3.1.5 Cooking Methods

• What is the primary purpose of cooking methods in food preparation?

  Alter texture, flavor, nutrition
• Cooking methods can be classified into moist heat, dry heat, and combination methods
• Which moist heat cooking methods are mentioned in the text?

  Boiling, steaming, poaching, simmering
• Dry heat cooking methods include baking, roasting, grilling, and frying
• Combination cooking methods, such as braising, involve both moist and dry heat stages.
• What is the nutritional impact of different cooking methods on food?

  Changes vitamin content, texture
• Cooking methods are classified as either dry heat or moist heat
• Arrange the heat transfer mechanisms in cooking methods from direct contact to waves:

  1️⃣ Conduction

  2️⃣ Convection

  3️⃣ Radiation
• Match the cooking method category with its heat transfer mechanism:

  Dry Heat ↔️ Conduction, Convection, Radiation

  Moist Heat ↔️ Conduction, Convection
• Dry heat methods result in crispy exteriors and concentrated flavors in food.
• Dry heat methods often use air, fat, or radiant heat
• What are the key characteristics of moist heat methods in cooking?

  Tenderize, even cooking, moist
• Which cooking method results in a crispy exterior and concentrated flavors?

  Dry heat
• Braising is an example of a combination method where food is first seared (dry heat) and then simmered in liquid
• Boiling involves submerging food in boiling water.
• What is the distinguishing feature of steaming as a moist heat method?

  Cooking food in steam
• Poaching involves cooking food in liquid at a low temperature
• Simmering involves cooking food in liquid just below the boiling point.
• Which foods are commonly cooked using steaming?

  Vegetables, seafood
• Cooking food in steam is called steaming
• Moist heat cooking methods use water, steam, or liquid to transfer heat
• What is the temperature range for poaching food?

  71-82°C
• Cooking food in liquid just below boiling point is called simmering
• Steaming vegetables helps retain their nutrients and color.
• Dry heat methods use air, fat, or direct heat to cook food
• What heat transfer mechanisms are involved in baking?

  Convection, radiation
• Match the cooking method with its heat transfer mechanism:

  Boiling ↔️ Conduction, convection

  Frying ↔️ Conduction

  Steaming ↔️ Convection
• Moist heat methods use water or steam to transfer heat
• Dry heat methods include grilling, baking, and roasting.
• Moist heat methods result in food that is tender and retains moisture
• Match the dry heat method with its description:

  Baking ↔️ Cooking in an oven with hot air

  Grilling ↔️ Cooking on a hot surface

  Frying ↔️ Cooking in hot oil or fat
• What heat transfer mechanisms are involved in baking?

  Convection, radiation
• Roasting involves cooking food with fat in an oven.
• Baking involves cooking in an oven with hot air
• Frying uses hot oil or fat to cook food.
• Baking uses convection and radiation
• Dry heat cooking methods use hot air, fat, or radiant heat.
• Match the cooking method with its heat transfer mechanism:

  Baking ↔️ Convection, Radiation

  Grilling ↔️ Conduction, Radiation

  Frying ↔️ Conduction
• Grilling relies on conduction and radiation
• Grilling steaks combines conduction and radiation for a crispy exterior and tender interior.