GASTRP 1 Flashcards
It is the basic science and applied science of food
food science
- Food is inseparable from the history of man. It is as important as oxygen in maintaining life. Several definitions are given for food for a clearer concept about this basic human need.
Food Civilization
Food is any substance whether simple, mixed or compounded, which is used as food or drink, confectionary or condiment
- FOOD according to FDA
food is simply defined as any matter eaten by man to sustain life and nourish the body.
To the biologist
Physical Characteristics of Food
- Shape
- Size
- Weight
- Volume
- Surface area
- BASIC COOKING METHODS
Dry-heat methods
Moist-heat cooking methods
Combination cooking methods
cook the foods with hot air or fat.
Dry-heat methods
cook the food with a liquid, usually water, stock or steam.
Moist-heat cooking methods
as the name suggests, a combination of dry heat and moist heat methods.
Combination cooking methods
7 under Dry-Heat Cooking Methods
Sautéing
Pan-frying
Deep-frying
Grilling
Broiling
Roasting
Baking
5 under Moist-Heat Cooking Methods
Poaching
Simmering
Boiling
Steaming
Blanching
is a method of cooking food that uses a small amount of fat in a shallow pan over relatively high heat.
Sautéing
is a form of frying characterized by the use of less cooking oil than deep frying; enough oil to, at most, cover the food to be cooked only halfway.
Pan-frying
is a cooking method whereby food is submerged in hot oil or fat. Because of the high temperature involved and the high heat conduction of oil, the cooking process is extremely fast.
Deep-frying
a form of cooking that involves direct heat; generally refers to cooking food directly under a source of direct, dry heat.
Grilling
In electric ovens, broiling/grilling may be accomplished by placing the food near the upper heating element, with the lower heating element off and the oven door partially open. Broiling in an electric oven may create much smoke and cause splattering in the oven.
Broiling -
a cooking method that utilizes dry heat, whether an open flame, oven, or other heat source. Roasting usually causes caramelization of the surface of the food, which is considered a flavor enhancement.
Roasting
the technique of prolonged cooking of food by dry heat acting by conduction, and not by radiation, normally in an oven, but also in hot ashes, or on hot stones.
Baking
under Combination Cooking Methods
Braising
Stewing
Stir-frying
is the process of gently simmering food in liquid, generally water, stock or wine.
Poaching
is a cooking technique in which foods are cooked in hot liquids kept at or just barely below the boiling point of water (at average sea level air pressure), 100 °C (212 °F).
Simmering
cooking food in boiling water, or other water-based liquid such as stock or milk.
Boiling
is a method of cooking using steam. is a preferred cooking method for health-conscious individuals because no cooking oil is needed, thus resulting in a lower fat content.
Steaming
a cooking term that describes a process of food preparation wherein the food substance
Blanching
