cooking food

Question 1

wet cooking techniques

Answer 1

boiling, blanching, steaming, braising, poaching, stewing

Question 2

dry cooking techniques

Answer 2

baking, frying, grilling, roasting, stir-frying, BBQ

Question 3

why do we cook food

Answer 3

• to enhance the sensory properties, makes it safe to eat, increases shelf life, easier to chew and digest

Question 4

pressure cooking

Answer 4

• type of steaming , food is kept tightly in the cooker
• as food comes to the boil, steam is trapped and creates pressure

Question 5

steaming

Answer 5

• a double boiler is filled with water and boiled then simmered
• covered with lid, steam rises to top of lid, collects round the food and cooks

Question 6

different types of frying

Answer 6

dry- bacon, sausages
shallow- meat, potatoes
deep- churros, calamari

Question 7

braising

Answer 7

uses the stove top, veggies sauteed and browned meat is placed on top of them, cooks slowly on a covered pot

Question 8

simmering vs poaching

Answer 8

simmering food mean sit cooks quickly in a liquid that is continually at a boil. poaching is food that is placed in highly flavoured liquid that is only simmering

Question 9

stewing vs casseroling

Answer 9

stewing is cooked on a stove top in a liquid. it is bought to a boil then simmered over a period of time. casseroling cooks in the oven using a meat that has already been browned first. flour is added to thicken sauce

Question 10

roasting rules vs baking rules

Answer 10

roasting- must preheat oven, weight= time required, slow cooking time usually with large cuts of meat
baking is cooking on a high temp for not as long as and its usually for cakes and pasteries. Higher temp= rising + crisp crust