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NFS > Chapter 12- Methods of cooking > Flashcards

Chapter 12- Methods of cooking Flashcards

1
Q

Why is food cooked

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2
Q

Explain develop colour, aroma and flavour of food

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3
Q

Explain improve digest ability of food

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4
Q

Explain improve food safety and keep quality

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5
Q

What are three methods of Heat transfer

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6
Q

Explain conduction

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7
Q

Explain convection

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8
Q

Explain radiation

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9
Q

What are the 6 dry heat cooking method

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10
Q

What are the 3 moist heat cooking

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11
Q

What are the other method of cooking

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12
Q

How is food cooked in dry heat cooking method

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13
Q

What do dry heat cooking methods result in

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14
Q

What are the two common dry heat cooking methods that use high temperatures

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15
Q

How are the different types of Cooking distinguished

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16
Q

What is the principal of baking

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17
Q

Effect in nutritional value due to baking

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18
Q

Effect in sensory qualities in baking

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19
Q

Examples of food applications in baking

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20
Q

Principle of grilling

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21
Q

Effect in nutritive value due to grilling

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22
Q

Effect in sensory qualities due to grilling

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23
Q

Examples of food applications in grilling

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24
Q

Principle for dry frying

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25
Q

Effect in nutritive value for dry frying

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26
Q

Effect on sensory qualities due to dry frying

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27
Q

Examples of food applicants in dry frying

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28
Q

Principle for stir frying

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29
Q

Effect in nutritive value due to stir frying

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30
Q

Effect in sensory qualities due to stir frying

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31
Q

Examples of food applications of stir frying

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32
Q

Principle for shallow frying

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33
Q

Effect in nutritive value due to shallow frying

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34
Q

Effect on sensory qualities of shallow frying

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35
Q

Examples of food applications of shallow frying

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36
Q

Principles of deep frying

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37
Q

Effect in nutritive value due to deep frying

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38
Q

Effect on sensory properties of deep frying

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39
Q

Examples of food applications of deep frying

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40
Q

Principle of boiling

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41
Q

Principle of simmering

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42
Q

Effect in nutritive value of boiling

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43
Q

Effect in nutritive value of Simmering

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44
Q

Effect in sensory qualities of boiling

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45
Q

Effect in sensory qualities of simmering

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46
Q

Examples of food applications of boiling

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47
Q

Examples of food applications of Simmering

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48
Q

What does moist heat cooking methods involve

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49
Q

What is the temperature range like in moist heat methods and colour of food

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50
Q

What ability does moist heat cooking method have

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51
Q

Principle of steaming

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52
Q

Principal of microwave cooking

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53
Q

Effect of nutritive value on steaming

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54
Q

Effect of nutritive value on Microwave cooking

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55
Q

Effect in sensory qualities of steaming

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56
Q

Effect in sensory qualities of Microwave cooking

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57
Q

Examples of food applications of steaming

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58
Q

Examples of food applications of Microwave cooking

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59
Q

Advantages of baking

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60
Q

Disadvantages of baking

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61
Q

advatanges of grilling

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62
Q

Disadvantages of grilling

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63
Q

Advantages of dry frying

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64
Q

Disadvantages of dry frying

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65
Q

Advantages of shallow frying

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66
Q

Disadvantages of shallow frying

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67
Q

Advantages of deep frying

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68
Q

Disadvantages of deep frying

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69
Q

Advantages of boiling

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70
Q

Advantages Of simmering

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71
Q

Advantages Of steaming

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72
Q

Advantages Microwave cooking

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73
Q

Disadvantages of boiling

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74
Q

Disadvantages of simmering

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75
Q

Disadvantages of steaming

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76
Q

Disadvantages of microwave cooking

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77
Q

Examples of cooking methods that use conduction

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78
Q

Examples of cooking methods that use convection

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79
Q

Examples of cooking method that use radiation

A

NFS (16 decks)

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