Methods of Cooking (Moist cooking methods). Flashcards
How is heat applied with moist cooking methods?
Heat applied through the medium of a liquid.
Give five examples of moist cooking methods.
Poaching, simmering, steaming, par-boiling, and boiling.
Give examples of liquid mediums that can be used for moist cooking methods?
The liquids medium may be water, steam, stock, milk, fruit juice, wine or beer.
Relatively low temperatures are used to cook foods using moist cooking methods. What is the effect of this?
Relatively low temperatures are used, which may prolong the cooking times of some foods.
What is boiling?
The cooking of food by immersion in water that has been heated to near its boiling point.
What are the five advantages of boiling food?
- 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.
What are the disadvantages of boiling?
- 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.
What are suitable foods for boiling?
- Vegetables.
- Muscular cuts of mutton such as the middle neck, and the knuckle.
- Eggs.
- Pasta.
- Rice.
- Oxtail.
What is simmering?
This means that food is cooking just below boiling point at 93°C.
What is steaming?
Foods that are steamed do not come into direct contact with the water, but are cooked in the steam rising from the boiling water.
What are the five methods of steaming?
- Plate method.
- Saucepan method.
- Tiered method.
- Stepped steamer.
- Electric steamers.
What are the four advantages of steaming?
- 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.
What are the 3 disadvantages of steaming?
- 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.
What are the seven suitable foods for steaming?
- Puddings.
- Fish.
- Potatoes.
- Whitefish.
- Poultry.
- Root vegetables.
- Fruit.
- Thin, tender cuts of meat such as chump or loin chops.
What is par-boiling?
Parboiling is the partial or semi-boiling of certain food which is then cooked by another method.
What are the four suitable food for par-boiling?
- Potatoes.
- Sweet Potatoes.
- Brussel Sprouts.
- Parsnips.
What is poaching?
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.
What are the rules for poaching?
The water should only come halfway up the food, and the heat should be applied slowly until the right temperature is reached.
What are the suitable foods for poaching?
Foods containing proteins that would become tough or curdled at higher temperatures, e.g. eggs, and fish.
What is stewing?
This is a slow method of cooking and is a combination of boiling and steaming.
How can stewing be done?
Stewing can be done in the oven (casserole cooking) or on top of the stove.
What are the four advantages of stewing?
- 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.
What are the disadvantages of stewing?
- Stewing is a long, slow method of cooking.
- Some of the vitamins are destroyed because of the slow, prolonged cooking.
What are stewing suitable foods?
- 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).
