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Chapter 4 summary (wet cooking methods (Boiling (cooking food in water at…
Chapter 4 summary
wet cooking methods
Boiling
cooking food in water at 100 degrees and produce rapid bubbles over the surface of the pan an evaporation of water as steam.
suitable for soups, stocks, vegetables, rice, pasta tougher cuts of meats and poultry, shellfish
Steaming
cooking food in the team of boiling water
convection currents carry the heat via the steam from the heat
suitable for vegetables such as carrot. broccoli, potatoes
Blanching
partly cooking food by plunging it briefly into boiling water
suitable for snow peas, tomatoes
Stewing
A slow process of simmering liquid and cause food to become tender
suitable for cheaper cuts of meat and poultry, fish and a variety of fruits
Poaching
cooking delicate foods in liquid at a temperature just below simmering point (85 degrees)
convection currents transfer heat to the food
suitable for eggs, fruits such as peaches, apricots, apples, pears, cherries
Dry methods of cooking
Frying
To cook in hot fat or oil, heated between 150 and 200 degrees.
convection currents heat the fat or oil as it moves over the outer surfaces of food and conduction transfers the heat from the fat or oil to the food.
suitable for frying: tender cuts of meat: pork chops, sausages, schnitzel, vegetables: potatoes, mushrooms, onions and eggplant, other foods such as eggs, omelettes, pancakes, fritters and pikelets.
Baking
Cook with dry heat without direct exposure to a flame (usually in an oven) without fat or oil
heat is provided by a combination of
convection and radiation
food suitable for baking include fish, fruit (apples), egg custards and lasagna, breads, cakes, biscuits and pastries
Roasting
cooking food in an oven using a small amount of fat or oil to enhance caramelisation.
the heat for oven roasting is provided by a combination of
convection
and
radiation
from the air currents circulating and radiating from oven walls.
foods suitable for roasting include red meat (beef, lamb), white meat (chicken, pork) and vegetables (potatoes, carrot. pumpkin, eggplants, zucchini)
Grilling
fast dry method of cooking that uses intense heat
radiated
by an electrical element, gas flame, glowing charcoal or open wood fire
suitable for grilling: tender cuts of meat such as fillet steak, lamb chops, chicken fillet and kebabs, fish, and vegetables such as tomatoes, mushrooms, capsicum and corn
Why we cook food?
destroys harmful microorganisms
improves sensory properties
aids digestion and nutrient absorption
Convention
a method of heat transfer where food is heated by a moving heat source such as hot air inside an oven that is circulated by a fan.
eg, boiling water
Conduction
Occurs when heat is transferred from one molecule to another by collision or movement
Radiation
Is the transmission of heat energy in the form of rays, as occurs during grilling and microwaving