Methods of Cookery Flashcards
What is a dry heat method
uses heat that is transferred to the food item without using any moisture. Includes cooking with oil
What is a moist heat method
uses liquid or steam to transfer heat to food
What is convection
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.
What is radiation
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
What is conduction
the process of heat being transferred between objects through direct contact
What is baking
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.
Is baking a dry or moist cookery method of cookery
Dry
What method of heat transfer is baking
Conduction and convection
What are the characteristics of baked foods
What are culinary terms associated with baking
What are suitable foods for baking
What equipment is required for baking
What are potential safety/hygiene issues with baking
What effect does baking have on the nutritional value of the food
What is blanching
Is blanching a dry or moist cookery method of cookery
What method of heat transfer is blanching
What are the characteristics of blanched foods
What are culinary terms associated with blanching
What are suitable foods for blanching
What equipment is required for blanching
What are potential safety/hygiene issues with blanching
What effect does blanching have on the nutritional value of the food
What is boiling
Is boiling a dry or moist cookery method of cookery
What method of heat transfer is boiling
What are the characteristics of boiled foods
What are culinary terms associated with boiling
What are suitable foods for boiling
What equipment is required for boiling
What are potential safety/hygiene issues with boiling
What effect does boiling have on the nutritional value of the food
What is braising
Is braising a dry or moist cookery method of cookery
What method of heat transfer is braising
What are the characteristics of braised foods
What are culinary terms associated with braising
What are suitable foods for braising
What equipment is required for braising
What are potential safety/hygiene issues with braising
What effect does braising have on the nutritional value of the food
What is deep-frying
Is deep-frying a dry or moist cookery method of cookery
What method of heat transfer is deep-frying
What are the characteristics of deep-fryed foods
What are culinary terms associated with deep-frying
What are suitable foods for deep-frying
What equipment is required for deep-frying
What are potential safety/hygiene issues with deep-frying
What effect does deep-frying have on the nutritional value of the food
What is grilling
Is grilling a dry or moist cookery method of cookery
What method of heat transfer is grilling
What are the characteristics of grilled foods
What are culinary terms associated with grilling
What are suitable foods for grilling
What equipment is required for grilling
What are potential safety/hygiene issues with grilling
What effect does grilling have on the nutritional value of the food
What is poaching
Is poaching a dry or moist cookery method of cookery
What method of heat transfer is poaching
What are the characteristics of poached foods
What are culinary terms associated with poaching
What are suitable foods for poaching
What equipment is required for poaching
What are potential safety/hygiene issues with poaching
What effect does poaching have on the nutritional value of the food
What is roasting
Is roasting a dry or moist cookery method of cookery
What method of heat transfer is roasting
What are the characteristics of roasted foods
What are culinary terms associated with roasting
What are suitable foods for roasting
What equipment is required for roasting
What are potential safety/hygiene issues with roasting
What effect does roasting have on the nutritional value of the food
What is shallow frying
What are three types of shallow frying
Pan-frying
Sauté
Stir-frying
Is shallow frying a dry or moist cookery method of cookery
What method of heat transfer is shallow frying
What are the characteristics of shallow fryed foods
What are culinary terms associated with shallow frying
What are suitable foods for shallow frying
What equipment is required for shallow frying
What are potential safety/hygiene issues with shallow frying
What effect does shallow frying have on the nutritional value of the food
What is sous vide
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.
Is sous vide a dry or moist cookery method of cookery
Dry
What method of heat transfer is sous vide
Convection
What are the characteristics of sous vide foods
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
What are culinary terms associated with sous vide
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.
What are suitable foods for sous vide
Fresh and dried fruit, vegetables, tender cuts of meat
What equipment is required for sous vide
A vacuum sealer
Resealable plastic bags, or thick
plastic wrap
A container to hold the water
An immersion circulator
What are potential safety/hygiene issues with sous vide
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.
What effect does sous vide have on the nutritional value of the food
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
What is steaming
Is steaming a dry or moist cookery method of cookery
What method of heat transfer is steaming
What are the characteristics of steamed foods
What are culinary terms associated with steaming
What are suitable foods for steaming
What equipment is required for steaming
What are potential safety/hygiene issues with steaming
What effect does steaming have on the nutritional value of the food
What is stewing
Is stewing a dry or moist cookery method of cookery
What method of heat transfer is stewing
What are the characteristics of stewed foods
What are culinary terms associated with stewing
What are suitable foods for stewing
What equipment is required for stewing
What are potential safety/hygiene issues with stewing
What effect does stewing have on the nutritional value of the food
What is microwaving
Is microwaving a dry or moist cookery method of cookery
What method of heat transfer is microwaving
What are the characteristics of microwaved foods
What are culinary terms associated with microwaving
What are suitable foods for microwaving
What equipment is required for microwaving
What are potential safety/hygiene issues with microwaving
What effect does microwaving have on the nutritional value of the food
