Food Preperation (lots of typos)

Question 1

Reasons for cooking food

Answer 1

Onions Safer to eat because pathogenic bacteria are killed
Flavours are developed eg.sautéed onions
Makes it more attractive
Makes it easier to digest eg rice pasta
Cooking preserves food

Question 2

Effects in cooking food

Answer 2

Fat melts
Colour changes
Flavours develop
Protein becomes solid (coagulated)
Food softens and absorbs water
Food looses water and shrinks a
Nutrients are lost

Question 3

Effects on overcoming food

Answer 3

Becomes indigestible
Vitamins and minerals are lost
Colour flavour and texture are damaged

Question 4

Method of heat transfer

Answer 4

Conduction
Radiation
Convection

Question 5

What is conduction

Answer 5

When heat travels through something solid eg. Metal frying pan on hob

Question 6

What is convection

Answer 6

When heat travels in air or liquid that is moving eg boiling or in fan oven

Question 7

What is radiation

Answer 7

When meat travels to food in rays eg when food is grilled

Question 8

What are the moist methods of cooking

Answer 8

Boiling 
Stewing / casseroling 
Steaming 
Pressure cooking
Poaching

Question 9

What are the dry methods of cooking

Answer 9

Baking

Grilling

Question 10

What are the methods of cooking using a fat

Answer 10

Roasting

Frying

Question 11

What does boiling mean and what what foods can you boil

Answer 11

To cook food I rapidly bubbling waste in a saucepan

Rice vegetables

Question 12

What are the guidelines to boiling

Answer 12

Once the liquid starts to bubble rapidly reduce the temperature so that the liquid is barely bubbling this is SIMMERING

Question 13

What are the advantages and disadvantages of boiling

Answer 13

Adv:low fat
Tougher cuts of meat are tenderised
Economical

Dis: loss of vit and mins

Question 14

What is poaching and what foods can you poach

Answer 14

Poaching is cooking food in water that is quivering

Fish eggs fruit

Question 15

What are the guidelines to poaching

Answer 15

The coking liquid should be barley quivering before the food is added

Question 16

Advantages an disadvantages of poaching

Answer 16

Adv: low fat
Suitable for foods that need gentle handling

Dis: foods May break up

Question 17

What is stewing and what foods can you stew

Answer 17

Cooking food slowly in a little liquid in a covered container either a heavy saucepan on the hob. (Stewing) or a dish in a the oven (casseroling)
Meat fish veg

Question 18

Guidelines for stewing

Answer 18

Use a heavy based sauce pan

Cover the container tightly to prevent evaporation

Question 19

Adv and dis of stewing

Answer 19

Adv: tough pieces of meat van be tenderises
Low fat
Whole meal In one pot
Nutrients which dissolve in coking livid are eaten too

Dis slow

Question 20

What is steaming and what foods van you steam

Answer 20

Cooking food in sum rising from boiling water

Fish veg

Question 21

Guidelines for steaming

Answer 21

Use herbs and spices for flavour as steamed foods a be bland
More than one dish at one is possible with modern steamers

Question 22

Adv and dis of steaming

Answer 22

Adv: veg aren’t immersed in water therefore retain their water souluble vit,s and mins

Dis: bland flavour

Question 23

What is pressure cooking and what foods can you pressure cook

Answer 23

Cooking food under pressure in a heavy saucepan with a special lid
Meat veg pudding

Question 24

Guidelines for pressure cooking

Answer 24

Add herbs and spices to ensure good flavour

Control cooking time to prevent over cooking

Question 25

Adv and dis of pressure cooking

Answer 25

Adv: quick and energy saving Dis: daily overlooked Dangerous

Question 26

What is baking and what foods can we bake

Answer 26

Cooking food in dry hot air in an oven | Veg meat poultry fish cakes breads

Question 27

Guidelines for baking

Answer 27

Preheat when recipie says to | Avoid opening oven door when food is baking

Question 28

Adv and dis of baking

Answer 28

Adv: the crisp brown appearance is attractive Dos: can waste energy if onlu cooking one dish

Question 29

What is grilling and what foods. Can you grill

Answer 29

Cooking food by rays of heat in a hot grill | Tender meat veg fish

Question 30

Grilling guidelines

Answer 30

Use of tender cuts of meat | Preheat grill

Question 31

Adv and dis of grilling

Answer 31

Adv: low fat Quick Crispy texture Dis: nor suitable for tough cut Food may become dry

Question 32

What is roasting and what foods van your roast

Answer 32

Cooking food in an oven icing hot fat or oil | Veg poultry meat

Question 33

Roasting guidelines

Answer 33

The food should be coated in hot fat to prevent it drying out this is called basting Food should be uncovered before the end of roasting to prove the colours and flavour

Question 34

Adv and dis of roasting

Answer 34

Adv: excellent flavour and texture Dos: high in fat Food dries out if not Basted

Question 35

What is frying and what foods van you fry

Answer 35

Cooking. Food in hot fat or oil in a frying pan (shallow frying) in a deep fat frier (deep frying) or by stir frying ina wok Tender cuts of meat fish eggs veg chips

Question 36

Guidelines for frying

Answer 36

Use on,h tender cuts of meat Shallow frying use oil instead of saturated fat eg rapeseed oil Deep frying. Ensure oil is correct temperature before adding foods Stir fringing cut foods an equal size do they cook evenly Do not leave loan unattended

Question 37

Add and dis of frying

Answer 37

Adv: excellent gal our and texture Quick ``` : : Dos : high in fat Must be served immediately Can be dangerous ```

Question 38

Why do you coat the food before cooking

Answer 38

The protest it from he fat To improve the flavour To prevent food breaking up eg fish in batter

Question 39

What is sauté

Answer 39

To sauté means to toss food lightly in oil

Question 40

What are the food preparation skills

Answer 40

``` Peeling Chopping Slicing Grating Dicing Shredding Whisking/whipping Folding Blending Coring ```

Question 41

What is microwave cooking

Answer 41

Microwaves cause the particles of food to vibrate this causes heat to build up inside the food then heat travels through the food by conduction

Question 42

Guidelines for microwaving

Answer 42

Follow the manufacturers instructions. Prick dry food which has skin eg sausages and potatoes to prevent them from bursting. Cover food to avoid soiling the oven Allow standing time.

Question 43

What is standing time

Answer 43

The cooking process where the food continues to cook outside the oven. Follow the instructions on food labels for standing time

Question 44

Suitable foods for microwave cooking

Answer 44

Most foods can be reheated or thawed