Transcript Preparing Food R&T

Preparing Food
Revise and Test
© ORCA Education Limited 2005
Reasons to
Cook Food
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There are many reasons why we
cook food.
It makes food easier to eat,
reduces bulk so more can be
eaten and makes food easier to
digest.
1. How does cooking make food
more appetising?
2. How does cooking make food
safe to eat? *
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The Transfer of Heat
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Heat energy is used for cooking.
It can be transferred in three ways.
3. Fill in the correct missing words:
radiation,/ convection, / conduction.
(a.) In ……… heat is transferred
directly from one molecule to
another.
(b.) With ……….., liquids and gases
create currents transferring heat to
the food.
(c.) In ………. heat travels from one
object to another in waves or rays
e.g. barbeque, grill or microwave.*
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Moist Methods of Cooking
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Moist methods involve heat being
applied through liquid such as
water, milk, steam, stock, wine, etc.
This method uses relatively low
temperatures over a long period.
4. Suggest the moist method of
cooking for the following foods.
(There may be more than one).
(a.) white fish
(b.) potatoes
(c.) brisket of beef
(d.) eggs
(e.) meat pudding
(f.) apples. *
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pressure
cooking
stewing &
braising
poachin
g
simmerin
g
steaming
boilin
g
Dry Methods of
Cooking
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In dry cooking as with these
sausages in a commercial oven,
heat is applied directly onto food.
High temperatures are often used
in dry cooking which have
particular effects on the
appearance and characteristics
of food.
5. Give two examples of methods
of dry cooking.
6. What effect does dry cooking
have on bread? *
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Frying
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Heat is applied through fats or oils.
There are four types of frying that
depend on the amount of fat used
and the speed of cooking.
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7. Name two of these types of
frying.
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8. What is the main effect of frying
on the nutritive value of food? *
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Microwave Cookery
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9. From the list of foods below,
which food cannot be cooked
by microwaves and explain
why not.
Cake
Pizza
Roast chicken
Jacket potato
Peas
Whole egg.
10. Which of the above foods
can be cooked in a microwave
oven but this may not be
appropriate? Say why not. *
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Preserving Nutrients
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Vegetables and fruit contain the
water soluble vitamins B and C
which dissolve into cooking water.
This loss can be minimised by
careful preparation and cooking.
11. Give three ways to minimise
this loss when preparing, cooking
and serving a green leaf
vegetable.*
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Macro-Nutrients & Heat
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Macronutrients are protein, carbohydrates
and fats.
Heat changes their structure and
characteristics
12. What is the term used when protein is
permanently changed by heat?
13. What is the term used when protein sets
during cooking e.g. when an egg cooks?
14. What happens to starch grains during
the process of gelatinization and why is this
useful?
15. What happens if fat is heated to very
high temperatures? *
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Acids in Cooking
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Acids can change the flavour,
appearance, texture and nutritional
value of food.
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16. Name one use of citric acid
(lemon juice) in cooking.
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17. In what foods would you use
acetic acid (vinegar)?
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18. Why is lactic acid used in
cheese making? *
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Alkalis
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Alkalis are used in cooking as
raising agents.
There are 3 types of chemical
raising agents:
Bicarbonate of soda
Bicarbonate of soda with acid
Baking powder.
19. Why are raising agents used?
20. Why is bicarbonate of soda
used only for strong flavoured
mixtures e.g. gingerbread?
21. Which raising agent would you
use for scones and why? *
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Suggested Answers
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1. It improves and enhances flavour, gives aroma, texture, smell,
improves appearance, tenderises, gives variety.
2. It kills harmful bacteria, and preserves to stop decay.
3. (a.) conduction, (b.) convection, (c.) radiation.
4a. Poaching, b. boiling/simmering, pressure cooker c. stewing d.
simmering/boiling/poaching e. pressure cooker, steaming, f. stewing.
5. Baking, roasting, grilling, toasting, barbecuing.
6. Crispy top, browning or dextrinisation of starch, moist inside, brings
out flavour, appetising aroma.
7. Dry frying, shallow frying, deep fat frying, stir frying.
8. Some fat is absorbed increasing energy value.
9. Whole egg. It will explode.
10. Roast chicken (unappetising appearance), cake lacks crispy top,
pizza can go soggy etc.
11. Tearing, not cutting leaves, cook with lid on, minimum amount of
water and time, use vegetable water for gravy, steam not boil, eat
immediately. *
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Suggested Answers continued
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Return
12. Denaturation.
13. Coagulation.
14. They burst, absorb water and thicken the liquid for sauce etc.
15. Will start to decompose and burst into flames called the flash point.
16. Helps jam set, prevents enzymatic browning, coagulates protein in cold
desserts.
17. In pickling, to marinate meat in salad dressing.
18. It is used in the cheese making process to coagulate milk.
19. Gives a light, airy texture.
20. It leaves an unpleasant soda taste and a yellow discolouration.
21. Bicarbonate of soda and acid (e.g. sour milk), as baking powder is not
strong enough. *
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