THEORY OF FOOD

CHAPTER (1): INTRODUCTION OF FOOD

1) DEFINE OF FOOD

Food is something that can digest, usually composed of carbohydrates, fats, minerals, vitamins, protein that can be eaten or drank either human or animals it is for life, growth and energy production.

2) COMPONENT OF FOOD

5 Food categories: (Fats, Protein, Minerals, and Carbohydrates & sugar)

= 2 Other substances:

·        Fiber

·        Water

3) COOKING

DEFINITION:

Preparing edible food by applying heat and combining select measured ingredients in an ordered process.

The effect of applying heat to ingredients:

·         Texture

·         Flavor

·         Aromatic

·         Appearance

Color

Why we should cook?

·         To enhances taste

·         To kill the microorganism.

·         To make food palatable.

·         To produce the texture.

What happen to the nutrients when we cook?

• Sugar ( Caramelize )
• Carbohydrates ( Gelatinize )
• Fat ( Melt & dissolves )
• Mineral (Oxidize )
• Water ( Evaporates )

4) THREE METHOD OF HEAT TRANSFER.

CONDUCTION

·         Heat moving from item to another item in contact with heat

Example: From the top of the range to a soup pot place on it from the pot to the inside.

·         Heat moving within an item

CONVECTION

·         Heat is spread by the movement of air.

·         There are two kinds of convection:

1.    Natural convection

2.    Mechanical convection

RADIATION

Energy is transferred by waves from the source to the food.

·         Infrared cooking ( cook from outside to inside )

·         Microwave cooking ( cook from center to outside )

• 5) COOKING TIMES Nature of item: ·         The cooking temperature ·         The speed of heat transfer ·       The sine, temperatures, individual, characteristic of the food.  6) COOKING METHODS Dry - Heat ( Air & fat ): Dry-heat methods are those in which the heat conducted without moisture that is by hot air, hot metal, radiation, or hot fat. Dry-heat have a two categories: With fat Without fat Moist - Heat ( Water & steam ): Moist-heat methods are those in which the heat is conducted product by water or water based such as stock and sauce or by steam. Combination ( Both dry & heat ): Using the two way method between dry-heat and moist-heat to 7) DRY-HEAT METHODS USING FAT DRY- HEAT METHOD: Broiling Grilling Roasting Baking Grilled Pan – Broiling MOIST –HEAT METHOD 100℃ for boiling (The sound of bubbling)  Simmering (Does not produce sound of boiling)  Poaching (Does not change the texture) Steaming(Maintain for Flavor, texture, color & taste) Blanching (Maintain food freshness) COMBINATION OF COOKING METHOD . Using the proper equipment and must having the style to make dished is health and delicious. Braising: Small amount of liquid for example: Dry – heat and stir- fry food. Stewing: Enough liquid to cover the food example: chicken curry, chicken rending, masak lemak SEASONING & FLAVOR Seasoning: Seasoning is natural flavor that without significantly changing its flavor Generally added at the end of the cooking process. Flavoring: Adding a new flavor to the food, thus modifying the original. Can be added at any time based on the entire cooking process. AROMATIC PLAN HERBS 1. Herbs The group aromatic plant to take the flavoring: Leaves, flower & stems. ·         Used either dry or fresh. 2. Spices The group aromatic plant to take the flavoring: roots, seed, buds or berries. ·         Usually used in dry form, whole or ground. COMMONLY USED HERBS & SPICES 1. Basil 2. Cloves 3. Anise 4. Bay Leaves  5. Cinnamon 6. Coriander 7. Cumin  8. Galangals  9. Ginger