Topic 1 : Heat Flashcards
Who said “The act of cooking is boring when it is solely technique without technology, science, or art.”
Hervé This, a French Chemist
According to Hervé This What is the purpose of Molecular Gastronomy
“To explain how physics and chemistry can change cooking.” “Molecular gastronomy is a new science.”
What is “The knowledge of whatever concerns man’s nourishment.”
Gastronomy
What are some methods of Cooking
Grilling, Barbecuing, Roasting, Steaming, Pan Fry, Boiling
Conduction
The heat flows through the object itself
or objects in contact with one another.
Convection
The heat flows through the motion of a
fluid (e.g. air and water).
from liquid»_space; to air»_space; to food
Radiation
Hot objects emit thermal radiation
(mostly infrared radiation ― a kind of
light that we cannot see by our eyes,
but we can feel it as heat).
Also known as browning. Describes the process and is the reaction between reducing sugars and proteins by the impact of heat.
Maillard Reaction
Rank the material based on thermal conductivity from most to least
Aluminium, Cast Iron, Stainless Steel, Copper, Carbon Steel
Copper ≈ Aluminium»_space; Cast Iron ≈ Carbon Steel > Stainless Steel
The rate of heat transfer through and spread out in a material
Thermal Diffusivity
What type of pan has 2-3% carbon?
Cast Iron
What type of pan has around 2% or less carbon
Carbon Steel
What type of pan has LESS THAN 1% of carbon and also contains 10% of Chromium
Stainless Steel
What is the purpose of Chromium in stainless steel?
prevents rusting
What is heat?
the transfer of thermal energy from one object to another object.
The purpose of Gentle Cooking?
Prevents overcooking of the surface, if the water evaporates on the surface before the interior is cooked it may result in the food becoming dry
Carryover Cooking?
continuous cooking as heat transfers throughout the food via conduction from heat to cooler areas to reach thermal equilibrium
Slow Cooking or Braising?
Cooking foods in a covered pot at low to medium heat over a long period of time
Benefits of Dry Braising?
whilst cooking in a dry environment without adding liquid, the juices of the chicken create a moist heat environment, later retained to create a sauce that isn’t diluted, even cook
Why are beef briskets sometimes overcooked (but not burnt)?
Cooking beyond well done can make the meat more tender because the abundance of collagen(connective tissue in the muscles) is being melted into gelatin
Why braise in an oven?
An oven transfers heat more evenly through radiation
