Lecture 7 Outline of Last Lecture I. Biological Hazards Continued: Parasites and Prionsa. Roundworms, Protoza, and Bovine Spongiform Encephalopathy (BSE)II. Chemical HazardsIII. Physical Hazardsa. Food Allergy, Intolerance, and SensitivityIV. Preventing Foodborne IllnessV. Food Safety Critical Control PointsVI. Food Safety MonitoringOutline of Current Lecture I. Food Preparation Basicsa. Heating FoodsII. Heat TransferIII. Moist Heat Cookinga. TechniquesIV. Dry Heat Cookinga. TechniquesCurrent LectureI. Food Preparation Basics:a. Heating Foods:i. Destroys any illness causing microorganisms.ii. Changes molecular structure of food.iii. Transfers heativ. Food left unattended while cooking is the number 1 cause of kitchen firesII. Heat Transfer:a. In cooking, all heat is transferred by these four methods:i. Conduction: is the direct transfer of heat from one substance to another that it is contacting.1. In other words when you have a pot of water on a burner, the heat that is comingfrom the burner that is heating up the pot (conduction), which is in turn heating up the water.ii. Convection: is the transfer of heat by moving air or liquid currents continuously through and/or around food.1. The most common example of cooking with convection heat is baking in an oven.iii. Radiation: is the transfer of heat energy in the form of waves of particles moving outward from their source.1. The most common example in cooking with radiation heat are broiling, grilling, and microwaving.These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute. FSHN 300 1nd Editioniv. Induction: is the transfer of heat energy to a neighboring material/object without contact.1. This requires an alternating electric current flowing through a coil to produce a magnetic field, which in turn will conduct many small currents in pans made fromiron or stainless steel, when placed above a coil.III. Moist Heat Cooking:a. Moisture heats and flavors food.b. Moist heat flavors food and makes food more tender.c. Color, flavor, and nutrients can leach out during moist heat preparation.d. Techniques:i. This can include scalding, steaming, boiling, poaching, simmering, stewing, braising, and microwaving.1. Stewing: occurs when there is simmering of ingredients that are completely submerged in liquid.2. Braising: is similar to stewing, but often has a large cut of meat and flavors blend and intensify.3. Steaming: is when food is heated by direct contact with steam from boiling water.a. This is the best method for vegetables to retain their texture, color, taste, and nutrients.ii. Microwave: is a mixture of both radiation and moist heating.IV. Dry Heat Cooking:a. Is heat transferred by air, radiation, fat, and metal.b. Higher temperature than moist heat methods:i. Between 212ºF and 500ºFc. Techniques:i. Baking: uses an oven (hot air), 350ºF are the average temperature for baking.1. Baking results can be affected by the rack position and the color of pan that is being used.2. Roasting: is the term used for ‘baking ’ meats & poultry3. Broiling: is cooking under intense heat (meats with connective tissue would dry out if cooked this way).4. Grilling: is cook food above an intense heat source.5. Barbequing: is slow-cooked food over a long period of time.6. Frying: is heating food in fat by:a. Sautéing, Stir-frying, Pan-frying, or Deep-fryingThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a
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