Methods of Cooking (Moist cooking methods).

Question 1

How is heat applied with moist cooking methods?

Answer 1

Heat applied through the medium of a liquid.

Question 2

Give five examples of moist cooking methods.

Answer 2

Poaching, simmering, steaming, par-boiling, and boiling.

Question 3

Give examples of liquid mediums that can be used for moist cooking methods?

Answer 3

The liquids medium may be water, steam, stock, milk, fruit juice, wine or beer.

Question 4

Relatively low temperatures are used to cook foods using moist cooking methods. What is the effect of this?

Answer 4

Relatively low temperatures are used, which may prolong the cooking times of some foods.

Question 5

What is boiling?

Answer 5

The cooking of food by immersion in water that has been heated to near its boiling point.

Question 6

What are the five advantages of boiling food?

Answer 6

• The food is easily digestible and is light.
• Boiling does not require constant attention.
• Transfer of heat by convection is fairly rapid and efficient.
• Food is unlikely to burn.
• Boiling destroys germs.

Question 7

What are the disadvantages of boiling?

Answer 7

• It is time-consuming.
• Water-soluble nutrients may be lost.
• Boiled dishes lack color, texture, and flavor.
• Some foods fall apart if boiled too fast.

Question 8

What are suitable foods for boiling?

Answer 8

• Vegetables.
• Muscular cuts of mutton such as the middle neck, and the knuckle.
• Eggs.
• Pasta.
• Rice.
• Oxtail.

Question 9

What is simmering?

Answer 9

This means that food is cooking just below boiling point at 93°C.

Question 10

What is steaming?

Answer 10

Foods that are steamed do not come into direct contact with the water, but are cooked in the steam rising from the boiling water.

Question 11

What are the five methods of steaming?

Answer 11

• Plate method.
• Saucepan method.
• Tiered method.
• Stepped steamer.
• Electric steamers.

Question 12

What are the four advantages of steaming?

Answer 12

• Loss of nutrients by leaching is reduced as the food does not come into direct contact with the water.
• Food becomes easy to digest and has a light texture.
• Food does not fall apart.
• Food is unlikely to be overcooked.

Question 13

What are the 3 disadvantages of steaming?

Answer 13

• The kitchen is likely to be filled with moisture.
• Food that is steamed is not as attractive as when it is roasted.
• Fuel consumption is greater unless a pressure cooker is used.

Question 14

What are the seven suitable foods for steaming?

Answer 14

• Puddings.
• Fish.
• Potatoes.
• Whitefish.
• Poultry.
• Root vegetables.
• Fruit.
• Thin, tender cuts of meat such as chump or loin chops.

Question 15

What is par-boiling?

Answer 15

Parboiling is the partial or semi-boiling of certain food which is then cooked by another method.

Question 16

What are the four suitable food for par-boiling?

Answer 16

• Potatoes.
• Sweet Potatoes.
• Brussel Sprouts.
• Parsnips.

Question 17

What is poaching?

Answer 17

Poaching is the cooking of food in the water at just below the temperature used for simmering. It is therefore a very gentle method of cooking.

Question 18

What are the rules for poaching?

Answer 18

The water should only come halfway up the food, and the heat should be applied slowly until the right temperature is reached.

Question 19

What are the suitable foods for poaching?

Answer 19

Foods containing proteins that would become tough or curdled at higher temperatures, e.g. eggs, and fish.

Question 20

What is stewing?

Answer 20

This is a slow method of cooking and is a combination of boiling and steaming.

Question 21

How can stewing be done?

Answer 21

Stewing can be done in the oven (casserole cooking) or on top of the stove.

Question 22

What are the four advantages of stewing?

Answer 22

• Tenderizes tough cuts of meat, relatively economical in the use of fuel.
• Nutrient losses are kept to a minimum as the liquid is served with the meal.
• The flavor is retained as the liquid is served with the meal.
• Improves certain fruits as the cellulose is softened.

Question 23

What are the disadvantages of stewing?

Answer 23

• Stewing is a long, slow method of cooking.

- Some of the vitamins are destroyed because of the slow, prolonged cooking.

Question 24

What are stewing suitable foods?

Answer 24

• Beef (flank, chuck steak, oxtail, leg, shin, tripe).
• Lamb (middle neck, breast, liver, kidney).
• Fruits (plums, rhubarb, apricots, apples).
• Poultry (chicken).
• Mutton (breast, neck, kidney, liver).

Question 25

What is braising a combination of?

Answer 25

Braising is a combination of stewing and roasting.

Question 26

What are the three steps of braising?

Answer 26

• Cuts of meat or poultry are placed on a mirepoix with sufficient liquid to cover the mirepoix and keep the food.
• A well-fitting lid is placed on the pan to prevent loss of liquid, while the food is cooking in the steam rising from the stock.
• When the food is tender, it is browned in a hot oven with the lid off.

NOTE - During cooking, the liquid should simmer, not boil, to avoid toughening the meat.

Question 27

What is the advantage of braising?

Answer 27

A whole meal can be cooked in one pan which saves time and fuel and tough cuts can be used.

Question 28

What is the disadvantages of braising?

Answer 28

Meat may not develop good color and may need to be grilled at the end of cooking times.

Question 29

What are suitable foods for braising?

Answer 29

• Beef (brisket, flank, topside).
• Lamb, mutton, or veal (loin, neck, breast).
• Rabbit.
• Offal (heart, liver).
• Poultry (chicken joints or whole small bird).

Question 30

How is heat applied to the food by dry cooking methods?

Answer 30

Heat applied directly to food.

Question 31

What are examples of dry cooking methods?

Answer 31

Searing, roasting, grilling, baking and rotisserie cooking.

Question 32

How is heat applied to the food by frying cooking methods?

Answer 32

Heat is applied through te medium of fats or oils.

Question 33

What are examples of frying cooking methods?

Answer 33

Stir-frying, shallow-frying, deep-frying, pan-frying, sauteing.

Question 34

How is heat applied to the food by microwave cooking?

Answer 34

Heat generated by electromagnetic waves.

Question 35

What are the three rules for boiling?

Answer 35

• Cover the food with water.
• Make sure that the lid of the vessel is close fitting to prevent the escape of steam as far as possible.
• Boil starch products such as rice and macaroni rapidly.
• Boiled potatoes slowly, otherwise they fall apart.
• Water must be kept at boiling point.
• Top up with boiling water if the water in the pot evaporates.
• Put food into boiling water to preserve the taste and essential nutrients.
• Bones and meat for soup are put into cold water to draw out the flavor.