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Cooking (Effects of Cooking on food (Fat Melts., Colour changes, Flavor…

- - - - Guidelines: Preheat grill, use only tender cuts of meat and brush food with oil to prevent it drying out.
      - Advantages: Low fat method of cooking, quick and crispy texture
      - This is cooking food by rays of heat in a hot grill. Eg. Fish, veg and tender cuts of meat
      - Disadvantages; Food may become dry and grilling not suitable for tough cuts of meat
    - - Guidelines: Avoid opening oven during cooking and preheat oven when required in recipe
      - This is cooking food in dry hot air in oven. Eg. Cakes. bread, fish and veg
      - Advantages: Little loss of nutrients and crisp brown appearance of baked foods looks attractive
      - Disadvantages: Can waste energy if oven is used for only one dish
  - - - This is cooking food in hot fat in frying pan(Shallow frying) or deep fat frier( Deep frying) or stir frying in wok. Eg. Fish, eggs, veg and chips
      - Guidelines: For shallow frying use oil instead of saturated fats, for deep frying ensure that oil is correct temp before adding food and for stir frying cut foods int equal sizes
      - Advantages: Quick and excellent flavour and texture
      - Disadvantages: High in fat, fried food must be served immediately and can be dangerous
      - Reasons for coating food before cooking
        
        To improve texture
        
        To improve flavour
        
        To prevent food breaking up
        
        To protect it from hot fat during frying
    - - Guidelines: Food should be coated in hot fat to prevent it drying out and food should be uncovered before end of cooking ti improve colour and flavour
      - Advantages: Excellent flavour and texture.
      - This is cooking food in an oven using hot fat or oil. Eg. Veg, poultry and meat
      - Disadvantages: High in fat and food dries out if it isn't basted
  - - - Guidelines: Use tightly fitting lid and use suitable sized pan so that very little water will cover the food
      - Advantages: Economical, low fat method of cooking and tougher cuts of meat can be boiled
      - This is cooking food in rapidly boiling water in a saucepan. Eg. Rice, pasta, meat, veg
      - Disadvantages: Vitamins and minerals dissolve into cooking liquid
    - - Guidelines: Cooking liquid should be barely bubbling before food put in and use cooking liquid for a sauce if possible.
      - Advantages: Low fat method of cooking and food absorbs flavour from liquid
      - This is cooking food in water that is barely bubbling. Eg. Fish, eggs and fruit
      - Disadvantages: Food may break up
    - - Guidelines: Use a heavy based saucepan and cover container tightly to prevent evaporation
      - Advantages: Low fat method of cooking, whole meal can be cooked in one pot and tough pieces of meat can be cooked
      - This is cooking food slowly in a little liquid in a covered container. Eg. Meat, fish and veg
      - Disadvantages; Slow method of cooking
    - - Guidelines: Use herbs and seasoning to flavour food and more than one dish can be steamed at the same time using a modern steamer
      - Advantages: Healthy as no fat is added during cooking, easy to control & little chance of overcooking and various food can be cooked at the same time
      - This is cooking food in steam rising from rising boiling water. Eg. Fish and veg
      - Disadvantages: Flavour can be bland
    - - Guidelines: Add herbs & spices to food to ensure good flavour and control cooking time carefully to avoid overcooking
      - Advantages: Quick method of cooking and saves energy
      - This is cooking food under pressure in a heavey saucepan with a special lid. Eg. Meat, veg and puddings
      - Disadvantages: Food can be easily overcooked and skill is needed as it can be dangerous