Methods of cooking Flashcards
(121 cards)
1
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Cooking of Food
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Cooking makes food easier to chew
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digest
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4
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Methods of Heat Transference
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Heat is a form of energy that transfers through materials by conduction
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convection
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Conduction is the movement of heat through solids like metal and food. In a metal pan
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heat is transferred from the heat source to the metal and then into the food
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Convection is heat transfer through liquids or gases. In boiling water
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convection currents move heat around the pot. In thicker mixtures
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Radiation involves heat transfer through electromagnetic waves. This happens without a medium like air or water. In grilling or microwaving
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infrared rays or microwaves are absorbed by the food
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13
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Good and Poor Conductors of Heat
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Metals and water are good conductors of heat. That’s why cookware is often made from metal. Materials like wood
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plastic
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16
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Cooking Methods
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- Moist Methods
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Moist methods involve cooking with water or steam and generally use lower temperatures. Nutrient loss
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especially of vitamin C and B-complex
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20
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Boiling
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Boiling cooks food in water at 100°C using convection. Foods like vegetables
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rice
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Boiling causes nutrient loss
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especially of water-soluble vitamins
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Simmering
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Simmering is gentler than boiling. Water is kept just below boiling point. This method is used for fish
tender meats
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Advantages: Heat transfer is efficient
water is available
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Disadvantages: Nutrient and flavor loss occurs; water-soluble vitamins leach into the liquid.
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Poaching
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Poaching cooks food in a small amount of hot liquid just below simmering. It’s used for delicate
high-protein foods like eggs and fish. The liquid only partially covers the food and is heated slowly.
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Par-Boiling
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Par-boiling is partial cooking in boiling water
often used before roasting to reduce cooking time. It softens the outer part of food like potatoes or parsnips.
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Steaming
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Steaming cooks food using steam from boiling water
without direct contact. Convection transfers heat via the steam.
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Advantages: Preserves nutrients
produces soft
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Disadvantages: Cooking takes longer
increasing risk of heat destruction of vitamin C. Kitchens can become humid.
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Pressure Cookery
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Pressure cooking raises water’s boiling point by increasing pressure
speeding up cooking.
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Advantages: Saves fuel and time
reduces nutrient leaching
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Disadvantages: Overcooking risk; careful timing is essential.
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Stewing
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Stewing cooks food slowly in liquid at a low temperature. It tenderizes tough meat and retains flavor and nutrients in the liquid.
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Advantages: Very tender meat
economical
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Disadvantages: Long cooking time
limited texture variation.
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Slow Cooking
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Uses electric cookers for slow
moist cooking. Food cooks over several hours with little supervision.
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Advantages: Saves fuel
tenderizes meat
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Disadvantages: Some pulses may not cook thoroughly; browning may need to be done separately.
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Braising
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Braising is part-stewing and part-roasting. Food is placed on vegetables with a small amount of liquid and cooked covered
then browned at the end.
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Advantages: Cooks full meal in one pan
works well with tough cuts.
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Disadvantages: Food may not brown well without extra steps.
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2. Dry Methods
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Dry cooking uses air or direct heat and higher temperatures. It causes changes to food structure and may destroy heat-sensitive nutrients like vitamin C and thiamin.
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Baking
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Baking cooks food in a hot oven. It’s used for cakes
pastries
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Advantages: Multiple items can be cooked at once
efficient use of oven space.
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Disadvantages: Over-opening the oven can cause food to sink.
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Roasting
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Roasting uses dry heat
often with added oil. Foods are turned and basted to promote even cooking and flavor development.
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Advantages: Enhances flavor
relatively hands-off
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Disadvantages: Moisture loss can dry food
high temperatures may toughen protein
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Grilling
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Grilling uses radiant heat and is a fast method for cooking thin
tender cuts. Fat melts and drains away.
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Advantages: Fast
healthier due to fat reduction.
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Disadvantages: Timing must be precise
only suitable for tender foods.
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Barbecuing
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Barbecuing is outdoor grilling over hot coals or gas
producing radiant heat and a smoky flavor.
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Advantages: Adds flavor and suitable for various meats and vegetables.
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Disadvantages: Needs careful heat control and turning to ensure thorough cooking.
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3. Frying
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Frying uses fat or oil to cook food through conduction and convection. There are four types: deep frying
shallow frying
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Deep Frying
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Food is submerged in hot oil. Heat must be controlled to prevent greasiness and fire risk.
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Advantages: Fast
forms crisp outer layer.
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Disadvantages: High in fat
nutrient loss
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Shallow Frying
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Uses less oil in a pan. Suitable for foods like eggs
meats
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Dry Frying
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Uses the food’s own fat. Bacon or minced meat is often dry-fried. Non-stick pans or spray oils help reduce fat intake.
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Stir Frying
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Quick cooking using a wok and a little oil. Ingredients are finely chopped and cooked at high heat.
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Advantages: Retains nutrients due to short cooking time
low fat.
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Disadvantages: Constant attention needed
food can burn if not watched.
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Microwave Cooking
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Microwave ovens use electromagnetic waves to heat food from inside. They are fast and energy-efficient. Only the food gets hot — the oven cavity stays cool.
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Food should not be cooked in metal containers
as this causes sparks. Microwave-safe materials include glass and certain plastics. Microwaves don’t brown or crisp food unless combination ovens or browning plates are used.
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Advantages: Extremely fast
retains nutrients
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Disadvantages: Can overcook food
doesn't crisp or brown
