Food Science- Heat Transfer

Question 1

Identify the three different methods of heat transfer

Answer 1

Conduction
Convection
Radiation

Question 2

Identify a type of cooking method for each heat transfer method

Answer 2

Conduction- frying in a pan, cooking with a tray in the oven
Convection- boiling, poaching, baking
Radiation- under a grill or on a BBQ

Question 3

Explain how a raw chicken breast would change when cooked

Answer 3

Smaller- loss of water
Smell- more appetising
Look- golden brown
Taste- cooked
Look- white
Texture is improved

Question 4

Explain why we cook food

Answer 4

Make food taste better, look more appetising, smells good, kills pathogens making it safe to eat, makes it easier to digest, easier to eat, to prolong stoage.

Question 5

Identify two methods of cooking that require water

Answer 5

Poaching
Boiling
Steaming
Braising
Blanching

Question 6

Explain what the term blanching means

Answer 6

Food is briefly immersed in boiling water (often just a minute or two), followed by an ice bath to rapidly cool off the food.

Question 7

What types of foods could you poach?

Answer 7

Fish
Eggs

Question 8

What is a benefit of braising a tough piece of meat?

Answer 8

Braising is a slow form of cooking at a low tempurature, so this will help breakdown the collegen and muscle fibres in the meat making it more tender and delicious

Question 9

What type of cooking would be most suited for a large piece of meat, explain your reasons

Answer 9

Braising or roasting- this will ensure meat is thoroughly cooked all the way through and the amount of time and tempurature it takes will help to breakdown the muscle fibres rendering the meat a more suitable texture.

Question 10

Identify the equipment used and a food that could be stir-fried

Answer 10

A wok/ frying pan and stir-fry, small pieces of meat, egg fried rice

Question 11

What are the benefits to deep frying food?

Answer 11

The food inside steams, so keeps its nutrients, additional calories are added to the food, due to being cooking in fat, it creates a crisp coating, which is a desirable texture.

Question 12

What heat trasfer method is used when stri-frying or shallow frying food?

Answer 12

Conduction

Question 13

Why is stir-frying considered a healthy way to cook food?

Answer 13

Because not much fat is used in the cooking process and it is quick, which means that the nutrients in the food is retained and not effect by the heat.

Question 14

Explain why the method of ‘dry frying’ is suitable for minced beef

Answer 14

Minced beef tends to be higher in fat content than other meats, therefore when heated the fat renders (leaves/leaks out) of the meat and this is what helps to cook the meat, so no additional fat is required to be added.

Question 15

Identify one benefit and one drawback of roasting

Answer 15

Benefit- creates juicy piece of meat
Drawback- it takes a lot of time an energy, it can dry out in the oven

Question 16

Explain the term basting

Answer 16

Basting is a culinary technique for moistening the surface of roasting meat, poultry, or other foods with pan drippings, stock, butter, or some other liquid.