. Holding temperatures for
all potentially hazardous foods must be outside
the food danger zone
43
44. The Solution (Cont.)
4. Determine how long it takes to prepare each
stage of each recipe. Plan a production schedule
beginning with the preparation that take the
longest
5. Examine recipes to see if they might be revised
for better efficiency and quality as served
44
45. The Goal
• The goal of pre-preparation is to do as much
work in advance as possible without loss of
quality. Then, at service time, all energy can
be used for finishing each item immediately
before serving, with the utmost attention to
quality and freshness.
45
