methods of cookery Flashcards
cooking
the process of preparing food, improving food digestibility, appearance, and taste (involving the application of heat, selection of ingredients, combining of ingredients)
effects of processing
APPEARANCE ⇒ shape, colour, size, volume, viscosity
TEXTURE ⇒ hard, crisp, soft, malleable
FLAVOUR ⇒ bitter, sour, sweet, salty, acidic, mild, fiery, spicy, tart
AROMA ⇒ acrid, fresh, fragrant, spicy, savoury, sharp, sweet
PALATABILITY ⇒ agreeable to palate or taste
NUTRITION ⇒ effect on nutrients
QUALITY AND FOOD SAFETY ⇒ food hygiene
DIGESTIBILITY ⇒ ease of consumption
TEMPERATURE ⇒ suited to the food and occasion
methods of heat transfer
conduction, convection, radiation
conduction
transfer of heat from one molecule to the next by contact with hot material
flow-on effect with molecules in closest position or in direct contact with the higher heat source vibrate, causing others nearby in turn to vibrate as well
direct contact e.g. frying a steak (heat from hot pan to steak)
convection
heat created by movement of hot particles
hotter fluids become less dense, expand, rise upwards; replace by cooler
circulation of hot air e.g. baking lamingtons in oven
radiation
heat transferred by waves of energy that vibrate at a high frequency
when electromagnetic waves are absorbed by food, only surface is heated
conduction works to heat the inside of the food
e.g. microwave, bread in a toaster
dry methods of cookery
heat transferred to food without moisture, often involving high temperatures
baking
dry heat of oven (convection)
- dextrinization
- crisp, firmer
- loses water content
- nutrient loss
- denaturing of protein
- aroma
roasting
dry heat of oven with larger basted foods (convection)
- pour fat/juices over meat
- softens food interior
- browned/seared
- dextrinization
- fat intake
frying (stir frying, shallow frying, deep frying)
cooking medium of fat or oil (conduction)
- crisp, browning effect
- increased taste appeal
stir => less oil, quick movement
shallow => base-covering level oil
deep => large amount
grilling
open fire and hot coals (radiation)
- brown, caramelize
- quick cooking retaining nutrient
- drier, losing liquid
- pleasing aroma
- firming exterior texture
wet methods of cookery
heat transferred via liquid (generally water, not oil), which it is often submerged in
boiling / simmering
bubbling at 100deg (or 85deg)
- soft / moist
- losing water soluble vitamins
- fading colour
poaching
- flavoured liquid at 80deg
- food only half covered by liquid
=> colour, flavour determined by the liquid medium
steaming
steam from boiling water to penetrate (cook); complete with excellent colour and flavour retention
stewing
long, slow cooking time with the presence of a liquid
food cut into smaller pieces, placed in small quantity of (often flavoured) liquid in saucepan, and covered, simmering gently until food is tender
casseroling
stewing cooking process completed in the oven using ovenproof dish
braising
combination of stewing and baking
microwave cooking
cooking food by electromagnetic waves passing through food
- colour retention
- no browning
- losing water soluble vitamins
concerns regarding food packaging
· Misleading packaging
· Over packaging
· Waste & environmental damage
food labelling requirements
nutrition information panel
=> amount of energy, macronutrients and sodium
=> per serve and per 100g/mL
percentage labelling
=> percentage of characterising ingredients
name or description of the food
=> name/description must not be misleading
food recall information
=> a health or safety risk, products can be recalled
information for allergy sufferers
=> a list of allergens that must be included in the “contains:” but the may be present is voluntary
date marking
=> use-by and best-before dates
ingredients list
=> in order of descending weight
country of origin
=> different requirements for being grown, produced, made or packed in Australia/somewhere else
barcode
=> lines and spaces that represent a number for the product
weights and measures
=> has the weight or form of measure
