Starting To Cook

Question 1

Name the three main groups.

Answer 1

Small appliances
Small equipment (utensils)
Large appliances

Question 2

Name one guideline 4 different materials

Answer 2

Wood: scrub with grain
Silicone: do not use sharp utensils on it
Metals: rinse and dry to prevent rusting
Glass: never leave on cold surfaces can crack

Question 3

2 guideline for when using small appliances

Answer 3

Always follow manufacturers instructions

When cleaning never immerse mortar in water

Question 4

what are 4 reasons for cooking food

Answer 4

Safer to eat
More flavour
Easier to digest
Looks more attractive

Question 5

Effects of cooking on food

Answer 5

Colour changes
Flavours develop
Easier to digest
Nutrients lost in cooking liquid

Question 6

3 Effects of over cooking food

Answer 6

Foods becomes indigestible
Vitamins and minerals lost
Colour flavour and texture is damaged

Question 7

Name the three methods of heat transfer in cooking

Answer 7

Conduction
• heat travels through something solid, e.g metal
Convection
• heat travels in air or liquid that is moving. Happens in fan or when food is being boiled.
Radiation
•heat travel to food in Rays. Occurs when food is grilled.

Question 8

Name 4 moist methods, definition , (2 suitable foods, guidelines, advantages and disadvantage ) and do brackets with two I
In detail.

Answer 8

Boiling: cooking food in a rapidly bubbling water in a pot.
• rice, pasta
• once liquid starts to bubble rapidly, reduce temperature so liquid barely bubbles. This is called simmering.
•low fat method
• cheap
•vitamins and minerals dissolve into cooking liquid.

Poaching: cooking food in quivering water.

Stewing / casseroling: cooking food slowly in little liquid in a covered container.

Steaming: cooking food in steam rising from boiling water
•veg, fish
•use herbs and seasoning to flavour food
• can steam multiple dishes at same time.
• veg regain nutrient
•flavour may be bland

Question 9

Name 4 cooking methods

Answer 9

Moist, dry methods, microwave and using fat

Question 10

Name to dry methods of cooking in detail.

Answer 10

Baking: cooking food in dry Hot air in an oven.
•bread and cakes
•preheat oven
•avoid opening oven door 
•little loss of nutrients 
•can waste energy 

Grilling: cooking food by rays of heat on a hot grill.
•fish and veg
•preheat grill
•do not pierce food (loss of nutrients)
•low fat method
quick
• isn't suitable for tough meat 
Food may be dry

Question 10

Name 2 methods of using fat in detail

Answer 10

Roasting: cooking food in an oven using hot fat or oil.
•veg, meat
•food should be coated in hot fat,to prevent drying this is called basting.
Food should be uncovered to enchants flavours
• excellent flavour and texture
•high in fat and food is dry if not basted.

Frying: cooking food in a hot fat in a frying pan in frying pan( shallow frying), deep fat Freir ( deep frying) or stir fry in a wonk.
• chips, veg
•use tender meat
•excellent flavour and texture 
• high in fat

Question 11

Microwave cooking

Answer 11

Microwaves cause particles of food to vibrate. Heat travels by conduction.
• most foods can be cooked/ reheated.
•prick any foods with skin
Cover food to prevent soiling