Methods of Cookery Flashcards
(123 cards)
1
Q
What is a dry heat method
A
uses heat that is transferred to the food item without using any moisture. Includes cooking with oil
2
Q
What is a moist heat method
A
uses liquid or steam to transfer heat to food
3
Q
What is convection
A
food heated by a moving heat source, such as the hot air in an oven, the motion of boiling water in a pot or steam.
4
Q
What is radiation
A
when a heat source like fire, gas or energy waves directly contact the food rather than a heating element like a pan or grill grate
5
Q
What is conduction
A
the process of heat being transferred between objects through direct contact
6
Q
What is baking
A
Baking is the principle of cookery where food is subjected to dry heat in an oven. The dry heat converts the water content of the food into steam, which bakes the food.
7
Q
Is baking a dry or moist cookery method of cookery
A
Dry
8
Q
What method of heat transfer is baking
A
Conduction and convection
9
Q
What are the characteristics of baked foods
A
10
Q
What are culinary terms associated with baking
A
11
Q
What are suitable foods for baking
A
12
Q
What equipment is required for baking
A
13
Q
What are potential safety/hygiene issues with baking
A
14
Q
What effect does baking have on the nutritional value of the food
A
15
Q
What is blanching
A
16
Q
Is blanching a dry or moist cookery method of cookery
A
17
Q
What method of heat transfer is blanching
A
18
Q
What are the characteristics of blanched foods
A
19
Q
What are culinary terms associated with blanching
A
20
Q
What are suitable foods for blanching
A
21
Q
What equipment is required for blanching
A
22
Q
What are potential safety/hygiene issues with blanching
A
23
Q
What effect does blanching have on the nutritional value of the food
A
24
Q
What is boiling
A
25
Is boiling a dry or moist cookery method of cookery
26
What method of heat transfer is boiling
27
What are the characteristics of boiled foods
28
What are culinary terms associated with boiling
29
What are suitable foods for boiling
30
What equipment is required for boiling
31
What are potential safety/hygiene issues with boiling
32
What effect does boiling have on the nutritional value of the food
33
What is braising
34
Is braising a dry or moist cookery method of cookery
35
What method of heat transfer is braising
36
What are the characteristics of braised foods
37
What are culinary terms associated with braising
38
What are suitable foods for braising
39
What equipment is required for braising
40
What are potential safety/hygiene issues with braising
41
What effect does braising have on the nutritional value of the food
42
What is deep-frying
43
Is deep-frying a dry or moist cookery method of cookery
44
What method of heat transfer is deep-frying
45
What are the characteristics of deep-fryed foods
46
What are culinary terms associated with deep-frying
47
What are suitable foods for deep-frying
48
What equipment is required for deep-frying
49
What are potential safety/hygiene issues with deep-frying
50
What effect does deep-frying have on the nutritional value of the food
51
What is grilling
52
Is grilling a dry or moist cookery method of cookery
53
What method of heat transfer is grilling
54
What are the characteristics of grilled foods
55
What are culinary terms associated with grilling
56
What are suitable foods for grilling
57
What equipment is required for grilling
58
What are potential safety/hygiene issues with grilling
59
What effect does grilling have on the nutritional value of the food
60
What is poaching
61
Is poaching a dry or moist cookery method of cookery
62
What method of heat transfer is poaching
63
What are the characteristics of poached foods
64
What are culinary terms associated with poaching
65
What are suitable foods for poaching
66
What equipment is required for poaching
67
What are potential safety/hygiene issues with poaching
68
What effect does poaching have on the nutritional value of the food
69
What is roasting
70
Is roasting a dry or moist cookery method of cookery
71
What method of heat transfer is roasting
72
What are the characteristics of roasted foods
73
What are culinary terms associated with roasting
74
What are suitable foods for roasting
75
What equipment is required for roasting
76
What are potential safety/hygiene issues with roasting
77
What effect does roasting have on the nutritional value of the food
78
What is shallow frying
79
What are three types of shallow frying
Pan-frying
Sauté
Stir-frying
80
Is shallow frying a dry or moist cookery method of cookery
81
What method of heat transfer is shallow frying
82
What are the characteristics of shallow fryed foods
83
What are culinary terms associated with shallow frying
84
What are suitable foods for shallow frying
85
What equipment is required for shallow frying
86
What are potential safety/hygiene issues with shallow frying
87
What effect does shallow frying have on the nutritional value of the food
88
What is sous vide
the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are impossible to achieve through any other cooking method.
89
Is sous vide a dry or moist cookery method of cookery
Dry
90
What method of heat transfer is sous vide
Convection
91
What are the characteristics of sous vide foods
Even texture throughout
Crispness is not able to be achieved
None of the moisture is lost in cooking, yielding a much juicier and fuller end result
92
What are culinary terms associated with sous vide
Vacuum Packing: removing air from the package prior to sealing.
Immersion circulator: an electrically powered device that circulates and heats a warm fluid kept at an
accurate and stable temperature.
93
What are suitable foods for sous vide
Fresh and dried fruit, vegetables, tender cuts of meat
94
What equipment is required for sous vide
A vacuum sealer
Resealable plastic bags, or thick
plastic wrap
A container to hold the water
An immersion circulator
95
What are potential safety/hygiene issues with sous vide
Follow correct personal hygiene
Ensure cooking utensils and containers are clean
Ensure container is the appropriate size
Ensure that water is kept away from the powerpoint
The water temperature be at a safe
temperature to touch. If it is too warm, the plastic may melt, and burns may occur.
An internal temperature for meat needs to be reached and help for a certain amount of time to ensure pathogens are killed.
If cooking below 54˚C, meats must be seared and finished in the pan before being served to kill surface bacteria.
96
What effect does sous vide have on the nutritional value of the food
Food is able to retain moisture due to the low temperature of cooking
The only fat or oil introduced into the food is minimal, so this can be a very healthy way of cooking
Food is able to be cooked gently and keep nutrients
97
What is steaming
98
Is steaming a dry or moist cookery method of cookery
99
What method of heat transfer is steaming
100
What are the characteristics of steamed foods
101
What are culinary terms associated with steaming
102
What are suitable foods for steaming
103
What equipment is required for steaming
104
What are potential safety/hygiene issues with steaming
105
What effect does steaming have on the nutritional value of the food
106
What is stewing
107
Is stewing a dry or moist cookery method of cookery
108
What method of heat transfer is stewing
109
What are the characteristics of stewed foods
110
What are culinary terms associated with stewing
111
What are suitable foods for stewing
112
What equipment is required for stewing
113
What are potential safety/hygiene issues with stewing
114
What effect does stewing have on the nutritional value of the food
115
What is microwaving
116
Is microwaving a dry or moist cookery method of cookery
117
What method of heat transfer is microwaving
118
What are the characteristics of microwaved foods
119
What are culinary terms associated with microwaving
120
What are suitable foods for microwaving
121
What equipment is required for microwaving
122
What are potential safety/hygiene issues with microwaving
123
What effect does microwaving have on the nutritional value of the food
