| What are the 5 reasons to cook food | to enhance flavour, to preserve food for longer, to make sure it's safe to consume, to enhance texture, to vary a diet |
| what are the 3 methods of heat transfer | conduction, convection, radiation |
| describe convection (3 points) | heat transfer through liquid and gas where warmer liquid rise and cooler liquid sinks, movement of water creates convection currents. |
| give an example where convection takes place | oven |
| describe radiation (2 points) | heat transfer through radiation waves where food absorbs and heats up |
| Give 3 examples where radiation takes place | microwave, toaster, grills |
| describe conduction (3 points) | transfer through vibrating particles where when heat transfers particles vibrate and transfer heat energy to food |
| give 1 example where conduction occurs | pan |
| What are the 6 water-based cooking methods? | steaming, boiling, blanching, simmering, poaching, braising |
| What are the 3 fat-based cooking methods | stir-frying, sweating, shallow frying |
| What are the 4 dry cooking methods | baking, roasting, grilling, dry-frying |
| what is the definition of steaming? | using steam from boiling water to cook food |
| what is the definition of blanching? | boiling food a short time to part cook it, before placing in icy water |
| what is the definition of simmering? | gentle form of boil where liquid is not heated to b.p |
| what is the definition of poaching? | gentle form of boil where liquid is heated below 80 Celsius |
| what is the definition of braising? | a combination of steaming and simmering food cooked in a sealed pot containing liquid |
| What are 3 examples of food that uses steaming? | chicken, seafood vegetables |
| What are 3 examples of food that uses boiling? | egg, pasta, potato |
| What are 3 examples of food that uses blanching? | broccolli, leafy greens, string beans |
| What are 3 examples of food that uses simmering? | fish, curries, rooted vegetables |
| What are 3 examples of food that uses poaching? | egg, chicken, fish |
| What are 1 examples of food that uses braising? | meat |
| What is the heat transfer for all water-based cooking methods? | conduction+convection |
| What are the 4 advantages of steaming? | -fat not used
-healthy
-compared to boiling, food keeps more nutrients, color, flavor, texture
-gentle cooking method |
| What are the 3 advantages of boiling? | -fat not used
-healthy
-low energy needed |
| What are the 3 advantages of blanching? | -can take away harsh flavors
-makes removing skin easier
-food has more color, texture, vitamin |
| What are the 2 advantages of simmering? | -less harsh than boiling
-no lost to too much nutrients |
| What are the 2 advantages of poaching? | -gentle
-can absorb flavor if poached in sauce |
| What are the 2 advantages of braising? | -gentle
-meat absorbs flavor from other ingredients |
| What are the 2 disadvantages of steaming? | -less flavorful
-gentle (not good for chicken) |
| What are the 3 disadvantages of boiling? | -harsh cooking method
-over-boiling causes soft or mush
-less flavorful |
| What are the 1 disadvantages of poaching? | flavour and nutrition lost |
| what are the dangers of fying? | involves heating fat and oil to very high temperature where oil is very flammable and can burn your skin |
| what is the definition of stir-frying | frying food in a wok with small quantities of oil |
| what is the definition of sweating? | frying food over low heat using small quantities of fat |
| what is the definition of shallow frying? | frying food in frying pan using medium quantitiy of fat |
| What are 3 examples of food that uses stir-frying? | noodles, tofu, chicken |
| What are 3 examples of food that uses shallow frying? | meat, fish, sausage |
| What are the 2 advantages of stir-frying? | -healthy option
-quick cooking method (dont lose too much nutrients) |
| What are the 2 advantages of sweating | -food does not brown
-food releases moisture (tender and sweet)(covering food) |
| What is the 1 advantages of shallow frying? | -compared to stir-frying, food is cripier
-flavourful |
| why are frying onions sweet? | because they caramelized when frying with fat |
| What is the 1 disadvantages of stir-frying? | -food needs constant attention and stir so it doesn't burn |
| What are the 2 disadvantages of shallow frying? | -unhealthy
-fat content of pan increases throughout cooking process |
| What is the heat transfer of frying? | conduction |
| What is the definition of baking? | involves dry heat to cooking food in oven with a fan to improve circulation of air |
| What are 3 examples of food that uses baking? | bread, potato, cakes |
| What are 3 examples of food that uses roasting? | carrots, mear, potato |
| What are 3 examples of food that uses grilling? | meat, cheese, vegetables |
| What are 1 examples of food that uses dry-frying? | steak (high in natural fat) |
| What are 3 advantages of baking? | -healthy
-can cook range of food
-adds flavor |
| Why are fan assisted oven used? | for more even temperature which reduces energy used and takes less time to heat up |
| What are 3 advantages of roasting? | -food is moist
-flavorful
-roasted meat fat can be recycled |
| What is basting? | adding fat from food that melts food surface |
| What are 3 advantages of grilling? | quick, healthy, flavorful |
| What are 3 advantages of dry-frying? | -healthy
-doesn't require fat or oil
-can help give nuts/seeds unique aroma |
| What are 3 disadvantages of baking? | -lot of energy needed
-slow
-can dry out food |
| What are 3 disadvantages of roasting? | -slow
-requires a lot of energy
-unhealthy |
| What are 3 disadvantages of grilling? | -easily burned
-may cook unevenly (high heat)
-cross contamination |
| What are 2 disadvantages of dry-frying? | -slow
-only limited range of food |
| What is the difference between roasting and baking | roasting has a higher temperature than baking |
| describe barbecue (comparing it to grilling) | it is slower and requires low temperature |
