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Food Tech > Topic 9 > Flashcards

Topic 9 Flashcards

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1
Q

What is heat?

A

Heat is a type of energy.

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2
Q

How is heat spread?

A

All things are made up of atoms. These atoms join and form molecules. When molecules receive energy, they start to vibrate and move quickly. This causes heat to be produced.
The faster the molecules move, the more heat is produced.

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3
Q

What materials are good conductors?

A

Metals and water

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4
Q

What materials are good insulators?

A

Wood, plastic, cotton cloth

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5
Q

What is radiation?

A

Radiation is the transfer of energy through space. The waves are invisible electromagnetic waves.

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6
Q

How does radiation cook food?

A

The infrared heat rays are absorbed by an object they reach and create heat inside the food, which cooks it.

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7
Q

How do microwaves cook food?

A

Microwaves are given off by a magnetron inside a microwave oven. The waves are absorbed by the food and make the molecules vibrate very fast. They gives off heat which cooks the food.

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8
Q

What materials can microwaves pass through?

A

Glass, paper, china and plastics

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9
Q

Why can metals not be used in a microwave?

A

Microwaves are reflected back to the magnetron from metals. This will damage it.

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10
Q

What form of heat transfer is grilling?

A

Radiation

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11
Q

Why is grilling healthy?

A

It causes the fats in foods such as meat to melt and drain away, so it reduces the amount of fat in the food.

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12
Q

How thick should food that is going to be grilled be?

A

3.5cm thick.

If it is any thicker, the heat will take to look to reach the centre of the food and the outside will overcook.

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13
Q

Why should meat that is going to be grilled be tender?

A

Grilling will not tenderise tougher cuts of meat.

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14
Q

How can grilling be carried out?

A

Grilling ça be carried out in a gas or electric cooker, with a special infrared electric grill or a combination microwave oven with a grill.

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15
Q

What is frying?

A

Frying is cooking the food in hot fat or oil.
Deep frying- large pan or electric fat fryer with oil that is several cm deep
Shallow frying- frying or sauté pan with less fat or oil

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16
Q

What type of heat transfer is used in frying?

A

Conduction

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17
Q

Why is frying unhealthy? And how can it be made slightly better?

A

Foods that are fried tend to soak up the fat or oil used, which increased their fat content and energy value.
After cooking, they should be drained carefully and allowed to stand on absorbant kitchen paper to remove excess oil.

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18
Q

Why should the oil be hot enough?

A

If the oil is not hot enough and the cooking process doesn’t start straight away, the food will soak up the oil and become greasy and heavy.
Ideal temp- 180C

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19
Q

Why should a lot of food not be put into the pan at the same time?

A

Putting a lot of food at the same time will allow the oil to cool down too much and therefore the food will soak up the oil and become soggy and greasy.

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20
Q

How do batters work?

A

Batters from a protective layer over the food to prevent it from overcooking and from the high temps used in frying. When the food is put into the hot oil, the egg protein coagulates and this together with the other ingredients it forms a crisp outer layer.

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21
Q

Why should oil only be re-used a few times?

A

Every time is heated up, some of the oil molecules break up which starts to affect the flavour,shelf life and the ability of the oil to be heated to high temps. It is also bad for your health to eat foods cooked in oil oil because the broken molecules may lead to the développement of heart disease or some cancers.

22
Q

What is dry frying?

A

Dry frying means heat in them gently in a frying man without oil until the fat they naturally contain begins to melt and cooks the food.
E.g. Minced meats

23
Q

What is stir-frying?

A

It is a quick method of cooking and as it only uses little oil and the food does not have to be heated for very long, hardly any vitamins are lost and it is therefore a very healthy method.

24
Q

What is roasting?

A

Roasting involves cooking foods in a hot oven with little oil, and occasionally turning the food as it cooks to allow it to become crisp on all sides.

25
Q

How is heat transferred during roasting?

A

Conduction

26
Q

In what ways is roasting good?

A

Roasting causes water to evaporate from the food, which concentrates the flavours in the food. This makes food such as roasted vegetables to have a good robust flavour and colour

27
Q

Why should tender cuts of meat be used in roasting?

A

As a high temp is used, the meat should be tender because tough cuts of meat will not tenderise by this method of cooking.

28
Q

What is spit roasting?

A

Spit roasting means cooking food over an open fire of flames, while turning the food slowly so that it is evenly cooked.

29
Q

What is baking?

A

Baking is cooking foods in a hot oven without fat or oil.

30
Q

How does baking cook the foods?

A

The heat of the oven causes the foods to rise and then set. It is important to make sure that the oven is hot before putting the foods in so that the rising process starts straight away.

31
Q

Which shelf is the hottest in gas oven and why?

A

The top of the oven is usually the hottest and the bottom is the coolest. This is because hot air rises to the top of the oven by convection and as it cools, it starts to fall by convection to the bottom of the oven.

32
Q

Why should you not open the oven door while food is cooking?

A

It is important not to open the oven door during baking as the cold heavy air that will get drawn into the oven may cause the baked food item to sink.

33
Q

What is barbecuing?

A

Barbecuing is a method of cooking where foods are cooked on a metal grill over hot charcoal or in a modern gas barbecue.

34
Q

How does a barbecue cook the food?

A

The food is cooked by radiation from the hot coals.

35
Q

What are suitable foods of barbecuing?

A

Small meat, poultry joints, meat products such as sausages, burgers and kebabs
Vegetables such as corn on the cob can also be used.

36
Q

What is boiling?

A

boiling is a method of cooking where foods are cooked in boiling water to tenderise them. When water boils, it reaches a temp of 100C which causes rapid movement of the water modules due to heat transfer.

37
Q

What heat transfer is boiling?

A

Convection

38
Q

What is damaged during boiling and how can we prevent this?

A

Water soluble vitamins (C and B) are damaged by the heat and dissolve into the water.
To conserve these vitamins when cooking foods such as vegs, it is better to boil them in a small amount of water for as little time as possible and serve straight after.

39
Q

What is poaching?

A

Foods are placed in a small amount of water which is heated up to just below simmering point, so there are few bubbles visible but the after is hot enough to cook the food.

40
Q

What is simmering?

A

Simmering is a method of cooking where foods are placed in water which is heated to just below boiling points, so that only a few bubbles rise to the surfaces as it is heated.

41
Q

What is steaming?

A

Steaming is a gentle cooking method where food is cooked in the steam coming from the boiling water.

42
Q

What method of heat transfer is used in steaming?

A

Convection from the steam.

43
Q

Who is boiling suitable for?

A

It is very easy to eat and digest so this makes it suitable for people recovering from an illness, infants, young children and anyone who has a digestive system health condition

44
Q

Why is boiling special?

A

As food is not put directly into the water, fewer vitamins and other nutrients are lost.

45
Q

What is stewing?

A

It is a gentle slow cooking method which is suitable for foods that need to be tenderised to make them suitable to eat.

46
Q

How is stewing carried out?

A

Stewing is usually carried out in a covered pan on the hod or an ovenproof dish in the oven. The food that needs to be cooked is placed in a pan with a lot of liquid, it is then cooked on a low heat for several hours. During this time the liquid tenderises the food.

47
Q

What method of heat transfer is used during stewing?

A

Conduction and convection

48
Q

Why does stewed meat become tender?

A

The liquid and gentle heat convert the protein collagen into gelatine which makes the meat tender.

49
Q

What is braising?

A

Braising is similar to stewing, except less liquid is used. The meat and a small amount of liquid are cooked for several hours.

50
Q

Why is a microwave useful?

A

They can cook a wide range of foods
Use relatively less energy
Take up littl space

Food Tech (14 decks)

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