Unit 3 Techniques And Skills Food Storage, Preperation And Cooking Flashcards
What are perishable foods?
Rapidly decay
Kept in fridge
Wrapped
Use by date
What are non-perishable foods?
Foods that have been processed to prevent rapid decay
Usually stored in cupboards
E.g. Pasta, tins
What is blanching?
Cooking vegetables or fruit in boiling water for short periods to inactivate enzyme which may cause deterioration
What small equipment should be in a kitchen?
Chopping boards - wood, plastic or glass
Scales - balances, electronic
Knives for different purposes
Explain how a microwave cab be used to cook
Saves time - up to 75% Saves money - uses less energy Saves washing Used for thawing, cooking and reheating Easier to use and clean
Explain how a food processor can be used
Saves time when chopping, slicing and pureeing Used to make mixture Grate cheese Grind nuts Can be washed in dishwasher
How can a blender be used?
Goblet and handheld
Blending
Mixing
How can a food mixer be used?
Free standing more powerful
Different attachments
Easily cleaned and stored
What is meant by energy saving and labour saving?
Energy saving - using less power such as electricity or gas
Labour saving - saving effort
How can risk using equipment be reduced?
Don’t leave sharp knives in bowls of water
Don’t over full bowls
Keep water away fro plugs
Only switch blenders in when held down
Can you put wood in the dishwasher?
Yes but don’t
What are the reasons for cooking?
To kill bacteria Improve taste Soften fivers Variety Keep for longer
Explain convection cooking
Hot less dense air rises and the cool air sinks and is heated
Explain cooking through conduction
Solids and liquids conduct heat
Particles vibrate with more heat- more energy
How is food cooked using radiation
Hera is transferred directly to the food by infrared rays from the heat source
How do microwaves cook food?
Use electromagnetic waves
Penetrates water molecules
What is organoleptic?
Sensory qualities of foods
What are the guidelines to reduce nutrient loss?
Use fresh vegetables
Cut just before cooking
Steam or microwave instead of boiling
What is meant by moist and dry cooking?
Moist - added liquid
Dry- no added liquid, fat used to prevent sticking
What is sensory testing?
Commenting on the appearance, taste and texture
Why must food be stored correctly?
Maintain freshness, palatability and for safety
What does mean to modify?
Alter recipes to reduce fat, salt or sugar, or increase fibre
What are partly processed foods?
Food manufacturer has carried out some of then preparation - fresh and chilled
Examples - ready diced or shredded, sauces, ready greater
What are fully processed foods?
Food manufacturer has processed the food so that it can be deforested, reheated or cooked with other foods
Example - burgers, ready meals, instant soup, milk powder, custards, baby food
What are examples of ready to eat food?
Pies, cold meats, quiches, sausage rolls, meat pies, snack bars
Why are people using more convenience foods?
Useful for busy people More people own freezers -able to store food More people have microwaves Change in shopping habits Advances in technology have improved quality Changes in meal patterns Instead run single person households Useful for older people
What are the disadvantages of convenience foods?
May be more expensive Small portions May be high in fat, sugar, salt and additives Limit of dietary fibre Excess packaging
How can convenience foods be used sensibly?
Combine with fruit and vegetables Read ingredients list for fat and salt Don't eat everyday Use ready made sauces in jars Frozen fish and vegetables retain nutritional value
What is a cook-chill?
Foods which have been partly or fully cooked and then chilled by the manufacturer
