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Hospitality Mine > Methods of Cookery > Flashcards

Methods of Cookery Flashcards

1
Q

What is a dry heat method

A

uses heat that is transferred to the food item without using any moisture. Includes cooking with oil

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2
Q

What is a moist heat method

A

uses liquid or steam to transfer heat to food

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3
Q

What is convection

A

food heated by a moving heat source, such as the hot air in an oven, the motion of boiling water in a pot or steam.

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4
Q

What is radiation

A

when a heat source like fire, gas or energy waves directly contact the food rather than a heating element like a pan or grill grate

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5
Q

What is conduction

A

the process of heat being transferred between objects through direct contact

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6
Q

What is baking

A

Baking is the principle of cookery where food is subjected to dry heat in an oven. The dry heat converts the water content of the food into steam, which bakes the food.

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7
Q

Is baking a dry or moist cookery method of cookery

A

Dry

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8
Q

What method of heat transfer is baking

A

Conduction and convection

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9
Q

What are the characteristics of baked foods

A
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10
Q

What are culinary terms associated with baking

A
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11
Q

What are suitable foods for baking

A
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12
Q

What equipment is required for baking

A
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13
Q

What are potential safety/hygiene issues with baking

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14
Q

What effect does baking have on the nutritional value of the food

A
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15
Q

What is blanching

A
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16
Q

Is blanching a dry or moist cookery method of cookery

A
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17
Q

What method of heat transfer is blanching

A
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18
Q

What are the characteristics of blanched foods

A
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19
Q

What are culinary terms associated with blanching

A
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20
Q

What are suitable foods for blanching

A
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21
Q

What equipment is required for blanching

A
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22
Q

What are potential safety/hygiene issues with blanching

A
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23
Q

What effect does blanching have on the nutritional value of the food

A
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24
Q

What is boiling

A
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25
Q

Is boiling a dry or moist cookery method of cookery

A
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26
Q

What method of heat transfer is boiling

A
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27
Q

What are the characteristics of boiled foods

A
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28
Q

What are culinary terms associated with boiling

A
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29
Q

What are suitable foods for boiling

A
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30
Q

What equipment is required for boiling

A
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31
Q

What are potential safety/hygiene issues with boiling

A
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32
Q

What effect does boiling have on the nutritional value of the food

A
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33
Q

What is braising

A
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34
Q

Is braising a dry or moist cookery method of cookery

A
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35
Q

What method of heat transfer is braising

A
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36
Q

What are the characteristics of braised foods

A
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37
Q

What are culinary terms associated with braising

A
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38
Q

What are suitable foods for braising

A
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39
Q

What equipment is required for braising

A
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40
Q

What are potential safety/hygiene issues with braising

A
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41
Q

What effect does braising have on the nutritional value of the food

A
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42
Q

What is deep-frying

A
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43
Q

Is deep-frying a dry or moist cookery method of cookery

A
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44
Q

What method of heat transfer is deep-frying

A
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45
Q

What are the characteristics of deep-fryed foods

A
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46
Q

What are culinary terms associated with deep-frying

A
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47
Q

What are suitable foods for deep-frying

A
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48
Q

What equipment is required for deep-frying

A
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49
Q

What are potential safety/hygiene issues with deep-frying

A
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50
Q

What effect does deep-frying have on the nutritional value of the food

A
51
Q

What is grilling

A
52
Q

Is grilling a dry or moist cookery method of cookery

A
53
Q

What method of heat transfer is grilling

A
54
Q

What are the characteristics of grilled foods

A
55
Q

What are culinary terms associated with grilling

A
56
Q

What are suitable foods for grilling

A
57
Q

What equipment is required for grilling

A
58
Q

What are potential safety/hygiene issues with grilling

A
59
Q

What effect does grilling have on the nutritional value of the food

A
60
Q

What is poaching

A
61
Q

Is poaching a dry or moist cookery method of cookery

A
62
Q

What method of heat transfer is poaching

A
63
Q

What are the characteristics of poached foods

A
64
Q

What are culinary terms associated with poaching

A
65
Q

What are suitable foods for poaching

A
66
Q

What equipment is required for poaching

A
67
Q

What are potential safety/hygiene issues with poaching

A
68
Q

What effect does poaching have on the nutritional value of the food

A
69
Q

What is roasting

A
70
Q

Is roasting a dry or moist cookery method of cookery

A
71
Q

What method of heat transfer is roasting

A
72
Q

What are the characteristics of roasted foods

A
73
Q

What are culinary terms associated with roasting

A
74
Q

What are suitable foods for roasting

A
75
Q

What equipment is required for roasting

A
76
Q

What are potential safety/hygiene issues with roasting

A
77
Q

What effect does roasting have on the nutritional value of the food

A
78
Q

What is shallow frying

A
79
Q

What are three types of shallow frying

A

Pan-frying
Sauté
Stir-frying

80
Q

Is shallow frying a dry or moist cookery method of cookery

A
81
Q

What method of heat transfer is shallow frying

A
82
Q

What are the characteristics of shallow fryed foods

A
83
Q

What are culinary terms associated with shallow frying

A
84
Q

What are suitable foods for shallow frying

A
85
Q

What equipment is required for shallow frying

A
86
Q

What are potential safety/hygiene issues with shallow frying

A
87
Q

What effect does shallow frying have on the nutritional value of the food

A
88
Q

What is sous vide

A

the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are impossible to achieve through any other cooking method.

89
Q

Is sous vide a dry or moist cookery method of cookery

A

Dry

90
Q

What method of heat transfer is sous vide

A

Convection

91
Q

What are the characteristics of sous vide foods

A

Even texture throughout
Crispness is not able to be achieved
None of the moisture is lost in cooking, yielding a much juicier and fuller end result

92
Q

What are culinary terms associated with sous vide

A

Vacuum Packing: removing air from the package prior to sealing.
Immersion circulator: an electrically powered device that circulates and heats a warm fluid kept at an
accurate and stable temperature.

93
Q

What are suitable foods for sous vide

A

Fresh and dried fruit, vegetables, tender cuts of meat

94
Q

What equipment is required for sous vide

A

A vacuum sealer
Resealable plastic bags, or thick
plastic wrap
A container to hold the water
An immersion circulator

95
Q

What are potential safety/hygiene issues with sous vide

A

Follow correct personal hygiene
Ensure cooking utensils and containers are clean
Ensure container is the appropriate size
Ensure that water is kept away from the powerpoint
The water temperature be at a safe
temperature to touch. If it is too warm, the plastic may melt, and burns may occur.
An internal temperature for meat needs to be reached and help for a certain amount of time to ensure pathogens are killed.
If cooking below 54˚C, meats must be seared and finished in the pan before being served to kill surface bacteria.

96
Q

What effect does sous vide have on the nutritional value of the food

A

Food is able to retain moisture due to the low temperature of cooking
The only fat or oil introduced into the food is minimal, so this can be a very healthy way of cooking
Food is able to be cooked gently and keep nutrients

97
Q

What is steaming

A
98
Q

Is steaming a dry or moist cookery method of cookery

A
99
Q

What method of heat transfer is steaming

A
100
Q

What are the characteristics of steamed foods

A
101
Q

What are culinary terms associated with steaming

A
102
Q

What are suitable foods for steaming

A
103
Q

What equipment is required for steaming

A
104
Q

What are potential safety/hygiene issues with steaming

A
105
Q

What effect does steaming have on the nutritional value of the food

A
106
Q

What is stewing

A
107
Q

Is stewing a dry or moist cookery method of cookery

A
108
Q

What method of heat transfer is stewing

A
109
Q

What are the characteristics of stewed foods

A
110
Q

What are culinary terms associated with stewing

A
111
Q

What are suitable foods for stewing

A
112
Q

What equipment is required for stewing

A
113
Q

What are potential safety/hygiene issues with stewing

A
114
Q

What effect does stewing have on the nutritional value of the food

A
115
Q

What is microwaving

A
116
Q

Is microwaving a dry or moist cookery method of cookery

A
117
Q

What method of heat transfer is microwaving

A
118
Q

What are the characteristics of microwaved foods

A
119
Q

What are culinary terms associated with microwaving

A
120
Q

What are suitable foods for microwaving

A
121
Q

What equipment is required for microwaving

A
122
Q

What are potential safety/hygiene issues with microwaving

A
123
Q

What effect does microwaving have on the nutritional value of the food

A

Hospitality Mine (11 decks)

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