methods of cookery

Question 1

cooking

Answer 1

the process of preparing food, improving food digestibility, appearance, and taste (involving the application of heat, selection of ingredients, combining of ingredients)

Question 2

effects of processing

Answer 2

APPEARANCE ⇒ shape, colour, size, volume, viscosity
TEXTURE ⇒ hard, crisp, soft, malleable
FLAVOUR ⇒ bitter, sour, sweet, salty, acidic, mild, fiery, spicy, tart
AROMA ⇒ acrid, fresh, fragrant, spicy, savoury, sharp, sweet
PALATABILITY ⇒ agreeable to palate or taste
NUTRITION ⇒ effect on nutrients
QUALITY AND FOOD SAFETY ⇒ food hygiene
DIGESTIBILITY ⇒ ease of consumption
TEMPERATURE ⇒ suited to the food and occasion

Question 3

methods of heat transfer

Answer 3

conduction, convection, radiation

Question 4

conduction

Answer 4

transfer of heat from one molecule to the next by contact with hot material

flow-on effect with molecules in closest position or in direct contact with the higher heat source vibrate, causing others nearby in turn to vibrate as well

direct contact e.g. frying a steak (heat from hot pan to steak)

Question 5

convection

Answer 5

heat created by movement of hot particles

hotter fluids become less dense, expand, rise upwards; replace by cooler

circulation of hot air e.g. baking lamingtons in oven

Question 6

radiation

Answer 6

heat transferred by waves of energy that vibrate at a high frequency

when electromagnetic waves are absorbed by food, only surface is heated

conduction works to heat the inside of the food

e.g. microwave, bread in a toaster

Question 7

dry methods of cookery

Answer 7

heat transferred to food without moisture, often involving high temperatures

Question 8

baking

Answer 8

dry heat of oven (convection)

• dextrinization
• crisp, firmer
• loses water content
• nutrient loss
• denaturing of protein
• aroma

Question 9

roasting

Answer 9

dry heat of oven with larger basted foods (convection)

• pour fat/juices over meat
• softens food interior
• browned/seared
• dextrinization
• fat intake

Question 10

frying (stir frying, shallow frying, deep frying)

Answer 10

cooking medium of fat or oil (conduction)

• crisp, browning effect
• increased taste appeal

stir => less oil, quick movement
shallow => base-covering level oil
deep => large amount

Question 11

grilling

Answer 11

open fire and hot coals (radiation)

• brown, caramelize
• quick cooking retaining nutrient
• drier, losing liquid
• pleasing aroma
• firming exterior texture

Question 12

wet methods of cookery

Answer 12

heat transferred via liquid (generally water, not oil), which it is often submerged in

Question 13

boiling / simmering

Answer 13

bubbling at 100deg (or 85deg)

• soft / moist
• losing water soluble vitamins
• fading colour

Question 14

poaching

Answer 14

• flavoured liquid at 80deg
• food only half covered by liquid
  => colour, flavour determined by the liquid medium

Question 15

steaming

Answer 15

steam from boiling water to penetrate (cook); complete with excellent colour and flavour retention

Question 16

stewing

Answer 16

long, slow cooking time with the presence of a liquid

food cut into smaller pieces, placed in small quantity of (often flavoured) liquid in saucepan, and covered, simmering gently until food is tender

Question 17

casseroling

Answer 17

stewing cooking process completed in the oven using ovenproof dish

Question 18

braising

Answer 18

combination of stewing and baking

Question 19

microwave cooking

Answer 19

cooking food by electromagnetic waves passing through food

• colour retention
• no browning
• losing water soluble vitamins

Question 20

concerns regarding food packaging

Answer 20

· Misleading packaging
· Over packaging
· Waste & environmental damage

Question 21

food labelling requirements

Answer 21

nutrition information panel
=> amount of energy, macronutrients and sodium
=> per serve and per 100g/mL

percentage labelling
=> percentage of characterising ingredients

name or description of the food
=> name/description must not be misleading

food recall information
=> a health or safety risk, products can be recalled

information for allergy sufferers
=> a list of allergens that must be included in the “contains:” but the may be present is voluntary

date marking
=> use-by and best-before dates

ingredients list
=> in order of descending weight

country of origin
=> different requirements for being grown, produced, made or packed in Australia/somewhere else

barcode
=> lines and spaces that represent a number for the product

weights and measures
=> has the weight or form of measure