Cooking Methods Flashcards
What do all cooking methods involve?
Using heat transferred from a heat source to the food.
What are the main cooking methods?
Conduction, Convection, Radiation.
What is conduction?
Transfer of heat from one molecule to the next by vibrations of the molecule.
Seen in frying, boiling & stewing.
What is convection?
Transfer of heat by convection currents in cooking liquid or air.
Seen in: Boiling & simmering.
What is radiation?
Heat passes in straight lines from heat source to the first solid object it touches without heating air in between.
Seen in grilling, making toast.
What are the classifications of cooking methods?
Moist, Dry, Using hot oil/fat.
What are moist cooking methods?
Boiling, Poaching, Stewing, Steaming.
What is boiling?
Cooking food by conduction & convection in liquid at 100 degrees in a covered saucepan.
EG: Bacon, pasta, rice, potatoes.
What is poaching?
Gentle cooking of food by conduction & convection in liquid at 85 degrees in a saucepan on hob.
EG: Pear, egg, & salmon.
What is stewing?
Slow cooking of food by conduction & convection in a small amount of liquid at 85 degrees in a covered saucepan.
EG: Tough meat & Root veg.
What is steaming?
Slow cooking of food in steam rising from boiling water in a steamer above boiling water.
EG: Root veg & fish.
What are the effects of moist cooking on the palatability of food?
Collagen in meat changes to gelatin, cellulose in veg softens, fish can break apart.
What are the nutritive effects of moist cooking?
Boiling & poaching lead to loss of vitamin C, steaming retains more water soluble vitamins.
What are dry cooking methods?
Baking, Grilling/BBQ, Roasting.
What is baking?
Dry method of cooking food by convection in an oven at 180 degrees.
Guidelines: Preheat oven and do not open door for 1st 10 mins.
What is grilling/BBQ?
Fast method of cooking food with radiant heat over glowing charcoal or under radiant heat on grill.
What is roasting?
Cooking food in a little fat in the oven or on a spit under grill.
Guidelines: Baste meat regularly.
What are the effects of dry cooking on the palatability of food?
Creates attractive brown surface, steam prevents drying out, collagen becomes gelatin.
What are the effects of dry cooking on the nutritional value of food?
Fat content is reduced when grilling, loss of vitamin C & B due to high temperature.
What are methods of cooking food using hot oil/fat?
Dry frying, Shallow frying, Deep frying.
What is dry frying?
Cooking food using conduction on a dry frying pan without oil.
EG: Rashers, sausage & eggs.
What is deep frying?
Cooking food by conduction immersed fully in hot oil/fat.
EG: Battered sausage & chips.
What is shallow frying?
Cooking food using conduction in hot oil on hob.
What are the guidelines for using hot oil/fat as a cooking method?
Drain food on kitchen paper, ensure all food is immersed when deep frying.
