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GCSE Food Tech > Cooking Methods > Flashcards

Cooking Methods Flashcards

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1
Q

Name the three headings cooking methods can be categorised under

A

Moist methods
Methods using oil
Dry methods

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2
Q

What is boiling?

A

Cooking food in water at 100 degrees

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3
Q

What is the method of heat transfer during boiling?

A

Conduction —> convection

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4
Q

What is braising?

A

Sealing meat in hot fat, then cooking it slowly in a covered dish with a little liquid

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5
Q

What is the method of heat transfer during braising?

A

Conduction —> convection

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6
Q

What is poaching?

A

Cooking food in a shallow pan of water or wine at just under boiling point

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7
Q

What is the method of heat transfer during poaching?

A

Conduction —> convection

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8
Q

What is simmering?

A

Cooking food in a liquid just below boiling point, so it bubbles gently

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9
Q

What is the method of heat transfer in simmering?

A

Conduction —> convection

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10
Q

What is steaming?

A

Cooking food in the steam rising from a pan of boiling water beneath

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11
Q

What is stewing?

A

Cooking food by simmering gently in a covered pot either in the oven, on the job or in a slow cooker

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12
Q

What is the method of heat transfer during stewing?

A

Conduction —> convection

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13
Q

What is sautéing?

A

Frying food gently in a little oil in order to soften the food and develop the flavour

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14
Q

What is the method of heat transfer during sautéing?

A

Conduction

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15
Q

What is shallow frying?

A

Frying food in a shallow frying pan in a little oil

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16
Q

What is the method of heat transfer during shallow frying?

A

Conduction

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17
Q

What is stir frying?

A

Frying food for a shirt rime in a wok

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18
Q

What is the method of heat transfer during stir frying?

A

Conduction

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19
Q

What is roasting?

A

Convection —> conduction

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20
Q

What is deep fat frying?

A

Frying food in a deep pan of very hot oil so that the food is fully immersed in the oil

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21
Q

What is the method of heat transfer during deep fat frying?

A

Conduction —> convection

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22
Q

Sautéing, shallow frying, stir frying, roasting and deep fat frying are all cooking methods using what?

A

Methods using oil to transfer heat

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23
Q

Boiling, braising, poaching, simmering, steaming and stewing are all cooking methods using what?

A

Methods using moisture to transfer heat

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24
Q

What is baking?

A

Cooking foods in a hot oven

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25
Q

What is the method of heat transfer during baking?

A

Convection —> conduction

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26
Q

What is grilling?

A

Cooking foods by intense radiant heat on a metal grid or grill rack, underneath a heated grill element in a cooker or Abbie a glowing charcoal/flames in a barbecue

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27
Q

What is the method of heat transfer during grilling?

A

Radiation

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28
Q

What is toasting?

A

Cooking starch based foods with dry heat from a grill or flame

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29
Q

What is the method of heat transfer during toasting?

A

Radiation

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30
Q

What is deep frying?

A

Cooking food that naturally contains oil or fat in a frying pan without adding oil

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31
Q

What is the method of heat transfer during deep frying?

A

Conduction

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32
Q

What is microwaving?

A

Cooking food by electromagnetic waves called microwaves in a microwave oven

33
Q

What is the method of heat transfer during microwaving?

A

Radiation

34
Q

Baking, grilling, toasting, deep frying and microwaving are all cooking methods using what?

A

Methods using dry heat to transfer heat energy

35
Q

What is induction cooking?

A

A method of cooking where heat energy is transferred quickly to a pan through a specially designed ceramic cooking surface, over an induction and creates a magnetic current

36
Q

Pans that are used on induction jobs must be made from what?

A

Metals that contain iron

37
Q

What is the method of heat transfer for induction cooking?

A

Conduction

38
Q

During methods of heat transfer using moisture, what happens to the ingredients?

A

Starch absorbs water and gelatinises between 60 degrees and 100 degrees
Protein denatures and coagulates
Fat will melt
Sauces and stocks reduce in volume as water evaporates

39
Q

During methods of heat transfer using moisture, what are the effects on the appearance of the food?

A

Pasta, rice, beans and lentils swell in size as starch granules absorb water
Egg white becomes opaque and yolk becomes lighter in colour as protein denatures and coagulates
Green vegetables turn bright green for a few minutes, then gradually become a dark olive if overcooked

40
Q

During methods of heat transfer using moisture, what are the effects on the palatability of the food?

A

Pasta, rice, beans and lentils soften in texture as they absorb the water
Vegetables soften and tenderise - may become mushy and disintegrate if boiled for too long
Flavour of stock will intensify as the water evaporates

41
Q

During methods of heat transfer using moisture, what are the effects on the nutrients and digestibility of the food?

A

Vitamin C, B1 and B2 are destroyed by prolonged heating at boiling point
Water soluble vitamins (B group and C) dissolve into the cooking water
Starch granules will soften and some starch released which makes it easier to digest

42
Q

During methods using oil to transfer heat, what happens to the ingredients?

A

Intrinsic sugars caramelise
Starch absorbs oil and swells
Protein denatures and coagulates

43
Q

During methods using oil to transfer heat, what are the effects on the appearance of the food?

A

Onions, parsnips, carrots and potatoes become golden brown due to caramelisation
Red meat turns brown, poultry turns creamy/white colour
Meat/poultry shrink in size as protein denatures and coagulates

44
Q

During methods using oil to transfer heat, what are the effects on the palatability of the food?

A

Caramelised vegetables taste sweeter
Flavour intensifies as water evaporates
As meat and poultry protein coagulates and shrinks, juices are squeezed out and form flavour on the surface

45
Q

During methods using oil to transfer heat, what are the effects on the nutrients and digestibility of the food?

A

Vitamin C, B1 and B2 are affected by the heat
Overcooking meat/poultry will make the protein less digestible
Starch granules are softened and some starch released, which makes it easier to digest

46
Q

During methods using dry heat to transfer heat energy, what happens to the ingredients?

A

Gases from raising agents expand with heat
Free sugars melt and form a syrup that softens gluten
Alcohol produced by yeast evaporates in the heat of the oven

47
Q

During methods using dry heat to transfer heat energy, what are the effects on the appearance of the food?

A

Baked foods containing raising agents rise and expand before setting in the oven
Starch in the outside crust of baked goods becomes dextrinised and develops a golden brown colour

48
Q

During methods using dry heat to transfer heat energy, what are the effects on the palatability of the food?

A

Risen food sets and develops a tender, crumbly/spongy texture inside
A crust develops on the outside
Caramelised sugars add flavour

49
Q

During methods using dry heat to transfer heat energy, what are the effects on the nutrients and digestibility of the food?

A

Heat damages vitamin B group

Starch is more digestible through the cooking process

50
Q

What happens during conduction?

A

When we heat a metal pan on the hob, it quickly heats up and transfers heat energy to the food inside through conduction
The atoms that make up metals are tightly packed together in a lattice
As the heat energy from the hob is transferred to the pan, it makes the metal atoms start to vibrate
They knock against each other and pass on heat energy, then pass it onto others

51
Q

What happens during convection?

A

When you heat a pan of cold water on the hob, the heat energy passes through the metal pan by conduction and is then transferred to the water molecules in the pan
As the amount of heat energy increases, the water molecules start to move upwards where water is cooler and collides with other molecules
Thus passing on the heat energy into the food

52
Q

How are convection currents set up?

A

The more heat energy that passes into water, the faster the water molecules move and the more they collide with other molecules
When they reach the surface of the water, the molecules start to slow down and sink back down again
As they reach the bottom of the pan, they receive more heat energy and start to move upwards again

53
Q

What happens during radiation?

A

Infrared rays travel through the air and when they come into contact with a solid object, they are absorbed into the surface of the object and heat it up

54
Q

Why do we cook food?

A 
To enhance flavour
To preserve food for longer
To make sure it’s safe to consume
To enhance texture
To vary a diet
55
Q

What are the advantages of steaming?

A

Fat not used.
Healthiest cooking method.
Compared to boiling, vegetables retain more of their texture, colour, nutrients and flavour.
Gentle cooking method - good for tender ingredients (fish).

56
Q

What are the disadvantages of steaming?

A

Food may not be as flavoursome as roasted or fried food.

Gentle cooking method - not good for tough foods (meats).

57
Q

Advantages of boiling

A

Fat not used.
Healthy cooking method.
Low energy (if little water is used and the pan is covered).

58
Q

Disadvantages of boiling

A

Harsh cooking method. Delicate foods break up.
Over-boiling can make foods soft or mushy. Vegetables lose vitamins and flavour.
Food tends to be less flavoursome than fried or roasted food.

59
Q

What is blanching?

A

Boiling food for a short time to part-cook it, before placing the food in cold/icy water.

60
Q

Advantages of blanching

A

By placing the food in cold water, we stop cooking the food. The food keeps more of its colour, texture and vitamins.
Can take away harsh flavours.
Makes removing food skins easier as skins shrivel.

61
Q

Advantages of simmering

A

As simmering is less harsh than boiling, food doesn’t lose as many nutrients

62
Q

Advantages of poaching

A

Gentle cooking method - food stays tender.

Can absorb flavours if poached in a sauce.

63
Q

Disadvantages of poaching

A

Some flavour and nutritional value is lost because flavours and nutrients transfer to the liquid.

64
Q

Advantages of braising

A

Gentle cooking method - tough meats are tenderised.
Any meats being cooked absorb flavours from the other ingredients in the pot (e.g. the liquid, vegetables, herbs).
If meats are flash-fried before, the meat retains its juices better.

65
Q

What is sweating?

A

Sweating involves frying food over a low heat using a small quantity of oil or fat.

66
Q

Advantages of sweating

A

The food releases moisture - it cooks tenderly and tastes sweet once cooked.
Food doesn’t brown.

67
Q

Advantages of frying

A

When food is fried, the food absorbs some of the fat from the pan. This gives the food more flavour.

68
Q

Advantages of stir frying

A

Relatively healthy option - only a small amount of oil is used.
Very quick cooking method - this also means vegetables don’t lose too many nutrients.

69
Q

Disadvantages of stir frying

A

Food needs constant attention and moving around the pan so that it does not burn.

70
Q

Advantages of shallow frying

A

Compared to stir-frying, food develops a crispier texture.

71
Q

Disadvantages of stir frying

A

Unhealthy cooking method - uses more fat than stir-frying.

The fat content of the pan increases throughout the cooking process as solid fats from the food start to melt.

72
Q

Advantages of baking

A

Relatively healthy - no additional fat is needed, and baking tends to remove the fats in foods.
Browns the outer layers of food, which also turn crispy. This gives foods added flavour.
Can be used to cook a range of foods.

73
Q

Disadvantages of baking

A

Can dry out foods.
To preserve some of the moisture in foods, bake them in foil.
Lots of energy is needed to keep the oven hot for long durations.
Slow cooking method.

74
Q

Advantages of roasting

A

Roasted meat fat can be recycled (e.g. used to cook potatoes).
Roasted food often has a moist texture.
The brown, crispy outer layer is very flavoursome.
It’s possible to cook meat to have an undercooked (rare) centre, which many people prefer to well-cooked meat.

75
Q

Disadvantages of roasting

A

Relatively unhealthy because of the amount of fat used.
Requires lots of energy.
Slow cooking method.

76
Q

Advantages of grilling

A

Relatively healthy - fat isn’t needed and fat drips off from the food.
The crispy, golden exterior gives the grilled food lots of flavour.
Quick cooking method.

77
Q

Disadvantages of grilling

A

Food easily burns.
Food may cook unevenly because of the high heat (e.g. the outside cooks while the inside stays raw).
Cross-contamination can occur while barbecuing cooked/raw meats simultaneously.

78
Q

Advantages of dry frying

A 
Relatively healthy (compared to other forms of frying) - doesn't require added fat or oil.
Can help to give nuts, spices and seeds a unique aroma.
79
Q

Disadvantages of dry frying

A

Slower than other forms of frying (uses lower temperatures).

Only a limited range of foods can be cooked by this method.

GCSE Food Tech (14 decks)

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