Moist-Heat Cooking Methods

Question 1

what are the moist heat cooking methods?

Answer 1

• boiling
• steaming
• stewing

Question 2

define boiling

Answer 2

good cooks in liquid at 100 degree celsius, vigorous bubbling

Question 3

what are the advantages of boiling?

Answer 3

• makes food soft and digestible
• suitable for starchy food as gelatinisation require liquid
• healthy cooking method as there is little to no oil used

Question 4

what are the disadvantages of boiling?

Answer 4

• food tastes bland/dull
• food does not crisp/brown
• heat sensitive water soluble vitamins (B&C) are lost during boiling

Question 5

what is the method of transference used in boiling?

Answer 5

• conduction
• convection current (boiling occurs faster when covered)
• radiation

Question 6

explain steaming

Answer 6

good cooks at 100 degree celcius using water vapour/steam

Question 7

what are the advantages of steaming?

Answer 7

• saves time as bull of food are cooked together
• healthy cooking method as there is little to no oil used
• little loss of nutrients

Question 8

what are the disadvantages of steaming?

Answer 8

• no crisping or browning
• bland food
• slow method of cooking for cakes and puddings

Question 9

explain stewing

Answer 9

• liquid fully covers the food
• cuts are not browned before liquids are added
• more of a gravy

Question 10

what are the advantages of stewing?

Answer 10

• healthy cooking method as there is little to no oil used
• makes food tender by breaking down starch, cellulose and protein (tough cuts of meat)
• economic (fuel) -> prepared in bulk

Question 11

what are the disadvantages of stewing?

Answer 11

• food tastes bland or dull
• food does not crisp or brown
• slow method of cooking