Cooking Methods Flashcards
What is heat?
Is the movement of energy from an object or surrounding with high temperature surrounding with it lower temperature
Conduction
Is the transfer of heat through direct contact with an object
Convection
Heat transfer from one location to the next by the movement of fluids or gas
Radiation
Heat transfer the movement of electromagnetic waves
What are four types of radiation
Microwaves, Xray, light waves, heat rays
What are heat rays called
Infra -red rays
Reasons for cooking food
To kill harmful microorganism
To digest food easier
To make food flavorful, appetizing and attraction
To kill natural toxins from food
To preserve food from natural and microbial decay
To provide hot food in cold climates,
To add variety to the diet
Dry heat cooking
Technique that uses no liquid such as water to cook food because heat is applied direct to the food
This technique helps to retain____.
Nutrients,colors,texture and taste
What are some examples of dry heat cooking. (5)
Baking, Frying, Broiling, Grilling,Roasting
Why are fats and oil are considered to be dry heat methods
Because oil and water don’t mix it still remains the opposite of water
Moist heat Cooking
technique that involves the uses of liquid, such as water, milk,stock, etc
This technique is often used for___.
Less tender cuts of meat and usually the food is cooked for longer periods of time on low temperature
What are the examples including in moist heat cooking?
Boiling,simmering,steaming and poaching
What are factors to consider when selecting a method
Tough cuts of meat needs to cook using a slow, moist method, for a long period of time.
Tender cuts of meat are better for dry quick methods of cooking, such as grilling
When selecting a method of cooking ensure that the equipment needed is available
When selecting a method that requires a long time ensure that the dish you are making can be completed
