Chapter 5: Methods of cooking : Understanding the Basics Flashcards
What are the reasons for cooking food?
- Makes food easier to chew and digest.
- Reduce bulk of food.
- Allows food to be kept longer.
- Add variety to the diet.
- Makes food safe to eat.
- Improves appearance of food.
- Improves flavour of food.
*Refer to page 48 of textbook for detail explanation.
Describe how heat is transferred when food is cooked by CONDUCTION.
Heat travels from a heat source to the food.
- Heat from the heat source flows to the base of the frying pan.
- Heat from the base of the frying pan is then transferred to the food.
Describe how heat is transferred when food is cooked by RADIATION.
Heat travels from one point to another in the form of energy waves known as infrared rays.
- Heat is given off from the heat source in the form of infrared rays to the food.
- The food absorbs the infrared rays and get cooked.
Eg. In microwave cooking, heat readiates from the sides on the oven.
Describe how heat is transferred when food is cooked by CONVECTION.
When air and liquid are heated, they rise. The cooler air and liquid sink. These flows of heat are known as convection currents. Eg. Boiling, baking and steaming
- Heat is transferred from the heat source to the base of the saucepan.
- Heat is transferred from the base of the saucepan to the water.
- Water at the bottom of the saucepan becomes hot and travel upwards.
- Cooler water at the top moves to the bottom.
- Convection currents heat up the water and cook the food.
Dry-heat cooking methods
Heat is transferred by Convection and Radiation:
- Baking
- Roasting
- Grilling
Moist-heat cooking methods
Heat is transferred by Conduction and Convection:
- Boiling
- Simmering
- Stewing
- Steaming
Cooking in hot fat methods
- Dry-frying
- Stir-frying or sauteing
- Shallow-frying
- Deep-frying
Other cooking method
- Microwave cooking
