Home Economics > Chapter 7 > Flashcards

Chapter 7 Flashcards

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1
Q

Reasons for cooking food

A
  • food is safer to eat
  • flavours are developed
  • cooking makes food look more attractive
  • cooked food is easier to digest
  • cooking preserves food so it lasts longer
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2
Q

Effects of cooking on food

A
  • fat melts
  • colour changes
  • flavours develop
  • protein becomes solid (coagulated)
  • food softens and absorbs water
  • food loses water and shrinks
  • nutrients are lost in the cooking liquid
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3
Q

Effects of overcooking food

A
  • food becomes indigestible
  • vitamins and minerals are lost
  • colours, flavour and texture changes
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4
Q

Methods of heat transfer in cooking

A
  • conduction
  • convection
  • radiation
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5
Q

What are the four types of cooking methods?

A
  1. Most methods
  2. Dry methods
  3. Using fat
  4. Microwave cooking
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6
Q

What are the moist methods of cooking?

A
  • boiling
  • poaching
  • stewing
  • steaming
  • pressure cooking
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7
Q

What does boiling mean?

A

Cooking food in rapidly bubbling water in a saucepan

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8
Q

What are suitable foods for boiling?

A
  • rice
  • pasta
  • meat
  • vegetables
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9
Q

Guidelines for boiling

A
  • use a suitable sized pan so that very little water will cover the food
  • use a tightly fitting lid
  • once the liquid starts to bubble rapidly, reduce the temp so that the liquid is barely bubbling (this is called simmering)
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10
Q

Advantages of boiling

A
  • low-fat method of cooking
  • tougher cuts of meat can be boiled
  • economical
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11
Q

Disadvantages of cooking

A

Vitamins and minerals are lost

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12
Q

What does poaching mean?

A

Cooking food in water that is barely bubbling

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13
Q

Suitable foods for poaching

A
  • fish
  • eggs
  • fruit
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14
Q

Guidelines for poaching

A
  • The cooking liquid should be barely bubbling before the food is put into it
  • Use cooking liquid as a sauce if possible
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15
Q

Advantages of poaching

A
  • low-fat method of cooking

- suitable for foods that need gentle handling

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16
Q

Disadvantages of poaching

A

Food may break up

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17
Q

What does stewing mean?

A

Cooking food slowly in a little liquid in a covered container. A heavy saucepan on the job is used for stewing and a dish is used for casseroling. The cooking liquid is eaten with the dish

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18
Q

Suitable foods for stewing

A
  • meat
  • fish
  • vegetables
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19
Q

Guidelines for stewing/casseroling

A
  • use a heavy-based saucepan
  • cover the the container tightly to prevent evaporation
  • meat and vegetables can be fried first to improve texture and flavour
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20
Q

Advantages of stewing

A
  • tough pieces of meat can be cooked
  • low-fat method of cooking
  • a whole meal can be cooked in one pot
  • nutrients which dissolve in the cooking liquid are served with the dish
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21
Q

Disadvantages of stewing

A

Slow method of cooking

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22
Q

What is steaming?

A

Cooking food in steam rising from boiling water

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23
Q

Suitable foods for steaming

A
  • fish

- veg

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24
Q

Guidelines for steaming

A

-use herbs and seasoning to flavour food, steamed food can lack flavour

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25
Advantages of steaming
- veg are not immersed in water so there is less loss of water-soluble Vitamins and minerals - healthy b/c no fat is added during cooking - easy to control and there is little chance of overcooking - various foods can be cooked at the same time
26
Disadvantages of steaming
Flavour may be bland
27
What is pressure cooking?
Cooking food under pressure in heavy saucepan with special lid
28
Suitable foods for pressure cooking
- meat - vegetables - puddings
29
Guidelines for pressure cooking
- add herbs or spices to the food to ensure flavour | - control the cooking very carefully
30
Advantages
Quick method of cooking
31
Disadvantages of pressure cooking
- food can easily be overcooked | - skill is needed as it can be dangerous
32
What are the dry methods of cooking?
- baking | - grilling
33
What is baking?
Cooking food in dry hot air in the oven
34
Suitable foods for baking
- breads - cakes - fish - veg - meat
35
Guidelines for baking
- preheat oven when required in the recipe - use shelf position recommended in the recipe - avoid opening the oven door during cooking - batch-bale, or cook, a many dishes as possible at the same time
36
Advantages of baking
- the crisp brown appearance of baked food looks attractive | - little loss of nutrients
37
Disadvantages of baking
Can waste energy if oven is used for only one dish
38
What is grilling?
Cooking food by rays of heat in a hot grill
39
What are suitable foods for grilling?
Tender pieces of meat, fish, veg
40
Guidelines for grilling
- use only tender cuts of meat - preheat the grill - brush food with oil to prevent it from drying out - do not pierce food as it may lead to loss of nutrients
41
Advantages of grilling
- low-fat method of cooking - crispy texture - quick
42
Disadvantages of grilling
- grilling is not suitable for tough cuts of meat | - food may become dry
43
What are the different methods of cooking using fat?
- roasting | - frying
44
What is roasting?
Cooking food in an oven using hot fat or oil
45
Suitable foods for roasting
Vegetables Poultry Meat
46
Guidelines for roasting
- food should be coated in hot fat to prevent it from drying out (this is called basting) - food should be uncovered before the end of cooking to improve the colour and the flavour
47
Advantages of roasting
Excellent flavour and texture
48
Disadvantages of roasting
- high in fat | - food dries out if it is it basted
49
What is frying?
Shallow frying: Cooking food in hot fat in a frying pan Deep frying: cooking food in hot fat in a deep fat fried Stir-frying: cooking food in hot fat in a wok
50
Suitable foods for frying
- tender cuts of meat - fish - eggs - vegetables - chips
51
Guidelines for frying
- use only tender cuts of meat - shallow: use oil instead of saturated fats - deep: ensure the oil is the correct temp before adding food - stir: cut foods into equal slices and don't leave pan unattended
52
Advantages of frying
- excellent flavour and texture | - quick
53
Disadvantages of frying
- high in fat - fried food must be served immediately - can be dangerous
54
Reasons for coating food before frying it
- to protect it from the hot fat during frying - to improve texture e.g make it crisp - to improve the flavour - to prevent foot from breaking up
55
Suitable foods
Most foods can be cooked, thawed or reheated
56
Guidelines for microwave cooking
* follow the manufacturers instructions * prick any food which has a skin, to prevent them from bursting * cover food to avoid soiling the oven
57
What is an accompaniment?
A food that is served with a dish e.g sauce
58
Reasons for serving an accompaniment
* to improve the appearance * to improve the flavour * to provide a variety of textures * to reduce richness
59
Reasons for recipe modification
* to make dishes more healthy * to change the size of the dish * to introduce variety * to substitute for missing ingredients * to suit special diets
60
How to modify the recipe to reduce sugar
* use artificial sweeteners where possible * use dried fruits such as dates, sultanas or raisins in fruit pies and crumble to replace sugar and add fibre * remove sugar from scones and breads * toss fruit salad in unsweetened fruit juice
61
How to modify the recipe to reduce fat
* remove visible fat on meat * use meat in smaller amounts, combine with larger amounts of vegetables, carb foods etc. * grill, bake or boil foods * serve low-fat plain yoghurt instead of cream * dry-fry meat is a non stick pan and pour off excess fat * use skimmed or low-fat milk when making sauces * cut bread and chips thinner so there is less surface area for fat
62
How to modify the recipe to reduce salt
* reduce or remove salt from recipes * use low-sodium salt * avoid using commercial stock cubes * flavour with pepper, herbs and spices instead of salt
63
How to modify the recipe to increase fibre
* use porridge oats for sweet and savoury crumbles * substitute wholemeal pasta and rice for white * use dried fruits for deserts * serve raw fruit and veg when possible * add pulse veg to savoury dishes * leave skins on fruit if possible * use nuts in salads, desserts and baked foods
64
What are the three groups of equipment for food preparation
Small equipment Small appliances Large appliances
65
How do you clean and care for plastic utensils?
Wash in hot soapy water. Rinse and dry. Keep away from direct heat.
66
How do you clean and care for silicone?
Soak in warm soapy water. Rinse and wipe clean. Do not use sharp utensils on silicone.
67
How do you clean and care for wooden utensils?
Wash in warm soapy water, scrubbing with the grain. Rinse and dry throughly. Keep away from direct heat to prevent warping
68
How do you clean and care for metal utensils?
Wash in hot soapy water. Rinse and dry very well to prevent rusting. Never use sharp utensils on non-stick pans. Store saucepans without kids to allow air to circulate
69
How do you clean and care for glass and delft?
Wash in hot soapy water. Rinse and dry. Never place on cold surface when hot or they may crack.
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