Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Junior Cert Home Ec - > Food Preperation (lots of typos) > Flashcards

Food Preperation (lots of typos) Flashcards

1
Q

Reasons for cooking food

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Effects in cooking food

A 
Fat melts
Colour changes
Flavours develop
Protein becomes solid (coagulated)
Food softens and absorbs water
Food looses water and shrinks a
Nutrients are lost
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Effects on overcoming food

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Method of heat transfer

A

Conduction
Radiation
Convection

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What is conduction

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What is convection

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What is radiation

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What are the moist methods of cooking

A 
Boiling 
Stewing / casseroling 
Steaming 
Pressure cooking
Poaching
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What are the dry methods of cooking

A

Baking

Grilling

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What are the methods of cooking using a fat

A

Roasting

Frying

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What does boiling mean and what what foods can you boil

A

To cook food I rapidly bubbling waste in a saucepan

Rice vegetables

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What are the guidelines to boiling

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What are the advantages and disadvantages of boiling

A

Adv:low fat
Tougher cuts of meat are tenderised
Economical

Dis: loss of vit and mins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What is poaching and what foods can you poach

A

Poaching is cooking food in water that is quivering

Fish eggs fruit

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What are the guidelines to poaching

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Advantages an disadvantages of poaching

A

Adv: low fat
Suitable for foods that need gentle handling

Dis: foods May break up

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What is stewing and what foods can you stew

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Guidelines for stewing

A

Use a heavy based sauce pan

Cover the container tightly to prevent evaporation

19
Q

Adv and dis of stewing

A

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

20
Q

What is steaming and what foods van you steam

A

Cooking food in sum rising from boiling water

Fish veg

21
Q

Guidelines for steaming

A

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

22
Q

Adv and dis of steaming

A

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

Dis: bland flavour

23
Q

What is pressure cooking and what foods can you pressure cook

A

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

24
Q

Guidelines for pressure cooking

A

Add herbs and spices to ensure good flavour

Control cooking time to prevent over cooking

25
Q

Adv and dis of pressure cooking

A

Adv: quick and energy saving

Dis: daily overlooked
Dangerous

26
Q

What is baking and what foods can we bake

A

Cooking food in dry hot air in an oven

Veg meat poultry fish cakes breads

27
Q

Guidelines for baking

A

Preheat when recipie says to

Avoid opening oven door when food is baking

28
Q

Adv and dis of baking

A

Adv: the crisp brown appearance is attractive

Dos: can waste energy if onlu cooking one dish

29
Q

What is grilling and what foods. Can you grill

A

Cooking food by rays of heat in a hot grill

Tender meat veg fish

30
Q

Grilling guidelines

A

Use of tender cuts of meat

Preheat grill

31
Q

Adv and dis of grilling

A

Adv: low fat
Quick
Crispy texture

Dis: nor suitable for tough cut
Food may become dry

32
Q

What is roasting and what foods van your roast

A

Cooking food in an oven icing hot fat or oil

Veg poultry meat

33
Q

Roasting guidelines

A

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

34
Q

Adv and dis of roasting

A

Adv: excellent flavour and texture

Dos: high in fat
Food dries out if not Basted

35
Q

What is frying and what foods van you fry

A

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

36
Q

Guidelines for frying

A

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

37
Q

Add and dis of frying

A

Adv: excellent gal our and texture
Quick

\:
\:
Dos : high in fat
Must be served immediately 
Can be dangerous
38
Q

Why do you coat the food before cooking

A

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

39
Q

What is sauté

A

To sauté means to toss food lightly in oil

40
Q

What are the food preparation skills

A 
Peeling
Chopping
Slicing
Grating
Dicing
Shredding
Whisking/whipping
Folding
Blending
Coring
41
Q

What is microwave cooking

A

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

42
Q

Guidelines for microwaving

A

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.

43
Q

What is standing time

A

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

44
Q

Suitable foods for microwave cooking

A

Most foods can be reheated or thawed

Junior Cert Home Ec - (21 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions