NFS 53 Lecture 5 Outline of Last Lecture I. RecipesII. Perfection Salad readingIII. Nutrition, Diet, HealthIV. Scientific CookeryV. PizzaOutline of Current Lecture I. Meal Preparationa. The universal aspect of the process of meal preparationb. The specific aspects of meal preparationc. Universal Techniques: Heating foodd. Moist and Dry Heate. Types of heat transferCurrent LectureI. Meal Preparationa. The universal aspect of the process of meal preparationi. Bring together ingredientsii. Transforming ingredients using a set of methods and techniquesiii. Serving and consuming the food to both the cook and otherb. The specific aspects of meal preparationi. What is defined as an ingredientii. How ingredients are transformed from products of nature to culturally useful components of the dishiii. The methods used to transform ingredients from some definition of “raw” to “cooked”iv. How people are taught to transform ingredients from the raw to the cookedv. What characterizes a dish and a mealvi. What values are associated with the dishes and the meals preparedc. Universal Techniques: Heating foodThese 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.i. Energy transfer and or conversion helps preserves food and make it more palatableii. Heat is the form of energy in matter that results from the rapid movement or vibration of molecules within a substanceiii. Movement is called kinetic energyiv. Cooking results when heat is transferred to or produced in a foodd. Moist and Dry Heati. Moist- uses water-based liquid or steam1. (I.e) scalding, poaching, simmering, stewing, boilingii. Dry- heat transferred by air, radiation, fat or metal1. (I.e) baking, roasting, broiling, grilling, frying e. Types of heat transferi. Conduction- kinetic energy transferred from molecule to moleculeii. Convection- gases and liquids rise as they get hotteriii. Radiation- source of heat applied directly to objectiv. Induction- involves heating cookware with magnetic energyv. Microwave- rapid heating by passing high frequency waves from a magnetron through the food or liquid to be
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