Preparing dishes using basic methods of cookery

Question 1

What is convection

Answer 1

This occurs then heat passes through a liquid, the air or steam and convection currents cook the food.
- Methods of cookery: Boiling, steaming, poaching, braising, stewing, roasting, baking and deep frying.

Question 2

What is conduction

Answer 2

This occurs when heat is transferred to the food directly by contact with the equipment holding the food
- Method of cookery: Shallow frying and grilling.

Question 3

What is radiation

Answer 3

This occurs when heat is transferred directly through the food, rather than through a liquid or by direct contact with the cooking vessel.
- Methods of cookery: Microwaving, grilling (toaster)

Question 4

What are moist methods of cookery

Answer 4

These methods use liquids, such as water, stock, milk, or fruit juice as a cooking medium. Moist methods of cookery include boiling, poaching, braising, steaming, and stewing.

Question 5

What are dry methods of cookery

Answer 5

These methods don’t use liquids as a cooking medium. Rather, heat is transferred through direct contact with the cooking medium via convection, conduction, or radiation. Dry heat methods of cookery include deep frying, grilling, shallow frying (including stir frying, sauté and pan frying), baking, roasting and microwaving.

Question 6

What is boiling

Answer 6

Is the immersion of foods in boiling water or cooking liquid.

Question 7

What is braising

Answer 7

Is where food is half covered in liquid and cooked slowly in a tightly lidded container.

Question 8

What is steaming

Answer 8

where food is cooked by being suspended above a heated liquid.

Question 9

What is poaching

Answer 9

Is a moist method of cookery where food is gently cooked in liquid below boiling point.

Question 10

What is stewing

Answer 10

Is where food is cut into pieces and cooked in a liquid.

Question 11

What is grilling

Answer 11

Is where food is exposed to radiated heat.

Question 12

What is baking

Answer 12

Is where food is cooked in a oven by dry heat.

Question 13

What is roasting

Answer 13

Is where food is cooked in an oven while being barded or basted in fat.

Question 14

What is deep frying

Answer 14

Is where food is totally immersed in hot oil or fat

Question 15

What is shallow frying

Answer 15

Is where food is cooked in a frying pan with a small amount of fat.

Question 16

What is microwaving

Answer 16

Is where food is cooked by the transference of energy to food by electromagnetic radiation.

Question 17

Regardless of the method of cookery there are some basic hygiene requirements that must always be followed when preparing foods. These include:

Answer 17

o High levels of personal and environmental hygiene.
o Washing your hands regularly.
o Avoiding cross-contamination.
o Avoiding storing high-risk foods in the danger zone.
o Not working while ill and covering any sores, wounds or open cuts.

Question 18

Baking and roasting safety precautions

Answer 18

o Always use PPE when removing baked or roasted foods from the oven.
o When roasting, be aware of the hot fat in roasting pans as they may spit.
o Pans should be handled with care.

Question 19

Boiling and poaching safety precautions

Answer 19

o Remove lids from saucepans away from yourself to avoid steam burns.
o Be aware of hot water or steam running up tongs.
o Always use utensils to remove items from boiling water.

Question 20

Braising and stewing safety precautions

Answer 20

o Remove lids from saucepans away from yourself to avoid steam burns.
o Always handle braising pans and stewing pots with care and use PPE to protect hands from burns on hot handles.
o Take care when stirring braising or stewing foods as pans will become very hot and may cause liquid to splash, causing burns.

Question 21

Deep frying safety precautions

Answer 21

o Never add cold, frozen, or wet foods to hot oil.
o Never leave hot deep fryers unattended.
o Be aware of hot oil running up the handle of tongs.

Question 22

Grilling safety precautions

Answer 22

o Never leave food unattended in a griller.
o Always switch a griller off after use.
o Use PPE to prevent burns when removing items from the griller.

Question 23

Shallow-frying safety precautions

Answer 23

o Never add cold, frozen or wet foods to hot fat or oil.
o Lower food items into the hot fat gently, using tongs.
o Keep heat at a medium level, as fats and oils will smoke and burn with prolonged exposure to high heat.

Question 24

Steaming safety precautions

Answer 24

Atmospheric steaming:
o Always remove steamer lids away from yourself to avoid steam burns.
o Use PPE when removing steamers from saucepans or woks.
High-pressure steaming:
o Ensure pressure cookers are well maintained.
o Always use tongs to remove food from a steamer.

Question 25

Microwaving safety precautions

Answer 25

o Never place metal or aluminium containers or utensils in the microwave.
o Don’t heat sealed items in the microwave as pressure may build up.

Question 26

There are a number of things that can be done when repairing food in a commercial kitchen to ensure minimal food wastage and efficient use of energy. These measures include:

Answer 26

o Not over-using commodities.
o Measuring and weighting food accurately.
o Practicing portion control when preparing food.
o Re-using food pains where possible.
o Using stock rotation methods.
o Only running appliances when needed and ensuring they are switched off at the end of the day, only using dishwashers when fully loaded.
o Avoiding running water excessively or installing low-flow taps to minimise water usage.
o Recycling kitchen oils and coffee grounds.
o Kitchen waste can be effectively managed by following environmentally sustainable practices.
o Sourcing food from local and sustainable farms and crops
o Installing water tanks
o Turning gas off when not needed
o Use cut offs for stocks and recycling food

Question 27

Things to consider when presenting a meal include:

Answer 27

o Choosing appropriate crockery, cutlery, and utensils.
o Matching the temperature of crockery to the dish.
o The portion size should be suited to the course of the meal and the chosen plate.
o The presentation should adhere to the establishment procedures.
o The sauces, condiments, garnishes, or decorations should be appropriate to the dish.
o Items should be undamaged
o Items should be appropriate for the establishment