Cooking methods Flashcards
conduction definition
heat transferred via direct contact between objects
conduction examples
sauteing vegetables
frying eggs
convection definition
Heat transfer through the movement of fluids (liquids or gases)
convection examples
boiling pasta
baking in an oven
steaming food
radiation definition
heat transfer through electromagnetic waves
radiation examples
barbecuing meat
baking in an oven
toasting bread in toaster
Why do we use different cooking methods?
cooking foods can make it safe, allows it to keep for longer and makes it more palatable
simmering
deep water but small slow bubbles just below a boil
this can protect some water soluble vitamins
food like: dumplings, rice and fruit
stewing
cooking food in their own juices in a covered pan
long, slow method which will tenderise tough cuts of meat such as shin and neck (well used muscles in the body)
boiling
deep, fast bubbling water, can be flavoured
softens starches, breakdowns proteins but some water soluble vitamins are destroyed or removed
root vegetables start in cold water
Bain Marie
water bath that cooks food gently, maintaining a low consistent temperature to cook delicate foods like:
egg custards
crème caramels
crème brulee
blanching
short cooking time in boiling water to start the cooking process
prevents colour and nutrient loss
often cooled quickly ready to be reheated and finished off quickly
steaming
perforated container sits over boiling water or special ovens called combination ovens where steam is forced in
cooks food without forcing any good nutrients out, keeping them healthy
good for vegetables, potatoes, fish, tender meats and puddings
pressure cooking
a sealed pan allows pressure to build from expanding gases and liquids, which shortens cooking time
poaching
gentle cooking in a flavoured liquid off the boil and simmer
cooks delicate items of fish and egg dishes
flambéing
alcohol is added to food which is then flamed burning the alcohol off leaving flavour
sauteing
quick cooking in very little hot oil
small even cuts of food including meat and vegetables
with little fat and the quick cooking method, which does not destroy nutrients makes this a popular method
deep fat frying
food is immersed in hot fat
it must be deep enough to float freely
delicate food is often protected by a layer which is coated onto the food
such as batter or breadcrumbs, which are stuck on by rolling in beaten egg first
braising
vegetables and meat are browned off in hot oil
the vegetables are put at the bottom of an ovenproof dish
meat placed on top and the dish is half filled with stock
slow cooked in the oven tenderises tough cuts of meat
shallow frying
quick method which adds colour to food and the food is normally turned to colour both sides
stir frying
tossing small pieces of food in hot fat which are stirred or tossed around
ideal for: fish, liver, kidney, potatoes and strips of steak
safety rules for deep fat frying
always fill the pan no more than one-third full
keep food dry
never leave unattended
have a fire-fighting solution like a lid or baking sheet
test the temperature
microwaving
quick way of cooking or heating up food
food needs to have a water content
does not brown the food
mainly used for defrosting or reheating prepared foods
does not require fat
roasting
cooking and browning with the aid of fat
very popular method of cooking large joints of meat, which are often served in restaurant carveries
