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Food Nutrition and Health > Methods of cooking > Flashcards

Methods of cooking Flashcards

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1
Q

What is cooking?

A

“cooking” refers to the process of preparing food by applying heat to it. This heat can be applied through various methods such as boiling, steaming, baking, frying, grilling, roasting, or microwaving.

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2
Q

Reasons for cooking food

A

1.To destroy bacteria
2.Palatability
3.Digestibility
4.Nutrient Availability
5.Texture Modification
6.Preservation

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3
Q

Methods of Heat Transfer

A
  1. Conduction
    2.Convection
  2. Radiation
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4
Q

Conduction

A

Conduction: Heat transfer through direct contact between two objects at different temperatures. In cooking, this often occurs when food comes into direct contact with a hot surface, such as a pan or grill.

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5
Q

Convection

A

Heat transfer through the movement of fluids (liquids or gases). In cooking, this typically occurs in ovens and stovetops, where hot air or liquid circulates around the food, transferring heat and cooking it evenly

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6
Q

Radiation

A

Heat transfer through electromagnetic waves. In cooking, this occurs when food absorbs heat energy emitted from a heat source, such as an open flame, electric coil, or microwave.

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7
Q

What are the Methods Of Cooking?

A

Methods of cooking are the different methods that are used that are used to cook for consumption.

  1. Dry Heat Cooking Methods
    2.Moist Heat Cooking Methods
    3.Combination Cooking Methods
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8
Q
  1. Dry Heat Cooking Methods
A

1.Baking
2.Roasting
3. Grilling
4. Broiling
5.Sautéing
6. Stir-Frying
7. Pan-Frying
8. Deep-Frying

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9
Q

Advantages and disadvantages Of Dry heat Cooking Method

A

Dry-heat cooking methods are those that do not require additional moisture at any time during the cooking process.

https://www.youtube.com/watch?v=u7sQjOFFISw

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10
Q
  1. Baking
A
  1. Baking is cooking food using dry heat in an oven. This method is ideal for bread, cakes, cookies, and casseroles.
  • Advantages:

*Even cooking
*Retains nutrients
*Versatile (suitable for bread, cakes, casseroles)

  • Disadvantages:

*Time-consuming
*Requires precise temperature control

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11
Q
  1. Roasting
A

Roasting: The food is cooked uncovered in an oven at high temperatures, creating a browned, flavorful exterior.

  • Advantages:

*Enhances flavor
*Creates a crispy exterior
*Good for large cuts of meat and vegetables

  • Disadvantages:
  • Can dry out food if overcooked
  • Requires attention to prevent burning
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12
Q
  1. Grilling
A

Grilling: Cooking food on a grill over direct heat from a flame or hot coals. It imparts a smoky flavor and is great for meats, vegetables, and fruits.

  • Advantages:
  • Adds smoky flavor
  • Quick cooking
  • Good for meats and vegetables
  • Disadvantages:
  • Risk of charring
  • Requires outdoor space
  • Difficult to control temperature precisely
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13
Q
  1. Broiling
A

Broiling: Cooking food under direct heat in an oven. This method is fast and suitable for quickly browning or melting the top of dishes, such as steaks or gratins.

  • Advantages:

*Quick cooking
*Great for browning and melting
*Good for steaks and gratins

  • Disadvantages:

*High risk of burning
*Uneven cooking if not monitored

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14
Q

5.Sautéing

A

Sautéing: Cooking food quickly in a small amount of oil or butter in a hot pan. This method is perfect for vegetables, meats, and seafood

  • Advantages:

*Quick cooking
*Retains nutrients
* Enhances flavor

  • Disadvantages:

*Requires constant attention
* Can be messy with splattering oil

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15
Q

6.Stir-Frying

A

Stir-Frying: Similar to sautéing but done in a wok with continuous stirring over high heat. Common in Asian cuisine, it’s used for vegetables, meats, and noodles.

*Advantages:

  • Very quick
    *Retains nutrients and color
    *Great for small pieces of food
  • Disadvantages:
  • Requires high heat and constant attention
  • Can be messy
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16
Q

7.Pan-Frying

A

Pan-Frying: Cooking food in a shallow pan with a moderate amount of oil. Suitable for foods that need a crisp exterior, like cutlets and pancakes.

  • Advantages:
  • Creates a crispy exterior
  • Good for cutlets and pancakes
  • Disadvantages:
  • Uses more oil
  • Can be unhealthy
  • Requires attention to avoid burning
17
Q

8.Deep-Frying

A

Deep-Frying: Submerging food in hot oil to cook. This method results in a crispy exterior and is used for foods like french fries, chicken, and doughnuts.

  • Advantages:
  • Creates a very crispy exterior
  • Quick cooking
  • Disadvantages:
  • High in calories and fat
  • Requires a lot of oil
  • Risk of burns and fires
18
Q
  1. Moist Heat Cooking Methods
A

Moist-heat cooking methods use water, liquid or steam to transfer heat to food.

1.Boiling
2.Simmering
3.Poaching
4.Steaming
5.Blanching

19
Q
  1. Boiling
A

Boiling: Cooking food in boiling water or other liquids. It’s used for pasta, potatoes, and eggs.

  • Advantages:

*Simple
* Quick
* Good for pasta, potatoes, and eggs

  • Disadvantages:

*Can leach nutrients into water
* Risk of overcooking

20
Q

2.Simmering

A

Simmering: Cooking food in liquid at a temperature just below boiling. This gentle method is used for soups, stews, and sauces.

  • Advantages:
  • Gentle cooking
  • Preserves flavor and nutrients
  • Good for soups and stews
  • Disadvantages:
  • Takes longer than boiling
  • Requires monitoring
21
Q

3.Poaching

A

Poaching is gently cooking food in simmering water or broth. It’s ideal for delicate foods like eggs, fish, and fruit.

*Advantages:

*Very gentle
* Retains delicate flavors and textures
* Good for eggs and fish

  • Disadvantages:

*Can be bland if not seasoned well
* Requires precise temperature control

22
Q
  1. Steaming
A

Steaming: Cooking food using steam from boiling water. This method preserves nutrients and is great for vegetables, fish, and dumplings.

  • Advantages:
  • Retains nutrients
  • No added fat
  • Good for vegetables and fish
  • Disadvantages:
  • Can be bland if not seasoned
  • Limited to foods that can be steamed
23
Q

5.Blanching

A

Blanching is briefly boiling food, then plunging it into ice water to stop the cooking process. This method is used to preserve color and texture in vegetables.

  • Advantages:
  • Preserves color and texture
  • Useful for prepping vegetables
  • Disadvantages:
  • Requires immediate cooling
  • Not a standalone cooking method
24
Q
  1. Combination Cooking Methods
A

1.Braising
2.Stewing

25
Q

1.Braising

A

Braising: Cooking food slowly in a small amount of liquid after browning it. This method is used for tougher cuts of meat and root vegetables, creating tender and flavorful dishes.

  • Advantages:

Tenderizes tough cuts of meat
Enhances flavor
Great for hearty dishes

  • Disadvantages:

Time-consuming
Requires initial browning step

26
Q

2.Stewing

A

Stewing: Similar to braising, but the food is completely submerged in liquid and cooked slowly. This method is used for smaller cuts of meat and vegetables, resulting in a hearty and rich dish.

  • Advantages:
  • Creates rich, flavorful dishes
  • Tenderizes meat and vegetables
  • Disadvantages:
  • Time-consuming
  • Can be heavy and rich

Food Nutrition and Health (10 decks)

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