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z-food and nutrition > chapter 12 - methods of cooking > Flashcards

chapter 12 - methods of cooking Flashcards

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1
Q

why do we cook food

A

to develop colour, aroma and flavour
to improve the digestibility of food
to improve food safety and keep its quality

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2
Q

what are the 3 methods of heat transfer

A

conduction
convection
radiation

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3
Q

what is conduction

A

heat flows from a hotter part (heat source) to a cooler part (the food to be cooked) by direct contact

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4
Q

what is convection

A

heat is transferred by the movement of fluid (liquid/gas) through convection currents

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5
Q

what is radiation

A

heat energy travels from one point to another without a medium in the form of infrared rays

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6
Q

name all the dry heat cooking methods

A

baking
grilling
dry and stir-frying
shallow and deep-frying

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7
Q

name all the moist heat cooking methods

A

boiling
steaming
simmering

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8
Q

advantages of baking as a cooking method

A

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

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9
Q

disadvantages of baking as a cooking method

A

long cooking time compared to grilling
high energy consumption
loss of B group vitamins and C

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10
Q

advantages of grilling as a cooking method

A

quick-cooking methods
low-fat cooking method
development of colour, flavour and texture due to browning reactions at high temps

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11
Q

disadvantages of grilling as a cooking method

A

need constant attention to prevent food from charring

loss of B group vitamins and C

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12
Q

advantages of dry frying as a cooking method

A

quick cooking method
reduce the loss of nutrients
healthier cooking method
development of colour, flavour and texture due to browning reactions at high temps

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13
Q

disadvantages of dry frying as a cooking method

A

constant attention required

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14
Q

advantages of stir-frying as a cooking method

A

quick cooking method
reduce the loss of nutrients
healthier cooking method
development of colour, flavour and texture due to browning reactions at high temps

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15
Q

disadvantages of stir-frying as a cooking method

A

constant attention required

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16
Q

advantages of shallow frying as a cooking method

A

quick cooking method
reduce the loss of nutrients
healthier cooking method
development of colour, flavour and texture due to browning reactions at high temps

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17
Q

disadvantages of shallow frying as a cooking method

A

constant attention required

possibility of accidents as the oil used for frying is very hot

18
Q

advantages of deep-frying as a cooking method

A

quick cooking method
reduce the loss of nutrients
healthier cooking method
development of colour, flavour and texture due to browning reactions at high temps

19
Q

disadvantages of deep-frying as a cooking method

A

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

20
Q

advantages of boiling as a cooking method

A

quick and easy cooking method
softening of food
healthier cooking method

21
Q

disadvantages of boiling as a cooking method

A

loss of shape and colour of delicate food

loss of water soluble B group vitamins and vitamin C

22
Q

advantages of steaming as a cooking method

A

softening of food

healthier cooking method

23
Q

disadvantages of steaming as a cooking method

A

longer time to cook

loss of water soluble B group vitamins and vitamin C

24
Q

advantages of simmering as a cooking method

A

a few dishes can be cooked at the same time
softening of food
healthier cooking method

25
Q

disadvantages of simmering as a cooking method

A

longest cooking time amongst all moist heat cooking methods

requires attention to prevent water in a steamer from drying out

26
Q

which cooking methods uses conduction

A

stir frying

shallow frying

27
Q

which cooking methods use convection

A

deep frying

all moist heat cooking methods

28
Q

which cooking methods uses radiation

A

microwave cooking

29
Q

which cooking method uses both convection and radiation

A

grilling

30
Q

which cooking method uses conduction, convection and radiation

A

baking

31
Q

what are the effects on nutritive value when baking

A

great loss of heat sensitive vitamins (vitamin C) bcs of high temps

32
Q

what are the effects on nutritive value when grilling

A

most nutrients are retained

possible lose of B group vitamin and vitamin C as they are heat sensitive

33
Q

what are the effects on nutritive value when dry frying

A

no significant change to nutritive value

as cooking time is short

34
Q

what are the effects on nutritive value when stir frying/ sauteing

A

able to retain most of the vitamins in the food as it is a very fast cooking method

35
Q

what are the effects on nutritive value when shallow frying

A

great loss of vitamin C when shallow frying than stir frying
due to higher frying temp

36
Q

what are the effects on nutritive value when deep frying

A

water in food evaporates while food absorbs oil continuously
thus food is high in fat

37
Q

what are the effects on nutritive value when boiling

A

greater loss of water soluble vitamins into the cooking liquid
if boiling water is discarded after cooking

38
Q

what are the effects on nutritive value when simmering

A

greater loss of water soluble vitamins into the cooking liquid

39
Q

what are the effects on nutritive value when steaming

A

loss of nutrient is lower compared to other moist heat cooking methods
as food is not in contact with cooking water

40
Q

what are the effects on nutritive value when microwave cooking

A

can conserve most heat sensitive nutrients

as it cooks in a short time

z-food and nutrition (19 decks)

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