Topic 10 - Cooking food Flashcards
What are the reasons we cook food?
To make the food easier to chew, swallow and digest.
To destroy harmful bacteria and poisons and so make so,e foods safe to eat.
To make foods more attractive and appealing. To develop flavour.
To provide hot food when the weather is cold.
What are the 3 heat transfer methods?
Conduction, convection and radiation.
What is conduction?
When heat passes through a solid material such as metal pans and food itself. Heat is conducted from molecule to molecule in solid or liquid.
What is convection?
Heat travels through the air and liquid. Heat rises and falls, as it cools down it sets up circular movements called convection currents.
What is radiation?
Radiated heat travels in waves or rays through space from the source of heat to food. The direct heat hits he food, the heat is absorbed and the food cooks.
What does a microwave do?
Waves that vibrate the fat and water, producing heat.
What are cold spots?
Parts in the food where the heat has not penetrated.
What is boiling?
Cooking food in water.
What is steaming?
Cooking food above boiling water.
What is stewing or braising?
Cooking food in a liquid.
What is microwaving?
Cooking by microwaves.
What is pressure cooking?
Cooking food in liquid above boiling point.
What is stir frying?
Frying in very little oil.
What is frying?
Cooking food in fat or oil.
What is grilling?
Cooking food fierce heat or red glow.
