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level: cooking

Questions and Answers List

level questions: cooking

Question	Answer
the preparation of food for consumption with the application of heat.	cooking
 To destroy harmful bacteria present in the food  To preserve the food  To provide variety in the diet; e.g. potatoes can be fried, boiled, creamed, roasted.  To enhance flavour e.g. roasting meat develops extractives which add to the flavour.  To destroy harmful bacteria present in the food  To preserve the food  To provide variety in the diet; e.g. potatoes can be fried, boiled, creamed, roasted.  To enhance flavour e.g. roasting meat develops extractives which add to the flavour.	reasons for cooking food
-conduction -convection -radiation	methods of heat transfer
the transfer of heat through a fluid (liquid or gas) caused by molecular motion	convection
The transfer of heat from one substance to another by direct contact. This involves heat transferred through a solid, from molecule to molecule.	conduction
Heat energy is transmitted in the form of rays, waves or particles. Radiation is the process where heat rays (microwaves) and light waves (X-rays) strike and penetrate food. As such, there is no direct contact between the heat source and the cooking food.	radiation
convection conduction radiation	heat transfer
-frying -boiling -steaming -stewing -grilling -baking -poaching	methods of cooking
cooking food in hot fat or oil until the outside is crisp or sealed and the inside cooked.	frying
-dry frying -deep fat frying -shallow fat frying	types of frying
 Quick and easy method of cooking.  Frying enhances the flavour of food.  It gives food an attractive appearance.	benefits of frying
the cooking of food in steam from boiling liquid.	steaming
 Steaming in a covered plate over boiling water  Steaming in a pot of water  Steaming in a steamer  Steaming in a tiered steamer	types of steaming
 Foods cooked by this method are easily digested.  If a tiered steamer is used, a whole meal can be prepared by this method.  Cold food can be easily heated through by this method.	benefits of steaming
a long slow method of cooking at simmering point. It is particularly suitable for tough cuts of meat because it breaks down the connective tissue and makes them tender.	stewing
 Stewing requires little attention while cooking.  Tenderizes tough cuts of meat.  Nutrient losses are kept to a minimum as the liquid is served with the meal.  Stews are very easily digested.	benefits of stewing
the cooking of food by radiation under a gas or electric grill. The surface of the food is quickly sealed, and the flavour is well developed.	grilling
 It is a quick and easy method of cooking.  It is easily digested because little or no fat is used in the cooking.  The natural flavours of the food are preserved.	benefits of grilling
cooking food by convection in the oven.	baking
 A variety of foods and dishes may be cooked by this method separately and simultaneously.  It requires little attention during cooking.  Economical dishes can be prepared by this method.	benefits of baking
food is cooked completely immersed in water kept at boiling point. This method is usually applied to foods that require extensive cooking to make them palatable.	boiling
 It requires little supervision.  It improves the digestibility of foods.  It softens the texture of starch foods.	benefits of boiling
simmering food in a shallow pan of water for a short time.	poaching
-Steaming -Boiling -Stewing -Deep-fat frying -Shallow frying	moist methods of cooking
-Roasting -Grilling -Baking -Dry frying	dry methods of cooking