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Home Economics > Chapter 7 > Flashcards

Chapter 7 Flashcards

1
Q

Reasons for cooking food

A
  • food is safer to eat
  • flavours are developed
  • cooking makes food look more attractive
  • cooked food is easier to digest
  • cooking preserves food so it lasts longer
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2
Q

Effects of cooking on food

A
  • fat melts
  • colour changes
  • flavours develop
  • protein becomes solid (coagulated)
  • food softens and absorbs water
  • food loses water and shrinks
  • nutrients are lost in the cooking liquid
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3
Q

Effects of overcooking food

A
  • food becomes indigestible
  • vitamins and minerals are lost
  • colours, flavour and texture changes
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4
Q

Methods of heat transfer in cooking

A
  • conduction
  • convection
  • radiation
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5
Q

What are the four types of cooking methods?

A
  1. Most methods
  2. Dry methods
  3. Using fat
  4. Microwave cooking
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6
Q

What are the moist methods of cooking?

A
  • boiling
  • poaching
  • stewing
  • steaming
  • pressure cooking
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7
Q

What does boiling mean?

A

Cooking food in rapidly bubbling water in a saucepan

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8
Q

What are suitable foods for boiling?

A
  • rice
  • pasta
  • meat
  • vegetables
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9
Q

Guidelines for boiling

A
  • use a suitable sized pan so that very little water will cover the food
  • use a tightly fitting lid
  • once the liquid starts to bubble rapidly, reduce the temp so that the liquid is barely bubbling (this is called simmering)
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10
Q

Advantages of boiling

A
  • low-fat method of cooking
  • tougher cuts of meat can be boiled
  • economical
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11
Q

Disadvantages of cooking

A

Vitamins and minerals are lost

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12
Q

What does poaching mean?

A

Cooking food in water that is barely bubbling

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13
Q

Suitable foods for poaching

A
  • fish
  • eggs
  • fruit
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14
Q

Guidelines for poaching

A
  • The cooking liquid should be barely bubbling before the food is put into it
  • Use cooking liquid as a sauce if possible
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15
Q

Advantages of poaching

A
  • low-fat method of cooking

- suitable for foods that need gentle handling

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16
Q

Disadvantages of poaching

A

Food may break up

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17
Q

What does stewing mean?

A

Cooking food slowly in a little liquid in a covered container. A heavy saucepan on the job is used for stewing and a dish is used for casseroling. The cooking liquid is eaten with the dish

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18
Q

Suitable foods for stewing

A
  • meat
  • fish
  • vegetables
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19
Q

Guidelines for stewing/casseroling

A
  • use a heavy-based saucepan
  • cover the the container tightly to prevent evaporation
  • meat and vegetables can be fried first to improve texture and flavour
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20
Q

Advantages of stewing

A
  • tough pieces of meat can be cooked
  • low-fat method of cooking
  • a whole meal can be cooked in one pot
  • nutrients which dissolve in the cooking liquid are served with the dish
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21
Q

Disadvantages of stewing

A

Slow method of cooking

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22
Q

What is steaming?

A

Cooking food in steam rising from boiling water

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23
Q

Suitable foods for steaming

A
  • fish

- veg

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24
Q

Guidelines for steaming

A

-use herbs and seasoning to flavour food, steamed food can lack flavour

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25
Q

Advantages of steaming

A
  • veg are not immersed in water so there is less loss of water-soluble Vitamins and minerals
  • healthy b/c no fat is added during cooking
  • easy to control and there is little chance of overcooking
  • various foods can be cooked at the same time
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26
Q

Disadvantages of steaming

A

Flavour may be bland

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27
Q

What is pressure cooking?

A

Cooking food under pressure in heavy saucepan with special lid

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28
Q

Suitable foods for pressure cooking

A
  • meat
  • vegetables
  • puddings
29
Q

Guidelines for pressure cooking

A
  • add herbs or spices to the food to ensure flavour

- control the cooking very carefully

30
Q

Advantages

A

Quick method of cooking

31
Q

Disadvantages of pressure cooking

A
  • food can easily be overcooked

- skill is needed as it can be dangerous

32
Q

What are the dry methods of cooking?

A
  • baking

- grilling

33
Q

What is baking?

A

Cooking food in dry hot air in the oven

34
Q

Suitable foods for baking

A
  • breads
  • cakes
  • fish
  • veg
  • meat
35
Q

Guidelines for baking

A
  • preheat oven when required in the recipe
  • use shelf position recommended in the recipe
  • avoid opening the oven door during cooking
  • batch-bale, or cook, a many dishes as possible at the same time
36
Q

Advantages of baking

A
  • the crisp brown appearance of baked food looks attractive

- little loss of nutrients

37
Q

Disadvantages of baking

A

Can waste energy if oven is used for only one dish

38
Q

What is grilling?

A

Cooking food by rays of heat in a hot grill

39
Q

What are suitable foods for grilling?

A

Tender pieces of meat, fish, veg

40
Q

Guidelines for grilling

A
  • use only tender cuts of meat
  • preheat the grill
  • brush food with oil to prevent it from drying out
  • do not pierce food as it may lead to loss of nutrients
41
Q

Advantages of grilling

A
  • low-fat method of cooking
  • crispy texture
  • quick
42
Q

Disadvantages of grilling

A
  • grilling is not suitable for tough cuts of meat

- food may become dry

43
Q

What are the different methods of cooking using fat?

A
  • roasting

- frying

44
Q

What is roasting?

A

Cooking food in an oven using hot fat or oil

45
Q

Suitable foods for roasting

A

Vegetables
Poultry
Meat

46
Q

Guidelines for roasting

A
  • food should be coated in hot fat to prevent it from drying out (this is called basting)
  • food should be uncovered before the end of cooking to improve the colour and the flavour
47
Q

Advantages of roasting

A

Excellent flavour and texture

48
Q

Disadvantages of roasting

A
  • high in fat

- food dries out if it is it basted

49
Q

What is frying?

A

Shallow frying: Cooking food in hot fat in a frying pan

Deep frying: cooking food in hot fat in a deep fat fried

Stir-frying: cooking food in hot fat in a wok

50
Q

Suitable foods for frying

A
  • tender cuts of meat
  • fish
  • eggs
  • vegetables
  • chips
51
Q

Guidelines for frying

A
  • use only tender cuts of meat
  • shallow: use oil instead of saturated fats
  • deep: ensure the oil is the correct temp before adding food
  • stir: cut foods into equal slices and don’t leave pan unattended
52
Q

Advantages of frying

A
  • excellent flavour and texture

- quick

53
Q

Disadvantages of frying

A
  • high in fat
  • fried food must be served immediately
  • can be dangerous
54
Q

Reasons for coating food before frying it

A
  • to protect it from the hot fat during frying
  • to improve texture e.g make it crisp
  • to improve the flavour
  • to prevent foot from breaking up
55
Q

Suitable foods

A

Most foods can be cooked, thawed or reheated

56
Q

Guidelines for microwave cooking

A
  • follow the manufacturers instructions
  • prick any food which has a skin, to prevent them from bursting
  • cover food to avoid soiling the oven
57
Q

What is an accompaniment?

A

A food that is served with a dish e.g sauce

58
Q

Reasons for serving an accompaniment

A
  • to improve the appearance
  • to improve the flavour
  • to provide a variety of textures
  • to reduce richness
59
Q

Reasons for recipe modification

A
  • to make dishes more healthy
  • to change the size of the dish
  • to introduce variety
  • to substitute for missing ingredients
  • to suit special diets
60
Q

How to modify the recipe to reduce sugar

A
  • use artificial sweeteners where possible
  • use dried fruits such as dates, sultanas or raisins in fruit pies and crumble to replace sugar and add fibre
  • remove sugar from scones and breads
  • toss fruit salad in unsweetened fruit juice
61
Q

How to modify the recipe to reduce fat

A
  • remove visible fat on meat
  • use meat in smaller amounts, combine with larger amounts of vegetables, carb foods etc.
  • grill, bake or boil foods
  • serve low-fat plain yoghurt instead of cream
  • dry-fry meat is a non stick pan and pour off excess fat
  • use skimmed or low-fat milk when making sauces
  • cut bread and chips thinner so there is less surface area for fat
62
Q

How to modify the recipe to reduce salt

A
  • reduce or remove salt from recipes
  • use low-sodium salt
  • avoid using commercial stock cubes
  • flavour with pepper, herbs and spices instead of salt
63
Q

How to modify the recipe to increase fibre

A
  • use porridge oats for sweet and savoury crumbles
  • substitute wholemeal pasta and rice for white
  • use dried fruits for deserts
  • serve raw fruit and veg when possible
  • add pulse veg to savoury dishes
  • leave skins on fruit if possible
  • use nuts in salads, desserts and baked foods
64
Q

What are the three groups of equipment for food preparation

A

Small equipment
Small appliances
Large appliances

65
Q

How do you clean and care for plastic utensils?

A

Wash in hot soapy water. Rinse and dry. Keep away from direct heat.

66
Q

How do you clean and care for silicone?

A

Soak in warm soapy water. Rinse and wipe clean. Do not use sharp utensils on silicone.

67
Q

How do you clean and care for wooden utensils?

A

Wash in warm soapy water, scrubbing with the grain. Rinse and dry throughly. Keep away from direct heat to prevent warping

68
Q

How do you clean and care for metal utensils?

A

Wash in hot soapy water. Rinse and dry very well to prevent rusting. Never use sharp utensils on non-stick pans. Store saucepans without kids to allow air to circulate

69
Q

How do you clean and care for glass and delft?

A

Wash in hot soapy water. Rinse and dry. Never place on cold surface when hot or they may crack.

Home Economics (20 decks)

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