chapter 12 - methods of cooking

Question 1

why do we cook food

Answer 1

to develop colour, aroma and flavour
to improve the digestibility of food
to improve food safety and keep its quality

Question 2

what are the 3 methods of heat transfer

Answer 2

conduction
convection
radiation

Question 3

what is conduction

Answer 3

heat flows from a hotter part (heat source) to a cooler part (the food to be cooked) by direct contact

Question 4

what is convection

Answer 4

heat is transferred by the movement of fluid (liquid/gas) through convection currents

Question 5

what is radiation

Answer 5

heat energy travels from one point to another without a medium in the form of infrared rays

Question 6

name all the dry heat cooking methods

Answer 6

baking
grilling
dry and stir-frying
shallow and deep-frying

Question 7

name all the moist heat cooking methods

Answer 7

boiling
steaming
simmering

Question 8

advantages of baking as a cooking method

Answer 8

more food can cook at the same time
healthier cooking method as no/ little oil is used
development of colour, flavour and texture due to browning reactions at high temps

Question 9

disadvantages of baking as a cooking method

Answer 9

long cooking time compared to grilling
high energy consumption
loss of B group vitamins and C

Question 10

advantages of grilling as a cooking method

Answer 10

quick-cooking methods
low-fat cooking method
development of colour, flavour and texture due to browning reactions at high temps

Question 11

disadvantages of grilling as a cooking method

Answer 11

need constant attention to prevent food from charring

loss of B group vitamins and C

Question 12

advantages of dry frying as a cooking method

Answer 12

quick cooking method
reduce the loss of nutrients
healthier cooking method
development of colour, flavour and texture due to browning reactions at high temps

Question 13

disadvantages of dry frying as a cooking method

Answer 13

constant attention required

Question 14

advantages of stir-frying as a cooking method

Answer 14

quick cooking method
reduce the loss of nutrients
healthier cooking method
development of colour, flavour and texture due to browning reactions at high temps

Question 15

disadvantages of stir-frying as a cooking method

Answer 15

constant attention required

Question 16

advantages of shallow frying as a cooking method

Answer 16

quick cooking method
reduce the loss of nutrients
healthier cooking method
development of colour, flavour and texture due to browning reactions at high temps

Question 17

disadvantages of shallow frying as a cooking method

Answer 17

constant attention required

possibility of accidents as the oil used for frying is very hot

Question 18

advantages of deep-frying as a cooking method

Answer 18

quick cooking method
reduce the loss of nutrients
healthier cooking method
development of colour, flavour and texture due to browning reactions at high temps

Question 19

disadvantages of deep-frying as a cooking method

Answer 19

constant attention required
possibility of accidents as the oil used for frying is very hot
a large amount of oil is needed thus increase the fat content

Question 20

advantages of boiling as a cooking method

Answer 20

quick and easy cooking method
softening of food
healthier cooking method

Question 21

disadvantages of boiling as a cooking method

Answer 21

loss of shape and colour of delicate food

loss of water soluble B group vitamins and vitamin C

Question 22

advantages of steaming as a cooking method

Answer 22

softening of food

healthier cooking method

Question 23

disadvantages of steaming as a cooking method

Answer 23

longer time to cook

loss of water soluble B group vitamins and vitamin C

Question 24

advantages of simmering as a cooking method

Answer 24

a few dishes can be cooked at the same time
softening of food
healthier cooking method

Question 25

disadvantages of simmering as a cooking method

Answer 25

longest cooking time amongst all moist heat cooking methods | requires attention to prevent water in a steamer from drying out

Question 26

which cooking methods uses conduction

Answer 26

stir frying | shallow frying

Question 27

which cooking methods use convection

Answer 27

deep frying | all moist heat cooking methods

Question 28

which cooking methods uses radiation

Answer 28

microwave cooking

Question 29

which cooking method uses both convection and radiation

Answer 29

grilling

Question 30

which cooking method uses conduction, convection and radiation

Answer 30

baking

Question 31

what are the effects on nutritive value when baking

Answer 31

great loss of heat sensitive vitamins (vitamin C) bcs of high temps

Question 32

what are the effects on nutritive value when grilling

Answer 32

most nutrients are retained | possible lose of B group vitamin and vitamin C as they are heat sensitive

Question 33

what are the effects on nutritive value when dry frying

Answer 33

no significant change to nutritive value | as cooking time is short

Question 34

what are the effects on nutritive value when stir frying/ sauteing

Answer 34

able to retain most of the vitamins in the food as it is a very fast cooking method

Question 35

what are the effects on nutritive value when shallow frying

Answer 35

great loss of vitamin C when shallow frying than stir frying due to higher frying temp

Question 36

what are the effects on nutritive value when deep frying

Answer 36

water in food evaporates while food absorbs oil continuously thus food is high in fat

Question 37

what are the effects on nutritive value when boiling

Answer 37

greater loss of water soluble vitamins into the cooking liquid if boiling water is discarded after cooking

Question 38

what are the effects on nutritive value when simmering

Answer 38

greater loss of water soluble vitamins into the cooking liquid

Question 39

what are the effects on nutritive value when steaming

Answer 39

loss of nutrient is lower compared to other moist heat cooking methods as food is not in contact with cooking water

Question 40

what are the effects on nutritive value when microwave cooking

Answer 40

can conserve most heat sensitive nutrients | as it cooks in a short time