CHEF'S CHOICE

 Heat transfer In order for food to be cooked, heat must be transferred from the heat source Understanding the ways in which heat is transferred and the speed at which it is transferred helps the cook control the cooking process. Heat is transferred in three ways: conduction, convection, and radiation. CONDUCTION When heat moves directly from one item to something touching it. For example: from the top of the range to a soup pot placed on it, from the pot to the broth inside, and from the broth to the solid food items in it. When heat moves from one part of something to an adjacent part of the same item. For example: from the exterior of a roast to the interior, or from a sauté pan to its handle. Different materials conduct heat at different speeds. Heat moves rapidly through copper aluminum, more slowly in stainless steel, more slowly yet in glass and porcelain. Air is a very poor conductor of heat. CONVECTION Convection occurs when heat is spread by the movement of air, steam, or...

  SAUCE       The word comes from the Latin word “ salsus ” which means salted.       Sauce is a hot or cold seasoned liquid either served with or used in cooking of a dish to impart flavor to the dish which is compatible (suitable) with the ingredients (of the dish). Purpose of sauce       Enhances flavor       Helps in digestion       It adds moisture to the food.       Add color to the food items.       Serves as an accompaniments       Enhances the nutritive value of the dish.       Some times gives name to the dish. Characteristics of sauce       Can be thick or thin.       Can be served cold or hot.       Served with the dish or separately in the sauce ...