Food Selection - refers to the process of choosing and to consumedeciding which foods , Food Preparation - refers to the actions and processes intransforming raw ingredients into a finished dish ready to be consumed.volved in , Principles in Cooking - refer to fundamental guidelines and concepts that form the basis for creating successful and well-executed dishes. , Heat transfer - is the process by which thermal energy is exchanged between two physical systems or regions due to a temperature difference. , Conduction - is the transfer of heat through direct cwithin a substance.ontact between particles , Convection - involves the transfer of heat through th(liquids or gases).e movement of fluids , Radiation - is the transfer of heat in the form of electromagnetic waves without needing a medium., Sensory - Choosing foods based on how they loosmell are all ways in which we may be influenced.k, feel, sound, taste, and , Smell - How food smells. Is this good? Bad? Doepull you in?s the scent drive you away or , Taste - Enjoying the taste of a food is a major driver for choosing that food again., Texture - Have you ever craved something crunchy? If you have, you may have picked up a bag of chips, crackers, or pretzels to satisfy that craving. , Sight - which direction to take, what to wear, and, given our current discussion, what toWe use our eyesight to help us make many everyday decisions, such as eat, Sound - Sounds that food makes is a lesser thchoice but is a driver in the reasons behind making some food choices.ought of sensory aspect to food , Cleaning and Washing - This involves washing and cleaning raw ingredicontaminants, and bacteria.ingredients, such as fruits, vegetables, and meat, to remove dirt,, Cutting and Chopping - Ingredients are often cut or chopped into smaller pieces to facilitate cooking and enhance the overall presentation of the dish., Measuring and Mixing - the dish.(c) Measuring and Mixing: Accurate measurement of ingredients and thoroug mixing is essential for achieving the desired flavor and texture in the final dish.re in, Cooking - Applying heat to raw ingredients makflavor, and kills harmful bacteria.es them edible, improves , Seasoning - Adding herbs, spices, salt, and other fladish's taste.vorings enhances the , Assembling and Plating - For dishes with multiple components, ainvolves combining different elements to create the final presentation.ssembling , Preservation and Storage - Some food preparation may invstoring food canning, or drying.for later use. This can include methods like refrigeration, freezing,olve preserving or , Heat - is used in preparing food by cooking and toasting., Broiling - is cooking overburner, or a glowing electric unit. or under a source of direct heat such as coals, a gas , Roasting - is cooking on a spit before an open fire or covering it with hot coals., Baking - is cooking in an oven, whereby convection currents aid in heating theair and equalizing the oven temperature. , Boiling - is cooking in water at boiling point., Simmering - is cooking in a water bath below the bdegrees F (89-99 Degrees C).oiling point of 180 to 210 , Stewing - is simmering or boiling enough water to cover the ingredients., Steaming - refers to cooking in steam arising from added water., Sautéing - is cooking in a lightly greased pan, allowing the product to beturned over and “flipped” for complete cooking. , Deep-fat frying - refers to cooking in fat sufficient for food immersion. The ,

TLE7 WEEK 7

de
Imprimare
Încorporează

Clasament

Stilul vizual

Opţiuni

Comutare șablon

Restaurare activitate salvată automat: ?