Introduction to Cooking Essay

Carbohydrates Starches and sugars are present in foods in many forms 2 Most Important Changes in Carbohydrates Caused by Heat are 1. Caramelization browning of sugars browning of sauteed veggies and golden colour of breads are sample of Caramelization 2. Gelatinization when starches absorb water and swell a major principle in the thickening of sauces and in the production of breads and pastries *ACIDS inhibit gelatinization. A sauce thickened with flour or starch will be thinner if it contains acid. FRUIT & VEGETABLE graphic symbol FIBER group of complex substances that give structure and firmness to plants. Fiber cant be digested.See more how to write an introduction The softening of fruits vegetables in cooking is part of the breaking down of fiber. Sugar makes fiber firmer Baking soda makes fiber softer. Vegetables become mushy and lose vitamins PROTEINS a major factor of meats, poultry, fish, eggs & milk products consist a long chain of components called amino acids CO AGULATION 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 REACTION is what happens when meat browns happens only on the change surface of food.CONNECTIVE TISSUES special proteins present in meat (separates the meat from the bone) FATS are present in meat, fish, poultry, egg, milk products. Important medium for frying liquidness fats are called OIL When heated, they begin to breakdown When hit enough, they begin to smoke and deteriorate rapidly.