1. Effects of Heat on
Food and Cooking
Methods

3. • Coagulation – exposure
of proteins to excessive
heat toughens them and
makes them dry. Most
proteins complete
coagulations or are
cooked at 71’C to 85’C

4. • By cooking properly,
tough meats can be
made tender.

5. • Acids, like lemon
juice, vinegar and
tomato products do two
things to proteins:
1. speed coagulation
2. help dissolve some
connective tissue

6. CARBOHYDRATES
• Caramelization
• Gelatinization
• Acids inhibits
gelatinization

7. • The softening of fruits
and vegetables in
cooking is, in part, the
breaking down of fiber.

8. • Sugar makes fiber
firmer
• Baking soda makes
fiber softer.

9. • When fats are heated,
they begin to break
down.

10. Smoke point – the
temperature at which
the fat deteriorate
rapidly and begins to
smoke.

11. • Mineral components
may be leashed out, or
dissolved away from
foods during cooking.

12. • Vitamins and
pigments may also be
destroyed by heat, by
long cooking and by
other elements present
during cooking.

13. A. Conduction
B. Convection
C. Radiation

14. A. Conduction
1. When heat moves
directly from one
item to something
touching it.

15. 2. When heat moves
from one part of
something to an
adjacent part of
the item.

16. B. Convection
1. Natural – hot liquids
and gases rise while
cooler ones sink.

17. 2. Mechanical – heat is
transferred more
quickly to the food
and the food cooks
faster.

18. C. Radiation
1. Infrared – an electric
element or ceramic
element heated by a
gas flame becomes so
hot that it gives of
infrared radiation
which cooks the food.

19. 2. Microwave – the
radiation generated
by the oven
penetrates partway
into the food, where
it agitates the
molecules of water.

21. 1. Moist-Heat Methods
Those in which the heat
is conducted to the food
product by water or
water-based liquids
such as stock and
sauces or by steam.

22. 2. Dry-Heat Methods
Heat is conducted
without moisture, that
is by hot air, hot metal,
radiation or hot fat.