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food tech > cooking methods > Flashcards

cooking methods Flashcards

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Gourmet Food flashcards
1
Q

what are the 3 types of cooking methods

A

water
fat
dry

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2
Q

what is an example of a water based cooking method

A

boiling
steaming
blanching
poaching
simmering

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3
Q

what is boiling

A

cooking food in water

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4
Q

what is an example of a food you would cooking using boiling

A

potatoes

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5
Q

what is steaming

A

using steam to cook food

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6
Q

steaming food example

A

vegetables

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7
Q

what is blanching

A

part cooking in boiling water then putting in ice cold water

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8
Q

blanching food example

A

tomatoes
almonds

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9
Q

why do we use boiling (one advantage and one disadvantage)

A

+
healthier
gives flavour
no fat added
less energy

-
not as tasty
less attractive

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10
Q

why do we use steaming

A

+
no fat added
no direct contact with food
texture
flavour
healthiest

-
not as much flavor as other types eg: roasting
hard to cook delicate food with

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11
Q

why do we use blanching

A

+
adds colour
texture
gets rid of harsh flavours

-
milder taste

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12
Q

what is poaching

A

cooking in a pan below boiling point

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13
Q

why do we use poaching

A

+
gentle
keeps food tender

-
flavours lost
less tasty

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14
Q

example of food that uses poaching

A

eggs

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15
Q

what is simmering

A

at boiling temp but more gentle compared to boiling

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16
Q

why do we use simmering

A

flavour
gentle method

17
Q

eg of simmering

A

soup or curry

18
Q

what is braising

A

slowly cooking food in a pot with a lid on that contains a liquid

19
Q

eg of brasing

A

meats

19
Q

why do we use braising

A

good for big meats
keeps flavours

20
Q

meaning of fat based cooking method

A

using fat to cook food

21
Q

examples of fat frying

A

stir frying
shallow frying

22
Q

what is stir frying

A

using oil to cook food to make it healthier

23
Q

eg of stir frying

A

noodles

24
Q

what is shallow frying

A

using fat and oil to cook food in a FRYING PAN

25
Q

eg of shallow frying

A

eggs sausages meat

26
Q

what is dry frying

A

using dry heat to cook food eg oven

27
Q

advantages of dry frying

A

wide variety
browns food
healthy
no fat added

28
Q

disadvantages of dry frying

A

long time
dried our
high temps for long time = expensive

29
Q

what is grilling

A

using dry heat at a high temp
eg BBQ

30
Q

advantages and disadvantages of griling

A

+
quick cooking
no fat added
looks nice
smoky flavor

-
high heat
burns easily
cross contamination

31
Q

what is roasting

A

using dry heat from oven to cook food making food turn brown faster

32
Q

advantages of roasting

A

+
fat added giving more flavour
moist
can be undercooked

-
not always healthy
takes time

food tech (5 decks)

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