Transcript Preparing and Processing Food

Cooking Food
Food Technology
Icons key:
Flash activity. These activities are not editable.
Teacher’s notes included in the Notes Page.
Accompanying worksheet.
Useful websites for further information.
For more detailed instructions, see the Getting Started presentation.
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By the end of this unit, you will:
Be able to carry out different cooking methods.
Assess the appropriateness
of different cooking
Learning objectives
methods in different recipes.
Develop effective and safe cooking procedures
for different recipes.
The key concepts covered are:
Designing and making
Critical evaluation.
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Cookers
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Cooking utensils
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Cooking on the hob – boiling
Boiling is a method of cooking which adds no fat to the food.
Place food in pan with just enough water, stock or other
liquid to cover it. Turn the heat up high to bring it to the boil.
When it is boiling, turn the
heat down very low so that
the liquid just stays boiling.
This is called simmering.
Cover the pan to keep the
water in; leave it uncovered
if you want to reduce the
amount of water.
Why do some people add a little oil and salt
to the water before boiling?
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Cooking on the hob – boiling
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Cooking on the hob – shallow frying
Shallow frying is a method of cooking the food in fat.
Place a little oil in the pan
and heat it gently.
Make sure the food is dry
when you add it or the
oil will spit.
Gently frying vegetables is known as sweating.
At this stage the food tends to soften, and onions
become slightly transparent.
Lift the food out with a slotted spoon and place it
on kitchen paper to soak up excess oil.
Never walk away from the oil.
If it gets too hot it could catch fire.
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Deep frying
Deep fried foods are high in fat.
Less fat is absorbed if
the oil is very hot when
the food is put into it.
Meat and fish may need
a protective coating of
batter or crumbs.
Deep fat fryers are safer
because they control the temperature of the oil.
Food should be drained on kitchen paper before eating.
What examples of deep fried
food can you think of?
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Stir frying
Stir frying is often used in Chinese cookery.
Food is cut into small pieces so
that it cooks quickly.
A little oil is heated in a wok or
frying pan.
Food is cooked quickly at a
very high temperature.
Stir fried foods keep more of
their vitamin content because
they are cooked quickly.
What kind of vegetables could you
use in a stir fry?
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Steaming
Steamed food is cooked over
boiling water, either on a hob in
a bamboo or metal basket over
a saucepan of boiling water, or
in an electric steamer.
The steam rises and cooks the
food without it being actually in
the water.
The food keeps more of its
water-soluble vitamins.
Steamers are economical with
fuel because several foods can
be cooked at once in layers.
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Poaching
Poached food is cooked in a shallow pan of simmering
liquid, which can be flavoured. It is a good way of cooking:
eggs
fish
some fruits, such as
pears and peaches.
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Grilling, baking and roasting
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Casseroles
Casserole cooking can make cheap tough cuts of meat
really tender.
The meat and vegetables need to
be browned quickly in a hot pan.
Water or stock is then added and
brought to the boil.
The food is then transferred to
an oven set at a low temperature
and left to cook for several hours.
Slow cookers do a similar job.
They can be plugged in and left
all day.
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Microwave cooking
Microwave ovens cook food very
quickly and conveniently. You can
use them for defrosting, poaching,
and steaming.
Microwave ovens use microwaves to cook food.
Microwaves are radio waves. They are absorbed by
fat, sugar and water but pass through glass, ceramics
and plastic.
The waves are converted into heat energy and so the
food cooks.
Metal reflects microwaves, so metal containers should
not be used.
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Microwave
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Microwave cooking
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Which process?
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Is it cooked?
Food thermometers can be useful to check if food is
properly cooked.
Push the thermometer into
the deepest part of the food.
It needs to be kept at 70°C
for two minutes.
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Kitchen hazards
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Summary
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Cooking Food
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Recipe bank
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Cooking Food
A cooker is made up of a hob, a grill and an
oven.
The hob can be used for boiling, steaming,
poaching and frying.
The oven can be used for baking and roasting.
Frying and roasting use added fat, so are not as
healthy as other methods.
Microwave ovens use radio waves to cook food
quickly.
Food thermometers can be used to check that
food is cooked.
Kitchens are places where
accidents happen – follow
health and safety rules.
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