Fats are present in:
Milk and milk products
Nuts and whole grains
Fruits and vegetables (to a lesser extent)
Fats are also important as cooking mediums, as for frying.
Can be either solid or liquid at room temperature.
Heat Transfer and Water Notes
Nearly all foods contain water.
Water exists in three states: solid (ice), liquid, and gas (water
vapor or steam).
At sea level, pure liquid water becomes solid, or freezes, at
32F (0C) and turns to steam at 212F (100C).
Flavors and Flavorings Notes
The combination of tastes, aromas and other sensations
caused by the presence of a foreign substance in the mouth
Flavor is to food what hue is to color and what timbre is to
The sensations we detect when
Dry Heat Methods Notes
Bake or Roast: to cook foods by surrounding them with hot, dry
air, usually in an oven.
The term baking usually applies to breads, pastries,
vegetables, and fish.
The term roasting usually applies to meats and poultry.
Cooking on a
Cooking Methods Notes
Cooking methods are classified as moist heat or dry heat.
Moist Heat Methods
Those in which the heat is conducted to the food
product by water or water-based liquids.
Dry Heat Methods
Those in which the heat is conducted by hot air,
Starches and sugars are carbohydrates; both of these
compounds are present in foods in many forms and can be found
Meats and fish contain a small amount of carbohydrate
Caramelization and Gelatin
Introduction to Seasoning Notes
An item added to enhance the natural flavors of a food
without changing its taste
Salt is the most common seasoning
An item that adds a new taste to food and alters its natural
Flavorings include herbs, sp
Basic Principles of Cooking and Food Science Notes
A Cooks Judgment
No written recipe can be 100 percent accurate.
The judgment of the cook is still the most important factor!
A cooks judgment is based on experience and understanding of:
Raw materials ava
The Most Common Seasoning Notes
Salt The Most Common Seasoning
Culinary salt or table salt
Fleur de sel
A type of fat that remains liquid at room temperature
Cooking oils are refined
Types of Beers
Brandy de Jerez
Protein is a major component of:
Milk and milk products
It is present in smaller amounts in nuts, beans, and grains.
Proteins consist of long chains of components called amino
These chains normally form tight
Molecular Gastronomy Notes
The manipulation of food ingredients in new ways by the use
A better name might be avant-garde cuisine.
Today avant-garde is used to describe any group that
pushes the boundaries of a discipline beyond what is