Cooking Food Flashcards
Why do we cook food
Adds variety
Easier to digest
Improves appearance, taste and textire
Kills bacteria
What happens when we cook food
Protein coagulates + shrinks
Fat melts
Starch grains swell and burst
Cellulose is softened and made more digestable
Some vitamins and minerals are lost
Conduction
Solid to solid, eg. Saucepan
Convection
Heat through a liquid/ gas, eg. Boiling
Radiation
Direct from heat source to food, eg. Grilling
Boiling: temp and guidelines
100 degrees
Boil rapidly
Reduce heat to 90 and let simmer til cooked
Tight fitting lid
Use as little water as possible
Poaching temp and guidelines
85 degrees
Water should barely bubble + shouldn’t boil
Steaming guidelines
Tight fitting lid
Ensure water is boiled before putting on food
Don’t let food touch water
Stewing temp and guidelines
80-90
Season well
Cover cooking vessel
Pressure cooking temp and guidelines
108-122 degrees
Follow manufacturer instructions
Don’t over fill
Release pressure using steam release before opening
Advantages of pressure cookikg
⅓ cooking time
Economical on feul
1 pot meal
Disadvantages of pressure cooking
Can bé dangerous
Overcooks easiky
Vitamin loss from high temp
What is a meath thermometer
A meat thermometer is an instrument with a long metal spike that is put into the thickest joint of the meat before cooking to measure internal temp
Baking guidelines
Arrange shelves
Preheat
Avoid opening frequently
Grillikg/barbecuing guidelines
Preheat grill
Turn frequently with tomgs
