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Cooking methods (Cooking methods (Grilling, Boiling, Shallow frying,…
Cooking methods
Cooking methods
Grilling
Boiling
Shallow frying
Barbecuing
Roasting
Microwaving
Steaming
Deep frying (chips)
Poaching
Dry frying (bacon)
Baking
Stewing
Why is food cooked??
To destroy bacteria in the food
To preserve the food from natural and microbiological decay
To destroy natural toxins eg. kidney beans
To aid digestion
To make it easier to eat eg. tender
To make food more appetising
To enhance the flavour
To give variety in the diet eg. potatoes
To reduce bulk so more can be eaten
To provide hot food in cold climates
Effects of heat on food
Moist methods of cooking eg. boiling, poaching, steaming
Softens protein and starch in food
There is nutrient loss particularly vitamins B and C as they are water-soluble
Dry methods eg. roasting, baking use higher temperatures
All nutrients are affected by high temperatures
Proteins change and become less soluble, they coagulate (set)
Fat in food melts and bubbles
Sugar melts then caramelises
Starch in food turns brown through dextrinisation eg. bread and cakes
Steaming
Steaming has many advantages over boiling and frying
Vegetables do not lose water-soluble vitamins in cooking water
It is quick
It is healthy as there is no fat
Retains the flavour
Microwaving
Microwave ovens are used for:
Reheating food
Cooking vegetables and fish
Defrosting frozen food
How do they cook food??
The microwaves are produced in the oven by the magnetron. The waves penetrate the food to 3-5cm. Energy is absorbed by the food, especially fat and water molecules.The molecules are agitated and vibrate rapidly. This generates heat and cooks the food.
Disadvantages:
Microwaves do not cook the food evenly. Cold areas are called cold spots. A rotating turntable turns the food so that the microwaves can penetrate around the food. To cook evenly the food needs to "stand" and also to be stirred.
ADVANTAGES:
Its fast, uses little energy, saves washing up, retains more nutrients because less water is needed, better taste/ texture
Conductors
Wood and plastic are poor CONDUCTORS of heat so that is why they are used as cooking utensils.
They do not get hot
They also do not stick to the food as it is being cooked
Effect of heat and preparation on nutrients
Vitamins that are water-soluble . eg,. vitamin B and C dissolve in water and are destroyed in frying due to the high temperature.
Also lost if food kept warm for long periods
Preparation
Vitamins C is easily lost during cutting and slicing fruit and vegetables and also through storage
Why is food cooked??
The transfer of heat to food
A range of cooking methods, to include grilling, frying, roasting, steaming, poaching, baking, stewing, boiling, barbecuing and microwaving.
Effects of preparation and cooking/ processing of foods and nutrients
The effects of heat on food
The changes that take place when food is cooked, to include cakes, biscuits, scones, pastries, bread, sauces, batters
Gelatinisation
This is when the starch grains burst open and thicken a liquid when heat is applied eg. flour in a sauce
Lowest loss of nutrient in cooking is:
Stir frying
Microwaving
Steaming
Using the Grill.
This transfers heat by conduction and convection.
All of the food becomes cooked.
The container allows the heat to be conducted to the food.
Any liquid within the food will set up a convection current
Using the Oven.
This transfers heat by conduction and convection.
All of the food becomes cooked.
The container
Using the Hob
This transfers heat by both conduction and convection in the same way as the oven.