12 Questions
What is the primary purpose of cooking food?
To improve the flavor of food
Which method of cooking involves applying heat without using any fat?
Steaming
Which type of frying uses just enough fat to coat the bottom of the pan?
Shallow fat frying
What is the main reason for coating foods before frying them?
To prevent them from absorbing too much fat
What is an advantage of frying as a cooking method?
Quick and easy method
Which cooking method is best suited for preserving food so it lasts longer?
Deep fat frying
What is a disadvantage of boiling food?
It toughens tender meat
Which cooking method is suitable for easily cooked food, tender meats, fish, puddings, and non-starchy vegetables?
Steaming
What makes baking an uneconomical method if the oven is not fully utilized?
A variety of dishes may be cooked separately
Why is steaming a disadvantageous method for cooking certain types of meat?
Takes longer to cook
Which method of cooking requires extensive supervision and constant attention?
Boiling
What is a disadvantage of boiling regarding nutrients?
Valuable nutrients are lost in the liquid if not used
Study Notes
Cooking Definition and Reasons
- Cooking is the preparation of food for eating by applying heat.
- Five reasons for cooking: to soften food, kill harmful bacteria, preserve food, provide variety, and improve flavor.
Methods of Cooking
- Moist heat methods:
- Steaming
- Stewing
- Boiling
- Shallow fat frying
- Deep fat frying
- Braising (combination cooking)
- Dry heat methods:
- Dry frying
- Roasting
- Baking
- Barbecuing
- Grilling/Broiling (easy method of cooking)
Frying
- Frying is a quick method of cooking food in hot fat.
- Three types of frying: Dry Frying, Shallow fat frying, and Deep fat frying.
- Coatings for fry foods: Batters, Seasoned Flour, Crushed Cornflakes, Cornmeal, Egg and Seasoned Flour, Egg and Bread Crumbs.
- Reasons for coating foods to be fried: to prevent breaking up, absorbing too much fat, sticking to the pan, and making them more attractive.
Advantages and Disadvantages of Frying
- Advantages: quick and easy method, attractive appearance, little preparation needed, enhances flavor.
- Disadvantages: needs constant attention, difficult to digest, high caloric content.
Boiling
- Boiling is cooking food completely covered in water at boiling point.
- Advantages: requires little supervision, softens starchy foods, improves digestibility.
- Disadvantages: toughens tender meat, valuable nutrients are lost in liquid.
Baking
- Baking is cooking food by dry heat in an oven.
- Advantages: variety of dishes can be cooked, requires little attention during cooking.
- Disadvantages: uneconomical method if oven is not fully utilized, timing must be accurate.
Steaming
- Steaming is cooking food in steam from a boiling liquid.
- Advantages: foods are easily digested, requires little supervision, whole meal can be prepared.
- Disadvantages: takes longer to cook, only tender cuts of meat can be cooked.
Test your knowledge on different methods of cooking food such as steaming, boiling, roasting, and more. Learn about the reasons for cooking and the benefits of using moist heat versus dry heat techniques.
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