F&N Topic 2

Question 1

Grilling

Answer 1

Dry heat
Radiant heat from overhead source
As high as 193 degrees

Question 2

BBQ Grilling

Answer 2

Heat source is beneath the heat source

Dry heat method

Question 3

Roasting

Answer 3

Heat transfer is by convection and conduction

Dry Heat

Question 4

Shallow Frying

Answer 4

Heat transfer by conduction and convection
Quick
Fat comes half way up food

Question 5

Deep Frying

Answer 5

Transfer by conduction and convection
Food is fully submerged by fat
Between 160-190 degrees

Question 6

Poaching

Answer 6

Food is submerged in liquid held below 85 degrees
The liquid has slight movement
Eggs and fish are suitable

Question 7

Simmering

Answer 7

Heat transfer by conduction
Food submerged in liquid between 85-99 degrees
There should be few air bubbles
Food will be moist and tender

Question 8

Boiling

Answer 8

Food submerged in water over 100 degrees
Cooks quicker than poaching or simmering
Foods are boiled then turned to simmering
Veg, Pasta

Question 9

Steaming

Answer 9

Food is placed in rack, not touching liquid

Lid is used to trap steam, creating pressure

Question 10

Blanching

Answer 10

Heat transfer by convection
Food is submerged in boiling water for a very short time then rapidly cooled in ice water.
Prevents decay while frozen

Question 11

Braising

Answer 11

Meat is browned then simmered with stock and vegetables.

Transfer by conduction then convection

Question 12

Stewing

Answer 12

Small pieces of food are browned then cooking is finished in liquid.
Cooking time is generally shorter

Question 13

Microwaving

Answer 13

Heat transfer by radiation then convection

Microwaves penetrate food then vibrate to produce heat

Question 14

Gluten

Answer 14

Protein found in bread to bind together