Cooking Methods

Question 1

Why do we cook foods?

Answer 1

To make it easier to digest
To add flavour
To make it look more appetising
To make it smell more appetising
To make it safer (kills bacteria)
To prevent spoilage

Question 2

Why is it good to cook foods for as short a time as possible?

Answer 2

To retain water soluble vitamins

Question 3

What are the three main methods of cooking?

Answer 3

In water
In fat
In an oven (dry heat)

Question 4

Describe boiling

Answer 4

Deep, bubbling (large and quick bubbles) liquid e.g. water (could also be stock or wine). Foods are fully submerged (covered with water).

Question 5

What happens to starchy carbohydrates when they are cooked?

Answer 5

They soften

Question 6

What happens to proteins when they are cooked?

Answer 6

They break down

Question 7

Which foods should be put into cold water and then brought to the boil?

Answer 7

Root vegetables

Question 8

Which foods should be put into ready boiling water to be cooked?

Answer 8

All foods other than root vegetables

Question 9

Describe simmering

Answer 9

Deep, slow bubbling liquid.

Question 10

Why is simmering foods healthier than boiling foods?

Answer 10

Retains more water soluble vitamins

Question 11

Describe steaming

Answer 11

Cooking foods in a perforated (holey) container over boiling water.

Question 12

Describe pressure cooking

Answer 12

Cooking in a sealed pan. The higher the pressure = the shorter the cooking time. Can be dangerous if not used correctly.

Question 13

Describe stewing

Answer 13

Cooking food in its own juices in a covered pan.

Question 14

Describe blanching

Answer 14

Cooking for a very short period of time in boiling liquid. Retains water soluble vitamins, colour and texture of foods.

Question 15

Describe cooking using a bain-marie

Answer 15

Very gentle cooking method. Cooking foods in a mixing bowl over hot (not always boiling) water. Prevents foods from burning.

Question 16

Describe shallow frying

Answer 16

Quick method. Uses a small amount of fat. Foods should be turned to cook all sides.

Question 17

Describe sauteing

Answer 17

Tossing small pieces of food in fat to cook them. A mixture of oil and butter is the best fat to saute with.

Question 18

Describe deep fat frying

Answer 18

Cooking in a large amount of fat. Food is completely submerged in fat. Can be dangerous if not following instructions.

Question 19

List safety rules linked to deep fat frying.

Answer 19

Use good quality oil
Never over fill the deep fat fryer
Do not fry wet foods
Do not fry too much food in one batch
Fry between 175oC and 195oC
Change fat regularly

Question 20

Describe stir frying

Answer 20

The healthiest frying method. Uses a very small amount of oil. Large surface area so food cooks quickly. Must always keep the food moving.

Question 21

Describe braising

Answer 21

Combination of frying, steaming and stewing. Vegetables are fried and put into the bottom of a container. A browned piece of meat is put on top. Liquid is added so it comes halfway up the meat. Lid is put on and cooked slowly in an oven.

Question 22

Describe flambeing

Answer 22

Adding alcohol which is then set alight. Adds flavour to foods. Normally done after shallow frying. High percentage alcohol should be used - above 40%.

Question 23

Describe baking

Answer 23

Cooking food in a dry heat, between 100oC and 250oC. Gives food a golden brown colour.

Question 24

Describe roasting

Answer 24

Cooking in a dry heat with added fat.

Question 25

Describe casseroling

Answer 25

Similar to braising. Food is browned on the hob. Liquid is added, the lid put on and slowly cooked in the oven.

Question 26

Describe grilling

Answer 26

Quick method of cooking using intense heat from above.

Question 27

Describe microwaving

Answer 27

Microwaves used to heat water molecules which vibrate (oscillate) and pass heat to other molecules. Very quick cooking method. Does not make food change colour.