Methods of Cooking-ENT

• What is one major advantage of cooking food in terms of safety?

  Destroys harmful micro-organisms
• Cooking improves keeping quality by blanching vegetables before freezing
• How does cooking improve the digestibility of food?

  Softens cellulose
• Cooking food always improves its nutritional value.

  False
• What is an example of how cooking improves the aesthetic quality of food?

  Browning of meat
• Cooking changes the texture of eggs from liquid to solid
• Order the different ways potatoes can be cooked.

  1️⃣ Roasted

  2️⃣ Mashed

  3️⃣ Baked

  4️⃣ Fried
• Which vitamins are destroyed by heat during cooking?

  Vitamin C and B
• Overcooked proteins become tough
• What happens to the color of green beans when overcooked?

  Olive green
• Match the method of heat transfer with its description:

  Conduction ↔️ Heat exchange by direct contact

  Convection ↔️ Heat exchange by gas or liquid

  Radiation ↔️ Heat transfer by rays
• Conduction involves the use of a gas or liquid current to transfer heat.

  False
• Convection and conduction may work together, for example, in heating a baked potato
• What type of energy is used in radiation to cook food?

  Infra-red heat rays
• Match the cooking method with its description:

  Dry heat ↔️ Cooking in hot air or fat

  Moist heat ↔️ Cooking in liquid or steam
• Order the different moist cooking methods.

  1️⃣ Boiling

  2️⃣ Simmering

  3️⃣ Poaching

  4️⃣ Stewing

  5️⃣ Steaming
• What is an example of dry cooking?

  Baking
• Combination cooking methods use both water and hot air or water and oil.
• What is one example of a combination cooking method?

  Casseroles
• Boiling involves cooking food in boiling liquid
• Order the rules for boiling food.

  1️⃣ Use a small amount of boiling water

  2️⃣ Use a close-fitting lid

  3️⃣ Keep water at a steady boil

  4️⃣ Add more boiling water if necessary
• What are some foods commonly boiled?

  Vegetables; pasta; rice
• Simmering involves cooking food at a temperature below boiling point.
• What is one benefit of simmering tough cuts of meat?

  Softens fibres
• Foods commonly simmered include eggs, fruit, and tough cuts of meat
• What is the heat source used in steaming food?

  Boiling water
• Direct steaming involves food coming into direct contact with steam.
• Stewing involves cooking food in a small amount of liquid for a longer time at a temperature below boiling
• What is a casserole if it is cooked in an ovenproof container with a lid?

  Stew
• What type of heat is used in shallow frying?

  Moderate heat
• Dry frying involves using additional oil to cook high-fat foods.

  False
• Order the rules for shallow frying.

  1️⃣ Use good quality, fresh oil

  2️⃣ Test the temperature of oil

  3️⃣ Use dry food

  4️⃣ Avoid overcrowding the pan
• In deep fat frying, what is the food immersed in?

  Boiling oil
• In deep fat frying, a coating prevents the food from breaking
• What are two foods commonly cooked by baking or roasting?

  Cakes and chicken
• Baking is an energy-efficient method of cooking.

  False
• Order the steps for grilling food.

  1️⃣ Brush food with oil

  2️⃣ Cook over coals or under heat

  3️⃣ Test food regularly
• What is the reaction called that causes food to brown when grilled?

  Maillard reaction