chapter 12 - methods of cooking Flashcards
why do we cook food
to develop colour, aroma and flavour
to improve the digestibility of food
to improve food safety and keep its quality
what are the 3 methods of heat transfer
conduction
convection
radiation
what is conduction
heat flows from a hotter part (heat source) to a cooler part (the food to be cooked) by direct contact
what is convection
heat is transferred by the movement of fluid (liquid/gas) through convection currents
what is radiation
heat energy travels from one point to another without a medium in the form of infrared rays
name all the dry heat cooking methods
baking
grilling
dry and stir-frying
shallow and deep-frying
name all the moist heat cooking methods
boiling
steaming
simmering
advantages of baking as a cooking method
more food can cook at the same time
healthier cooking method as no/ little oil is used
development of colour, flavour and texture due to browning reactions at high temps
disadvantages of baking as a cooking method
long cooking time compared to grilling
high energy consumption
loss of B group vitamins and C
advantages of grilling as a cooking method
quick-cooking methods
low-fat cooking method
development of colour, flavour and texture due to browning reactions at high temps
disadvantages of grilling as a cooking method
need constant attention to prevent food from charring
loss of B group vitamins and C
advantages of dry frying as a cooking method
quick cooking method
reduce the loss of nutrients
healthier cooking method
development of colour, flavour and texture due to browning reactions at high temps
disadvantages of dry frying as a cooking method
constant attention required
advantages of stir-frying as a cooking method
quick cooking method
reduce the loss of nutrients
healthier cooking method
development of colour, flavour and texture due to browning reactions at high temps
disadvantages of stir-frying as a cooking method
constant attention required
advantages of shallow frying as a cooking method
quick cooking method
reduce the loss of nutrients
healthier cooking method
development of colour, flavour and texture due to browning reactions at high temps
disadvantages of shallow frying as a cooking method
constant attention required
possibility of accidents as the oil used for frying is very hot
advantages of deep-frying as a cooking method
quick cooking method
reduce the loss of nutrients
healthier cooking method
development of colour, flavour and texture due to browning reactions at high temps
disadvantages of deep-frying as a cooking method
constant attention required
possibility of accidents as the oil used for frying is very hot
a large amount of oil is needed thus increase the fat content
advantages of boiling as a cooking method
quick and easy cooking method
softening of food
healthier cooking method
disadvantages of boiling as a cooking method
loss of shape and colour of delicate food
loss of water soluble B group vitamins and vitamin C
advantages of steaming as a cooking method
softening of food
healthier cooking method
disadvantages of steaming as a cooking method
longer time to cook
loss of water soluble B group vitamins and vitamin C
advantages of simmering as a cooking method
a few dishes can be cooked at the same time
softening of food
healthier cooking method
disadvantages of simmering as a cooking method
longest cooking time amongst all moist heat cooking methods
requires attention to prevent water in a steamer from drying out
which cooking methods uses conduction
stir frying
shallow frying
which cooking methods use convection
deep frying
all moist heat cooking methods
which cooking methods uses radiation
microwave cooking
which cooking method uses both convection and radiation
grilling
which cooking method uses conduction, convection and radiation
baking
what are the effects on nutritive value when baking
great loss of heat sensitive vitamins (vitamin C) bcs of high temps
what are the effects on nutritive value when grilling
most nutrients are retained
possible lose of B group vitamin and vitamin C as they are heat sensitive
what are the effects on nutritive value when dry frying
no significant change to nutritive value
as cooking time is short
what are the effects on nutritive value when stir frying/ sauteing
able to retain most of the vitamins in the food as it is a very fast cooking method
what are the effects on nutritive value when shallow frying
great loss of vitamin C when shallow frying than stir frying
due to higher frying temp
what are the effects on nutritive value when deep frying
water in food evaporates while food absorbs oil continuously
thus food is high in fat
what are the effects on nutritive value when boiling
greater loss of water soluble vitamins into the cooking liquid
if boiling water is discarded after cooking
what are the effects on nutritive value when simmering
greater loss of water soluble vitamins into the cooking liquid
what are the effects on nutritive value when steaming
loss of nutrient is lower compared to other moist heat cooking methods
as food is not in contact with cooking water
what are the effects on nutritive value when microwave cooking
can conserve most heat sensitive nutrients
as it cooks in a short time
