METHODS OF COOKING EFFECTS OF HEAT ON FOODS Foods are composed of proteins, fats, carbohydrates, and water, plus small amounts of other compounds such as minerals (including salt), vitamins, pigments (coloring agents),and flavor elements.It is important to understand how these components react when heated or mixed with other foods.You will then be better equipped to correct cooking faults when they occur and to anticipate the effects of changing cooking methods, cooking temperatures, or ingredient proportions. In other words,when you know why foods behave as they do,you can understand how to get them to behave as you want them to. CARBOHYDRATES Starches and sugars are carbohydrates. Both compounds are present in foods in many forms.They are found in fruits,vegetables,grains,beans,and nuts.Meats and fish also contain a small amount of carbohydrate. For the cook,the two most important changes in carbohydrates caused by heat are caramelization...
