Pressure Cooking. Flashcards
How is cooking done in a pressure cooker?
Cooking is done using steam under pressure, which creates a high temperature.
What type of cooking method does a pressure cooker use?
It is a moist method of cooking.
How does the food cook in the pressure in the pressure cooker?
The food cooks more rapidly and saves energy.
What are pressure cookers made of?
Most pressure cookers are made of thick aluminium and are also stainless steel which makes the more expensive than an ordinary pan.
All pressure cookers have the following features:
- Safety valve.
- Pressure gauge.
- Locking lid and rubber seal.
- Control valve.
- Trivet.
What are the six advantages of using a pressure cooker?
- Economical on fuel.
- Meals can be prepared quickly.
- Nutrient loss is reduced, though heat destruction still occurs.
- Flavor and color loss is minimal.
- Whole cuts can be cooked in one pan.
- Tough cuts of meat can be cooked quickly and tenderized in the pressure cooker.
What are the six suitable foods for pressure cooking?
- Jam making.
- Stews and casseroles.
- Vegetables.
- Meat joints.
- Puddings.
- Soups and stocks.
What are four disadvantages of using a pressure cooker?
- Careful timing is important to prevent foods such as vegetables from being overcooked.
- A pressure cooker is expensive to buy.
- Not all food can be cooked in a pressure cooker e.g roast joint.
- Greater shrinkage occurs in meat when using a pressure cooker.
What is the first point to remember when pressure cooking?
A minimum of 250ml water should be used to ensure that sufficient steam builds up inside the cooker.
What is the second point to remember when pressure cooking?
The cooker should be no more than 2⁄3 full with solid foods and no more that ½ full with liquids.
What is the third point to remember when pressure cooking?
Lock the lid in position and heat the cooker until the water has boiled and steam is escaping. This ensures that all air in the cooker is released.
Lock the lid in position and heat the cooker until the water has boiled and steam is escaping. This ensures that all air in the cooker is released. Why is this point important to remember?
Any left in side will affect the cooking temperature and may cause discoloration of some vegetable e.g. potatoes due to oxidation.
What is the fourth point to remember when pressure cooking?
Lower the heat to maintain the desired pressure and cook for the correct time.
What is the fifth point to remember when pressure cooking?
When the cooking time is completed, turn off the heat and allow the pressure to fall, either by leaving the cooker at room temperature or by pouring a gentle stream of cold water over it.
What is the six point to remember when pressure cooking?
Never attempt to open the lid or remove the pressure gauge before the pressure has fallen to normal.
