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level: reason for cooking food and heat transfer

Questions and Answers List

level questions: reason for cooking food and heat transfer

QuestionAnswer
What are the 5 reasons to cook foodto enhance flavour, to preserve food for longer, to make sure it's safe to consume, to enhance texture, to vary a diet
what are the 3 methods of heat transferconduction, convection, radiation
describe convection (3 points)heat transfer through liquid and gas where warmer liquid rise and cooler liquid sinks, movement of water creates convection currents.
give an example where convection takes placeoven
describe radiation (2 points)heat transfer through radiation waves where food absorbs and heats up
Give 3 examples where radiation takes placemicrowave, toaster, grills
describe conduction (3 points)transfer through vibrating particles where when heat transfers particles vibrate and transfer heat energy to food
give 1 example where conduction occurspan
What are the 6 water-based cooking methods?steaming, boiling, blanching, simmering, poaching, braising
What are the 3 fat-based cooking methodsstir-frying, sweating, shallow frying
What are the 4 dry cooking methodsbaking, roasting, grilling, dry-frying
what is the definition of steaming?using steam from boiling water to cook food
what is the definition of blanching?boiling food a short time to part cook it, before placing in icy water
what is the definition of simmering?gentle form of boil where liquid is not heated to b.p
what is the definition of poaching?gentle form of boil where liquid is heated below 80 Celsius
what is the definition of braising?a combination of steaming and simmering food cooked in a sealed pot containing liquid
What are 3 examples of food that uses steaming?chicken, seafood vegetables
What are 3 examples of food that uses boiling?egg, pasta, potato
What are 3 examples of food that uses blanching?broccolli, leafy greens, string beans
What are 3 examples of food that uses simmering?fish, curries, rooted vegetables
What are 3 examples of food that uses poaching?egg, chicken, fish
What are 1 examples of food that uses braising?meat
What is the heat transfer for all water-based cooking methods?conduction+convection
What are the 4 advantages of steaming?-fat not used -healthy -compared to boiling, food keeps more nutrients, color, flavor, texture -gentle cooking method
What are the 3 advantages of boiling?-fat not used -healthy -low energy needed
What are the 3 advantages of blanching?-can take away harsh flavors -makes removing skin easier -food has more color, texture, vitamin
What are the 2 advantages of simmering?-less harsh than boiling -no lost to too much nutrients
What are the 2 advantages of poaching?-gentle -can absorb flavor if poached in sauce
What are the 2 advantages of braising?-gentle -meat absorbs flavor from other ingredients
What are the 2 disadvantages of steaming?-less flavorful -gentle (not good for chicken)
What are the 3 disadvantages of boiling?-harsh cooking method -over-boiling causes soft or mush -less flavorful
What are the 1 disadvantages of poaching?flavour and nutrition lost
what are the dangers of fying?involves heating fat and oil to very high temperature where oil is very flammable and can burn your skin
what is the definition of stir-fryingfrying food in a wok with small quantities of oil
what is the definition of sweating?frying food over low heat using small quantities of fat
what is the definition of shallow frying?frying food in frying pan using medium quantitiy of fat
What are 3 examples of food that uses stir-frying?noodles, tofu, chicken
What are 3 examples of food that uses shallow frying?meat, fish, sausage
What are the 2 advantages of stir-frying?-healthy option -quick cooking method (dont lose too much nutrients)
What are the 2 advantages of sweating-food does not brown -food releases moisture (tender and sweet)(covering food)
What is the 1 advantages of shallow frying?-compared to stir-frying, food is cripier -flavourful
why are frying onions sweet?because they caramelized when frying with fat
What is the 1 disadvantages of stir-frying?-food needs constant attention and stir so it doesn't burn
What are the 2 disadvantages of shallow frying?-unhealthy -fat content of pan increases throughout cooking process
What is the heat transfer of frying?conduction
What is the definition of baking?involves dry heat to cooking food in oven with a fan to improve circulation of air
What are 3 examples of food that uses baking?bread, potato, cakes
What are 3 examples of food that uses roasting?carrots, mear, potato
What are 3 examples of food that uses grilling?meat, cheese, vegetables
What are 1 examples of food that uses dry-frying?steak (high in natural fat)
What are 3 advantages of baking?-healthy -can cook range of food -adds flavor
Why are fan assisted oven used?for more even temperature which reduces energy used and takes less time to heat up
What are 3 advantages of roasting?-food is moist -flavorful -roasted meat fat can be recycled
What is basting?adding fat from food that melts food surface
What are 3 advantages of grilling?quick, healthy, flavorful
What are 3 advantages of dry-frying?-healthy -doesn't require fat or oil -can help give nuts/seeds unique aroma
What are 3 disadvantages of baking?-lot of energy needed -slow -can dry out food
What are 3 disadvantages of roasting?-slow -requires a lot of energy -unhealthy
What are 3 disadvantages of grilling?-easily burned -may cook unevenly (high heat) -cross contamination
What are 2 disadvantages of dry-frying?-slow -only limited range of food
What is the difference between roasting and bakingroasting has a higher temperature than baking
describe barbecue (comparing it to grilling)it is slower and requires low temperature