cooking methods Flashcards
what are the 3 types of cooking methods
water
fat
dry
what is an example of a water based cooking method
boiling
steaming
blanching
poaching
simmering
what is boiling
cooking food in water
what is an example of a food you would cooking using boiling
potatoes
what is steaming
using steam to cook food
steaming food example
vegetables
what is blanching
part cooking in boiling water then putting in ice cold water
blanching food example
tomatoes
almonds
why do we use boiling (one advantage and one disadvantage)
+
healthier
gives flavour
no fat added
less energy
-
not as tasty
less attractive
why do we use steaming
+
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
why do we use blanching
+
adds colour
texture
gets rid of harsh flavours
-
milder taste
what is poaching
cooking in a pan below boiling point
why do we use poaching
+
gentle
keeps food tender
-
flavours lost
less tasty
example of food that uses poaching
eggs
what is simmering
at boiling temp but more gentle compared to boiling
why do we use simmering
flavour
gentle method
eg of simmering
soup or curry
what is braising
slowly cooking food in a pot with a lid on that contains a liquid
eg of brasing
meats
why do we use braising
good for big meats
keeps flavours
meaning of fat based cooking method
using fat to cook food
examples of fat frying
stir frying
shallow frying
what is stir frying
using oil to cook food to make it healthier
eg of stir frying
noodles
what is shallow frying
using fat and oil to cook food in a FRYING PAN
eg of shallow frying
eggs sausages meat
what is dry frying
using dry heat to cook food eg oven
advantages of dry frying
wide variety
browns food
healthy
no fat added
disadvantages of dry frying
long time
dried our
high temps for long time = expensive
what is grilling
using dry heat at a high temp
eg BBQ
advantages and disadvantages of griling
+
quick cooking
no fat added
looks nice
smoky flavor
-
high heat
burns easily
cross contamination
what is roasting
using dry heat from oven to cook food making food turn brown faster
advantages of roasting
+
fat added giving more flavour
moist
can be undercooked
-
not always healthy
takes time
