cooking methods and effects

Question 1

Give examples of dry and moist cooking methods

Answer 1

Dry:

• grilling
• roasting
• baking
• stir-frying

Moist:

• boiling
• stewing
• microwaving
• steaming

Question 2

What is blanching?

Answer 2

Food is placed in hot water for a short time

• it inactivates enzymes responsible for ripening.
• Heat might destroy water-soluble vitamins

Question 3

explain the effects on vitamins and minerals from cooking

Answer 3

Can make food more flavoursome and increase sensory properties. the plant cell wall is broken down so we can digest it. destroys harmful microorganisms and bacteria. can increase or decrease bioavailability.

Question 4

what is radiation?

Answer 4

energy in the form od rays which pass through the air until they come in contact with the food regular turning is needed.
example:
heating food in the microwave

Question 5

What is convection?

Answer 5

currents of hot air of liquid transferring heat energy to the food in enclosed space.
Can also be used to freeze.
example:
room temp air moving around frozen food to thaw it

Question 6

what is conduction?

Answer 6

Exchange of heat by direct conduct with foods on a surface.
E.g:
cooking steak in a frying pan on the stove