Chapter 6 - Cooking Food Flashcards
Conduction
The transfer of heat from molecule to molecule along ha sold object
Heating a frying pan
Convection
The transfer of heat through liquids and gases
When liquids/gases are heated, the warm air rises nand are replaced by cooler gases or liquids and convection currents are set up
Boiling a kettle/heating an oven
Radiation
The transfer of heat in straight lines from a heat source to the first object in comes in contact with, without heating the air in between
Grill
Boiling
Cooking food in rapidly bubbling liquid in a saucepan on the hob of a cooker. 100 degrees
Eggs and Vegs
Stewing
A slow method of cooking foods by gentle heat in a liitle in a covered container. 80-90 degrees
Fish and apples
Poaching
Cooking food in liquid at temperature slightly lower than simmering. 85 degrees
Potatoes and eggs
Steaming
A slow moist method of cooking food in the steam rising from boiling water
Carrots
Plum pudding
Roasting
Cooking food in a little fat in an oven
Beef and chicken
Frying
Cooking food in hot oil or fat
Fish and chips
Baking
Cooking food by dry heat in an oven by convection currents
Cakes and pies
Grilling
Cooking food by radiation at a high temperature
Fish fillets
Tomatoes
How a microwave works
- Electricity is converted to electro magnetic (micro) waves.
- Waves are directed into the oven.
- The waves bounce off the metal in the oven and are directed into the food.
- They penetrate the food causing food particles to vibrate rapidly creating heat.
- The heat travels through the food by conduction.
Standing time
The time at the end of cooking where food is left to rest and it finishes cooking by conduction.
Why Cook Food
Improve taste Improve colour Easier to digest Kill bacteria Preserve food
When food is cooked
Protein sets Food shrinks Colour changes Bacteria is killed Fat melts
