Chapter 1 Report

What is food?

• Something that we can eat to stay alive.
• Substances that can give our body energy.

5 categories of nutrients:

1. Carbohydrates (Gelatinize)
2. Proteins (Coagulate)
3. Fats (Melts & Dissolves)
4. Minerals (Oxidize)
5. Sugar (Caramelize)

2 other substance:

1. Water (Evaporates)
2. Fiber

What is cooking?
Process to prepare food by applying heat and combining all selected ingredients.

When the ingredients applied to heat it will change:

1. Texture
2. Aroma
3. Colour
4. Flavor
5. Appearance

3 methods of heat transfer:

1. Conduction
2. Convection
3. Radiation

Cooking methods
Dry-heat

• Air
• Fat

e.g. saute,stir-fry, pan-fry, deep- fry, pressure-fry
e.g. grilling, broiling, roasting, baking, griddle, pan broiling(fire on top to cook)

Moist-heat

• Water
• Steam

e.g. poaching, simmering, boiling, steaming, blanching

Combination

• Both dry and moist-heat methods

e.g. braising(small amount of liquid), stewing(enough liquid to cover the food)

Seasoning :

• Enhance the natural flavor

Flavoring :

• Add flavor to modify the original flavor