Introduction to Cooking Essay

Carbohydrates Starches and sugars be present in foods in many configurations 2 Most distinguished Changes in Carbohydrates Caused by Heat are 1. Caramelization browning of sugars browning of fry veggies and golden colour of breads are sample of Caramelization 2. Gelatinization when amylumes absorb water and tumefy a major principle in the thickening of sauces and in the toil of breads and pastries *ACIDS inhibit gelatinization. A sauce thickened with flour or starch will be thinner if it contains acid. FRUIT & VEGETABLE eccentric FIBER group of complex substances that give structure and unswervingness to plants. Fiber ratt be digested.See more how to write an introduction The change intensity of fruits vegetables in cooking is part of the breaking down of character reference. Sugar makes fiber firmer Baking soda makes fiber softer. Vegetables become mushy and lose vitamins PROTEINS a major component of meats, poultry, fish, eggs & milk products consist a huge cha in of components called amino acids COAGULATION when the proteins unwind, they become attracted to each other and form bonds the coagulated proteins form a solid network of bonds and become firm most proteins complete coagulation are cooked at 160-186F MAILLARD reception is what happens when meat browns happens only on the dry surface of food.CONNECTIVE TISSUES limited proteins present in meat (separates the meat from the bone) FATS are present in meat, fish, poultry, egg, milk products. Important medium for frying Liquid fats are called cover When heated, they begin to breakdown When hit enough, they begin to smoke and deteriorate rapidly.