section two

• reasons food needs to be cooked

  • safe to eat
  • to improve shelf live
  • to develop flavours
  • to improve texture
  • to give variety in the diet
• heat transferred

  means moving it from one place to another
• the most suitable material for a frying pan is metal as it has a high melting point and can withstand high temperature
• which method of heat transfer is used when toasting a slice of bread?

  radiation
• convection

  • transfer of heat energy through gases or liquids
  • when you heat up liquid, the water near the heat source warms up faster
  • warmer liquid rises above its colder surrondings
  • convection also occurs in ovens - hot air rises, cold air falls
• which method involves direct with food?

  boiling
• which method produces the more nutritous food?

  steaming
• similarity between steaming and boiling

  both use water as a cooking mechanism
• differences between boiling and steaming

  • boiling - harsh cooking method
  • steaming - gentle way to cook
• similarity between braising and poaching

  Both are ways of cooking foods by immersing them wholly or partially in a liquid at a temperature below boiling point, generally below a simmer too
• differences between blanching and poaching

  • blanching - part-cooking food in boiling water
  • poaching - gentle way of cooking, keeps food tender
• benefit of poaching over boiling

  if food poached in a tasty sauce
• which fat-based method of cooking is most suitable for cooking pancakes?

  shallow frying
• advantages of using an oven thats fan-assisted over one that isnt

  • foods baked more evenly because all parts of the oven are at a similar temperature
  • the oven heats and food cooks quicker - use less energy
• differences between grilled and roasted

  • grilling - uses high temperature, quicker to cook
  • roasting - slow heating process and needs more time
• advantages to frying

  • Quick and easy method of cooking.
  • Convenient with little preparation required.
  • Minimal loss of food quality as hot fat seals the food surface.
  • Adds attractive colour and flavour to food.
• disadvantages to frying

  • adds calories
• advantages to baking

  • improves appetite
• disadvantage to baking

  • takes time
  • possibly trans fats
• ways proteins can be denatured

  • reatment with alkaline or acid
  • oxidizing or reducing agents
  • certain organic solvents
• advantages of using fan oven

  • food bakes more evenly - oven is at a similar temp through out
  • heats up quicker and cooks food quicker - use less energy
• which fat based method of cooking is most suitable for pancakes?

  shallow frying
• grilling

  • uses dry heat at high temperatures
  • fats drip out making the food crisp and golden
• roasting

  • dry heat from oven
  • fat is added to the outside of the food to help it stay brown and moist
• ways protein can be denatured

  • treatment with alkine or acid
  • oxidizing or reducing agents
  • certain organic solvents
• protein coagulate


  protein molecules collide with other protein molecules and coagulate (join together). during this process water becomes trapped between the protein. coagulation changes the appearance and texture of food
• whisked eggs whites - foam formation


  when liquids containing proteins are agitated, the proteins inside the liquid denture - this causes them to stretch and air becomes trapped in the liquid