Preparing dishes using basic methods of cookery

Question 1

Define radiation

Answer 1

Transfer of thermal energy between substances due to difference in temperatures
- open fire
- salamander
- grill bars

Question 2

Define convection

Answer 2

Transfer of heat in a gas or liquid as a result of the movement of the gas or liquid itself
- boiling liquid
- hot air in oven
- hot fat in deep fryer

Question 3

Define conduction

Answer 3

Transfer of heat through a material by direct contact
- gas or electric burner to pots and pans

Question 4

What are the two types of cookery methods?

Answer 4

Dry and wet

Question 5

Give examples of dry cookery methods

Answer 5

Grilling
Shallow- and deep-frying
Baking
Roasting
Microwaving

Question 6

Give examples of wet cookery methods

Answer 6

Boiling
Poaching
Steaming
Stewing
Braising
Blanching

Question 7

Tell me what you know about backing

Answer 7

• Dry heat method
• In an oven
• Meat, seafood, poultry, veggies, fruits
• Beef wellington
• Bread
• Pre-heating
• Minimal nutrient loss
• B vitamins in meat can decline

Question 8

Tell me what you know about boiling

Answer 8

• Wet method
• Food in liquid at 100C
• Simmering
• Blanching
• Refreshing
• Eggs, veggies, meat, seafood
• Pots
• Stove
• Ladles
• High loss of water-soluble vitamins B and C in fruits + veggies

Question 9

Tell me what you know about braising

Answer 9

• Wet method
• Mirepoix
• marinade
• Larding
• Trussing
• Meat, poultry, veggies, seafood
• Sauté pans
• Low heat to break down fibres
• Long time
• Seasoned
• Large cuts, usually with bone, of cheap meat
• In oven
• Minimal nutritional loss - goes into cooking liquid