Esa/fphp/tganu1 Components of Food. esa/fphp/tganu 2 Objectives: identify most important components...

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Components of FoodComponents of Food


Objectives:Objectives: identify most important components identify most important components

of foods and describe what happens of foods and describe what happens to them when they are cookedto them when they are cooked

identify and describe the three ways identify and describe the three ways in which heat is transferred to food in in which heat is transferred to food in order to cook itorder to cook it

Explain the difference between Explain the difference between seasoning and flavoring ingredientseasoning and flavoring ingredient


Components of FoodComponents of Food

•ProteinsProteins•CarbohydratesCarbohydrates•Fruit and vegetable fiberFruit and vegetable fiber•FatsFats•Minerals, Vitamins, Pigments, Minerals, Vitamins, Pigments,

and Flavor Componentsand Flavor Components

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Components of foodComponents of foodProteinsProteins• Major component of meats, poultry, Major component of meats, poultry,

fish, eggs, milk, and milk products. fish, eggs, milk, and milk products. • Present in smaller amounts in nuts, Present in smaller amounts in nuts,

beans and, grains.beans and, grains.• Heat – protein – coagulate (71Heat – protein – coagulate (71°C to °C to

85°C)85°C)• Acids speed coagulation and dissolve Acids speed coagulation and dissolve

some connective tissues.some connective tissues.


Components of foodComponents of food

CarbohydratesCarbohydratesStarches and sugars are both Starches and sugars are both

carbohydrates.carbohydrates.Found in fruits, vegetables, grains, Found in fruits, vegetables, grains,

beans, and nuts. beans, and nuts. Meats and fish also contain a small Meats and fish also contain a small

amount of carbohydrate.amount of carbohydrate.Heat – carb. – caramelization & Heat – carb. – caramelization &

gelatinizationgelatinization

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Fruit and vegetable fiberFruit and vegetable fiber Fiber is the name for a group of Fiber is the name for a group of

complex substances that give complex substances that give structure and firmness to plants. structure and firmness to plants. Fiber cannot be digested.Fiber cannot be digested.

Heat – fiber – softening (breaking Heat – fiber – softening (breaking down of fiber)down of fiber)

Heat + sugar = firmer fiberHeat + sugar = firmer fiber Heat + alkali = softer fiberHeat + alkali = softer fiber



FatsFats Present in meats, poultry, fish, eggs, Present in meats, poultry, fish, eggs,

milk products, nuts, whole grains, milk products, nuts, whole grains, vegetables and fruits.vegetables and fruits.

Available in solid or liquid form.Available in solid or liquid form. Heat – fat – break down – smokeHeat – fat – break down – smoke Stable fat is used in deep-fat frying.Stable fat is used in deep-fat frying.



Minerals, Vitamins, Pigments, andMinerals, Vitamins, Pigments, and

Flavor ComponentsFlavor ComponentsMinerals and vitamins are important Minerals and vitamins are important

to the nutritional quality of the food.to the nutritional quality of the food.Pigments are important to a food’s Pigments are important to a food’s

appearance.appearance.Flavor is important to a food’s taste.Flavor is important to a food’s taste.Heat – M/V/P/F = leach outHeat – M/V/P/F = leach out


HEAT TRANSFERHEAT TRANSFERHeat is transferred in three ways:Heat is transferred in three ways:

1.1. ConductionConduction When heat moves directly from one When heat moves directly from one

item to something touching ititem to something touching it

When heat moves from one part of When heat moves from one part of something to an adjacent part of something to an adjacent part of the same itemthe same item


2. 2. ConvectionConvection Occurs when heat is spread by the Occurs when heat is spread by the

movement of air, steam, or liquidmovement of air, steam, or liquid

NaturalNatural – hot liquids and gases rise – hot liquids and gases rise while cooler ones sinkwhile cooler ones sink

Mechanical Mechanical – in convection – in convection ovens/steamers, fans speed the ovens/steamers, fans speed the circulation of heatcirculation of heat

HEAT TRANSFERHEAT TRANSFER


Conduction & Conduction & ConvectionConvection

Conduction

Warmer water rises

Cooler water

descends


HEAT TRANSFERHEAT TRANSFER3. 3. RadiationRadiation

Occurs when energy is transferred by Occurs when energy is transferred by waves from the source to the foodwaves from the source to the food


InfraredInfrared – in a broiler, an electric – in a broiler, an electric element or a ceramic element heated element or a ceramic element heated by a gas flame becomes so hot that it by a gas flame becomes so hot that it gives off infrared radiation, which gives off infrared radiation, which cooks the foodcooks the food


HEAT TRANSFERHEAT TRANSFER

3. 3. RadiationRadiation

MicrowaveMicrowave – the radiation generated – the radiation generated by the oven penetrates partway into by the oven penetrates partway into the food, where it agitates the the food, where it agitates the molecules of water. The friction this molecules of water. The friction this agitation causes creates heat, which agitation causes creates heat, which cooks the foodcooks the food


COOKING TIMESCOOKING TIMES

Cooking time is affected by three Cooking time is affected by three factors:factors:1.1. Cooking temperatureCooking temperature2.2. The speed of heat transferThe speed of heat transfer3.3. Size, temperature, and individual Size, temperature, and individual

characteristics of the foodcharacteristics of the food


The Art of Seasoning and FlavoringThe Art of Seasoning and Flavoring

There is a difference between seasoningThere is a difference between seasoningand flavoringand flavoring

SeasoningSeasoning: enhancing the natural flavor of : enhancing the natural flavor of the food without significantly changing its the food without significantly changing its flavor. Salt is the primary seasoning used.flavor. Salt is the primary seasoning used.Generally added at the end of the cooking Generally added at the end of the cooking

processprocess

FlavoringFlavoring: adding a new flavor to the food, : adding a new flavor to the food, thus modifying the original flavorthus modifying the original flavorCan be added at any time based on the entire Can be added at any time based on the entire

cooking processcooking process


Herbs and SpicesHerbs and Spices

HerbsHerbs and and SpicesSpices are kitchen staples are kitchen staples used used

as flavoring and seasoningas flavoring and seasoning

Herbs Herbs are the leaves of certain plants are the leaves of certain plants that usually grow in temperate climatesthat usually grow in temperate climates

Spices Spices are the buds, fruits, flowers, bark, are the buds, fruits, flowers, bark, seeds, and roots of plants and trees, seeds, and roots of plants and trees, many of which grow in tropical climates.many of which grow in tropical climates.


Commonly Used Herbs and SpicesCommonly Used Herbs and Spices

Aleppo PepperAleppo Pepper AllspiceAllspice AniseAnise Annatto SeedsAnnatto Seeds BasilBasil BayBay CapersCapers CardamomCardamom CarawayCaraway CayenneCayenne ChervilChervil Chile PowderChile Powder ChilesChiles ChivesChives

CilantroCilantro CinnamonCinnamon ClovesCloves CorianderCoriander Crushed ChilesCrushed Chiles CuminCumin DillDill FennelFennel FenugreekFenugreek File PowderFile Powder GalangalGalangal GingerGinger Grains of ParadiseGrains of Paradise HorseradishHorseradish


Commonly Used Herbs and SpicesCommonly Used Herbs and Spices

JuniperJuniper LavenderLavender Lemon grassLemon grass MarjoramMarjoram Mint and PeppermintMint and Peppermint Mustard seedsMustard seeds NutmegNutmeg OreganoOregano PaprikaPaprika ParsleyParsley Peppercorns, black, Peppercorns, black,

white, green and pinkwhite, green and pink

Poppy SeedsPoppy Seeds RosemaryRosemary SaffronSaffron SageSage Sesame SeedsSesame Seeds Szechwan PepperSzechwan Pepper TamarindTamarind TarragonTarragon ThymeThyme TurmericTurmeric WasabiWasabi


Seasoning and Flavoring Seasoning and Flavoring ConsiderationsConsiderations

Flavoring should not hide the taste or Flavoring should not hide the taste or aroma of the primary ingredientaroma of the primary ingredient

Flavorings should be combined in balanceFlavorings should be combined in balance

Flavoring should not be used to disguise Flavoring should not be used to disguise poor quality foodspoor quality foods

Salt is the most basic seasoningSalt is the most basic seasoning


HerbsHerbs

Basil

Italian parsleyDillChives Parsley

ChervilMintBay leaf


HerbsHerbs

Marjoram

TarragonCoriander leaf

SageRosemaryOregano

Thyme Kaffir lime


SpicesSpices

Allspice

CloveCoriander seeds Cumin Fennel seed

Anise CinnamonCardamom


SpicesSpices

Dill seed

Sesame seedTurmeric powderVanilla podSaffron

Mustard Poppy seedMace


SpicesSpices

Paprika NutmegJuniper berriesCaraway seed

Black peppercorn Red peppercorn Green Peppercorn White peppercorn


Herb and Spice blendsHerb and Spice blends

Cajun spice mix

Apple pie spice Onion saltCreole spice mixCelery salt

Lemon pepperPumpkin spicePickling spice

Esa/fphp/tganu1 Components of Food. esa/fphp/tganu 2 Objectives: identify most important components...

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