1. 2 Objectives 1.To examine chemical reactions taking place when cooking and preparing foods 2.To determine which cooking temperatures are best for various

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ObjectivesObjectives

1.1. To examine chemical reactions taking To examine chemical reactions taking place when cooking and preparing place when cooking and preparing foodsfoods

2.2. To determine which cooking To determine which cooking temperatures are best for various temperatures are best for various cooking methodscooking methods

3.3. To identify the uses of different tools in To identify the uses of different tools in food preparationfood preparation

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Chemical ReactionsChemical Reactions

• IonizationIonization– particles dissolve in a solventparticles dissolve in a solvent

– the solution becomes either the solution becomes either molecular or ionicmolecular or ionic

– occurs when solute molecules ionize occurs when solute molecules ionize into electrically charged ions or into electrically charged ions or electrolyteselectrolytes• scientific chemical reactionscientific chemical reaction

– Na Cl Na + Cl -Na Cl Na + Cl -

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• pH changes: acids and basespH changes: acids and bases– acid substances donate hydrogen (H+)acid substances donate hydrogen (H+)

– bases provide hydroxide (OH-)bases provide hydroxide (OH-)

– acidity is represented by the pH scaleacidity is represented by the pH scale

• Salt formationSalt formation– formed when an acid and formed when an acid and

base are combined or when base are combined or when a metal and a non-metal a metal and a non-metal are combined are combined

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• Hydrolysis Hydrolysis – the use of water to break the use of water to break

sugar into smaller moleculessugar into smaller molecules

• Carbon Dioxide Release (COCarbon Dioxide Release (CO22))– is a two-step chemical processis a two-step chemical process

– occurs in baked productsoccurs in baked products• baking soda and an acid react with baking soda and an acid react with

water to form salt and carbonic acid water to form salt and carbonic acid

• carbonic acid then transforms into carbonic acid then transforms into water (Hwater (H22O) and carbon dioxideO) and carbon dioxide

– (CO(CO22))

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How Cooking Utensils Affect How Cooking Utensils Affect Food ProductsFood Products

• Spatulas Spatulas – level off ingredientslevel off ingredients

– measuremeasure

– remove food from flat panremove food from flat pan

– spreadspread

– scrape bowlsscrape bowls

• Tongs Tongs – turn meat while broilingturn meat while broiling

– lift vegetableslift vegetables

– serve food and ice cubesserve food and ice cubes

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• ForksForks– turn meat while cookingturn meat while cooking

– hold meat while slicinghold meat while slicing

• Beaters and whisksBeaters and whisks– straight whisk- general purposes straight whisk- general purposes

and stirring smooth saucesand stirring smooth sauces

– balloon whisk- incorporation of air into balloon whisk- incorporation of air into egg whites and whipped cream egg whites and whipped cream

– flat whisk- for sauces and graviesflat whisk- for sauces and gravies


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• Molds Molds – form gelatins and desserts into a form gelatins and desserts into a

variety of shapesvariety of shapes

• BrushesBrushes– pastry brush- spreads melted butter pastry brush- spreads melted butter

or thin mixtures or thin mixtures– grease brush- removes grease from grease brush- removes grease from

soups, stocks and saucessoups, stocks and sauces– vegetable brush- cleans vegetables vegetable brush- cleans vegetables

and fruits and fruits


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• Spoons, skimmers and paddlesSpoons, skimmers and paddles– wooden spoon- stirs, mixes, creams, tosses, wooden spoon- stirs, mixes, creams, tosses,

folds and servesfolds and serves

– solid spoons- lifts foods and liquids out of solid spoons- lifts foods and liquids out of pots; used to spoon liquids over foodspots; used to spoon liquids over foods

– slotted or perforated spoons- lift foods out of slotted or perforated spoons- lift foods out of liquidsliquids

– skimmers- remove scum and grease from top skimmers- remove scum and grease from top of stocks, gravies and other liquidsof stocks, gravies and other liquids• also used to lift hot food from liquidsalso used to lift hot food from liquids


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• StrainerStrainer– separates solids from liquidsseparates solids from liquids

• ColanderColander– drains cooked foods (e.g., pasta)drains cooked foods (e.g., pasta)– also used to rinse vegetables, also used to rinse vegetables,

salads, greens and berriessalads, greens and berries

• China capChina cap – strains liquids from solids when strains liquids from solids when

preparing soups, gravies or puréepreparing soups, gravies or purée

• Sifter Sifter – sifts flour or other powdery ingredientssifts flour or other powdery ingredients


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• Pastry blenderPastry blender– mixes shortening into flourmixes shortening into flour

• Rolling pinRolling pin– flattens out pastry, rolls and cookiesflattens out pastry, rolls and cookies

• Dough scraperDough scraper– scrapes dough from boardscrapes dough from board

• Pastry bagsPastry bags– makes shaped pastries or decorationsmakes shaped pastries or decorations


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Cooking Tools and EquipmentCooking Tools and Equipment

Hand toolsHand tools

used to aid in the cutting, used to aid in the cutting, shaping, moving or combining of foodsshaping, moving or combining of foods

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• KnivesKnives– French chef’sFrench chef’s - all purpose knife used for - all purpose knife used for

chopping, slicing and mincingchopping, slicing and mincing– utilityutility- cuts fruits and vegetables and carves - cuts fruits and vegetables and carves

poultrypoultry– boningboning- separates meat from the bone- separates meat from the bone– pairingpairing- makes detailed cuts in fruits and - makes detailed cuts in fruits and

vegetablesvegetables– cleavercleaver- chops and cuts through bone- chops and cuts through bone– slicerslicer- slices meat- slices meat– butcherbutcher- fabricates raw meat- fabricates raw meat– oyster or clamoyster or clam-- opens oysters and clams opens oysters and clams

• clam knife has a sharp edgeclam knife has a sharp edge


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• CookwareCookware– potspots- make soups, stocks - make soups, stocks

and boils or simmers food; and boils or simmers food; usually used on stove tops usually used on stove tops

– panspans- used primarily to saut- used primarily to sauté, é, fry or quickly reduce liquids fry or quickly reduce liquids

– wokswoks- originally used in - originally used in Asian cooking Asian cooking

– hotel panshotel pans-- hold food for hold food for steam table service steam table service• can also be used for baking, can also be used for baking,

roasting or poaching roasting or poaching


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• Heavy equipmentHeavy equipment– stove topsstove tops-- open burners providing open burners providing

quick direct heat; easily regulated quick direct heat; easily regulated

– griddles (flat top grill)griddles (flat top grill)- popular - popular in fast food restaurantsin fast food restaurants

– ovenoven- enclosed space where - enclosed space where food is cooked by being food is cooked by being surrounded by dry, hot air surrounded by dry, hot air

– microwave ovenmicrowave oven-- electrically powered electrically powered oven used to cook or reheat foods oven used to cook or reheat foods• will not brown food unless will not brown food unless

equipped to do so equipped to do so


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• Heavy equipmentHeavy equipment– broiler and grillbroiler and grill-- generally used generally used

to prepare meats, fish and poultry to prepare meats, fish and poultry• heat source for a heat source for a grillgrill is located is located

belowbelow the food and heat source the food and heat source for a for a broilerbroiler is located is located aboveabove the the food food

• a rotisserie is similar to a broiler a rotisserie is similar to a broiler and is typically used to prepare and is typically used to prepare poultry or meats poultry or meats

– tilt skilletstilt skillets-- can be used as a stock pot, can be used as a stock pot, fry pan, griddle, steam table or to braise fry pan, griddle, steam table or to braise• considered one of the most versatile pieces of considered one of the most versatile pieces of

equipment in a restaurant kitchenequipment in a restaurant kitchen


HEATHEAT

HEATHEAT

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• Heavy equipmentHeavy equipment– steam kettlesteam kettle-- typically used to prepare soups typically used to prepare soups

and stocksand stocks– steamerssteamers- pressure and convection - pressure and convection

steamers are used to prepare foods steamers are used to prepare foods rapidly and evenly using direct rapidly and evenly using direct contact with steam contact with steam

– deep-fryersdeep-fryers- used to fry food in hot fat- used to fry food in hot fat– refrigerators and freezersrefrigerators and freezers-- used to used to

store large quantities of food at the store large quantities of food at the same time, keeping them at low same time, keeping them at low temperatures to ensure quality temperatures to ensure quality and safety and safety


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TemperaturesTemperatures

• Deep fat fryingDeep fat frying– 177177°C - 232°C or °C - 232°C or

350°F – 450°F350°F – 450°F

• BakingBaking– 150150°C - 220°C or °C - 220°C or

300°F – 425°F300°F – 425°F

• Candy makingCandy making– 112112°C - 150°C or °C - 150°C or

234°F – 300°F234°F – 300°F

• Pressure canningPressure canning– 116116°C or °C or 240°F240°F

• SimmeringSimmering– 8282°C - 99°C or °C - 99°C or

180°F – 211°F180°F – 211°F

• RefrigerationRefrigeration– 0°C - 5°C or 0°C - 5°C or

32°F – 40°F32°F – 40°F

• FreezingFreezing– any temperature any temperature

below refrigerationbelow refrigeration

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Leavening AgentsLeavening Agents

• Physical leavening agentsPhysical leavening agents– airair incorporated through incorporated through

• combining flour mixturescombining flour mixtures• creaming of fat and sugarscreaming of fat and sugars• sifting dry ingredientssifting dry ingredients• whipping egg whiteswhipping egg whites

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• Physical leavening agentsPhysical leavening agents– steamsteam (water incorporated into flour (water incorporated into flour

mixtures when heated)mixtures when heated)

• can be created from ingredients, such ascan be created from ingredients, such as– liquid liquid – egg whites, considered the primary egg whites, considered the primary

leavening agent inleavening agent in» pie crustspie crusts» pastrypastry» cream puffscream puffs» popoverspopovers

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• Biological leavening agentsBiological leavening agents– yeastyeast- naturally found in air, water and living - naturally found in air, water and living

organismsorganisms• produces carbon dioxide through fermentationproduces carbon dioxide through fermentation• makes pastries and breads rise when added to makes pastries and breads rise when added to

flour and hydrated at the right temperaturesflour and hydrated at the right temperatures• turns the sugar into fructose or glucoseturns the sugar into fructose or glucose

– bacteriabacteria- harmless bacteria generating carbon - harmless bacteria generating carbon dioxide are used as leavening agentsdioxide are used as leavening agents• used in sourdough bread and salt rising breadsused in sourdough bread and salt rising breads

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• Chemical leavening agentsChemical leavening agents– baking soda-baking soda- yields carbon yields carbon

dioxide in the presence of an dioxide in the presence of an acid and moisture acid and moisture

– baking powder-baking powder- considered an enhanced considered an enhanced version of baking sodaversion of baking soda• does not need an acid to react like baking sodadoes not need an acid to react like baking soda• can be made combining ½ teaspoon baking soda can be made combining ½ teaspoon baking soda

and ½ teaspoon cream of tartarand ½ teaspoon cream of tartar

Baking

Soda

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Leavening AgentsLeavening Agents• Leavening effectsLeavening effects

– too much leavening results in too much leavening results in a baked product fallinga baked product falling• does not have much volumedoes not have much volume• coarse in texturecoarse in texture

– too little leavening results in too little leavening results in a compact product a compact product• heavy productheavy product• this effect also takes place if baking powder or this effect also takes place if baking powder or

soda is used past the potency time framesoda is used past the potency time frame

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Nutrition RetentionNutrition Retention• Cook vegetables in as little water as possibleCook vegetables in as little water as possible• Use the best preparation methods for Use the best preparation methods for

vegetablesvegetables– steamingsteaming– bakingbaking– microwavingmicrowaving

• Leave skin on food product when possibleLeave skin on food product when possible• Cut vegetables into fewer, larger piecesCut vegetables into fewer, larger pieces• Cook to the point of doneness and not any Cook to the point of doneness and not any

longerlonger

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Technology and Food Technology and Food PreparationPreparation

• Simplifies the creation of Simplifies the creation of standardized recipe formsstandardized recipe forms

• Assists in the development Assists in the development of menus based on available of menus based on available ingredients ingredients

• Aids in the placement of product Aids in the placement of product orders based on menu sales orders based on menu sales

• Assists with menu pricing based on Assists with menu pricing based on food preparation time and food costs food preparation time and food costs

• Improves the accuracy of record Improves the accuracy of record keeping keeping

• Helps produce an accurate Helps produce an accurate assessment of food costsassessment of food costs

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Bake/Roast- to cook with dry heat in ovenBoil- to cook at the boiling pointBraise- to cook by browning in fat and then

simmering in a covered container in a small amount of liquid

Broil- to cook by direct radiant heat under an electric element

Chop- to cut into small pieces Mince- to cut or chop into very small piecesPastry- dough made primarily of flour, water and

shortening (mostly sweet)

Glossary of TermsGlossary of Terms

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Poach- to cook in a boiling or simmering liquidPurée- dish made by boiling certain foods to a pulp

and then passing them through a strainer or china cap

Rotisserie- a cooking device with a rotating spit on which meat or poultry are roasted

Sauté- to fry lightly in a small amount of fat (butter, margarine, oil, etc.)

Simmer- to cook gently at or just below the boiling point

Slice- to cut a thin broad piece from a larger pieceSteam- to cook by exposing to steam

Glossary of TermsGlossary of Terms

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1. Describe the use of the following types of knives.

A. cleaver-B. utility-C. pairing-

2. Which of the following is NOT one of the best preparation methods for vegetables?

A. microwavingB. steamingC. fryingD. baking

3. Name three things spatulas are used for.

QuizQuiz

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4. What is the difference in baking soda and baking powder?

5. Explain the difference in broiling and grilling.

6. Name one way technology has affected food preparation.

7. Define sauté.

8. What were woks originally used for?

9. (T/F) Acidity is represented by the Richter scale.

10. (T/F) A china cap strains liquids from solids when preparing soups, gravies or purée.

QuizQuiz

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AcknowledgementsAcknowledgements

*note: To learn more about tools and equipment used in a commercial kitchen, view CEV00692 Food Service Tools and CEV00695 Food Service Equipment

Kotschevar, L.H. (1988). Standards, Principles and Techniques: Quantity Food Production (4th ed.). United States: Van Nostrand Reinhold.

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Documents

1. 2 Objectives 1.To examine chemical reactions taking place when cooking and preparing foods 2.To determine which cooking temperatures are best for various