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NFS > Chapter 12- Methods of cooking > Flashcards

Chapter 12- Methods of cooking Flashcards

1
Q

Why is food cooked

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2
Q

Explain develop colour, aroma and flavour of food

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3
Q

Explain improve digest ability of food

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4
Q

Explain improve food safety and keep quality

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5
Q

What are three methods of Heat transfer

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6
Q

Explain conduction

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7
Q

Explain convection

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8
Q

Explain radiation

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9
Q

What are the 6 dry heat cooking method

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10
Q

What are the 3 moist heat cooking

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11
Q

What are the other method of cooking

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12
Q

How is food cooked in dry heat cooking method

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13
Q

What do dry heat cooking methods result in

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14
Q

What are the two common dry heat cooking methods that use high temperatures

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15
Q

How are the different types of Cooking distinguished

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16
Q

What is the principal of baking

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17
Q

Effect in nutritional value due to baking

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18
Q

Effect in sensory qualities in baking

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19
Q

Examples of food applications in baking

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20
Q

Principle of grilling

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21
Q

Effect in nutritive value due to grilling

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22
Q

Effect in sensory qualities due to grilling

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23
Q

Examples of food applications in grilling

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24
Q

Principle for dry frying

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25
Effect in nutritive value for dry frying
26
Effect on sensory qualities due to dry frying
27
Examples of food applicants in dry frying
28
Principle for stir frying
29
Effect in nutritive value due to stir frying
30
Effect in sensory qualities due to stir frying
31
Examples of food applications of stir frying
32
Principle for shallow frying
33
Effect in nutritive value due to shallow frying
34
Effect on sensory qualities of shallow frying
35
Examples of food applications of shallow frying
36
Principles of deep frying
37
Effect in nutritive value due to deep frying
38
Effect on sensory properties of deep frying
39
Examples of food applications of deep frying
40
Principle of boiling
41
Principle of simmering
42
Effect in nutritive value of boiling
43
Effect in nutritive value of Simmering
44
Effect in sensory qualities of boiling
45
Effect in sensory qualities of simmering
46
Examples of food applications of boiling
47
Examples of food applications of Simmering
48
What does moist heat cooking methods involve
49
What is the temperature range like in moist heat methods and colour of food
50
What ability does moist heat cooking method have
51
Principle of steaming
52
Principal of microwave cooking
53
Effect of nutritive value on steaming
54
Effect of nutritive value on Microwave cooking
55
Effect in sensory qualities of steaming
56
Effect in sensory qualities of Microwave cooking
57
Examples of food applications of steaming
58
Examples of food applications of Microwave cooking
59
Advantages of baking
60
Disadvantages of baking
61
advatanges of grilling
62
Disadvantages of grilling
63
Advantages of dry frying
64
Disadvantages of dry frying
65
Advantages of shallow frying
66
Disadvantages of shallow frying
67
Advantages of deep frying
68
Disadvantages of deep frying
69
Advantages of boiling
70
Advantages Of simmering
71
Advantages Of steaming
72
Advantages Microwave cooking
73
Disadvantages of boiling
74
Disadvantages of simmering
75
Disadvantages of steaming
76
Disadvantages of microwave cooking
77
Examples of cooking methods that use conduction
78
Examples of cooking methods that use convection
79
Examples of cooking method that use radiation

NFS (16 decks)

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