Basic Food Preparation (FTPC 107)

HEAT TRANSFER IN FOOD PREPARATION

1. Conduction. In conduction, heat transfer occurs when the thermal energy is transferred
from one molecule to an adjacent molecule without any change in relative position of
the molecules. Example: heating up of a cooking pan by the heating coils of an electric
heater.
2. Convection. Convection heat transfer is restricted to liquids and gases where molecules
are free to move about resulting in the mixing of the hot molecules and the cold
molecules. This movement makes convection heating faster than conduction heating.
 Natural of Free Convection. Movement of molecules is solely due to density
differences, hot less dense material rising and cold denser material moving
down, creating a continuous movement as the material if being heated.
 Forced Convection. An external force is introduced to force more movement.
Examples: using a fan or blower in a convention oven, stirring liquids while
heating.
3. Radiation. Heat transfer by radiation is an electromagnetic mechanism. The heat energy
is transferred in the form of waves of particles moving outward from their source.
Examples: broiling, grilling and microwaving.
4. Induction. Induction cooking heats a cooking vessel through electrical induction which
creates a magnetic current throughout the cooking vessel to produce heat.
DIFFERENT COOKING METHODS AND COOKWARES
1. Moist Heat Cooking Method. A method of cooking in which heat is transferred by water, any
water-based liquid, or steam. Moist heat cooking methods are best for the following:
 To tenderize less tender cuts of meats
 For starchy foods where the liquid is necessary to hydrate the starch molecules to bring
about gelatinization.
 Fruits and vegetables with cellulostic materials that need to be soften, and
 For extraction of certain flavoring constituents.

a. Boiling. Water must reach 212°F (100°C) at sea level in order to boil.
b. Simmering. Water simmers at just below the boiling point, never <180°F (82°C).
Simmering is characterized by gently rising bubbles that barely break the surface. The
lower heat of a simmer is essential when cooking tough cuts of meat that require
gentle cooking to become tender.
c. Poaching. Water heated to a temperature of 160-180°F (71-82°C) is used for poaching,
in which the food is either partially or totally immersed. The water is hotter than it is
at scalding but has not yet reached the point of actually bubbling, although small,
relatively motionless bubbles appear on the bottom of the pan.
d. Scalding. Scalding water reaches a temperature of 150°F (66°C). It is indicated by the
appearance of large, but relatively still, bubbles on the bottom and sides of the pan.
This process is most frequently used with milk to improve its function in recipes and
to destroy bacteria.
e. Blanching. It involves brief cooking in boiling liquid after which the food is quickly
immersed in cold water to stop further heating.
f. Parboiling. It is a preliminary cooking method applied to vegetables as well as meat
which can be used as a tenderizing treatment to food particularly to meat and
legumes. To parboil is to partially boil, but not fully cook, a food.
g. Steaming. In steaming, water is allowed to vaporize, and the food is placed on a rack
over the vaporizing steam. The steamer is provided with a vent to prevent steam from
condensing and falling on the food being cooked. Cooking in a double boiler can be
considered as a variation of steaming which is used for cooking food items with strong
tendency to scorch such as milk, custard and coating chocolate.
h. En papillote. Another variation of steaming is to wrap the food in foil or parchment
paper before it is baked or grilled. Then, in an oven or over the grill, the food cooks
by the steam of its own juices which are trapped in the packet.

i. Pan steaming. The food is placed in a liquid, usually with an acid ingredient like lemon
juice and some herbs. The pan is covered to capture the steam released by the liquid
during cooking which cooks the part of the food not immersed in the liquid. This
method is also called shallow poaching.
 j. Pressure cooking. Pressure cookers heat food by holding steam in an enclosed
container under pressure. The temperature increases with increasing pounds of
pressure per square inch.

2. Dry Heat Cooking Method. A method of cooking in which heat is transferred by air,
radiation, fat or metal. A very important consideration in this cooking method is carry-over
cooking which refers to the heat retained by the food even after it has been removed from
the heat source. The quick cooking in dry heat does not allow tenderization of tough cuts,
thus tender meat cuts are preferred. In addition, fatty fishes are well suited for dry heat
cooking as they tolerate more heat without becoming dry.

a. Baking. Baking is the heating of food by hot air in an oven. The average baking
temperature is 350°F (177°C), although temperatures may range from 300°F to 425°F
(149°C to 219°C).
b. Roasting. Traditionally, the term roasting meant spit-roasting where roasting was done
on a turning spit over an open fire. Roasted meats are often basted every 20 minutes or
so to prevent the food from drying out. Basting is the process of adding a liquid, such
as drippings, melted fat sauce, fruit juice or water to the surface of food (usually
roasting meat) to help prevent drying.
c. Broiling. To broil is to cook foods under an intense heat source. The heat source is
located above the food.

d. Grilling. Grilling is the reverse of broiling, in that food is cooked above, rather than
below, an intense heat source. The heat source is located below the food.

e. Barbecuing. Barbecuing refers to foods being slow-cooked, usually covered in a zesty

sauce, over a long period of time. The term also connotes that the food is inserted
through a skewer.
 f. Frying. Frying is heating foods in fat. Oils used for frying serve to transfer heat, act as
a lubricant to prevent sticking, and contribute to flavor, browning and a crisp outside
texture.
g. Pan broiling and pan frying. Pan broiling refers to placing food usually meat in a very
hot frying pan with no added fat and pouring off fat as it accumulates. If the fat is not
poured off, pan broiling becomes pan frying, which uses a moderate amount of fat (up
to ½ inch deep), but not enough to completely cover the food.

h. Saueteing. Sauteing is cooking in a small amount of fat generally using a frying pan or a
gridle.
i. Stir-frying. The oriental counterpart of sautéing. Only thin slices of food whether meat
or vegetables are stir-fried. A wok is always used, and the fat is preheated to almost
smoke point before the food is added. The high temperature quickly cooks the food.
j. Deep frying. In deep frying, the food is completely covered with fat. Many deep-fried
foods are first coated with breading or batter to enhance moisture retention, flavor
development, tenderness, browning, crispiness and overall appearance. The
characteristics of the coating influence a fried foods outcome.
k. Dry fry and griddle. These two terms are synonymous. In both cases, very little or no fat
is added at all. When used, fat is used only to grease the pan. Pancakes, crepes and
lumpia wrapper are cooked this way.

3. Combination of Dry Heat and Moist Heat Cooking Methods

a. Braising. The food is first browned in a small amount of fat similar to sautéing, then a
small quantity of liquid (broth, wine, water) is added. Then pan is covered with a tight-
fitting lid and the cooking is continued in a slow heat.
b. Stewing. Similar to braising, stewing applies first a shallow frying or sautéing, then
cooking in moderate amount of liquid until the food is tender. The main distinction
between braising and stewing is that the former uses larger pieces or chunks of meats
whereas the latter uses smaller or bite size cuts of meat.
Materials for Cookware
Important considerations in selecting cooking materials are: heat conductivity, weight,
ease of handling and cleaning, safety, and cost.

 Copper. Copper is the best conductor of heat of all the metals. The limitation of cooper as
a food contact surface is the fact that it is dissolved by acidic ingredients producing
potentially toxic substances.

 Aluminum. Aluminum is lightweight and is also a good heat conductor. It reacts with acidic
ingredients, so aluminum is coated with stainless steels, nickel or non-stick plastic.
 Cast iron. Cast iron is ideal for slow cooking methods such as braising and baking. It also
reacts with acid. Cast iron cookware needs seasoning before use. It is recommended that
it not be washed so there would be no sanitation problems.

 Enameled cast iron. A thin layer of glass covers the cast iron to prevent it from rusting and
reacting with acid.

 Steel. Similar to cast iron, steel pans also need seasonings. It however tends to rust when
there is high relative humidity.
 Stainless steel. This is the material of choice for professional cooking. It is non-reactive to
acid and easy to sanitize. It is an inferior heat conductor. This is remedied by fusing layers
of cooper and/or aluminum to improve heat conduction.
 Enamelware. Enamel on thin steel is inexpensive and can have very attractive designs but
it chips easily and is poor heat conductor. The pans are often so thin that it scorches easily
which triggers chipping.

 Earthenware, ceramic and glass. These materials are not good heat conductors, but when
already heated, they can maintain heat very well which makes them ideal for long
simmering and braising.

 Teflon or Tefal. These are trade names of polytetrafluorethylene, a coating that prevents
sticking. This is used as coatings for metal pans to attain a non-stick surface. They are easy
to clean but the coating wears off easily.

MEASURING INGREDIENTS
The four major steps in measuring ingredients are:
1. Measuring weight versus volume
2. Selecting the right measuring utensil
a. For wet ingredients, use transparent, graduated cup with pour spout
b. For dry ingredients, use flat-topped measuring cups for leveling
3. Using an accurate measuring technique
4. Approximating the amount of required food (e.g.4 ounces of cheese yields to 1 cup
shredded)
MIXING TECHNIQUES
Mixing is a general term that includes stirring, beating, blending, binding, creaming,
whipping and folding. In mixing, two or more ingredients are evenly dispersed in one another
until they become one product.
 Stirring. This method is the simplest, as it involves mixing all the ingredients together with
a utensil (usually a spoon) using a circular motion.
 Beating. The ingredients are moved vigorously in a back and forth, up and down and around
and around motion until they are smooth. An electric mixer is often used to beat
ingredients together.
 Blending. Ingredients are mixed so thoroughly that they become one.
 Binding. Ingredients adhere to each other, as when breading is bound to fish.
 Creaming. Fat and sugar are beaten together until they take on a light, airy texture.
 Whipping or whisking. Air is incorporated into such foods as whipping cream and egg whites
through very vigorous mixing, usually with an electric mixer or a whisk.
 Folding. One ingredient is gently incorporated into another by hand with a large spoon or
spatula.
DIFFERENT MIXING METHODS FOR BAKED PRODUCTS
1. Conventional (Creaming) Method. The conventional method, also known as creaming or
cake method, is the most time consuming and is the method most frequently used for
mixing cake ingredients. It produces a fine grained, velvety texture. This is used for
shortened (butter) or conventional cakes such as chocolate, yellow, white, pound, spice
and fruit cake.
The three basic steps are:

 Over stirring a cake batter creates such a viscous mass that the cake may not be able to
rise during baking, and the texture will tend to be fine but compact or lower in volume,
full of tunnels, and have a peaked instead of a rounded top.
 Too little stirring can also result in a low-volume cake from an uneven distribution of
the baking powder or soda. The texture of an understirred cake tends to contain large
pores, have a crumbly grain, and brown excessively.

2. Conventional Sponge Method. The conventional sponge method also known as the
conventional meringue method, is identical to the creaming method except that a portion
of the sugar is mixed in with the beaten egg or egg white, and the egg foam is folded into
the batter in the end. The conventional sponge method is preferred for foam or sponge
cakes (such as angel food, sponge meringue) because it contributes volume, and for baked
goods made with soft fats whose creamed foam breaks and releases much of its
incorporated air when egg yolks are added. In either case, the air in the foam that is folded
in during the last stage increases volume.

3. Single-Stage Method. In the single stage method, also known as the quick-mix, one bowl or
dump method, all the dry and liquid ingredients are mixed together at once. Packaged
mixes for cakes, biscuits and other baked goods rely on the single-stage method. Only
baked products containing higher proportions of sugar, liquid, and possibly an emulsifier in
the shortening can be mixed by this method. Starting with the dry ingredients in a bowl,
the fat (usually vegetable oil), part of the milk, and the flavoring are added and stirred for
a specified number of strokes or amount of time (if an electric mixer is being used). The
eggs and remaining liquid are then added, and the batter is mixed again for a specified
 period. The sequence and mixing of ingredients is important, because creaming is not part
of the process.

4. Pastry-Blend Method. Fat is first cut into flour with a pastry blender, or two knives
crisscrossed against each other in a scissor-like fashion, to form a mealy fat-flour mixture.
Half the milk and all of the sugar, baking powder, and salt are then blended into the fat-
flour mixture. Last, eggs and more milk may then be blended into the mixture. This method
is used for different pastry products such as pies.

5. Biscuit Method. This method is similar to the pastry method except that all the dry
ingredients – flour, salt and leavening are first combined. The fat is then cut into the flour
mixture until it resembles coarse cornmeal. Liquid is added last. The dough is mixed just
until moistened and not more or the biscuits will be tough. This method is used for different
biscuits such as drop and rolled biscuits.
6. Muffin Method. This is a simple, two-stage mixing method. The dry and moist ingredients
are mixed separately and then combined and blended until the dry ingredients just become
moist. Over-mixing will result in a tough baked product riddled with tunnels. This method
is used in baking muffins.

7. Chiffon Method. Chiffon cakes, hybrid of shortened and unshortened cake, are made
through the combination of conventional cake and conventional sponge cake methods. The
resulting cake is light and airy, but fats (yolk and oil) make it richer and denser than
shortened and unshortened cakes.

SEASONINGS AND FLAVORINGS

 A seasoning is any compound that enhances the flavor already found naturally in a food
while flavoring is a substance that adds a new flavor to food. The major types of
seasonings/flavorings are:
1. Salt. Originally introduced into food as a preservative prior to the invention of refrigeration,
and canning. It is the second most frequently used food additive by weight. According to
the Salt Association, the roles of salt in cooking are: seasoning, preservative, binding agent,
color control, texture aid and fermentation control.

2. Pepper. Behind salt in popularity as seasoning used typically in meats, soups, sauces, and
salads. Black pepper, nicknamed as “black gold” and the “king of spices”, is from the
unripe, dried berry (peppercorn) whereas white pepper comes from the ripeberry from
which the dark outer skin is removed.

3. Herb. A plant leaf valued for its flavor or scent. Herbs come from flowering plants whose
stem above the ground does not become woody and persistent. Their aromatic dried leaves
are used as flavoring agents (e.g.bay leaf or laurel). Others are used fresh like lemon grass,
pandan, and mint. Herbs come from the leafy portions of certain plants.

4. Spice. A seasoning or flavoring added to food that is derived from the fruit (allspice), flower
(saffron, clove), bark (cinnamon), seeds (peppercorn, nutmeg), or roots (ginger, turmeric)
of a plant.

5. Oil Extracts. Essential oils obtained from natural sources such a flowers, fruits, leaves, bulb,
bark and nuts can be used as food flavoring. The flavor in these essential oils is so
concentrated that only a small amount is needed to flavor food.

6. Flavor enhancers. Monosodium glutamate (MSG) enhances flavor of food without

contributing any flavor of its own. It comes from glutamic acid, an amino acid found in
seaweed.

7. Marinades. Seasoned liquids that flavor and tenderize foods, usually meat, poultry and fish.
A basic marinade consist of oil, acid (lemon juice, vinegar) and flavorings (herbs and spices).
The food is completely submerged in marinade and refrigerated from a new minutes to
several days. Vinaigrette is a marinade use for vegetables serve cold.

8. Breadings and batters. Used to enhance the flavor and moisture retention of foods which
will be cooked through deep-frying, pan frying, or sautéing methods. These give food a
browned and crisps outer texture.

a. Breading is dry food coating made from cornmeal, breadcrumbs, flour, and seasoning.
Dredging refers to coating food lightly in flour.
b. Batter is wet flour mixture containing water, starch and seasonings into which foods are
dipped prior to being fried.

9. Condiments. Seasoning or prepared relishes used in cooking or at table.

 Some important notes in adding seasonings and flavorings:
 The freshness of herbs and spices will influence how much should be added, and the
evaporation of liquid during heating will concentrate the effect of the
flavoring/seasoning added.
 It is always easier to add than to subtract. Flavor-test and add more seasonings as
desired.
 Most seasonings are added near the end of cooking time.
FOOD PRESENTATION AND PLATING
Five Basic Elements of Plating and Principles of Food Presentation
1. Create a framework
2. Keep it simple and avoid clutter
3. Balance the dish
4. Get the right portion size
5. Highlight the key ingredient
Garnishes are edible items used to decorate food and should generally reflect the flavors
of the dish being served. Garnishing adds colors and design to a plate, making it more attractive
to the eye. Only fresh, high quality ingredients should be used in making garnishes. Examples
of garnishes are:
1. Leaves such as parsley sprigs, or mint leaves in iced tea
2. Fruits such as pineapple sticks, kiwi fruits slices, olives or lemon, lime or orange wedges
3. Vegetables such as cucumbers, tomatoes, green peppers, radishes or onions
4. Pickled items such as olives, pickles or pimiento
5. Hard-boiled egg slices or halves
THE RECIPE
A recipe is a set of instructions used for preparing and producing a certain food, dish,
or drink. The purpose of a recipe is to have a precise record of the ingredients used, the
amounts needed, and the way they are combined.
A standardized recipe is a food service recipe that gives a set of instructions describing
how a particular dish is prepared by a specific establishment. It ensures consistent food quality
and quantity, the latter of which provides portion/cost control.
PARTS OF RECIPE
1. Yield. Refers to number of servings or portions a recipe can produced in one preparation.
2. List of ingredients. The specific listing of ingredients, their market form and corresponding
amounts to be used in preparing the recipe. Typically, the ingredients are listed in order
of their appearance and usage in the recipe.
3. Instructions/Directions. The step-by-step procedure on how to prepare the recipe.
4. Equipment. Some recipes specify the proper or recommended equipment such as container
size and type to be used in preparing the recipe.
5. Temperature. A recipe’s temperature specifies the temperature requirement such as oven
temperature or internal temperature to prepare the recipe.
6. Time. Refers to the length of time it will take to prepare the recipe. Some recipes divide
time into preparation, cooking and total time.
 Preparation time indicates how long it will take to prepare the ingredients for cooking.
 Cooking time refers to how long the recipe needs to be heated in a sauté pan, oven or
on the grill.
 Total time is the combination of preparation and cooking time which shows the whole
duration of the entire recipe.
7. Variations. These are suggestions for substitutions, alternate preparation methods, or
different directions that can be taken to customize the recipe.
DIFFERENT STYLES OF RECIPES
1. Descriptive. The ingredients are listed in the sequence in which they are used. This method
displays the ingredient, amount and directions in three columns which makes it easy to
read.
2. Standard. List all ingredients and amounts with the instructions in numerical order.
3. Action. Gives the instruction followed by the ingredients for that step only.
4. Narrative. Reads like an essay, explaining ingredients, amounts and preparation methods
in text form.
The four different styles of recipes