Method Of Cookery

Question 1

What is boiling

Answer 1

Immersed in liquid

Question 2

What temp is simmering

Answer 2

95-98

Question 3

What is simmering

Answer 3

Brought to the boil then reduced heat to simmer

Question 4

What is blanching

Answer 4

Used to pre cook and if cold then remove strong flavours. Also retains. Colour and flavour

Question 5

What temp is poaching

Answer 5

93-95

Question 6

What is steaming?

Answer 6

Water vapour surrounding the food but doesn’t come into direct contact

Question 7

What temp is steaming?

And what is high pressure steaming

Answer 7

103

110-120

Question 8

What is braising

Answer 8

Gentle slow method, being partly covered in liquid. Then cooked in oven with a tight lid. Cooked by the steam and vapours produced by the liquid.

Question 9

What is stewing

Answer 9

Completely covered in liquid. Juices and flavours extracted which then forms a sauce.

Question 10

What is roasting

Answer 10

Is dry form. Cooked in oven at high heat to seal colour and crisp the outer layers

Question 11

What is grilling

Answer 11

Placing food under, above or between radiant heat. The temp is high which speeds up cooking.

Question 12

What is baking and average temp

Answer 12

Is dry heat, cooked by moisture steaming internally. Average temp is 120-240

Question 13

What is shallow frying

Answer 13

Is fast, dry method performed at high temp

Question 14

What is deep frying

Answer 14

Totally immersing food in hot oil/fat. All foods but potatoes need to be coated before cooking

Question 15

What is microwaving

Answer 15

Cooking energy which is transferred to the food by electro magnetic radiation. Heats food by moving water molecules

Question 16

At what temp does water boil

Answer 16

100