Food Science Flashcards
Give 6 example of why food is cooked
- to destroy harmful bacteria (e.g chicken)
- to develop flavour (e.g spice in curries)
- to allow for foods to rice, thicken, set (e.g cake)
- to change the texture (egg)
- to improve shelf life (milk)
- to make food hot (soup)
What is cooking defined as?
The transfer of energy from a heat source to a food
What are the different ways that heat can transferred into foods?
Conduction, convection, radiation
What is conduction?
The movement of heat from one item to another via direct contact
This causes a
(Movement of heat from the surface of the food to its interior)
What are some examples of cooking methods using conduction?
Frying in a pan
Stir frying
Baking and roasting if in contact with the tray
What is convection ?
The transfer of heat through a fluid, which may be liquid or gas
What are the two types of convection and how do they work?
NATURAL
- occurs because warm liquids and gases rise while cooler fall
MECHANICAL
- relies on fans or storing to circulate heat more quickly and evenly
What are examples of cooking methods using convection?
Boiling
Poaching
Steaming
Simmering
Baking
Roasting
Deep frying
What is radiation?
Something that doesn’t require physical contact between heat source to cook it
What are the two types of cooking that uses radiation?
Infrared
- uses an electric or ceramic element heated to such a high temperature it gives off waves of radiation that cook food
Microwaves
- radiation penetrates food agitating water molecules creating friction heat.
What are some examples of cooking methods using radiation?
Infrared
- toasters, BBQs, grills, blowtorch
Microwave
What influences the methods of cooking used? (5 examples)
Type of food being cooked
Facilities available
Time available
Skill of the cook
Choice like trying to be healthy
What are dry-heat cooking methods?
Ones where heat is using air or fat to cook foods
Describe how foods are cooked by GRILLING
Heat transfer by radiation
High temp therefore foods must be turned to ensure even cooking and should not be more the 3.5 cm thick
Examples of foods: meat steaks, cheese toasty
Describe how foods are cooked by BBQ GRILLING
Heat transferred by radiation
Foods must be turned to ensure even cook
Examples of foods; tofu, corn on the cob, sausages
Describe how foods are cooked by ROASTING/ BAKING
Heat transfer by convection then conduction
Examples of foods; meats, root vegetables, cakes
Describe how foods are cooked by SAUTÉING/ STIRFRYING
Food is coated in small amount of oil to prevent sticking and cooked at high heat
Describe how foods are cooked by SHALLOW FRYING
Foods are cooked in a pan with a medium amount of oil
Describe how foods are cooked by DEEP FRYING
Food is fully submerged in hot fat/oil
What is cooking using moist heat?
The cooking of food that involves water or steam
Describe how foods are cooked by POACHING
Cooking food in a pan of liquid below boiling point (around 80oc)
Describe how foods are cooked by SIMMERING
Foods cooked in liquid held slightly below boiling after it has boiled
Describe how foods are cooked by BOILING
Heating in a pan of boiling liquid
Describe how foods are cooked by STEAMING
Cooking food with steam from boiling water or stock
