Transcript Preparing and Processing Food

Cooking Food
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Cookers
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Cooking on the hob – boiling and simmering
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.
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Cooking on the hob – shallow frying
Place a little oil in the pan
and heat it gently.
Never walk away from
the oil – if it gets too
hot it could catch fire.
Make sure the food is dry
when you add it or the
oil will spit.
Lift the food out with a slotted spoon and place it on
kitchen paper to soak up excess oil.
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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 oil
temperature.
Food should be drained on kitchen paper.
Chips and other ‘fast food’
items are often deep fried.
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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.
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Steaming
Steamed food is cooked over boiling water, either on a
hob 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
Grilled food can be cooked indoors on
a grill or outdoors on a barbeque.
It is a good way of cooking tender
meat and poultry, fish and vegetables.
Food is placed on a very hot
grill until it browns, then the heat
is turned down until the food is
cooked through.
Grilling is healthier than frying
as it uses less fat.
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Cooking in the oven
Baked foods are cooked without
adding any extra fat.
You can bake:
bread, pastry and cakes
fish
potatoes.
These fish and chips
have been baked in
the oven.
Roast foods are cooked with fat
to give them a crispy surface.
You can roast:
meat and poultry
potatoes and other root
vegetables.
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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 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 cooking
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Using a cooker
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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 70OC for
two minutes.
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Hazards in the kitchen
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Summary
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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