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25 Cards in this Set
- Front
- Back
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Name three main ways that heat is conducted form a source to food
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heat moves from one object to another, Heat in the air, Heat and liquid
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What is conduction. Name an example
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A method if transferring heat by direct contact. A pancake cooking in a skillet. Heat from heating unit is conducted into the skillet, which in turn, passes the heat to the pancake
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Describe convection
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the movement of molecules through air or liquid
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what is radiation
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heat transferred as waves of energy
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What happens when heat is applied to food
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heat releases flavor and aroma, which mingle pleasingly when different foods are cooked together
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What factors besides cooking method, affect the time it takes food to cook
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Thermal radiation, waves of radiant energy, which are emitted from the heat source, strike the food. Density, share and size, amount
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Waht are the three basic cooking methods
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steaming, simmering, and boiling
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Explain the benefits of moist heat cooking
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allows heat transfer by both conduction and convection. It helps tenderize food and blend flavors
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Why is boiling seldom used
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it can break down flavor
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tell how to simmer a food, and list some foods best suited to this method
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cook food in liquid at temperatures just below boiling. Fish, rice, firm or dried fruits
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What would be a benefit of poaching foods
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It helps retain the shape and tenderness of delicate foods
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List three benefits of steaming food
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they retain their appearance, better flavor, and it doesn't make contact with the water
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Why are nutrients preserved in a pressure cooker
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fewer nutrients a resist so foods are coking in less time
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What type of food is best suited to braising and how is it done
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large meat or poultry. It is done in a dutch oven or pan
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How does cooking in fat differ from other moist heat methods of cooking
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the melted far apples heat through convection and conduction
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What is the difference between the smoking point of animal fats and vegetable fats
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animal fats have low smoking points. Vegetable oils have relatively high smoking points- 450F for corn oil 495F for soybean oil
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Compare frying, sauteing, and pan-broiling
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both frying and sauteing involve cooking food i na small amount of hot fat in a skillet over moderate heat. Frying uses food. In pan-broiling, food cooks in an uncovered skillet in its own natural far, with no fat added
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Describe the technique of stir frying
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small pieces of food are stirred constantly and cooked quickly over high heat in a small of oil until tender
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Why must the temperature be monitored in deep fat frying
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if the temperature is too low, the food soaks up the fat. If too high, the food burns on the outside yet remains under cooked inside
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what are the 3 ways to do dry-heat cooking
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roasting, baking, and broiling
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What is the difference between roasting and baking
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baking is a way to cook vegetable, fruits, casseroles, fish, and of course, baked goods
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Why should you salt food AFTER broiling and not before
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salt draws moisture to the surface, which interferes with browning and dries the interior
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Why does broiling take a lot of attention
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food that is just inches from an open flame can go from nearly done to completely burned in several seconds
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How would you reduce the health risks associated with grilled food
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turn food frequently before serving. While grilling so it doesn't char. Remove any charred parts before serving
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Why should you use caution when heating water in a microwave oven?
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the water can become super heated, rising above the boiling point before forming bubbles
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