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Temperatures in Food Preparation

 

 

 
 
 
A. Freezing: temperature where liquid turns into solid
bulletDifferent temperature for different foods
bulletSugar lowers the freezing point
bulletSalt lowers the freezing point more
bulletNeed to keep freezers below 32 degrees F or freezing point of water to keep food frozen.
bulletHeat of solidification: heat or energy given off when liquid turns to solid
B. Intermediate temperatures
bulletLukewarm: approximately body temperature
bulletScalding: not quite boiling, small bubbles seen on the edge of the pan, but they don't rise to the surface, used to loosen fruit skins
bulletSimmering: range of temperatures just below boiling, small bubbles slowly form and rise to the surface
bulletBlanching: cooking food briefly at simmering temperatures
C. Boiling: rapid agitation of liquid so that liquid turns to steam
bullettemperature depends on food and altitude
bulletfoods that dissolve in water, raise the boiling temp examples: salt, sugar / not: gelatin, starch, etc.
bulletIf you go up to Mt. Everest you can put your hand in boiling water and not be burned. 
bulletFoods take longer to cook at higher altitudes
bulletPressure cookers cook in shorter time
D. Frying 
bulletMuch higher temperatures than water. Examples: Water: 212 degrees F / Fat: 375-500 degrees F
bulletNeed to be careful to dry food before putting in hot oil
bulletThermometers: have different ranges therefore used to measure different things.
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